الالوان الصناعية في الصناعات الغذائية

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‫ﺒﺴﻡ ﺍﷲ ﺍﻟﺭﺤﻤﻥ ﺍﻟﺭﺤﻴﻡ‬
‫اﻷﻟﻮان اﻟﺼﻨﺎﻋﯿﺔ ﻓﻲ اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ‬
‫د‪ .‬اﻟﺮﺷﯿﺪ أﺣﻤﺪ ﺳﺎﻟﻢ ﺧﯿﺮاﷲ‬
‫ﻣﮭﻨﺪس زراﻋﻲ ﻣﮭﻨﻲ إﺳﺘﺸﺎري‬
‫ﻗﺴﻢ ﺗﺼﻨﯿﻊ اﻻﻏﺬﯾﺔ واﻟﻤﻀﺎﻓﺎت‬
‫إدارة ﺑﺤﻮث اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ‬
‫ﻣﺮﻛﺰ اﻟﺒﺤﻮث واﻻﺳﺘﺸﺎرات اﻟﺼﻨﺎﻋﯿﺔ‬
‫اﻟﺨﺮﻃﻮم‪ ،‬اﻟﺴﻮدان‬
‫ﺣﻘﻮق اﻟﻄﺒﻊ ﻣﺤﻔﻮﻇﺔ ﻟﻠﻤﺆﻟﻒ وﻻ ﯾﺠﻮز إﻧﺘﺎج أي ﺟﺰء ﻣﻦ ھﺬا اﻟﻜﺘﺎب‬
‫وﺑﺄي وﺟﮫ إﻻ ﺑﻌﺪ اﻟﻤﻮاﻓﻘﺔ اﻟﻤﻜﺘﻮﺑﺔ ﻣﻦ اﻟﻤﺆﻟﻒ‬
‫اﻟﻄﺒﻌﺔ اﻻوﻟﻰ‬
‫‪2010‬‬
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‫ﻓﻬﺮﺳﺔ ﺍﻟﻤﻜﺘﺒﺔ ﺍﻟﻮﻃﻨﻴﺔ ﺃﺛﻨﺎﺀ ﺍﻟﻨﺸﺮ – ﺍﻟﺴﻮﺩﺍﻥ‬
‫‪ 664.062‬اﻟﺮﺷﯿﺪ أﺣﻤﺪ ﺳﺎﻟﻢ ‪-1966 ،‬‬
‫ر‪ .‬ا‬
‫اﻷﻟﻮان اﻟﺼﻨﺎﻋﯿﺔ ﻓﻲ اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ‪ /‬اﻟﺮﺷﯿﺪ أﺣﻤﺪ ﺳﺎﻟﻢ‪ – .‬اﻟﺨﺮﻃﻮم‪ :‬ر‪.‬أ‪ .‬ﺳﺎﻟﻢ‪2014 ،‬‬
‫‪ 238‬ص ‪ :‬اﯾﺾ ؛ ‪24‬ﺳﻢ‬
‫ردﻣﻚ ‪978-99942-3-105-8‬‬
‫‪ .1‬اﻷﻏﺬﯾﺔ – ﺿﺒﻂ اﻟﺠﻮدة‪.‬‬
‫أ‪ .‬اﻟﻌﻨﻮان‬ ‫‪ .2‬اﻷﻏﺬﯾﺔ – ﺳﻼﻣﺔ اﻻﻧﺘﺎج‪.‬‬
‫ردﻣﻚ ‪ISBN 978-99942-3-105-8‬‬

‫ﻗﻞ ﺗﻌﺎﻟﻰ‪:‬‬
‫) إﻗﺮأ ﺑﺈﺳﻢ رﺑﻚ اﻟ ﺬي ﺧﻠ ﻖ ۝ ﺧﻠ ﻖ اﻻﻧﺴ ﺎن‬
‫ﻣﻦ ﻋﻠﻖ ۝ إﻗﺮأ ورﺑﻚ اﻷﻛﺮم ۝ اﻟﺬي ﻋﻠﻢ ﺑ ﺎﻟﻘﻠﻢ‬
‫۝ ﻋﻠﻢ اﻻﻧﺴﺎن ﻣﺎ ﻟﻢ ﯾﻌﻠﻢ(‬
‫ﺻﺪق اﷲ اﻟﻌﻈﯿﻢ‬

‫اﻹﻫﺪاء‬
‫أﻫﺪي ﻫـﺬا اﻟﻌﻤـﻞ اﱃ أﺳـﺮﺗﻲ اﳌﻤﺘـﺪة واﻟﻜـﺒﲑة‬

‫واﻟﺼﻐﲑة‪ ،‬ﻟﻠﺮﻋﺎﯾﺔ واﻟﺘﻮﺟﯿﻬﺎت اﻟﻘﯿﻤﺔ‪ .‬وأﺧـﺺ واﻟـﺪي‬
‫رﲪﺔ اﷲ ﻋﻠﯿﻪ‪ ،‬اﻟﺬي ﻋﻠﻤﲏ أول ﺣﺮوف اﻟﻜﺘﺎﺑـﺔ‪ ،‬وﻛﺎﻧـﺖ‬
‫ـﺎﰲ‬
‫ـﻲ واﻟﺜﻘـ‬
‫ـﺎﻃﻪ اﻻدﺑـ‬
‫ـﻪ وﻧﺸـ‬
‫ـﻪ وﻣﻘﺎﻻﺗـ‬
‫ـﻪ وﻣﺆﻟﻔﺎﺗـ‬
‫ﻛﺘﺒـ‬
‫واﻻﻋﻼﻣﻲ وﺗﻮﺟﯿﻬﻪ داﻓﻌﺎ ذاﺗﯿﺎ ﻟﻠﻌﻄﺎء اﻟﻌﻠﻤﻲ واﻻدﺑﻲ‬
‫ﺑﻌﺪ اﷲ ﺳﺒﺤﺎﻧﻪ وﺗﻌﺎﱄ‪،‬وأﺧﺺ ﻛﺬﻟﻚ ﺑﺎﻹﻫـﺪاءاﻹﺑﻦ ﻋـﺰام‬
‫واﻻﺑﻨﺔ ﺳﻠﻤﻰ واﻻﺑﻨﺔ ﺗﻘﻰ‪.‬‬
‫ﻛﻤﺎ أﻫﺪي ﻫﺬا اﻟﻌﻤﻞ اﱃ ﲨﯿﻊ أﺳﺎﺗﺬﺗﻲ ﻣﻦ اﻟﺮوﺿﺔ‬
‫اﱃ اﻟﺪﻛﺘﻮراة‪ ،‬ﺗﻘﺪﯾﺮا ﳉﻬﻮدﻫﻢ اﳌﻤﯿﺰة وﻗﺪوﲥﻢ اﻟﺼﺎﳊﺔ‬
‫اﻟﱵ أﺿﺎﻓﺖ ﱄ ﻣﻌﺎﻧﻲ ﻋﻠﻤﯿﺔ وإﻧﺴﺎﻧﯿﺔ ﻗﯿﻤﺔ‪.‬‬
‫وأﻫﺪﯾﻪ اﱃ ﻛﻞ ﻣﻦ أﻋﻄﺎﻧﻲ أو ﻋﻠﻤﲏ ﻣﻌـﲎ أو ﻋﻠـﻢ‬
‫ﻗﯿﻢ‪.‬‬
‫ب‬

‫ﺍﻟﺸﻜﺭ ﻭﺍﻟﺘﻘﺩﻴﺭ‬
‫ﺍﻟﺸﻜﺭ ﻭﺍﻟﺤﻤﺩ ﷲ ﺃﻭﻻ ﻭﺃﺨﻴﺭﺍ ﻋﻠﻰ ﻓﻀﻠﻪ ﻭﻨﻌﻤﺘﻪ ﻭﺘﻭﻓﻴﻘﻪ ﻓﻲ ﻜﺘﺎﺒﺔ ﻫﺫﺍ‬
‫ﺍﻟﻜﺘﺎﺏ‪.‬‬
‫ﻭﺒﻜل ﺍﻟﻌﺭﻓﺎﺕ ﻭﺍﻟﺸﻜﺭ ﻭﺍﻟﺘﻘﺩﻴﺭ ﺃﺘﻘﺩﻡ ﺒﺎﻟﺸﻜﺭ ﺍﻟﻰ ﺍﻻﺥ ﺍﻟﻤﻬﻨﺩﺱ ﻤﺤﻤﻭﺩ‬
‫ﻤﻨﺼﻭﺭ ﺍﻻﺴﺘﺎﺫ ﺍﻟﻤﺸﺎﺭﻙ ﺒﻤﺭﻜﺯ ﺍﻟﺒﺤﻭﺙ ﻭﺍﻻﺴﺘﺸﺎﺭﺍﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ‪ ،‬ﻟﺘﻘﻴﻴﻡ ﻫـﺫﻩ‬
‫ﺍﻟﻤﺎﺩﺓ ﺍﻟﻌﻠﻤﻴﺔ ﻭﻤﻼﺤﻅﺎﺘﻪ ﺍﻟﺜﺭﺓ ﻤﻥ ﻭﺍﻗﻊ ﺘﺠﺭﺒﺘﻪ ﺍﻟﻌﻠﻤﻴﺔ ﻭﺍﻟﻌﻤﻠﻴـﺔ ﻓـﻲ ﻤﺠـﺎل‬
‫ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﻭﻜﺫﻟﻙ ﺍﻟﺸﻜﺭ ﺍﻟﻰ ﺍﻟﺩﻜﺘﻭﺭﺓ ﻟﻴﻤﻴﺎﺀ ﻋﺜﻤﺎﻥ ﻤﻼﺴﻲ ﺒﺠﺎﻤﻌﺔ ﺃﻡ‬
‫ﺩﺭﻤﺎﻥ ﺍﻻﺴﻼﻤﻴﺔ ﻋﻠﻰ ﺍﻟﺘﻘﻴﻴﻡ ﺍﻟﻌﻠﻤﻲ ﻟﻬﺫﺍ ﺍﻟﻜﺘﺎﺏ‪ ،‬ﻭﺍﻟﺸﻜﺭ ﻤﻭﺼﻭل ﺍﻟﻰ ﺍﻻﺨـﺕ‬
‫ﺍﻟﺩﻜﺘﻭﺭﺓ ﻋﺎﺌﺸﺔ ﻓﻘﻴﺭﻱ ﺒﺠﺎﻤﻌﺔ ﺍﻟﺨﺭﻁﻭﻡ ﻋﻠﻰ ﺍﻟﺘﺩﻗﻴﻕ ﻭﺍﻟﺘﻘﻴـﻴﻡ ﺍﻟﻌﻠﻤـﻲ ﻟﻬـﺫﺍ‬
‫ﺍﻟﻜﺘﺎﺏ‪ ،‬ﺸﻜﺭﺍ ﻭﻋﺭﻓﺎﻥ ﻨﺴﺄل ﺍﷲ ﺃﻥ ﻴﺠﻌﻠﻪ ﻓﻲ ﻤﻴﺯﺍﻥ ﺤﺴﻨﺎﺘﻬﻡ‪ ،‬ﻟﻤﺎ ﺒﺫﻟﻭﻩ ﻤـﻥ‬
‫ﺠﻬﺩ ﻓﻲ ﺘﻘﻴﻴﻡ ﻭﺘﺤﻜﻴﻡ ﻫﺫﺍ ﺍﻟﺨﻁﺎﺏ ﻷﺠﺎﺯﺘﻪ‪.‬‬
‫ﻭﺸﻜﺭ ﺨﺎﺹ ﻟﻸﺥ ﻴﻌﻘﻭﺏ ﺁﺩﻡ ﺒﻠﻪ ﺒﻘﺴـﻡ ﺍﻟﺼـﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴـﺔ ﻋﻠـﻰ‬
‫ﺍﻟﻤﻼﺤﻅﺎﺕ ﺍﻟﻘﻴﻤﺔ ﺨﻼل ﻜﺘﺎﺒﺔ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ‪ ،‬ﻭﺍﻟﺸﻜﺭ ﻟﻜل ﻤﻥ ﺴﺎﻫﻡ ﻓﻲ ﻫﺫﺍ ﺍﻟﻌﻤل‬
‫ﻭﻟﻡ ﻴﺭﺩ ﺇﺴﻤﻪ‪ ،‬ﺁﻤﻼ ﺃﻥ ﻴﺼﺏ ﺫﻟﻙ ﻓﻲ ﻤﻴﺯﺍﻥ ﺤﺴﻨﺎﺘﻬﻡ‪.‬‬
‫ت‬

‫ﺍﻟﻤﺤﺘﻭﻴﺎﺕ‬
‫ﺭﻗﻡ‬ ‫ﺍﻟﻤﻭﻀﻭﻉ‬
‫ﺍﻟﺼﻔﺤﺔ‬
‫‪1‬‬ ‫ﻤﻘﺩﻤﺔ…………………‪…………………….…………………..‬‬
‫‪4‬‬ ‫ﺍﻟﺒﺎﺏ ﺍﻷﻭل‪ :‬ﺍﻟﻔﺼل ﺍﻷﻭل )ﺍﻟﻤﻀﺎﻓﺎﺕ(‪….……...…..………………….‬‬
‫‪4‬‬ ‫ﺘﻌﺭﻴﻑ ﺍﻟﻤﻀﺎﻓﺎﺕ ……………‪……………….…………………..‬‬
‫‪5‬‬ ‫ﺃﻏﺭﺍﺽ ﺍﺴﺘﻌﻤﺎل ﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ………‪…………………………...‬‬
‫‪6‬‬ ‫ﺃﻨﻭﺍﻉ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪.…………….………………….…………..‬‬
‫‪12‬‬ ‫ﺍﻟﺘﺴﻤﻴﺔ ﺍﻟﻌﺎﻟﻤﻴﺔ ﻟﻠﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ……………‪..………….………….‬‬
‫‪15‬‬ ‫ﺍﻟﺒﺎﺏ ﺍﻻﻭل‪ :‬ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ‪ :‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ‪……………………………..‬‬

‫‪15‬‬ ‫ﻤﺎﻫﻲ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ‪.………...…………………………………….‬‬
‫‪16‬‬ ‫ﻤﺼﺎﺩﺭ ﺍﻻﻟﻭﺍﻥ…………‪………………………..………………..‬‬
‫‪16‬‬ ‫ﺍﻻﺼﺒﺎﻍ ﺍﻟﺤﻴﻭﺍﻨﻴﺔ‪…………….……………………..……………..‬‬
‫‪16‬‬ ‫ﺍﻻﺼﺒﺎﻍ ﺍﻟﻨﺒﺎﺘﻴﺔ‪.…………………………………………………..‬‬
‫‪18‬‬ ‫ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﺸﺒﻴﻬﺔ ﺒﺎﻟﻁﺒﻴﻌﻴﺔ……‪…………….…………………...‬‬
‫‪18‬‬ ‫ﺍﻷﺼﺒﺎﻍ ﻤﻌﺩﻨﻴﺔ………………………………‪……………..…….‬‬
‫‪19‬‬ ‫ﺍﻻﺼﺒﺎﻍ ﺍﻟﺼﻨﺎﻋﻴﺔ )‪......……………………...…………(Azo dye‬‬
‫‪22‬‬ ‫ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻨﻲ‪ :‬ﺍﻟﻔﺼل ﺍﻻﻭل‪ :‬ﺃﻟﻭﺍﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‪…….‬‬
‫‪22‬‬ ‫ﺨﻠﻔﻴﺔ ﺘﺎﺭﻴﺨﻴﺔ ﻟﺼﺒﻐﺔ ﺍﻻﺯﻭ……‪…………………………………....‬‬
‫‪24‬‬ ‫ﺼﺒﻐﺔ ﺍﻵﺯﻭ )‪………………………………………….(Azo dyes‬‬
‫‪24‬‬ ‫ﺘﻌﺭﻴﻑ ﺼﺒﻐﺔ ﺍﻵﺯﻭ‪……………………………………………….‬‬
‫‪25‬‬ ‫ﻜﻴﻤﻴﺎﺀ ﻭﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﺼﺒﻐﺔ ﺍﻵﺯﻭ ‪……………………………….‬‬
‫‪27‬‬ ‫ﺘﺼﻨﻴﻑ ﺃﺼﺒﺎﻍ ﺍﻵﺯﻭ‪…………….……………..………………….‬‬
‫‪27‬‬ ‫ﺃﻗﺴﺎﻡ ﺼﺒﻐﺔ ﺍﻻﺯﻭ…………‪…………….……...………………....‬‬
‫‪27‬‬ ‫ﺃﻟﻭﺍﻥ ﺃﻭﻟﻴﺔ‪………………………………………………………..‬‬
‫أ‬

‫‪28‬‬ ‫ﺍﻟﻭﺍﻥ ﻤﻌﺎﻟﺠﺔ…………………………………‪...………………...‬‬
‫‪29‬‬ ‫ﺍﻟﻭﺍﻥ ﻤﺨﻠﻭﻁﺔ…………………………………………‪………….‬‬
‫ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻨﻲ‪ :‬ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ‪ :‬ﺍﻟﻜﻴﻤﻴﺎﺀ ﻭﺍﻟﺨﻭﺍﺹ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻷﻟﻭﺍﻥ‬
‫‪31‬‬ ‫ﺍﻻﺯﻭ‪............................................... ..........................‬‬
‫‪31‬‬ ‫ﺍﻟﻜﻭﻴﻨﻭﻟﻴﻥ………………………………‪………….………….....‬‬
‫‪34‬‬ ‫ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ……………………………………………‪………….‬‬
‫‪38‬‬ ‫ﺍﻟﻐﺭﻭﺏ ﺍﻟﺸﻤﺱ……………‪………….….....…………………….‬‬
‫‪42‬‬ ‫ﺍﻹﻴﺭﺜﺭﻭﺯﻴﻥ………………………………‪……………………...‬‬
‫‪44‬‬ ‫ﺃﻟﻭﺭﺍ ﺍﻟﺤﻤﺭﺍﺀ ﺇﻴﻪ ﺴﻲ‪..……………………………...……………..‬‬
‫‪48‬‬ ‫ﺍﻟﻜﺎﺭﻤﻭﺯﻴﻥ‪………….…………………...……………………….‬‬
‫‪51‬‬ ‫ﺍﻷﻤﺎﺭﺍﻨﺙ‪………….…………………………….……………….‬‬
‫‪54‬‬ ‫ﺍﻟﺒﻨﻲ ﺍﻟﺸﻜﻭﻻﺘﻲ ﺇﺘﺵ ﺘﻲ………………………………‪…………....‬‬
‫‪57‬‬ ‫ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ…………………………………………‪………….‬‬
‫‪60‬‬ ‫ﺍﻻﺯﺭﻕ‪………….……………………………………………….‬‬
‫‪63‬‬ ‫ﺍﻹﻨﺩﻴﺠﻭ ﻜﺎﺭﻤﻴﻥ…………………………………………………‪..‬‬
‫‪66‬‬ ‫ﺍﻻﺨﻀﺭ ﺇﺱ………………………‪.……………………………..‬‬
‫‪68‬‬ ‫ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ…………………………‪………….……………....‬‬
‫‪71‬‬ ‫ﺍﻻﺼﻔﺭ ‪ 2‬ﺠﻲ‪..……………………….………………………….‬‬
‫‪73‬‬ ‫ﺍﻻﺴﻭﺩ ﺍﻟﻼﻤﻊ…………………‪…...……….………………...…...‬‬
‫‪75‬‬ ‫ﺍﻟﺒﻨﻲ‪…………………………………………………………….‬‬
‫‪78‬‬ ‫ﺍﻟﺒﻭﻨﺴﻴﻭ ‪ 4‬ﺁﺭ…………………‪.………………………………....‬‬
‫‪80‬‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺩﻟﺔ‪…………………………………………………….‬‬
‫‪83‬‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﻠﻭﻁﺔ…………………………‪………………………..‬‬
‫‪84‬‬ ‫ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻨﻲ‪ :‬ﺍﻟﻔﺼل ﺍﻟﺜﺎﻟﺙ‪ :‬ﺘﺼﻨﻴﻊ ﺼﺒﻐﺔ ﺍﻵﺯﻭ‪..............................‬‬
‫‪84‬‬ ‫ﺨﻠﻔﻴﺔ ﺘﺎﺭﻴﺨﻴﺔ ‪..................................................................‬‬
‫‪84‬‬ ‫ﻤﺼﺎﺩﺭ ﺘﺼﻨﻴﻊ ﺍﻟﺼﺒﻐﺔ‪.................................................. .......‬‬
‫ب‬

‫‪84‬‬ ‫ﺍﻟﻤﺼﺩﺭ ﺍﻟﻨﺒﺎﺘﻲ ‪.................................................................‬‬
‫‪85‬‬ ‫ﺍﻟﻤﺼﺩﺭ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ ﺍﻟﺤﺩﻴﺙ……………………………‪………………………………...‬‬
‫‪94‬‬ ‫ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻟﺙ‪ :‬ﺍﻟﻔﺼل ﺍﻷﻭل‪ :‬ﻤﻭﺍﺼﻔﺎﺕ ﺍﻻﻟﻭﺍﻥ‪…….…..………………..‬‬

‫‪96‬‬ ‫ﺍﻟﻜﻭﺍﻴﻨﻭﻟﻴﻥ……………………………………………‪…….…….‬‬
‫‪99‬‬ ‫ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ………………………………………………‪……….‬‬
‫‪100‬‬ ‫ﺃﺼﻔﺭ ﻏﺭﻭﺏ………………‪………………………....………….‬‬
‫‪102‬‬ ‫ﺇﺭﻴﺜﺭﻭﺯﻴﻥ…………‪………….………………………………….‬‬
‫‪103‬‬ ‫ﺒﻭﻨﺴﻴﻭ ‪ 4‬ﺁﺭ…‪…….………………………………….………….‬‬
‫‪105‬‬ ‫ﻜﺎﺭﻤﻭﻴﺯﻴﻥ‪………..………………….…………………………..‬‬
‫‪106‬‬ ‫ﺃﻤﺎﺭﺍﻨﺙ……………‪…………………………………..………..‬‬
‫‪107‬‬ ‫ﺍﻟﺒﻨﻴﺔ ﺍﻟﺸﻜﻭﻻﺘﻴﺔ…………‪………………………………....……..‬‬
‫‪108‬‬ ‫ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ………………………‪…………………………....‬‬
‫‪109‬‬ ‫ﺍﻻﺯﺭﻕ……………………………………………………‪……..‬‬
‫‪110‬‬ ‫ﺍﻻﻨﺩﻴﺠﻭﺘﻴﻥ………………………………………………‪.……...‬‬
‫‪111‬‬ ‫ﺍﻻﺴﻭﺩ……………‪……………………………….…………….‬‬
‫‪112‬‬ ‫ﺍﻻﺨﻀﺭ…………………‪………….…………………………...‬‬
‫‪113‬‬ ‫ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ………………‪…………………………………….‬‬
‫ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻟﺙ‪ :‬ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ‪ :‬ﻁﺭﻕ ﻓﺤﺹ ﻭﺍﺨﺘﺒﺎﺭ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻗﺒل‬
‫‪114‬‬ ‫ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺘﻠﻭﻴﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻲ…………‪……………………..‬‬
‫‪114‬‬ ‫ﺍﻟﺘﺤﻠﻴل ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻻﺠﻬﺯﺓ ﺍﻟﺤﺩﻴﺜﺔ……………………………………‪.‬‬
‫ت‬

‫‪114‬‬ ‫ﺍﻟﺘﺤﻠﻴل ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻋﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺘﺤﺕ ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ…‪…………..‬‬
‫‪114‬‬ ‫ﺍﻟﺘﺤﻠﻴل ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻋﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺘﺤﺕ ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ﻭﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ‪...‬‬
‫‪116‬‬ ‫ﺍﻟﺘﺤﻠﻴل ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻻﻤﺘﺼﺎﺹ ﺍﻟﺫﺭﻱ………………………‪.………….‬‬
‫‪116‬‬ ‫ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ………‪……….………………………..‬‬
‫‪116‬‬ ‫ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻁﺒﻴﻌﻴﺔ‪ :‬ﺍﻟﻤﻅﻬﺭ ﻭ ﺍﻟﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤﺎﺀ………‪……....………….‬‬
‫‪117‬‬ ‫ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ……‪…………………..………….…………….‬‬
‫‪117‬‬ ‫ﻓﺤﺹ ﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ‪....………………………....………….‬‬
‫‪117‬‬ ‫ﻓﺤﺹ ﻫﻴﺩﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ‪………….………...…………………….‬‬
‫‪117‬‬ ‫ﻓﺤﺹ ﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ ﺍﻟﻤﺭﻜﺯ………‪…………………..………….‬‬
‫‪117‬‬ ‫ﺘﻘﺩﻴﺭ ﻤﺤﺘﻭﻯ ﺍﻟﻤﺎﺩﺓ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻨﻘﻴﺔ‪………….....………….……….‬‬
‫‪118‬‬ ‫ﺘﻘﺩﻴﺭ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺘﻁﺎﻴﺭﺓ ﻋﻠﻰ ﺩﺭﺠﺔ ‪o135‬ﻡ‪…………..………………….‬‬
‫‪118‬‬ ‫ﺘﻘﺩﻴﺭ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﻻ ﺘﺫﻭﺏ ﻓﻲ ﺍﻟﻤﺎﺀ‪………….……………………….‬‬
‫‪119‬‬ ‫ﺘﻘﺩﻴﺭ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺜﺎﻨﻭﻴﺔ ﺍﻟﻤﺼﺎﺤﺒﺔ………‪……….………….………….‬‬
‫‪121‬‬ ‫ﺘﻘﺩﻴﺭ ﺍﻟﻜﻠﻭﺭﻴﺩ………‪………………………………....………….‬‬
‫‪122‬‬ ‫ﺘﻘﺩﻴﺭ ﺍﻟﻜﺒﺭﻴﺘﺎﺕ…………‪……………………………..………….‬‬
‫‪123‬‬ ‫ﺘﻘﺩﻴﺭ ﻤﺤﺘﻭﻱ ﺍﻟﻤﻠﻭﻥ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻨﻘﻴﺔ…………‪………….………….‬‬
‫‪126‬‬ ‫ﺘﻘﺩﻴﺭ ﺍﻟﻨﺤﺎﺱ ﻭﺍﻟﺯﺭﻨﻴﺦ ﻭﺍﻟﺭﺼﺎﺹ…………………‪…………..…….‬‬
‫‪141‬‬ ‫ﺘﻘﺩﻴﺭ ﺤﺩﻭﺩ ﺍﻟﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ ﻜﻜﺒﺭﻴﺘﻴﺩﺍﺕ…‪……….………….………….‬‬
‫ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻟﺙ‪:‬ﺍﻟﻔﺼل ﺍﻟﺜﺎﻟﺙ‪ :‬ﺘﺤﺎﻟﻴل ﺃﻟﻭﺍﻥ ﺍﻻﺯﻭ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ‬
‫‪144‬‬ ‫ﺍﻟﻤﺎﺀ ‪......................................................................‬‬
‫‪144‬‬ ‫ﺍﻟﻤﻌﺎﻤﻠﺔ ﺍﻻﻭﻟﻴﺔ ﻟﻸﻏﺫﻴﺔ‪………………..………….……….……….‬‬
‫‪144‬‬ ‫ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ………………‪………....………….……….….‬‬
‫‪144‬‬ ‫ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻜﺤﻭﻟﻴﺔ…‪…………………....………….…………..‬‬
‫‪144‬‬ ‫ﺍﻻﻏﺫﻴﺔ ﺍﻟﺴﺎﺌﻠﺔ……‪……………………………………………....‬‬
‫‪145‬‬ ‫ﺍﻻﻏﺫﻴﺔ ﺍﻟﺘﻲ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻨﺸﺎﺀ…………………‪………....………….‬‬
‫‪145‬‬ ‫ﺍﻟﺜﻤﺎﺭ ﺍﻟﻤﻌﻠﺒﺔ………………………………‪……….....………….‬‬
‫‪145‬‬ ‫ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺤﺘﻭﻴﺔ ﻋﻠﻰ ﺩﻫﻭﻥ ﻋﺎﻟﻴﺔ……………‪………...…………..‬‬
‫ث‬

‫‪146‬‬ ‫ﻤﻌﺎﺠﻴﻥ ﺍﻟﺴﻤﻙ………………………‪…………..........………….‬‬
‫‪146‬‬ ‫ﻓﺼل ﺍﻟﻠﻭﻥ ﻤﻥ ﻤﺤﻠﻭل ﺍﻻﻏﺫﻴﺔ……………‪……....…………..…….‬‬

‫‪148‬‬ ‫ﻓﺼل ﻭﺘﺤﺩﻴﺩ ﺍﻷﻟﻭﺍﻥ ﺍﻟﻤﺴﺘﺨﻠﺹ………………‪.....…………..……..‬‬
‫‪149‬‬ ‫ﺍﻟﻔﺼل ﺒﺎﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ…………………………………‪………….‬‬
‫‪149‬‬ ‫ﺘﻘﺩﻴﺭ ﺍﻟﺼﺒﻐﺎﺕ ﻟﻸﻟﻭﺍﻥ ﺍﻟﻤﺨﻠﻭﻁﺔ ﺒﻜﺭﻤﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ……‪………….‬‬
‫‪151‬‬ ‫ﻓﺼل ﻤﺭﻜﺒﺎﺕ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﻠﻭﻁﺔ………‪………….…………...........‬‬
‫‪152‬‬ ‫ﺘﺤﺩﻴﺩ ﻭﻓﺼل ﺍﻻﻟﻭﺍﻥ……‪…..………………………..................‬‬
‫ﻗﻴﺎﺱ ﻨﻭﻉ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ ﻭﺍﻟﻤﻁﻴﺎﻑ‬
‫‪154‬‬ ‫ﺍﻟﻀﻭﺉ…… ‪…..............................................................‬‬
‫‪154‬‬ ‫ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻁﺒﻘﺔ ﺍﻟﺭﻗﻴﻘﺔ……………………………‪…………...‬‬
‫ﺍﻟﺘﺤﻠﻴل ﺍﻟﺘﺄﻜﻴﺩﻱ ﻟﻸﻟﻭﺍﻥ ﺍﻟﻤﻔﺼﻭﻟﺔ ﺒﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻁﺒﻘﺔ ﺍﻟﺭﻗﻴﻘﺔ ﺒﺎﻟﻤﻁﻴﺎﻑ‬
‫‪155‬‬ ‫ﺍﻟﻀﻭﺌﻲ‪................................................................... ...‬‬
‫‪156‬‬ ‫ﺘﺎﻜﻴﺩ ﺘﺤﺩﻴﺩ ﺍﻟﺼﺒﻐﺎﺕ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ………‪…....………….‬‬
‫‪157‬‬ ‫ﺘﺤﻠﻴل ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ…………………‪………….‬‬
‫‪157‬‬ ‫ﺘﺤﻠﻴل ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ﻭﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ………‪…….....‬‬
‫ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻟﺙ‪ :‬ﺍﻟﻔﺼل ﺍﻟﺭﺍﺒﻊ‪ :‬ﺘﺤﺎﻟﻴل ﺃﻟﻭﺍﻥ ﺍﻻﺯﻭ ﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﺯﻴﺕ ﻭﻤﺴﺘﺨﺩﻤﺔ‬
‫‪159‬‬ ‫ﻓﻲ ﺍﻻﻏﺫﻴﺔ………………………………‪………….................‬‬
‫‪159‬‬ ‫ﻁﺭﻴﻘﺔ ﻤﺎﺭﻙ ﻭﺇﻡ ﺴﻲ ﻜﻴﻭﻭﻥ…………………‪………….…………..‬‬
‫‪161‬‬ ‫ﺘﺤﻠﻴل ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ…‪……………………………………….‬‬
‫‪162‬‬ ‫ﺘﺤﻠﻴل ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ﻭﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ‪....................‬‬
‫‪163‬‬ ‫ﺍﻟﺒﺎﺏ ﺍﻟﺭﺍﺒﻊ‪ :‬ﺍﻟﻔﺼل ﺍﻻﻭل‪ :‬ﺇﻀﺎﻓﺔ ﺍﻷﻟﻭﺍﻥ ﻟﻠﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ……‪……….....‬‬
‫‪164‬‬ ‫ﺍﻟﺠﺭﻋﺔ ﺍﻵﻤﻨﺔ……………………………‪………….................‬‬
‫‪164‬‬ ‫ﺇﻋﺘﺒﺎﺭﺍﺕ ﺍﻻﻀﺎﻓﺔ……………………………‪……….…………...‬‬
‫‪165‬‬ ‫ﺃﻗﺴﺎﻡ ﺩﺭﺠﺔ ﺍﻟﺴﻤﺎﺡ ﺒﺈﻀﺎﻓﺔ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻟﻠﻐﺫﺍﺀ…‪…………....………..‬‬
‫‪165‬‬ ‫ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻷﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻴﻬﺎ…………‪……...…….‬‬
‫‪166‬‬ ‫ﺍﻟﻤﻨﺘﺠﺎﺕ ﻏﻴﺭ ﺍﻟﻤﺴﻤﻭﺡ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻷﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻴﻬﺎ‪......……………..‬‬
‫‪167‬‬ ‫ﺍﻟﻜﻤﻴﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻤﻥ ﺍﻷﻟﻭﺍﻥ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪..………………..‬‬
‫ج‬

‫‪178‬‬ ‫ﺍﻟﺒﺎﺏ ﺍﻟﺭﺍﺒﻊ‪ :‬ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ‪ :‬ﻁﺭﻕ ﺘﺩﺍﻭل ﻭﺴﻼﻤﺔ ﺍﻻﻟﻭﺍﻥ‪...……….……..‬‬
‫‪191‬‬ ‫ﺍﻟﺒﺎﺏ ﺍﻟﺭﺍﺒﻊ‪ :‬ﺍﻟﻔﺼل ﺍﻟﺜﺎﻟﺙ‪ :‬ﺍﻷﻤﺭﺍﺽ ﻭﺍﻻﻀﺭﺍﺭ………………………‪.‬‬
‫‪191‬‬ ‫ﺍﻟﺴﻤﻴﺔ‪.…………………….…………………………………….‬‬
‫‪193‬‬ ‫ﺍﻟﺤﺴﺎﺴﻴﺔ…………………………………‪..…………………….‬‬
‫‪195‬‬ ‫ﺍﻟﺒﺎﺏ ﺍﻟﺭﺍﺒﻊ‪ :‬ﺍﻟﻔﺼل ﺍﻟﺭﺍﺒﻊ‪ :‬ﻁﺭﻕ ﺍﻟﺴﻼﻤﺔ ﻭﺍﻟﻭﻗﺎﻴﺔ‪.………..…………..‬‬
‫‪200‬‬ ‫ﺍﻟﻤﺭﺍﺠﻊ ﺍﻟﻌﺭﺒﻴﺔ‪…………………..……………………………….‬‬
‫‪202‬‬ ‫ﺍﻟﻤﺭﺍﺠﻊ ﺍﻻﻨﺠﻠﻴﺯﻴﺔ‪.………………………………………………..‬‬
‫‪205‬‬ ‫ﺍﻟﻤﻠﺤﻘﺎﺕ…………‪……………………………………………...‬‬
‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪ :(1‬ﻗﺎﺌﻤﺔ ﺒﺎﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﺤﺴﺏ ﺍﻟﺴﻤﺎﺡ ﺒﺎﻻﺴﺘﻌﻤﺎل ﻓﻲ‬
‫‪205‬‬ ‫ﺃﻭﺭﻭﺒﺎ ﻭﺃﺴﺘﺭﺍﻟﻴﺎ‪................................. ............................‬‬
‫‪227‬‬ ‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪:(2‬ﻤﻌﺎﻤﻼﺕ ﺍﻻﻨﺴﻴﺎﺏ ﻭﻗﻤﻡ ﺇﻤﺘﺼﺎﺹ‪............................‬‬
‫‪234‬‬ ‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪ :(3‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ‪...........................................‬‬
‫ح‬

‫ﻤﻘﺩﻤﺔ‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﺒﺴﻡ ﺍﷲ ﺍﻟﺭﺤﻤﻥ ﺍﻟﺭﺤﻴﻡ‬
‫ﻤﻘﺩﻤﺔ‬
‫ﺍﻻﻟﻭﺍﻥ ﻤﻥ ﺃﻫﻡ ﺍﻟﻌﻭﺍﻤل ﺍﻟﺠﻤﺎﻟﻴﺔ ﻓﻲ ﺤﻴﺎﺓ ﺍﻻﻨﺴﺎﻥ‪ ،‬ﻭﺫﻟﻙ ﺒﺈﻋﻁﺎﺌﻬﺎ ﻟﻠﺘﻨﻭﻉ ﺍﻟﻠﻭﻨﻲ‬
‫ﺍﻟﺫﻱ ﻴﻀﻔﻲ ﺭﻭﻨﻕ ﻭﺠﻤﺎل ﻓﻲ ﻨﻔﺱ ﺍﻻﻨﺴﺎﻥ‪ .‬ﻟﺫﻟﻙ ﺇﻫﺘﻡ ﺒﻬﺎ ﺍﻻﻨﺴﺎﻥ ﻓﻲ ﺤﻴﺎﺘﺔ ﺒﻁﺭﻕ‬
‫ﻭﻤﺠﺎﻻﺕ ﻤﺨﺘﻠﻔﺔ‪ ،‬ﻜﻤﺎ ﻓﻲ ﺘﻨﺴﻴﻕ ﺍﻻﺯﻫﺎﺭ ﻭﺍﻟﺤﺩﺍﺌﻕ ﺍﻟﻨﺒﺎﺘﻴﺔ ﻭﺍﻻﺜﺎﺜﺎﺕ ﻭﺍﻻﻤﺘﻌﺔ ﻭﺍﻟﻤﻨﺎﺯل‬
‫ﻭﻤﻌﻅﻡ ﻤﺘﻨﺎﻭﻻﺘﻪ ﺍﻟﻴﻭﻤﻴﺔ‪ .‬ﻭﺒﺫﻟﻙ ﺘﺤﺘل ﺍﻻﻟﻭﺍﻥ ﻤﻭﻗﻌﺎ ﻻ ﻴﻤﻜﻥ ﺘﺠﺎﻭﺯﻩ ﺒﺄﻱ ﺸﻜل ﻤﻥ‬
‫ﺍﻻﺸﻜﺎل‪.‬‬
‫ﻭﻤﻥ ﺃﻫﻡ ﻫﺫﻩ ﺍﻟﻤﺠﺎﻻﺕ ﻏﺫﺍﺀ ﺍﻻﻨﺴﺎﻥ‪ ،‬ﺤﻴﺙ ﺃﻫﺘﻤﺕ ﺍﻟﺒﺸﺭﻴﺔ ﺒﺎﻻﻏﺫﻴﺔ ﻤﻥ ﺤﻴﺙ‬
‫ﺍﻟﻘﻴﻤﺔ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﺇﻫﺘﻤﺕ ﻤﻨﺫ ﺯﻤﻥ ﺒﻌﻴﺩ ﺒﺎﻻﻟﻭﺍﻥ‪ ،‬ﺤﻴﺙ ﺇﺴﺘﺨﺩﻤﻬﺎ ﻗﺩﻤﺎﺀ ﺍﻟﻤﺼﺭﻴﻭﻥ ﻭﺍﻟﺒﺎﺒﻠﻴﻭﻥ‬
‫ﻭﺍﻟﺭﻭﻤﺎﻥ ﻭﺍﻟﺼﻴﻨﻭﻥ ﻭﻏﻴﺭﻫﻡ ﻤﻥ ﺍﻟﺤﻀﺎﺭﺍﺕ ﺍﻟﻘﺩﻴﻤﺔ‪ ،‬ﻟﺘﻜﺴﺏ ﺍﻟﻠﻭﻥ ﺍﻟﺠﺫﺍﺏ ﻭﺍﻟﻤﺒﻬﺞ ﻟﻠﻨﻔﺱ‬
‫ﻭﺘﺠﻤﻴل ﺃﻏﺫﻴﺘﻬﻡ ﻭﻟﻴﻜﻭﻥ ﺍﻟﻁﻌﺎﻡ ﺃﻜﺜﺭ ﻗﺎﺒﻠﻴﺔ ﻭﺠﺫﺍﺏ‪ .‬ﺤﻴﺙ ﻜﺎﻨﺕ ﺍﻟﺨﻼﺼﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻟﻠﻤﻭﺍﺩ‬
‫ﺍﻟﻤﻠﻭﻨﺔ ﻤﻥ ﺃﺼل ﻨﺒﺎﺘﻲ ﺃﻭ ﺤﻴﻭﺍﻨﻲ ﺸﺎﺌﻌﺔ ﺍﻻﺴﺘﻌﻤﺎل‪ ،‬ﻭﻟﻜﻥ ﺍﻻﺴﺘﻌﻤﺎل ﺍﻟﺤﺩﻴﺙ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ‬
‫ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻷﻏﺫﻴﺔ ﺒﺩﺃ ﻗﺒل ﺤﻭﺍﻟﻲ )‪ (154‬ﺴﻨﺔ‪.‬‬
‫ﻭﻨﺴﺒﺔ ﻟﻠﺘﻜﻠﻔﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻭﺍﻟﻘﻴﻤﺔ ﺍﻟﻨﺴﺒﻴﺔ ﻟﻠﺘﻨﺎﻓﺱ ﻓﻲ ﺍﻻﺴﻌﺎﺭ ﻭﺍﻟﻘﻭﺓ ﺍﻟﺘﻠﻭﻴﻨﻴﺔ ﻟﻸﻟﻭﺍﻥ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ ،‬ﻤﻘﺎﺭﻨﺔ ﺒﺎﻻﻟﻭﺍﻥ ﺍﻟﻁﺒﻴﻌﻴﺔ‪ .‬ﻟﺠﺄ ﺍﻻﻨﺴﺎﻥ ﺍﻟﻰ ﺇﺴﺘﺨﻼﺹ ﺍﻻﻟﻭﺍﻥ ﻤﻥ ﺍﻟﻘﻁﺭﺍﻥ ﺍﻟﻨﺒﺎﺘﻲ‬
‫ﻋﺒﺭ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﻘﻴﻤﺘﻬﺎ ﺍﻟﻨﺴﺒﻴﺔ ﻤﻥ ﺠﻭﺍﻨﺏ ﻋﺩﻴﺩﺓ‪ .‬ﻭﺒﺴﻴﺭﻩ ﻓﻲ ﺍﻟﺴﻌﻲ ﻭﺭﺍﺀ‬
‫ﺍﻟﺭﺒﺢ ﻭﺍﻟﺒﻀﺎﻋﺔ ﺫﺍﺕ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺠﻤﻴﻠﺔ ﻭﺍﻟﻘﻴﻤﺔ ﺍﻟﺴﻌﺭﻴﺔ ﺍﻟﻘﻠﻴﻠﻴﺔ ﻓﺄﻜﺜﺭ ﺍﻻﻨﺴﺎﻥ ﻤﻥ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ؛ ﻤﻥ ﺘﻠﻭﻴﻥ ﻟﻼﻏﺫﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﺤﻴﺙ ﻨﺠﺩ ﺍﻻﺴﺘﻬﻼﻙ‬
‫ﺍﻟﻜﺒﻴﺭ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺘﻨﻭﻋﺔ ﻭﺍﻟﺼﻴﺩﻻﻨﻴﺔ‪.‬‬
‫ﺇﻻ ﺍﻥ ﺍﻟﻤﺸﺎﻜل ﺍﻟﺘﻲ ﻅﻬﺭﺕ ﺠﺭﺍﺀ ﺇﺴﺘﻌﻤﺎل ﻫﺫﻩ ﺍﻷﻟﻭﺍﻥ‪ ،‬ﺠﻌﻠﺕ ﺍﻻﻨﺴﺎﻥ ﻴﻌﻴﺩ‬
‫ﺍﻟﺘﻔﻜﻴﺭ ﻓﻲ ﺍﻟﻜﻤﻴﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﻓﻲ ﺒﻌﺽ ﺍﻻﺤﻴﺎﻥ ﺍﻟﻠﺠﻭﺀ ﺍﻟﻰ ﻤﻨﻊ‬
‫ﺒﻌﻀﻬﺎ ﻤﻥ ﺍﻟﺘﺩﺍﻭل‪ ،‬ﻷﺴﺒﺎﺏ ﺍﻟﺼﺤﻴﺔ؛ ﺤﻴﺙ ﺃﻅﻬﺭﺕ ﻜﺜﻴﺭ ﻤﻥ ﺍﻟﺘﺠﺎﺭﺏ‪ ،‬ﺍﻻﻤﺭﺍﺽ ﺍﻟﺘﻲ‬
‫ﺘﺴﺒﺒﻬﺎ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ؛ ﻤﻥ ﺃﻤﺭﺍﺽ ﺍﻟﺴﺭﻁﺎﻨﺎﺕ ﻭﺍﻟﺤﺴﺎﺴﻴﺔ ﻭﺍﻻﻓﺭﺍﻁ ﻓﻲ ﺍﻟﺴﻠﻭﻙ ﺍﻟﺫﻫﻨﻲ‬
‫ﻟﻸﻁﻔﺎل‪ ،‬ﻭﺘﻁﻭﺭﺕ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻟﺘﺤﻠﻴﻠﻴﺔ ﻭﺍﻟﻁﺒﻴﺔ ﻭﺍﻟﺴﻴﻜﻠﻭﺠﻴﺔ ﻟﺩﺭﺍﺴﺔ ﺍﻟﺠﻭﺍﻨﺏ ﺍﻟﺼﺤﻴﺔ ﻓﻲ‬
‫______________________________________________________ ‪1‬‬

‫ﺤﻴﺎﺓ ﺍﻻﻨﺴﺎﻥ‪ ،‬ﻓﻠﺠﺄﺕ ﻟﺠﺎﻥ ﺴﻼﻤﺔ ﻻﻏﺫﻴﺔ ﻭﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﺩﻭل ﺍﻟﻰ ﺇﺤﺘﺭﺍﺯﻴﺎﺕ ﻜﺜﻴﺭﺓ ﺘﺼﺏ‬
‫ﻓﻲ ﺼﺎﻟﺢ ﺼﺤﺔ ﺍﻻﻨﺴﺎﻥ‪.‬‬
‫ﻓﻲ ﺍﻟﺴﻭﺩﺍﻥ ﺇﻫﺘﻡ ﺍﻟﻨﺎﺱ ﺒﻬﺫﻩ ﺍﻷﻟﻭﺍﻥ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻤﻥ ﺤﻴﺙ ﺍﻻﻏﺫﻴﺔ ﺍﻟﺸﻌﺒﻴﺔ‬
‫ﻭﺍﻟﺤﻠﻭﻴﺎﺕ ﺍﻟﺸﻌﺒﻴﺔ ﺒﻤﺎ ﺘﻌﺭﻑ )ﺒﺤﻼﻭﺓ ﺍﻟﻤﻭﻟﺩ( ﺍﻟﻰ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﺤﺩﻴﺜﺔ‪ ،‬ﺇﻻ ﺃﻥ ﺍﻟﺯﻴﺎﺩﺓ‬
‫ﺍﻟﻤﻁﺭﺩﺓ ﻓﻲ ﻫﺫﻩ ﺍﻻﺴﺘﻌﻤﺎﻻﺕ ﻭﺘﻨﻭﻉ ﺍﻟﻐﺫﺍﺀ ﺒﺎﻻﻀﺎﻓﺔ ﻟﺒﻌﺽ ﻤﺎ ﺫﻜﺭ ﺃﻋﻼﻩ ﻤﻥ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ‬
‫ﻋﻠﻰ ﺍﻹﻨﺴﺎﻥ‪ ،‬ﻤﺎ ﻜﺎﻥ ﻟﻨﺎ ﺇﻻ ﺍﻥ ﻨﻠﻘﻲ ﺒﺎﻟﻀﻭﺀ ﻋﻠﻰ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ‪ ،‬ﻭﺨﺎﺼﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻤﻨﻬﺎ‪،‬‬
‫ﺤﻴﺙ ﻫﻨﺎﻟﻙ ﻀﺭﻭﺭﺓ ﻜﺒﻴﺭﺓ ﻟﻠﻌﺎﻤﻠﻴﻥ ﻓﻲ ﻤﺠﺎل ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻟﻤﻌﺭﻓﺔ ﺍﻟﺘﻔﺎﺼﻴل ﺍﻟﺩﻗﻴﻘﻴﺔ‬
‫ﻤﻥ ﺘﺤﺎﻟﻴل ﻭﻤﻭﺍﺼﻔﺎﺕ ﻭﻜﻤﻴﺎﺕ ﻤﻀﺎﻓﺔ ﻭﻨﻭﻋﻴﺎﺕ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﻠﻭﻨﺔ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻓﻲ‬
‫ﺍﻟﺘﺼﻨﻴﻊ ﻟﺘﺠﺏ ﺍﻵﺜﺎﺭ ﺍﻟﺘﻲ ﺘﻀﺭ ﺒﺎﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﻥ ﻜل ﺍﻟﻨﻭﺍﺤﻲ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺍﻟﺼﺤﻴﺔ‬
‫ﻭﺍﻟﺘﺴﻭﻴﻘﻴﺔ ﺒﺎﻻﻀﺎﻓﺔ ﻟﻠﺘﺸﺭﻴﻌﺎﺕ ﺍﻟﺘﻲ ﺘﺼﺩﺭ ﻓﻲ ﻫﺫﺍ ﺍﻟﺨﺼﻭﺹ ﻭﻜﻴﻔﻴﺔ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ‪ .‬ﻜﺫﻟﻙ‬
‫ﻴﻌﺘﺒﺭ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ ﺇﻀﺎﻓﺔ ﻟﻠﺘﻭﻋﻴﺔ ﺍﻻﺠﺘﻤﺎﻋﻴﺔ ﻟﻠﺘﻌﺎﻤل ﻤﻊ ﺍﻷﻟﻭﺍﻥ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻓﻲ ﺍﻟﺤﻴﺎﺓ ﺍﻟﻴﻭﻤﻴﺔ‬
‫ﻤﻥ ﺤﻴﺙ ﺍﻟﻜﻤﻴﺎﺕ ﺍﻟﺘﻲ ﻴﻤﻜﻥ ﺇﺴﺘﻬﻼﻜﻬﺎ ﺒﻭﺍﺴﻁﺔ ﺍﻟﻔﺭﺩ‪ ،‬ﻭﺒﻌﺽ ﺍﻟﻤﻀﺎﺭ ﺍﻟﺘﻲ ﺘﺤﺩﺙ ﻤﻥ‬
‫ﺒﻌﺽ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻟﺘﺠﻨﺒﻬﺎ‪ .‬ﺒﺎﻻﻀﺎﻓﺔ ﻟﻸﻜﻼﺕ ﺍﻟﺸﻌﺒﻴﺔ ﺍﻟﺘﻲ ﻴﺘﻨﺎﻭﻟﻬﺎ ﻜﺜﻴﺭ ﻤﻥ ﺍﻻﻁﻔﺎل‬
‫ﻓﻲ ﺍﻟﻤﺩﺍﺭﺱ ﻭﺍﻟﺸﻭﺍﺭﻉ ﻭﺍﻻﻤﺎﻜﻥ ﺍﻟﻌﺎﻤﺔ‪ ،‬ﻭﻜﻴﻔﻴﺔ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻭﺘﺸﺠﻴﻊ ﺩﻭﺭ ﺍﻟﺭﻗﺎﺒﺔ ﻭﺤﻤﺎﻴﺔ‬
‫ﺍﻟﻤﺴﺘﻬﻠﻙ‪.‬‬
‫ﻭﻨﺒﻌﺕ ﻓﻜﺭﺓ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ ﻤﻥ ﺃﻨﻪ ﺘﻡ ﺘﻜﻠﻴﻔﻲ ﺒﻌﻤل ﺘﺤﺎﻟﻴل ﻷﻟﻭﺍﻥ ﺼﻨﺎﻋﻴﺔ ﺃﺭﺴﻠﺘﻬﺎ‬
‫ﺍﻟﻬﻴﺌﺔ ﺍﻟﺴﻭﺩﺍﻨﻴﺔ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‪ ،‬ﻭﻟﻡ ﺃﺠﺩ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﺒﺴﻬﻭﻟﺔ ﻟﻠﻘﻴﺎﻡ ﺒﻌﻤﻠﻴﺔ ﺍﻟﺘﺤﻠﻴل‪،‬‬
‫ﻭﻓﺘﺸﺕ ﻭﻭﺠﺩﺕ ﺒﻌﺽ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﻭﺍﻟﻤﺭﺍﺠﻊ ﺍﻻﺠﻨﺒﻴﺔ ﻭﻗﻤﺕ ﺒﺎﻟﺘﺤﻠﻴل‪ .‬ﻭﻨﺴﺒﺔ ﻷﻫﻤﻴﺔ ﺍﻟﺘﺤﺎﻟﻴل‬
‫ﻭﺇﻟﻘﺎﺀ ﺍﻟﻀﺅ ﻋﻠﻰ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ‪ .‬ﻭﻋﺩﻡ ﻭﺠﻭﺩ ﻤﺭﺍﺠﻊ ﻓﻲ ﻴﺩﻱ ﻋﻨﻬﺎ‪ .‬ﻭﻓﻘﻁ ﻤﺒﻌﺜﺭﺓ ﻓﻲ ﺒﻌﺽ‬
‫ﺍﻟﻤﺭﺍﺠﻊ ﺍﻟﻌﺭﺒﻴﺔ ﻭﺍﻻﻨﺠﻠﻴﺯﻴﺔ‪ ،‬ﻭﺇﻓﺘﻘﺎﺭ ﺍﻟﻜﺜﻴﺭﻴﻥ ﻓﻲ ﺍﻟﻤﺼﺎﻨﻊ ﻭﺍﻟﺠﺎﻤﻌﺎﺕ ﻟﻬﺫﻩ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ‪،‬‬
‫ﻨﺒﻌﺕ ﻓﻜﺭﺘﻲ ﻓﻲ ﺍﻻﺴﺘﻔﺎﺩﺓ ﻤﻥ ﺍﻻﻭﺭﺍﻕ ﺍﻟﻌﻠﻤﻴﺔ ﺍﻟﻌﺎﻟﻤﻴﺔ ﻭﺍﻟﻤﺭﺍﺠﻊ ﺍﻻﺠﻨﺒﻴﺔ ﻭﺍﻟﻌﺭﺒﻴﺔ ﻭﺒﻌﺽ‬
‫ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺒﺎﻻﻀﺎﻓﺔ ﻟﻠﺨﺒﺭﺍﺕ ﻹﺨﺭﺍﻫﺎ ﻓﻲ ﻜﺘﻴﺏ ﻴﻔﻴﺩ ﺍﻟﻨﺎﺱ‪ .‬ﻟﺫﻟﻙ ﻫﺩﻓﺕ ﻓﻲ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ ﺍﻟﻰ‬
‫ﺇﻋﻁﺎﺀ ﻨﺒﺫﻩ ﻋﻥ ﺍﻻﻟﻭﺍﻥ ﻭﺃﻨﻭﺍﻋﻬﺎ ﻭﻤﻭﺍﺼﻔﺎﺘﻬﺎ ﻭﺸﺭﻭﻁ ﺍﻟﺴﻼﻤﺔ ﻭﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ‬
‫ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺍﻟﺼﺤﻴﺔ‪ ،‬ﻭﻨﻭﻉ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﺴﻤﻭﺡ ﺒﺈﻀﺎﻓﺔ ﺍﻻﻟﻭﺍﻥ ﻟﻬﺎ‪ ،‬ﺒﺎﻻﻀﺎﻓﺔ ﻟﻤﺨﺎﻁﺭ ﺍﻻﻟﻭﺍﻥ‬
‫ﻭﻁﺭﻕ ﺍﻟﺘﻭﻋﻴﺔ ﻭﺍﻟﺴﻼﻤﺔ ﻓﻲ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﺨﻼل ﺃﺭﺒﻌﺔ ﺃﺒﻭﺍﺏ ﻤﻘﺴﻤﺔ ﻟﻌﺩﺩ ﻤﻥ ﺍﻟﻔﺼﻭل‪.‬‬
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‫ﻭﻨﺴﺎل ﺍﷲ ﺍﻥ ﻴﺘﻘﺒل ﻫﺫﺍ ﺍﻟﻌﻤل‪ ،‬ﻭﻴﺴﺘﻔﻴﺩ ﻤﻨﻪ ﺍﻟﺒﺎﺤﺜﻴﻥ ﻭﻁﻼﺏ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻟﻌﻠﻴﺎ ﻭﺍﻟﻤﻭﺍﺼﻔﺎﺕ‬
‫ﻭﺍﻟﺭﻗﺎﺒﺔ‪ ،‬ﻭﺍﻟﻤﺼﻨﻌﻴﻥ ﻭﻜل ﺍﻟﻤﻬﺘﻤﻴﻥ ﺒﻬﺫﺍ ﺍﻟﻤﺠﺎل ﻭﻋﺎﻤﺔ ﺍﻟﻘﺭﺍﺀ ﻟﻬﺫﺍ ﺍﻟﻜﺘﺎﺏ‪.‬‬
‫ﻜﻤﺎ ﺍﺭﺠﻭ ﻤﻥ ﺠﻤﻴﻊ ﺍﻻﺨﻭﺓ ﻓﻲ ﺍﻟﺠﺎﻤﻌﺎﺕ ﻭﺍﻟﻤﺭﺍﻜﺯ ﺍﻟﺒﺤﺜﻴﺔ ﻭﺍﻟﻤﺼﺎﻨﻊ ﻭﺍﻟﻤﻭﺍﺼﻔﺎﺕ‬

‫ﻭﺍﻟﻤﻬﺘﻤﻴﻥ ﺒﺎﻟﻤﺠﺎل ﻭﻁﻼﺏ ﺍﻟﻌﻠﻡ ﻭﻋﺎﻤﺔ ﺍﻟﻘﺭﺍﺀ ﻟﻬﺫﺍ ﺍﻟﻜﺘﺎﺏ‪ ،‬ﺇﻓﺎﺩﺘﻲ ﺒﺄﻱ ﺇﻗﺘﺭﺍﺡ ﻤﻨﺎﺴﺏ ﻴﺴﺎﻫﻡ‬
‫ﻓﻲ ﺘﻁﻭﻴﺭ ﻫﺫﺍ ﺍﻟﻌﻤل ﻓﻲ ﺍﻟﻁﺒﻌﺎﺕ ﺍﻟﻘﺎﺩﻤﺔ ﻟﻴﺴﺘﻔﻴﺩ ﺍﻟﻨﺎﺱ ﻭﺘﻌﻡ ﺍﻟﻔﺎﺌﺩﺓ ﺒﺼﻭﺭﺓ ﺃﻜﺜﺭ‪ ،‬ﺤﻴﺙ ﺃﻨﻲ‬
‫ﻤﺠﺘﻬﺩ ﻓﻲ ﺘﻘﺩﻴﻡ ﻫﺫﺍ ﺍﻟﻌﻤل ﻟﺘﺤﻘﻴﻕ ﻤﺎ ﺃﺭﺍﻩ ﻤﻨﺎﺴﺏ ﻤﻥ ﻭﺍﻗﻊ ﺍﻟﺘﺠﺭﺒﺔ ﻭﺭﺅﻴﺘﻲ ﻟﻀﺭﻭﺭﺓ ﻫﺫﺍ‬
‫ﺍﻟﻌﻤل ﻟﺘﻁﻭﻴﺭ ﺍﻟﻤﻨﻬﺠﻴﺔ ﺍﻟﻌﻠﻤﻴﺔ ﻭﺤل ﻜﺜﻴﺭ ﻤﻥ ﺍﻟﻤﺸﺎﻜل ﺍﻟﺘﻲ ﺘﻨﺼﺏ ﻓﻲ ﺨﺩﻤﺔ ﺼﺤﺔ ﺍﻻﻨﺴﺎﻥ‬
‫ﻭﻤﺎ ﻴﻔﻴﺩ ﺍﻟﻨﺎﺱ ﻭ ﻻ ﺃﺩﻋﻲ ﺍﻟﻜﻤﺎل‪ ،‬ﻭﻟﻜﻨﻲ ﺃﻗﺩﻤﻪ ﻟﻜﻡ ﺒﺘﻭﺍﻀﻊ‪.‬‬
‫ﻭﺍﷲ ﺍﻟﻤﻭﻓﻕ‬
‫ﺍﻟﺭﺸﻴﺩ ﺍﺤﻤﺩ ﺴﺎﻟﻡ ﺨﻴﺭﺍﷲ‬
‫ﻤﻬﻨﺩﺱ ﺯﺭﺍﻋﻲ ﻤﻬﻨﻲ ﺇﺨﺘﺼﺎﺼﻲ ﺇﺴﺘﺸﺎﺭﻱ‬
‫ﻗﺴﻡ ﺘﺼﻨﻴﻊ ﺍﻷﻏﺫﻴﺔ ﻭﺍﻟﻤﻀﺎﻓﺎﺕ‬
‫ﺇﺩﺍﺭﺓ ﺒﺤﻭﺙ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﻤﺭﻜﺯ ﺍﻟﺒﺤﻭﺙ ﻭﺍﻻﺴﺘﺸﺎﺭﺍﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ‬
‫ﺍﻟﺒﺭﻴﺩ ﺍﻻﻟﻜﺘﺭﻭﻨﻲ‪rasheed_irccsd@gmail.com:‬‬
‫‪rasheedahmedsalim@hotmail.com‬‬
‫ﻣﻮﺑﺎﯾﻞ‪0994911347– 0122223730 – 0122223676 – 0912204672 :‬‬
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‫اﻟﻤﻮاد اﻟﻤﻀﺎﻓﺔ‬
‫اﻟﺒﺎب اﻻول‬
‫اﻟﻤﻮاد اﻟﻤﻠﻮﻧﺔ‬
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‫ﺍﻟﺒﺎﺏ ﺍﻷﻭل ‪ -‬ﺍﻟﻔﺼل ﺍﻷﻭل – ﺍﻟﻤﻀﺎﻓﺎﺕ‬ ‫ﺍﻷﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﺍﻟﺒﺎﺏ ﺍﻷﻭل‬
‫ﺍﻟﻔﺼل ﺍﻷﻭل‬
‫ﺍﻟﻤﻀﺎﻓﺎﺕ‬
‫)‪(Additives‬‬
‫ﻴﺘﻨﺎﻭل ﻫﺫﺍ ﺍﻟﻔﺼل ﻤﻥ ﺍﻟﺒﺎﺏ ﺍﻻﻭل ﺍﻟﺘﻌﺭﻴﻑ ﺒﺎﻟﻤﻀﺎﻓﺎﺕ ﻭﺃﻨﻭﺍﻋﻬﺎ ﻭﺫﻟﻙ ﻷﻋﻁﺎﺀ‬
‫ﺍﻟﺒﺎﺤﺙ ﻤﻌﺭﻓﺔ ﺒﺎﻻﻟﻭﺍﻥ‪ ،‬ﻭﻤﻌﻠﻭﻤﺎﺕ ﺘﻌﺭﻴﻔﻴﺔ ﻋﻥ ﺃﻨﻭﺍﻉ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻭﻋﻼﻗﺘﻬﺎ ﺒﺎﻟﻐﺫﺍﺀ‬
‫ﻭﺘﻭﻀﻴﺢ ﺍﻟﺭﺍﺒﻁ ﺒﻴﻥ ﺍﻻﻟﻭﺍﻥ ﻭﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻻﺨﺭﻯ‪ ،‬ﺒﺎﻻﻀﺎﻓﺔ ﻟﻠﺘﻌﺭﻴﻑ ﺒﺘﺼﻨﻴﻑ ﺍﻟﻤﻀﺎﻓﺎﺕ‬
‫ﺍﻟﻤﺨﺘﻠﻔﺔ ﺤﺴﺏ ﺍﻟﺘﺼﻨﻴﻑ ﺍﻟﻌﺎﻟﻤﻲ ﺍﻟﺫﻱ ﻴﻌﻤل ﺒﺩﻭﺭﻩ ﻋﻠﻰ ﺘﺴﻬﻴل ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻻﻨﻭﺍﻉ ﺍﻟﻤﺨﺘﻠﻔﺔ‬
‫ﻟﻠﻤﻀﺎﻓﺎﺕ ﻓﻲ ﺍﻟﻐﺫﺍﺀ‪.‬‬
‫ﺘﻌﺭﻴﻑ ﺍﻟﻤﻀﺎﻓﺎﺕ )‪:(Definition of additives‬‬
‫ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﻌﺎﺭﻴﻑ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻭﻫﻲ ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﻀﺎﻑ‬
‫ﺍﻟﻰ ﺍﻟﻐﺫﺍﺀ ﺒﻐﺭﺽ ﺘﺤﺴﻴﻥ ﺍﻟﻠﻭﻥ ﺃﻭ ﺍﻟﻤﺫﺍﻕ ﺃﻭ ﺍﻟﺤﻔﻅ ﺃﻭ ﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻷﻏﺭﺍﺽ ﺍﻟﺘﻲ ﺘﺅﺩﻱ ﺍﻟﻰ‬
‫ﺘﺤﺴﻴﻥ ﺍﻟﻐﺫﺍﺀ‪ .‬ﺇﻻ ﺃﻥ ﺍﻟﺘﻌﺭﻴﻑ ﺍﻟﺫﻱ ﻴﻌﺘﻤﺩ ﻫﻭ ﺍﻟﻨﺎﺘﺞ ﻤﻥ ﺍﻟﻠﺠﺎﻥ ﺍﻟﻤﺘﺨﺼﺼﺔ ﺒﺎﻻﻏﺫﻴﺔ ﻭﻟﻬﺎ‬
‫ﺇﺠﺎﺯﺓ ﻋﺎﻟﻤﻴﺔ ﺃﻭ ﺇﻗﻠﻴﻤﻴﺔ‪ ،‬ﻭﻤﻥ ﺃﻫﻡ ﻫﺫﻩ ﺍﻟﻠﺠﺎﻥ ﻟﺠﻨﺔ ﺩﺴﺘﻭﺭ ﺍﻻﻏﺫﻴﺔ ﺍﻟﺘﺎﺒﻌﺔ ﻟﻤﻨﻅﻤﺔ ﺍﻻﻏﺫﻴﺔ‬
‫ﺍﻟﺩﻭﻟﻴﺔ‪ .‬ﺤﻴﺙ ﺘﻌﺭﻑ ﻟﺠﻨﺔ ﺩﺴﺘﻭﺭ ﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻋﻠﻰ ﺃﻨﻬﺎ ﺃﻱ ﻤﺎﺩﺓ ﻻ ﺘﺴﺘﻬﻠﻙ ﻋﺎﺩﺓ‬
‫ﻜﻐﺫﺍﺀ ﻟﻭﺤﺩﻫﺎ ﻭﻻ ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻟﻌﺎﺩﺓ ﻜﻤﻘﻭﻡ ﻨﻤﻭﺫﺠﻲ ﻟﻸﻏﺫﻴﺔ ﻭﻗﺩ ﺘﻜﻭﻥ ﺃﻭ ﻻ ﺘﻜﻭﻥ ﺫﺍﺕ ﻗﻴﻤﺔ‬
‫ﺘﻐﺫﻭﻴﺔ ﻭﺘﻀﺎﻑ ﺒﺸﻜل ﻤﻘﺼﻭﺩ ﻟﻠﻐﺫﺍﺀ ﻷﻏﺭﺍﺽ ﺘﻜﻨﻭﻟﻭﺠﻴﺔ ﺃﺜﻨﺎﺀ ﺍﻟﺘﺼﻨﻴﻊ ﺃﻭ ﺍﻟﺘﺤﻀﻴﺭ ﺃﻭ‬
‫ﺍﻟﻤﻌﺎﻤﻠﺔ ﺃﻭ ﺍﻟﺘﻌﺒﺌﺔ ﺃﻭ ﺍﻟﻨﻘل ﺃﻭ ﺍﻟﺘﺩﺍﻭل ﻭﺘﻨﺘﺞ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﺃﻭ ﻴﺘﻭﻗﻊ ﺍﻥ ﺘﻨﺘﺞ ﻓﻴﻪ )ﺒﻁﺭﻴﻘﺔ ﻤﺒﺎﺸﺭﺓ‬
‫ﺃﻭ ﻏﻴﺭ ﻤﺒﺎﺸﺭﺓ( ﻭﺘﺼﺒﺢ ﺃﺤﺩ ﻤﻜﻭﻨﺎﺘﻪ ﻭﺘﺅﺜﺭ ﻓﻲ ﺨﻭﺍﺼﻪ‪ .‬ﻭﻻ ﻴﺸﻤل ﻫﺫﺍ ﺍﻟﺘﻌﺭﻴﻑ ﺍﻟﻤﻠﻭﺜﺎﺕ‬
‫ﺃﻭ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﻀﺎﻑ ﻟﻠﻐﺫﺍﺀ ﺒﻘﺼﺩ ﺍﻟﺤﻔﺎﻅ ﺃﻭ ﺘﺤﺴﻴﻥ ﺠﻭﺩﺘﻪ ﺍﻟﺘﻐﺫﻭﻴﺔ‪.‬‬
‫ﻭﺇﻨﺘﺸﺭﺕ ﺒﻌﺽ ﺍﻟﺘﺤﺫﻴﺭﺍﺕ ﺘﻔﻴﺩ ﺒﻭﺠﻭﺩ ﻤﻭﺍﺩ ﺴﺎﻤﺔ ﻭﻤﻭﺍﺩ ﻤﺤﺩﺜﺔ ﻟﻠﺴﺭﻁﺎﻥ ﺃﻭ ﻤﻭﺍﺩ‬
‫ﺨﻁﺭﺓ ﺘﺩﺨل ﻓﻲ ﺘﺭﻜﻴﺏ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻷﻁﻌﻤﺔ ﺍﻟﺠﺎﻫﺯﺓ ﻭﺍﻟﻤﻌﻠﺒﺔ ﺍﻟﺘﻲ ﻨﺴﺘﻬﻠﻜﻬﺎ ﻴﻭﻤﻴﺎﹰ‪ ،‬ﻭﻓﻲ ﺫﻟﻙ‬
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‫ﺍﻟﺴﻴﺎﻕ ﻴﺠﺏ ﺍﻟﺭﺠﻭﻉ ﺍﻟﻰ ﻤﺭﺠﻌﻴﺔ ﻤﻨﻅﻤﺔ ﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﻟﻤﻴﺔ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺴﻼﻤﺔ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ‪ ،‬ﻭﻟﻜﻥ‬
‫ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﺇﻥ ﻭﺠﻭﺩ ﺍﻟﺤﺭﻑ )‪ (E‬ﻴﺩل ﻋﻠﻰ ﺇﺠﺎﺯﺓ ﻫﺫﻩ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻤﻥ ﺠﻤﻴﻊ ﺩﻭل‬
‫ﺍﻟﺴﻭﻕ ﺍﻷﻭﺭﻭﺒﻴﺔ ﺍﻟﻤﺸﺘﺭﻜﺔ ﻟﺴﻼﻤﺘﻬﺎ ﻭﺇﻀﺎﻓﺘﻬﺎ ﺩﻭﻥ ﺇﺤﺩﺍﺙ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻨﺩ ﺘﺭﻜﻴﺯﺍﺕ‬
‫ﺍﻻﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﺘﻔﻕ ﻋﻠﻴﻬﺎ ﻟﻜل ﻤﺎﺩﺓ ﻤﻀﺎﻓﺔ ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﻭﺍﻟﺫﻱ ﻴﻤﺜل ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﺫﻱ ﻴﺘﻨﺎﻭﻟﻪ‬
‫ﺍﻟﻔﺭﺩ ﻴﻭﻤﻴﺎﹰ ﻁﻭل ﺤﻴﺎﺘﻪ ﺩﻭﻥ ﺇﻀﺭﺍﺭ ﺒﺼﺤﺔ ﺍﻹﻨﺴﺎﻥ‪ .‬ﻭﻟﻜﻥ ﻻ ﺒﺩ ﻤﻥ ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﻋﺩﻡ‬
‫ﺇﺴﺘﺒﻌﺎﺩﻫﺎ ﻟﻅﻬﻭﺭ ﺁﺜﺎﺭ ﺼﺤﻴﺔ ﺠﺭﺍﺀ ﺃﺴﺘﻬﻼﻜﻬﺎ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻭﻜﺫﻟﻙ ﻤﺭﺍﺠﻌﺔ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺩﻭﻟﺔ‬
‫ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﻋﺩﻡ ﺤﻅﺭ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻋﻨﺩ ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻟﻭﺤﺩﻫﺎ ﺃﻭ ﻤﻊ ﻤﻭﺍﺩ ﺃﺨﺭﻯ‪.‬‬
‫ﺃﻏﺭﺍﺽ ﺍﺴﺘﻌﻤﺎل ﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ )‪:(Purposes of using additives in foods‬‬
‫ﻋﻨﺩ ﻭﻀﻊ ﻤﻀﺎﻓﺎﺕ ﺍﻷﻏﺫﻴﺔ ﺇﻟﻰ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺴﻭﺍﺀ ﻜﺎﻨﺕ ﻤﻭﺍﺩ ﺤﺎﻓﻅﺔ ﺃﻭ‬
‫ﻓﻴﺘﺎﻤﻴﻨﺎﺕ ﺃﻭ ﻤﺴﺘﺤﻠﺒﺎﺕ‪ ،‬ﻓﺎﻟﻐﺭﺽ ﻤﻨﻬﺎ ﺘﺤﺴﻴﻥ ﻨﻭﻋﻴﺔ ﺍﻟﻐﺫﺍﺀ ﻭﺍﻹﺒﻘﺎﺀ ﻋﻠﻰ ﺠﻭﺩﺘﻪ ﻤﻊ ﻤﺭﻭﺭ‬
‫ﺍﻟﺯﻤﻥ ﺍﻷﻤﺭ ﺍﻟﺫﻱ ﻴﻭﻓﺭ ﺍﻟﻐﺫﺍﺀ ﻟﻠﻤﺴﺘﻬﻠﻙ ﺒﻭﻗﺕ ﻴﻜﻭﻥ ﻓﻴﻪ ﺍﻟﻐﺫﺍﺀ ﺍﻟﻁﺎﺯﺝ ﻏﻴﺭ ﻤﺘﺎﺡ‪ ،‬ﻜﻤﺎ ﻫﻭ‬
‫ﺍﻟﺤﺎل ﻓﻲ ﺍﻟﻌﺼﺎﺌﺭ ﺃﻭ ﺍﻟﻠﺤﻭﻡ ﺍﻟﺒﺤﺭﻴﺔ ﻭﺍﻟﻘﻭﺍﻗﻊ ﺍﻟﻤﻌﻠﺒﺔ‪ ،‬ﺒﺎﻻﻀﺎﻓﺔ ﺍﻟﻰ ﺃﻥ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﻗﺩ ﺘﺴﺘﻌﻤل ﻓﻲ ﺍﺤﺩﻯ ﻤﺭﺍﺤل ﻨﻤﻭ ﺍﻟﻨﺒﺎﺕ ﺒﺤﻴﺙ ﻴﺘﻡ ﺍﻤﺘﺼﺎﺼﻬﺎ ﻋﻥ ﻁﺭﻴﻕ ﺍﻟﺠﺫﻭﺭ ﺍﻭ ﻗﺩ‬
‫ﺘﻀﺎﻑ ﺍﺜﻨﺎﺀ ﺍﻟﺤﺼﺎﺩ ﺍﻭ ﺍﻟﺘﻌﻠﻴﺏ ﺍﻭ ﺍﻟﺘﺼﻨﻴﻊ ﺍﻭ ﺍﻟﺘﺨﺯﻴﻥ ﺍﻭ ﺍﺜﻨﺎﺀ ﺍﻟﺘﺴﻭﻴﻕ ﻟﻐﺭﺽ ﺘﺤﺴﻴﻥ‬
‫ﻨﻭﻋﻴﺔ ﺍﻟﻐﺫﺍﺀ ﺍﻭ ﺯﻴﺎﺩﺓ ﻗﺒﻭل ﺍﺴﺘﻬﻼﻜﻪ‪ ،‬ﻭﻴﺸﻤل ﺍﻟﻐﺭﺽ ﻤﻥ ﺍﻀﺎﻓﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻼﻏﺫﻴﺔ‬
‫ﺍﻵﺘﻲ‪:‬‬
‫‪ -1‬ﺍﻟﺘﺤﺴﻴﻥ ﺍﻭ ﺍﻟﻤﺤﺎﻓﻅﺔ ﻋﻠﻰ ﺍﻟﻘﻴﻤﺔ ﺍﻟﻐﺫﺍﺌﻴﺔ‪.‬‬

‫ﺤﻴﺙ ﺃﻥ ﺘﺤﺴﻴﻥ ﺍﻻﻏﺫﻴﺔ ﻴﺅﺩﻱ ﺍﻟﻰ ﺯﻴﺎﺩﺓ ﺍﻟﻘﻴﻤﺔ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﺯﻴﺎﺩﺓ ﻗﺒﻭﻟﻬﺎ ﻟﺩﻯ‬
‫ﺍﻟﻤﺴﺘﻬﻠﻙ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ‪.‬‬
‫‪ -2‬ﺯﻴﺎﺩﺓ ﺍﻟﻘﻴﻤﺔ ﺍﻟﻐﺫﺍﺌﻴﺔ‪:‬‬
‫ﺘﻀﺎﻑ ﺒﻌﺽ ﺍﻟﻔﻴﺘﺎﻤﻴﻨﺎﺕ ﺍﻭ ﺍﻻﻤﻼﺡ ﺍﻟﻤﻌﺩﻨﻴﺔ ﻭﺫﻟﻙ ﻟﺯﻴﺎﺩﺓ ﺍﻟﻘﻴﻤﺔ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﻜﺈﻀﺎﻓﺔ‬
‫ﺒﻌﺽ ﻤﺭﻜﺒﺎﺕ ﻓﻴﺘﺎﻤﻴﻥ )ﺏ( ﺍﻟﻤﺭﻜﺏ ﺍﻟﻰ ﺍﻟﺨﺒﺯ ﻭﺍﻟﺩﻗﻴﻕ )ﺍﻟﻁﺤﻴﻥ( ﻭﻓﻴﺘﺎﻤﻴﻥ )ﺩ( ﺃﻭ ﺍﻟﺤﺩﻴﺩ‬
‫ﻭﺍﻟﻜﺎﻟﺴﻴﻭﻡ ﺍﻟﻰ ﺍﻟﺤﻠﻴﺏ ﻭﻓﻴﺘﺎﻤﻴﻥ )ﺃ( ﺍﻟﻰ ﺒﻌﺽ ﺍﻨﻭﺍﻉ ﺍﻟﺯﺒﺩ‪ ،‬ﻭﺍﻟﻴﻭﺩ ﺍﻟﻰ ﻤﻠﺢ ﺍﻟﻁﻌﺎﻡ ﻭﻋﺩﺓ‬
‫ﺃﻨﻭﺍﻉ ﻤﻥ ﺍﻟﻔﻴﺘﺎﻤﻴﻨﺎﺕ ﺇﻟﻰ ﺍﻟﻌﺼﺎﺌﺭ‪.‬‬
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‫‪ -3‬ﺘﺤﺴﻴﻥ ﺍﻟﻨﻭﻋﻴﺔ ﻭﺯﻴﺎﺩﺓ ﺇﻗﺒﺎل ﺍﻟﻤﺴﺘﻬﻠﻙ ﻋﻠﻴﻬﺎ‪:‬‬

‫ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻭﺍﻟﻤﺜﺒﺘﺔ ﻭﻋﻭﺍﻤل ﺍﻻﺴﺘﺤﻼﺏ ﻭﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺒﻴﻀﺔ ﻭﺍﻟﻤﻨﻜﻬﺔ ﺘﻤﻨﺢ ﺍﻟﻁﻌﺎﻡ‬
‫ﻤﻅﻬﺭﺍ ﺠﺫﺍﺒﺎ ﻭﻗﻭﺍﻤﺎ ﻤﻨﺎﺴﺒﺎ ﻭﺭﺍﺌﺤﺔ ﻤﻘﺒﻭﻟﺔ‪ ،‬ﻭﻜل ﻫﺫﺍ ﻴﺴﺎﻋﺩ ﻋﻠﻰ ﺯﻴﺎﺩﺓ ﺍﻻﻗﺒﺎل ﻋﻠﻰ ﺍﻻﻁﻌﻤﺔ‬
‫ﻭﻻ ﻴﺅﺜﺭ ﻓﻲ ﺼﺤﺔ ﺍﻟﻤﺴﺘﻬﻠﻙ ﺒﺎﺨﺘﻼﻑ ﺍﻟﻌﻤﺭ ﺇﺫﺍ ﺃﺴﺘﺨﺩﻤﺕ ﻓﻲ ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ‪.‬‬
‫‪ -4‬ﺘﻘﻠﻴل ﺍﻟﺘﻠﻑ ﻭﺘﺤﺴﻴﻥ ﻨﻭﻋﻴﺔ ﺍﻟﺤﻔﻅ‪:‬‬
‫ﻗﺩ ﻴﻨﺘﺞ ﺍﻟﺘﻠﻑ ﻤﻥ ﺘﻠﻭﺙ ﻤﻴﻜﺭﻭﺒﻲ ﺍﻭ ﺘﻔﺎﻋل ﻜﻴﻤﻴﺎﺌﻲ ﻟﺫﺍ ﻓﺈﻥ ﺍﻀﺎﻓﺔ ﻤﻭﺍﺩ ﻤﻀﺎﺩﺓ‬
‫ﻟﻠﺘﻌﻔﻥ ﻤﺜل ﺒﻴﻭﻨﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻟﻠﺨﺒﺯ ﺍﻭ ﺍﻀﺎﻓﺔ ﺤﻤﺽ ﺍﻟﺴﻭﺭﺒﻴﻙ ﺍﻟﻰ ﺍﻟﺠﺒﻥ ﻴﻤﻨﻊ ﻨﻤﻭ‬
‫ﺍﻟﻔﻁﺭﻴﺎﺕ ﻋﻠﻴﻬﺎ‪ ،‬ﻭﻜﺫﻟﻙ ﺍﻟﺤﺎل ﺒﺎﻟﻨﺴﺒﺔ ﻻﻀﺎﻓﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﺩﺓ ﻟﻠﺘﺄﻜﺴﺩ ﺍﺫ ﺘﻤﻨﻊ ﺘﺄﻜﺴﺩ‬
‫ﻭﺘﺯﺭﻨﺦ ﺍﻟﺯﻴﻭﺕ ﻭﺍﻟﺩﻫﻭﻥ ﻜﻤﺎ ﺘﻤﻨﻊ ﺘﺄﻜﺴﺩ ﺒﻌﺽ ﺍﻟﻔﻴﺘﺎﻤﻴﻨﺎﺕ ﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﺩﻫﻭﻥ ﻭﻜﺫﻟﻙ‬
‫ﺍﻻﺤﻤﺎﺽ ﺍﻟﺩﻫﻨﻴﺔ ﺍﻟﻀﺭﻭﺭﻴﺔ‪.‬‬
‫‪ -5‬ﺘﺴﻬﻴل ﺘﺤﻀﻴﺭ ﺍﻟﻐﺫﺍﺀ‪:‬‬
‫ﻗﺩ ﺘﻀﺎﻑ ﻤﻭﺍﺩ ﻤﺜل ﺒﻌﺽ ﺍﻻﺤﻤﺎﺽ ﺍﻭ ﺍﻟﻘﻠﻭﻴﺎﺕ ﺍﻭ ﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﻤﻨﻅﻤﺔ ﺒﻬﺩﻑ‬
‫ﺍﻟﻤﺤﺎﻓﻅﺔ ﻋﻠﻰ ﻭﺴﻁ ﺤﻤﻀﻲ ﺍﻭ ﻗﻠﻭﻱ ﻤﻨﺎﺴﺏ ﻭﻜﺫﻟﻙ ﻋﻭﺍﻤل ﺍﻻﺴﺘﺤﻼﺏ ﺍﻟﺘﻲ ﺘﻌﻤل ﻋﻠﻰ‬
‫ﻤﺯﺝ ﺍﻟﺩﻫﻭﻥ ﻤﻊ ﺍﻟﻤﺎﺀ ﻜﻤﺎ ﻓﻲ ﺍﻟﻤﺴﺘﺤﻠﺒﺎﺕ ﻤﺜل ﺍﻟﻤﺎﻴﻭﻨﻴﺯ ﻭﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﺴﺎﻋﺩ ﻋﻠﻰ ﺘﻜﻭﻴﻥ‬
‫ﺍﻟﺭﻏﻭﺓ ﻤﺜل ﺍﻟﻜﺭﻴﻤﺎﺕ ﺍﻟﺘﻲ ﺘﻭﻀﻊ ﻋﻠﻰ ﺍﻟﻜﻴﻙ ﻭﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺜﺒﺘﺔ ﻭﺍﻟﻤﻐﻠﻅﺔ ﻟﻠﻘﻭﺍﻡ ﺍﻟﺘﻲ ﺘﺴﺎﻋﺩ‬
‫ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻻﻴﺱ ﻜﺭﻴﻡ‪.‬‬
‫‪ -6‬ﻤﺠﺎﺒﻬﺔ ﺍﻟﺘﻠﻑ ﺒﺎﻟﺘﺨﺯﻴﻥ‪:‬‬
‫ﻟﺘﺠﻨﺏ ﺨﻔﺽ ﺴﻌﺭ ﺍﻻﻁﻌﻤﺔ ﺨﻼل ﺯﻤﻥ ﺍﻟﻭﻓﺭﺓ ﻴﻤﻜﻥ ﺍﻥ ﻴﺘﻡ ﺤﻔﻅ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﺒﻜﻤﻴﺎﺕ ﻜﺒﻴﺭﺓ ﻟﻔﺘﺭﺓ ﻁﻭﻴﻠﺔ ﺩﻭﻥ ﺘﻠﻑ‪ ،‬ﺒﺈﺴﺘﻌﻤﺎل ﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ‪ ،‬ﺍﻟﺘﻲ ﺘﺅﺩﻱ ﺍﻟﻰ ﺤﻔﻅ‬
‫ﺍﻻﻏﺫﻴﺔ ﻟﻤﺩﺓ ﺍﻁﻭل ﺍﻟﻰ ﺘﻭﻓﺭﻫﺎ ﺤﺘﻰ ﻓﻲ ﻏﻴﺭ ﻤﻭﺴﻤﻬﺎ ﻜﺎﻟﺨﻀﺭﺍﻭﺍﺕ ﻭﺍﻟﻔﻭﺍﻜﻪ‪.‬‬
‫ﺃﻨﻭﺍﻉ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪:‬‬
‫ﺘﺸﻤل ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﻭﻴﻤﻜﻥ ﺘﻭﻀﻴﺢ ﺃﻨﻭﺍﻉ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺤﺴﺏ‬
‫ﺍﻏﺭﺍﻀﻬﺎ ﻓﻲ ﺍﻻﺘﻲ‪:‬‬
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‫‪ -1‬ﻤﻭﺍﺩ ﻤﻐﺫﻴﺔ )‪:(Nutritives‬‬

‫ﻭﻫﻲ ﻤﻭﺍﺩ ﻤﻀﺎﻓﺔ ﺍﻟﻰ ﺍﻟﻐﺫﺍﺀ ﺒﻐﺭﺽ ﺘﺩﻋﻴﻤﻬﺎ ﻟﺯﻴﺎﺩﺓ ﻗﻴﻤﺘﻪ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﺜل ﺍﻀﺎﻓﺔ‬
‫ﺍﻟﻔﻴﺘﺎﻤﻴﻨﺎﺕ ﻭﺍﻷﻤﻼﺡ ﻟﻸﻏﺫﻴﺔ‪.‬‬
‫‪ -2‬ﻤﻭﺍﺩ ﺘﺤﺴﻴﻥ ﺍﻟﻘﻭﺍﻡ )‪:(Texture Improvement‬‬
‫ﻭﻫﻲ ﻤﻭﺍﺩ ﺘﻀﺎﻑ ﻟﺘﺤﺴﻴﻥ ﻗﻭﺍﻡ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﺜل ﺍﻟﻤﺴﺘﺤﻠﺒﺎﺕ ﺍﻟﺘﻲ ﺘﻤﻨﻊ ﺇﻨﻔﺼﺎل‬
‫ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻋﻥ ﺒﻌﻀﻬﺎ ﺍﻟﺒﻌﺽ‪.‬‬
‫‪ -3‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ )‪:(Preservatives‬‬
‫ﻫﻲ ﺃﻱ ﻤﻭﺍﺩ ﺘﻀﺎﻑ ﻟﺘﺜﺒﻴﻁ )‪ (Inhibits‬ﺃﻭ ﺇﻴﻘﺎﻑ ﺘﺤﻠل ﺍﻷﻏﺫﻴﺔ ﺒﻭﺍﺴﻁﺔ ﺍﻟﻜﺎﺌﻨﺎﺕ ﺍﻟﺤﻴﺔ‬
‫ﺍﻟﺩﻗﻴﻘﺔ )‪ (Microorganisms‬ﻭﺒﺎﻟﺘﺎﻟﻲ ﺘﺅﺩﻱ ﺇﻟﻰ ﺇﻁﺎﻟﺔ ﺍﻟﻔﺘﺭﺓ ﺍﻟﺘﺨﺯﻴﻨﻴﺔ ) ‪Storage‬‬
‫‪ (period‬ﻟﻠﻐﺫﺍﺀ‪ .‬ﻭﻫﻲ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﻁﻴل ﻤﻥ ﻓﺘﺭﺓ ﺼﻼﺤﻴﺔ ﺍﻟﻁﻌﺎﻡ‪ ،‬ﻭﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻋﻠﻰ‬
‫ﺤﻔﻅ ﺍﻟﻁﻌﺎﻡ ﻟﻔﺘﺭﺍﺕ ﺃﻁﻭل ﺩﻭﻥ ﺘﻠﻑ ﻭﻤﻥ ﺍﻷﻤﺜﻠﺔ ﺍﻟﺘﻘﻠﻴﺩﻴﺔ ﻟﻬﺫﻩ ﺍﻟﻤﻭﺍﺩ‪ ،‬ﺍﻟﺴﻜﺭ ﻭﺍﻟﻤﻠﺢ )ﻤﻠﺢ‬
‫ﺍﻟﻁﻌﺎﻡ( ﻭﺍﻟﺨل ﺃﻭ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻤﺜل ﺒﻨﺯﻭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻭﺤﻤﺽ ﺍﻻﺴﻜﻭﺭﺒﻴﻙ ) ‪Ascorpic‬‬
‫‪ .(acid‬ﻜﻤﺎ ﺃﻥ ﻟﺒﻌﺽ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻘﺩﺭﺓ ﻋﻠﻰ ﻤﻨﻊ ﺍﻭ ﺘﺜﺒﻴﻁ ﻨﺸﺎﻁ ﻭﻨﻤﻭ ﺍﻟﺒﻜﺘﺭﻴﺎ ﻭﺘﻀﺎﻑ ﻫﺫﻩ‬
‫ﺍﻟﻤﻭﺍﺩ ﺒﻜﻤﻴﺎﺕ ﻗﻠﻴﻠﺔ ﻟﻠﻐﺫﺍﺀ ﻭﺘﻌﺘﻤﺩ ﻓﻲ ﺍﻀﺎﻓﺘﻬﺎ ﺍﻟﻰ ﻨﻭﻋﻴﺔ ﺍﻟﻁﻌﺎﻡ ﻭﻁﺭﻴﻘﺔ ﺼﻨﻌﻪ‪ ،‬ﻜﺫﻟﻙ ﻋﻠﻰ‬
‫ﺍﻟﻐﺫﺍﺀ ﻟﻴﻭﻗﻑ ﺍﻟﻤﻴﻜﺭﻭﺏ )‪ (Microbe‬ﺍﻟﺫﻱ ﻴﺤﺩﺙ ﺍﻟﺘﻠﻑ‪ ،‬ﻭﺘﻀﺎﻑ ﺒﻨﺯﻭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻟﻪ‬
‫ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺍﻟﺼﻨﺎﻋﻴﺔ‪ .‬ﻭﻫﻰ ﺫﺍﺕ ﺘﺄﺜﻴﺭ ﻤﺜﺒﻁ ﻟﻸﺤﻴﺎﺀ ﺍﻟﺩﻗﻴﻘﺔ )ﺍﻟﺒﻜﺘﺭﻴﺎ‬
‫)‪ (Bactria‬ﻭﺍﻟﻔﻁﺭﻴﺎﺕ )‪ (Fungs‬ﻭﺍﻟﺨﻤﺎﺌﺭ )‪ ((Yeasts‬ﺤﻴﺙ ﺘﻤﻨﻊ ﻨﺸﺎﻁﻬﺎ ﻭﺘﻜﺎﺜﺭﻫﺎ ﺒﻤﻌﻨﻰ‬
‫ﺃﻥ ﻟﻬﺎ ﺘﺄﺜﻴﺭﺍ ﺤﺎﻓﻅﺎ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﻤﻥ ﺃﻫﻡ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ ﻭﻫﻲ ﻨﻭﻋﺎﻥ ﻁﺒﻴﻌﻴﺔ‬
‫ﻭﻜﻴﻤﻴﺎﺌﻴﺔ‪:‬‬
‫ﺃ‪ -‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ) ‪:(Natural Preservatives‬‬

‫ﺍﻟﺴﻜﺭ ﻭﺍﻟﻤﻠﺢ ﻭﺍﻷﺤﻤﺎﺽ ﺍﻟﻌﻀﻭﻴﺔ ﻤﺜل ﺤﻤﺽ ﺍﻟﺨﻠﻴﻙ ﻭﺤﻤﺽ ﺍﻟﻼﻜﺘﻴﻙ ) ‪Lactic‬‬
‫‪ (acid‬ﻭﺍﻟﺘﻭﺍﺒل )‪ (Spices‬ﻭﺯﻴﻭﺘﻬﺎ ﻭﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﺍﻟﺫﻱ ﻴﺴﺘﺨﺩﻡ ﻜﻌﺎﻤل ﻤﺴﺎﻋﺩ ﻓﻲ‬
‫ﺤﻔﻅ ﺍﻟﻤﻴﺎﻩ ﺍﻟﻐﺎﺯﻴﺔ ﻭﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻴﻤﻜﻥ ﺇﻀﺎﻓﺘﻬﺎ ﺇﻟﻰ ﺍﻟﻐﺫﺍﺀ ﺒﺄﻱ ﺘﺭﻜﻴﺯ ﻴﺘﻔﻕ ﻤﻊ ﺫﻭﻕ ﺍﻟﻤﺴﺘﻬﻠﻙ‬
‫ﻭﻁﺒﻴﻌﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺤﻔﻭﻅﺔ‪.‬‬
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‫ﺏ ‪ -‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ ﺍﻟﻜﻴﻤﺎﻭﻴﺔ )‪:(Synthetic Preservatives‬‬
‫‪ -1‬ﺤﺎﻤﺽ ﺍﻟﺒﻨﺯﻭﻴﻙ )‪ (Benzoic acid‬ﻭﺃﻤﻼﺤﻪ ﻭﻴﺴﺘﺨﺩﻡ ﻓﻲ ﻋﺼﺎﺌﺭ ﺍﻟﻔﺎﻜﻬﺔ ‪-‬‬

‫ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ )‪ – (Soft drinks‬ﺍﻟﻤﺭﺒﻰ )‪ - (Jams‬ﺸﺭﺍﻴﺢ ﺍﻟﻤﺎﻨﺠﻭ‬
‫)‪ (Mangoes‬ﺍﻟﻤﺠﻔﻔﺔ‪.‬‬
‫‪ -2‬ﺤﺎﻤﺽ ﺍﻹﺴﻜﻭﺭﺒﻴﻙ ﻭﺃﻤﻼﺤﻪ ﻭﻴﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻟﻌﺼﺎﺌﺭ ﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ ‪ -‬ﺍﻟﻤﺨﻠﻼﺕ ‪ -‬ﺍﻟﺠﺒﻥ‬
‫ﺍﻟﻤﻁﺒﻭﺥ ‪ -‬ﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺨﺎﺒﺯ ‪ -‬ﺍﻟﺤﻠﻭﻯ ‪ -‬ﺍﻟﻠﺤﻭﻡ ﻭﻤﻨﺘﺠﺎﺘﻬﺎ ‪ -‬ﺍﻟﺠﺒﻥ ﺍﻷﺒﻴﺽ ‪.‬‬
‫‪ -3‬ﺤﺎﻤﺽ ﺍﻟﺒﺭﺒﻴﻭﻨﻴﻙ ﻭﺃﻤﻼﺤﻪ‪.‬‬
‫‪ -4‬ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺒﺭﻴﺕ ﻭﻴﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻟﺯﺒﻴﺏ ‪ -‬ﺍﻟﻤﺸﻤﺵ ﺍﻟﻤﺠﻔﻑ ‪ -‬ﺍﻟﺴﻜﺭ ﺍﻟﻨﺎﻋﻡ ﻋﺴل‬
‫ﺍﻟﺠﻠﻭﻜﻭﺯ ‪ -‬ﺍﻟﺨﻀﺭ ﺍﻟﻤﺠﻔﻔﻪ ‪ -‬ﺍﻟﺒﻴﺽ ﻤﺠﻔﻑ ‪ -‬ﺍﻟﺠﻴﻼﺘﻴﻥ ‪ -‬ﺍﻟﺒﺴﻜﻭﻴﺕ ‪ -‬ﺍﻟﺤﻠﻭﻯ ‪-‬‬
‫ﺍﻟﻔﺎﻜﻬﺔ ﺍﻟﻤﺠﻔﻔﺔ ﻋﻤﻭﻤﺎ‪ ،‬ﻭﻴﺴﺘﺨﺩﻡ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺒﺭﻴﺕ ﺒﺈﺴﺭﺍﻑ ﺸﺩﻴﺩ ﻓﻲ ﻤﻨﺘﺠﺎﺕ ﺍﻟﻔﺎﻜﻬﺔ‬
‫ﺍﻟﻤﺠﻔﻔﺔ ﻟﻴﻌﻁﻰ ﺍﻟﻠﻭﻥ ﺍﻟﻔﺎﺘﺢ ‪ -‬ﻭﺍﻟﻼﻤﻊ ﻭﻫﺫﻩ ﺍﻟﻤﺎﺩﺓ ﻏﻴﺭ ﺁﻤﻨﺔ ﻓﻴﻬﺎ ﻟﻤﺎ ﺘﺴﺒﺒﻪ ﻤﻥ ﺃﻀﺭﺍﺭ‬
‫ﺼﺤﻴﺔ ﻋﺩﻴﺩﺓ‬
‫‪ -5‬ﺃﻤﻼﺡ ﺍﻟﻨﻴﺘﺭﻴﺕ ﻭﺍﻟﻨﻴﺘﺭﺍﺕ ﺍﻟﺘﻲ ﺘﻀﺎﻑ ﺇﻟﻰ ﻤﻠﺢ ﺍﻟﻁﻌﺎﻡ ﻹﻨﺘﺎﺝ ﻤﺎ ﻴﺴﻤﻰ ﺒﻤﻠﺢ ﺍﻟﺒﺎﺭﻭﺩ‬
‫ﻭﺍﻟﺫﻱ ﻴﺴﺘﺨﺩﻡ ﻓﻲ ﺘﺼﻨﻴﻊ ﻤﻨﺘﺠﺎﺕ ﺍﻟﻠﺤﻭﻡ )ﺍﻟﺒﺴﻁﺭﻤﺔ( ﻴﻤﻜﻥ ﺃﻥ ﺘﻜﻭﻥ ﻤﺭﻜﺒﺎﺕ ﻀﺎﺭﺓ‬
‫ﺒﺎﻟﺼﺤﺔ ﺘﺴﻤﻰ ﺒﻨﻴﺘﺭﻭﺯ ﺃﻤﻴﻥ‪.‬‬
‫ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺇﻟﻰ ﺠﺎﻨـﺏ ﺃﻨﻬﺎ ﻤﺜﺒﻁﺔ ﻟﻨﻤﻭ ﺍﻷﺤﻴﺎﺀ ﺍﻟﺩﻗﻴﻘﺔ ﻓﺈﻨﻬﺎ ﺴﺎﻤﺔ ﻜﺫﻟﻙ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻺﻨﺴﺎﻥ‬
‫ﺇﺫﺍ ﺠﺎﻭﺯﺕ ﺍﻟﺤﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ‪ ،‬ﻭﻨﻅﺭﺍ ﻷﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ ﺘﺅﺨﺫ ﻟﻔﺘﺭﺍﺕ ﻁﻭﻴﻠﺔ ‪ -‬ﻤﻨﺫ ﺍﻟﻁﻔﻭﻟﺔ‬
‫‪ -‬ﻓﺈﻥ ﺍﻟﺘﺴﺒﺏ ﻓﻲ ﺒﻌﺽ ﺍﻷﻤﺭﺍﺽ ﺃﻤﺭ ﺸﺩﻴﺩ ﺍﻻﺤﺘﻤﺎل ﻟﺫﺍ ﻤﻥ ﺍﻟﻀﺭﻭﺭﻱ ﺍﻟﺘﻘﻠﻴل ﻤﻥ ﺍﻟﻤﻭﺍﺩ‬
‫ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺤﻔﻭﻅﺔ ﻗﺩﺭ ﺍﻹﻤﻜﺎﻥ‪.‬‬
‫‪ -4‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺎﻨﻌﺔ ﻟﻸﻜﺴﺩﺓ )‪: (Antioxidants‬‬
‫ﻭﻫﻲ ﻤﻭﺍﺩ ﺘﺴﺘﺨﺩﻡ ﻟﺤﻤﺎﻴﺔ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﻥ ﺍﻟﻔﺴﺎﺩ ﺍﻟﻨﺎﺘﺞ ﻋﻥ ﺍﻷﻜﺴﺩﺓ ﻭﺫﻟﻙ‬
‫ﻟﻤﻨﻊ ﺃﻭ ﺘﺄﺨﻴﺭ ﻋﻼﻤﺎﺕ ﺍﻟﺘﺯﻨﺦ ﻭﻫﻭ ﺘﻁﻭﺭ ﺍﻟﺭﺍﺌﺤﺔ ﺍﻟﻜﺭﻴﻬﺔ ﻓﻲ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺤﺘﻭﻴﺔ‬
‫ﻋﻠﻰ ﻨﺴﺒﺔ ﻋﺎﻟﻴﺔ ﻤﻥ ﺍﻟﺩﻫﻭﻥ ﻭﺍﻟﺯﻴﻭﺕ‪ .‬ﻭﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻀﺎﺩﺍﺕ ﻋﻠﻰ ﻤﻨﻊ ﺘﺄﻜﺴﺩ ﺍﻟﻤﻭﺍﺩ‬
‫ﺒﺎﻻﻭﻜﺴﺠﻴﻥ‪ ،‬ﻭﻫﻰ ﻤﺠﻤﻭﻋﺔ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﻟﻬﺎ ﺍﻟﻘﺩﺭﺓ ﻋﻠﻰ ﻤﻨﻊ ﺃﻭ ﺘﺄﺨﻴﺭ ﺤﺩﻭﺙ ﺍﻟﺘﺯﻨﺦ ﺍﻟﻨﺎﺘﺞ‬
‫ﻋﻥ ﺃﻜﺴﺩﺓ ﺍﻟﺯﻴﻭﺕ ﻭﺍﻟﺩﻫﻭﻥ ﻤﻤﺎ ﻴﺴﺒﺏ ﺘﻐﻴﺭ ﺍﻟﻠﻭﻥ ﻭﺍﻟﺭﺍﺌﺤﺔ‪ ،‬ﺤﻴﺙ ﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻋﻠﻰ‬
‫________________________________________________________ ‪8‬‬

‫ﻤﻨﻊ ﺃﻭ ﺘﺄﺨﻴﺭ ﻓﺘﺭﺓ ﺍﻟﺘﻐﻴﺭﺍﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﺘﻲ ﺘﺤﺩﺙ ﻨﺘﻴﺠﺔ ﺘﻔﺎﻋل ﺍﻻﻭﻜﺴﺠﻴﻥ ﻤﻊ ﺍﻟﺯﻴﻭﺕ ﺍﻭ‬
‫ﺍﻟﺩﻫﻭﻥ ﻜﺯﻴﻭﺕ ﺍﻟﻁﻌﺎﻡ ﺃﻭ ﺍﻟﺯﻴﻭﺕ ﺍﻟﺘﻲ ﺘﻤﺕ ﺇﻀﺎﻓﺘﻬﺎ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻜﻤﺎ ﻓﻲ ﺼﻨﺎﻋﺔ‬
‫ﺍﻟﺒﺴﻜﻭﻴﺕ ﻭﺍﻟﺨﺒﺎﺌﺯ‪ ،‬ﻭﻜﺫﻟﻙ ﺍﻟﻔﻴﺘﺎﻤﻴﻨﺎﺕ ﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﺩﻫﻭﻥ ﻭﺍﻟﺘﻲ ﺘﻌﻤل ﻜﻤﻀﺎﺩﺍﺕ ﺃﻜﺴﺩﺓ‪ .‬ﻜﻤﺎ‬
‫ﺍﻥ ﻤﻀﺎﺩﺍﺕ ﺍﻻﻜﺴﺩﺓ ﺘﻤﻨﻊ ﻜﺫﻟﻙ ﺍﻜﺴﺩﺓ ﺍﻟﻔﺎﻜﻬﺔ ﺍﻟﻤﺠﻤﺩﺓ‪ ،‬ﻭﺘﻨﻘﺴﻡ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺇﻟﻰ ﻤﺠﻤﻭﻋﺘﻴﻥ‪:‬‬
‫ﺃ‪ -‬ﺍﻟﻤﺠﻤﻭﻋﺔ ﺍﻷﻭﻟـﻰ‪ :‬ﻁﺒﻴﻌﻴﺔ )‪ (Natural Antioxidants‬ﻭﻤﻥ ﺃﻫﻤﻪ ‪:‬‬
‫ﺃﻟﻔﺎ ﺘﻭﻜﻭﻓﻴﺭﻭل )‪ (α-tocoferol‬ﻭﻫﻭ ﻓﻴﺘﺎﻤﻴﻥ ﻩ )‪ ،(Vit. E‬ﻓﻴﺘﺎﻤﻴﻥ ﺝ )‪.(Vit. C‬‬
‫ﺏ‪ -‬ﺍﻟﻤﺠﻤﻭﻋﺔ ﺍﻟﺜﺎﻨﻴـﺔ‪ :‬ﺼﻨﺎﻋﻴﺔ )‪ (Synthetic Antioxidants‬ﻭﻤﻥ ﺃﻫﻤﻬﺎ ‪:‬‬
‫ﺒﻴﻭﺘﺎﻴﻠﻴﺘﻴﺩ ﻫﻴﺩﺭﻭﻜﺴﻲ ﺘﻭﻟﻭﻴﻥ ))‪،(Butylated Hydroxy toluene (BHT‬‬

‫ﺒﻴﻭﺘﺎﻴﻠﻴﺘﻴﺩ ﻫﻴﺩﺭﻭﻜﺴﻲ ﺍﻨﻴﺴﻭل ))‪ ،(Butylated Hydroxy anisole (BHA‬ﺒﺭﻭﺒﻴﺎل ﺠﻠﻴﺕ‬
‫))‪ .(Propyl Gallate (PG‬ﻭﻟﻘﺩ ﻟﻭﺤﻅ ﺃﻥ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺫﺍﺕ ﺘﺄﺜﻴﺭ ﻀﺎﺭ ﺒﺎﻟﻨﺴﺒﺔ ﻟﺫﻭﻯ‬
‫ﺍﻟﺤﺴﺎﺴﻴﺔ ﻭﻜﺫﻟﻙ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﻨﻤﻭ ﻋﻨﺩ ﺍﻷﻁﻔﺎل‪.‬‬
‫‪ -5‬ﻤﻭﺍﺩ ﺍﻻﺴﺘﺤﻼﺏ )‪:(Emulsifiers‬‬
‫ﻤﻔﻬﻭﻡ ﺍﻻﺴﺘﺤﻼﺏ ﻫﻭ ﺨﻠﻁ ﻤﺎﺩﺘﻴﻥ ﻭﺒﺎﻻﺨﺹ ﺍﻟﺴﻭﺍﺌل ﻏﻴﺭ ﻗﺎﺩﺭﺘﻴﻥ ﻋﻠﻰ ﺍﻟﺘﺠﺎﻨﺱ‪،‬‬
‫ﺤﻴﺙ ﺃﻥ ﻋﻭﺍﻤل ﺍﻻﺴﺘﺤﻼﺏ ﺘﻌﻤل ﻋﻠﻰ ﻤﺯﺝ ﻤﻭﺍﺩ ﻻ ﻴﻤﻜﻥ ﻤﺯﺠﻬﺎ ﻤﻌﺎ ﻤﺜل ﺍﻟﺯﻴﺕ ﻭﺍﻟﻤﺎﺀ‬
‫ﻭﻓﻲ ﺍﻟﻤﺎﻴﻭﻨﻴﺯ‪.‬‬
‫‪ -6‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺜﺒﺘﺔ ﻭﺍﻟﻤﻜﺜﻔﺔ )‪:(Sabilizers Material‬‬
‫ﻫﻲ ﻤﻭﺍﺩ ﺘﻌﻤل ﻋﻠﻰ ﺘﺜﺒﻴﺕ ﻤﻜﻭﻨﺎﺕ ﺍﻟﻐﺫﺍﺀ ﻭﺘﻤﻨﻊ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺜﺒﺘﺔ ﻓﺼل ﺍﺤﺩﻫﻤﺎ ﻋﻥ‬
‫ﺍﻻﺨﺭ ﻤﺭﺓ ﺍﺨﺭﻯ‪ .‬ﻭﺘﺴﻤﻰ ﺃﺤﻴﺎﻨﺎﹰ ﺒﺎﻟﻤﻭﺍﺩ ﺍﻟﺭﺍﺒﻁﺔ ﻭﺘﺴﺘﻌﻤل ﻟﺭﺒﻁ ﺍﻟﻤﺎﺀ ﻭﺯﻴﺎﺩﺓ ﺍﻟﻠﺯﻭﺠﺔ‬
‫ﻭﺘﻜﻭﻴﻥ ﺍﻟﺠل ﻜﻤﺎ ﻓﻲ ﺤﺎﻟﺔ ﺍﻟﺠﻠﻲ ﻭﻤﻥ ﺃﻤﺜﻠﺘﻬﺎ ﺍﻟﺼﻤﻎ ﺍﻟﻌﺭﺒﻲ‪ .‬ﻭﺘﻀﺎﻑ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻹﻜﺴﺎﺏ‬
‫ﺍﻟﻨﺎﺘﺞ ﻟﻭﻨﺎ ﻤﻤﻴﺯﺍ ﻭﻤﻅﻬﺭﺍ ﻭﻨﻜﻬﺔ ﺨﺎﺼﺔ‪ ،‬ﻜﻤﺎ ﺘﻜﺴﺏ ﺍﻟﻨﺎﺘﺞ ﻗﻠﻴل ﺍﻟﻜﺜﺎﻓﺔ ﻗﻭﺍﻤﺎ ﻤﻌﻴﻨﺎ ﻭﻤﻨﻬﺎ‪:‬‬
‫ﺍﻟﺠﻼﺘﻴﻥ )‪ (Gelatin‬ﻭﺍﻟﺴﻠﻴﻭﻟﻭﺯ )‪ (celluloses‬ﻭﺍﻟﻜﺎﺭﺍﺠﻴﻥ )‪.(Carrageen‬‬
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‫‪ -7‬ﻤﻭﺍﺩ ﺍﻟﺭﻏﻭﺓ‪:‬‬
‫ﻫﻲ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﺴﺎﻋﺩ ﻋﻠﻰ ﺍﻟﺭﻏﻭﺓ ﻓﺘﻌﻤل ﻋﻠﻰ ﻤﺯﺝ ﺍﻟﻐﺎﺯﺍﺕ ﻤﻊ ﺍﻟﺴﻭﺍﺌل ﻜﻤﺎ ﻓﻲ‬
‫ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ‪.‬‬
‫‪ -8‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻐﻠﻅﺔ ﻟﻠﻘﻭﺍﻡ‪:‬‬
‫ﻫﻲ ﻤﻭﺍﺩ ﺘﻌﻤل ﻋﻠﻰ ﺯﻴﺎﺩﺓ ﻭﺘﻐﻠﻴﻅ ﺍﻟﺤﺠﻡ‪ ،‬ﻭﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻐﻠﻅﺔ ﻟﻠﻘﻭﺍﻡ ﺘﺴﺘﻌﻤل ﻓﻲ ﺼﻨﻊ‬
‫ﺍﻟﻜﻴﻙ ﻭﺍﻟﺤﻠﻭﻴﺎﺕ ﻭﺍﻻﻴﺱ ﻜﺭﻴﻡ ﻭﺘﺯﻴﺩ ﻤﻥ ﺍﻟﺤﺠﻡ ﻭﺘﺤﺴﻥ ﺍﻟﻘﻭﺍﻡ ﻭﺍﻟﻤﻅﻬﺭ‪.‬‬
‫‪ -9‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺒﻴﻀﺔ‪:‬‬
‫ﺘﻌﻤل ﺍﻟﻤﻭﺍﺩ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﻤﺒﻴﻀﺔ ﻋﻠﻰ ﺘﺒﻴﻴﺽ ﻟﻭﻥ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﻥ ﺴﻜﺭ ﻭﺩﻗﻴﻕ‬
‫ﻭﺘﺤﻭل ﺍﻟﻤﻨﺘﺞ ﻤﻥ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺼﻔﺭ ﻤﺜﻼ ﺍﻟﻰ ﺁﺨﺭ ﺃﺒﻴﺽ‪ ،‬ﻓﺎﻟﺩﻗﻴﻕ )ﺍﻟﻁﺤﻴﻥ( ﺤﺩﻴﺙ ﺍﻟﻁﺤﻥ ـ‬
‫ﻤﺜﻼ ـ ﻴﻤﻴل ﻟﻭﻨﻪ ﺍﻟﻰ ﺍﻟﺼﻔﺭﺓ ﻭﻤﻊ ﻁﻭل ﻤﺩﺓ ﺍﻟﺘﺨﺯﻴﻥ ﻴﻨﻀﺞ ﺍﻟﻁﺤﻴﻥ ﻭﻴﺘﺤﻭل ﺒﺒﻁﺀ ﺍﻟﻰ‬
‫ﺍﻟﻠﻭﻥ ﺍﻻﺒﻴﺽ‪ .‬ﻜﻤﺎ ﺘﻀﺎﻑ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻰ ﺍﻟﻌﺠﺎﺌﻥ ﻟﻠﻐﺭﺽ ﻨﻔﺴﻪ‪.‬‬
‫‪ -10‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺎﻋﺩﺓ ﻋﻠﻰ ﺍﻟﻨﻀﺞ )‪:(Ripening Materials‬‬
‫ﺒﻌﺽ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﻬﺎ ﺨﺎﺼﻴﺔ ﺯﻴﺎﺩﺓ ﺴﺭﻋﺔ ﺍﻟﻨﻀﺞ‪ ،‬ﻤﺜل ﻏﺎﺯ ﺍﻻﺜﻴﻠﻴﻥ‬
‫)‪ (Ethylene‬ﻓﻲ ﺇﻨﻀﺎﺝ ﺍﻟﻤﻭﺯ‪ ،‬ﻓﺘﻌﻤل ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺴﺎﻋﺩﺓ ﻋﻠﻰ ﺍﻟﻨﻀﺞ )‪ (Ripening‬ﻓﻲ‬
‫ﺇﻨﻀﺎﺝ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻓﻲ ﻭﻗﺕ ﺍﻗل‪ ،‬ﻤﻤﺎ ﻴﻭﻓﺭ ﻨﻔﻘﺎﺕ ﺍﻟﺘﺨﺯﻴﻥ ﻭﻴﺠﻨﺏ ﻜﺫﻟﻙ ﺍﻟﻤﺨﺯﻭﻥ ﻤﻥ‬
‫ﺨﻁﻭﺭﺓ ﺍﻻﺼﺎﺒﺔ ﺒﺎﻟﺤﺸﺭﺍﺕ ﺍﻟﻀﺎﺭﺓ ﻭﺍﻟﻘﻭﺍﺭﺽ‪.‬‬
‫‪ -11‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﻤﻀﻴﺔ ﻭﺍﻟﻘﻠﻭﻴﺎﺕ ﻭﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﻤﻨﻅﻤﺔ‪:‬‬
‫ﺘﻌﺘﺒﺭ ﺩﺭﺠﺔ ﺍﻟﺤﻤﻭﻀﺔ ﻋﻠﻰ ﻗﺩﺭ ﻤﻥ ﺍﻻﻫﻤﻴﺔ ﻓﻲ ﺼﻨﺎﻋﺔ ﻭﺍﻋﺩﺍﺩ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻻﻁﻌﻤﺔ‬
‫ﻓﺎﻷﺱ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻨﻲ )‪ (pH‬ﻗﺩ ﻴﺅﺜﺭ ﻋﻠﻰ ﻟﻭﻥ ﺍﻟﻐﺫﺍﺀ ﺍﻭ ﻗﻭﺍﻤﻪ ﺍﻭ ﺭﺍﺌﺤﺘﻪ ﻭﻟﺫﻟﻙ ﻓﺎﻥ ﺍﻟﻤﺤﺎﻓﻅﺔ‬
‫ﻋﻠﻰ ﺩﺭﺠﺔ ﺍﻟﺤﻤﻭﻀﺔ ﻀﺭﻭﺭﻴﺔ ﻓﻲ ﺍﻨﺘﺎﺝ ﺒﻌﺽ ﻫﺫﻩ ﺍﻻﻏﺫﻴﺔ‪.‬‬
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‫‪ -12‬ﻤﻜﺴﺒﺎﺕ ﺍﻟﻁﻌﻡ ﻭﺍﻟﺭﺍﺌﺤـﺔ )‪:(Flavoring Materials‬‬
‫ﻤﺜل ﺍﻟﻤﺤﻠﻴﺎﺕ ﻭﺍﻟﻤﻨﻜﻬﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺍﻟﺼﻨﺎﻋﻴﺔ‪ ،‬ﺍﻟﺘﻲ ﺘﺴﺘﺨﺩﻡ ﻷﻀﺎﻓﺔ ﻨﻜﻬﺔ ﺠﺩﻴﺩﺓ ﺃﻭ‬
‫ﺘﺩﻋﻴﻡ ﻨﻜﻬﺔ ﻓﻲ ﻤﻨﺘﺞ‪ .‬ﺘﻭﺠﺩ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺴﻭﺍﺀ ﺃﻜﺎﻨﺕ ﻁﺒﻴﻌﻴﺔ ﺃﻡ ﻤﺼﻨﻌﺔ ﺘﺴﺘﻌﻤل ﻜﻤﻭﺍﺩ‬
‫ﻤﻌﻁﺭﺓ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻟﻐﺫﺍﺀ ﻭﺘﻀﺎﻑ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻋﺎﺩﺓ ﺒﺘﺭﻜﻴﺯ ﻤﻨﺨﻔﺽ ﻗﺩ ﻴﺼل ﺍﻟﻰ ﺍﺠﺯﺍﺀ ﻤﻥ‬
‫ﺍﻟﻤﻠﻴﻭﻥ‪ .‬ﺤﻴﺙ ﺘﻌﻤل ﻋﻠﻰ ﺇﻀﺎﻓﺔ ﻤﻌﻁﺭ ﺃﻭ ﻤﻨﻜﻪ ﻟﻠﻐﺫﺍﺀ ﺃﻭ ﺘﺩﻋﻴﻤﻪ ﺒﻨﻜﻬﺘﻪ ﺍﻻﺼﻠﻴﺔ ﻟﻠﻤﻨﺘﺞ‬
‫ﺍﻟﻐﺫﺍﺌﻲ ﺍﻟﺘﻲ ﺘﻡ ﻓﻘﺩﺍﻨﻬﺎ ﺨﻼل ﻋﻤﻠﻴﺔ ﺍﻟﺘﺼﻨﻴﻊ‪ .‬ﻭﻫﻲ ﻤﻨﻬﺎ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ ﻭﻫﻭ ﻜﺜﻴﺭ ﺍﻻﺴﺘﻌﻤﺎل ﺃﻭ‬
‫ﺍﻟﻁﺒﻴﻌﻲ ﺃﻭ ﺍﻟﺸﺒﻪ ﻁﺒﻴﻌﻲ‪.‬‬
‫ﻭﺘﺴﺘﻌﻤل ﻏﺎﻟﺒﺎ ﻟﺘﻌﻁﻰ ﺍﻟﻨﺎﺘﺞ ﺼﻔﺎﺕ ﻤﻤﻴﺯﺓ ﻤﻥ ﺤﻴﺙ ﺍﻟﻤﺫﺍﻕ ﻭﺍﻟﺭﺍﺌﺤﺔ‪ ،‬ﻭﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ‬
‫ﻻ ﻴﺘﺴﻨﻰ ﺘﺩﻭﻴﻨﻬﺎ ﻤﻨﻔﺼﻠﺔ ﻭﺘﻌﺭﻑ ﺒﺎﻟﻤﻨﻜﻬﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺍﻟﻜﻴﻤﺎﺌﻴﺔ ﻋﻠﻰ ﺍﻟﺒﻁﺎﻗﺔ ﺍﻟﺨﺎﺼﺔ‬
‫ﺒﺎﻟﻤﻨﺘﺞ‪ ،‬ﻭﻟﺫﻟﻙ ﻻ ﻴﻌﺭﻑ ﺍﻟﻤﺴﺘﻬﻠﻙ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺘﻠﻙ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻤﻨﺘﺞ ﻤﻌﻴﻥ‪ ،‬ﻭﻏﺎﻟﺒﺎ ﻤﺎ‬
‫ﺘﺴﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻨﻜﻬﺎﺕ ﻟﻜﻲ ﺘﻐﻁﻲ ﻨﻘﺼﺎ ﻓﻲ ﺨﻭﺍﺹ ﺍﻟﻤﻨﺘﺞ ﺃﻭ ﻤﻜﻭﻨﺎﺘﻪ‪ .‬ﺘﺴﺘﺨﺩﻡ ﺍﻟﻤﺭﻜﺒﺎﺕ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ ﻤﺜل ﺇﻴﺜﻴل ﺍﻟﻔﺎﻨﻴﻠﻴﻥ ﻭﺍﻟﺫﻯ ﻴﻌﻁﻰ ﺭﺍﺌﺤﺔ ﺍﻟﻔﺎﻨﻴﻠﻴﺎ ﻭﻤﺭﻜﺏ ﺒﺎﻯ ﺒﺒﺭﻭﻨﻴل ﺇﻴﺯﻭﺒﻴﺘﺭﺍﺕ‬
‫ﺍﻟﺫﻯ ﻴﻌﻁﻰ ﺭﺍﺌﺤﺔ ﺍﻟﻔﻭﺍﻜﺔ ﺨﺎﺼﺔ ﺍﻟﻔﺭﺍﻭﻟﺔ ‪ ..‬ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻜﻭﻨﺔ ﺼﻨﺎﻋﻴﺎ‪ ،‬ﻫﺫﻩ‬
‫ﺍﻟﻤﻭﺍﺩ ﺒﺎﻟﻁﺒﻊ ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻟﻌﺩﻴﺩ ﻤﻥ ﺍﻷﻏﺫﻴﺔ )ﺍﻟﺒﺴﻜﻭﻴﺕ ‪ -‬ﺍﻟﺸﻴﻜﻭﻻﺘﺔ ‪ -‬ﺍﻟﺤﻠﻭﻯ ‪ -‬ﻤﻨﺘﺠﺎﺕ‬
‫ﺍﻟﻤﺨﺎﺒﺯ( ﺨﺎﺼﺔ ﺍﻟﺘﻲ ﻴﻘﺒل ﻋﻠﻴﻬﺎ ﺍﻷﻁﻔﺎل‪ ،‬ﻭﻤﺜل ﺯﻴﺕ ﺍﻟﻨﻌﻨﺎﻉ ﺍﻟﻤﺴﺘﺨﺩﻡ ﻓﻲ ﺼﻨﺎﻋﺔ ﺤﻠﻭﻴﺎﺕ‬
‫ﺍﻟﺩﺭﻭﺒﺱ‪ ،‬ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻜﺴﺒﺔ ﻟﻠﻁﻌﻡ ﻭﺍﻟﻨﻜﻬﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺍﻟﺼﻨﺎﻋﻴﺔ ﻭﺸﺒﻪ ﺍﻟﺼﻨﺎﻋﻴﺔ‪.‬‬
‫‪ -13‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ )‪:(Coloring Materials‬‬
‫ﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻰ ﺘﻀﺎﻑ ﺍﻟﻰ ﺇﻜﺴﺎﺏ ﺍﻟﻐﺫﺍﺀ ﻟﻭﻨﻪ ﺍﻟﺠﺫﺍﺏ‪ ،‬ﻭﺘﺴﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ‬
‫ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻤﻨﻬﺎ ﺍﻭ ﺍﻟﻤﺼﻨﻌﺔ ﺒﻜﺜﺭﺓ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻟﻐﺫﺍﺀ‪ ،‬ﻓﻌﻨﺩﻤﺎ ﻴﺨﺘﻔﻲ ﺍﻟﻠﻭﻥ ﺍﻟﻁﺒﻴﻌﻲ‬
‫ﻟﻠﻤﻨﺘﺞ ﺍﻟﻐﺫﺍﺌﻲ ﺍﺜﻨﺎﺀ ﺍﻟﺘﺤﻀﻴﺭ ﻓﺎﻥ ﻤﺼﺎﻨﻊ ﺍﻻﻏﺫﻴﺔ ﺘﻀﻴﻑ ﻤﺎﺩﺓ ﻤﻠﻭﻨﺔ ﻭﻏﺎﻟﺒﺎ ﻤﺎ ﺘﻜﻭﻥ ﻫﺫﻩ‬
‫ﺍﻟﻤﺎﺩﺓ ﻓﻲ ﺍﻟﻭﻗﺕ ﺍﻟﺤﺎﻀﺭ ﺼﻨﺎﻋﻴﺔ‪ .‬ﺤﻴﺙ ﺃﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺘﺠﻌل ﺍﻟﻁﻌﺎﻡ ﺍﻜﺜﺭ ﺠﺎﺫﺒﻴﺔ ﻭﺘﺯﻴﺩ‬
‫ﻤﻥ ﺍﻗﺒﺎل ﺍﻟﻤﺴﺘﻬﻠﻙ ﻋﻠﻴﻪ‪.‬‬
‫ﻭﺘﻨﻘﺴﻡ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺇﻟﻰ ﻗﺴﻤﻴﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ‪ .‬ﺃﻤﺎ‬
‫ﺍﻟﻁﺒﻴﻌﻴﺔ ﻓﻬﻲ ﻋﺒﺎﺭﺓ ﻋﻥ ﻤﻭﺍﺩ ﻴﺘﻡ ﺍﺴﺘﺨﻼﺼﻬﺎ ﻤﻥ ﻤﺼﺎﺩﺭ ﻨﺒﺎﺘﻴﺔ ﺃﻭ ﺤﻴﻭﺍﻨﻴﺔ ﺃﻭ ﻤﻌﺩﻨﻴﺔ ﺃﻭ ﺃﻴﺔ‬
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‫ﻤﺼﺎﺩﺭ ﺃﺨﺭﻯ‪ .‬ﺃﻤﺎ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻫﻲ ﻤﻭﺍﺩ ﻴﺘﻡ ﺇﻨﺘﺎﺠﻬﺎ ﺍﺼﻁﻨﺎﻋﻴﺎﹰ ﺃﻭ ﺒﺄﻴﺔ ﻭﺴﻴﻠﺔ‬
‫ﺘﺭﻜﻴﺒﻴﺔ ﻭﺘﻌﻁﻲ ﻟﻭﻨﺎﹰ ﻤﻤﻴﺯﺍﹰ ﻋﻨﺩ ﺇﻀﺎﻓﺘﻬﺎ ﺇﻟﻰ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ‪.‬‬
‫‪ -14‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺤﻠﻴﺔ‪:‬‬
‫ﺘﻀﺎﻑ ﻤﻭﺍﺩ ﺍﻟﺘﺤﻠﻴﺔ ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﻜﺎﻟﺴﻜﺎﺭﻴﻥ ﻭﺍﻻﺴﺒﺭﺘﻴﻡ ﺒﻜﺜﺭﺓ ﻜﺒﺩﺍﺌل ﻟﻠﺴﻜﺭ‬

‫ﺍﻟﻌﺎﺩﻱ ﻻﻤﺘﻴﺎﺯﻫﺎ ﺒﺎﻨﺨﻔﺎﺽ ﺍﻟﺴﻌﺭﺍﺕ ﺍﻟﺤﺭﺍﺭﻴﺔ ﺨﺎﺼﺔ ﻟﻤﺭﻀﻰ ﺍﻟﺴﻜﺭﻱ ﻭﻋﺩﻡ ﺘﺄﺜﻴﺭﻫﺎ ﻋﻠﻰ‬
‫ﺘﺴﻭﺱ ﺍﻻﺴﻨﺎﻥ ﺒﺎﻻﻀﺎﻓﺔ ﺍﻟﻰ ﻗﻭﺓ ﺍﻟﻁﻌﻡ ﺍﻟﺴﻜﺭﻱ ﻤﻘﺎﺭﻨﺔ ﺒﺎﻟﺴﻜﺭ ﺍﻟﻌﺎﺩﻱ )ﺴﻜﺭﻭﺯ(‪.‬‬
‫‪ -15‬ﻤﻨﺸﻁﺎﺕ ﺍﻟﻨﻜﻬﻪ )‪:(Flavour enhancers‬‬
‫ﺘﻀﺎﻑ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻟﻠﻁﻌﺎﻡ ﺍﻟﻤﻨﺘﺞ ﻟﺘﻘﻭﻡ ﺒﺘﺩﻋﻴﻡ ﺍﻟﻤﻨﻜﻬﺎﺕ ﺍﻷﺼﻠﻴﺔ ﺃﺜﻨﺎﺀ ﺍﻟﺘﺼﻨﻴﻊ ﻭﻤﻥ‬
‫ﺃﺸﻬﺭﻫﺎ )‪ (Mono sodium glutamate‬ﻭﻫﻰ ﺘﺴﺒﺏ ﺍﻟﺤﺴﺎﺴﻴﺔ ﻟﺩﻯ ﺒﻌﺽ ﺍﻟﻨﺎﺱ‪ ،‬ﻭﻨﻨﺒﻪ‬
‫ﺇﻟﻰ ﺃﻨﻪ ﻴﺠﺏ ﺃﻥ ﻴﺘﺠﻨﺒﻬﺎ ﺃﻴﻀﺎ ﺍﻟﻤﻤﻨﻭﻋﻭﻥ ﻤﻥ ﺘﻨﺎﻭل ﺍﻟﺼﻭﺩﻴﻭﻡ ﻤﻊ ﺍﻟﻁﻌﺎﻡ ﻭﻜﺫﻟﻙ ﺒﺎﻟﻨﺴﺒﺔ‬
‫ﻟﻠﺤﻭﺍﻤل ﻻﺭﺘﻔﺎﻉ ﻨﺴﺒﺔ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻓﻲ ﺘﻠﻙ ﺍﻟﻤﺎﺩﺓ ‪.‬‬
‫ﺘﺴﻤﻴﺔ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻌﺎﻟﻤﻴﺔ‪:‬‬

‫ﻜﻤﺎ ﺫﻜﺭﻨﺎ ﺃﻥ ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﺴﻤﻴﺎﺕ ﺍﻟﺘﻲ ﺃﺴﺘﺨﺩﻤﺕ ﻓﻲ ﺍﻟﻤﻀﺎﻓﺎﺕ‪ ،‬ﺇﻻ ﺃﻥ‬
‫ﺘﻀﺎﺭﺏ ﺍﻻﺴﻤﺎﺀ ﻭﺍﻟﻠﺒﺱ ﺍﻟﺫﻱ ﻴﻤﻜﻥ ﺃﻥ ﻴﺤﺩﺙ ﻓﻲ ﺘﺴﻤﻴﺔ ﻫﺫﻩ ﺍﻟﻤﻀﺎﻓﺎﺕ‪ ،‬ﻟﺠﺄﺕ ﺒﻌﺽ ﺍﻟﺩﻭل‬
‫ﺍﻟﻰ ﺘﺴﻤﻴﺎﺕ ﻋﺩﻴﺩﺓ ﺇﻻ ﺃﻥ ﺍﻟﺩﻭل ﺍﻻﻭﺭﻭﺒﻴﺔ ﺇﺒﺘﻜﺭﺕ ﻨﻅﺎﻡ ﻤﻤﻴﺯ ﻴﻌﺘﻤﺩ ﻋﻠﻰ ﺍﻻﺭﻗﺎﻡ ﻭﺒﺎﻟﺘﺎﻟﻲ‬
‫ﻋﻤل ﻋﻠﻰ ﺘﺴﻬﻴل ﺍﻟﻜﺘﺎﺒﺔ ﻭﺍﻟﺘﻌﺭﻑ ﻋﻠﻰ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻭﻋﺩﻡ ﺍﻻﺨﺘﻼﻁ ﻓﻲ ﺍﻻﺴﻤﺎﺀ‪ ،‬ﻭﺫﻟﻙ‬
‫ﻷﻥ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﺘﺤﻤل ﻋﺩﺩ ﻤﻥ ﺍﻻﺴﻤﺎﺀ ﻓﻲ ﺍﻟﺩﻭل ﺍﻟﻤﺨﺘﻠﻔﺔ‪ ،‬ﻓﻘﺩ ﺍﺘﻔﻕ ﺍﻟﻤﺨﺘﺼﻭﻥ‬
‫ﻓﻲ ﺩﻭل ﺍﻻﺘﺤﺎﺩ ﺍﻻﻭﺭﻭﺒﻲ ﻋﻠﻰ ﺘﻭﺤﻴﺩ ﺍﺴﻤﺎﺀ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﺎﻀﺎﻓﺘﻬﺎ ﺴﻭﺍﺀ ﺃﻜﺎﻨﺕ‬
‫ﻤﻭﺍﺩ ﻁﺒﻴﻌﻴﺔ )ﻤﻥ ﺤﻴﻭﺍﻥ ﺃﻭ ﻨﺒﺎﺕ( ﺍﻭ ﻤﻭﺍﺩ ﺼﻨﺎﻋﻴﺔ ﻭﺫﻟﻙ ﺒﻭﻀﻊ ﺤﺭﻑ )‪ (E‬ﺘﺘﺒﻌﻪ ﺃﺭﻗﺎﻡ‬
‫ﻤﻌﻴﻨﺔ ﺘﺩل ﻋﻠﻰ ﺘﻠﻙ ﺍﻟﻤﻭﺍﺩ‪ .‬ﻟﺫﻟﻙ ﻭﻀﻌﺕ ﺩﻭل ﺍﻻﺘﺤﺎﺩ ﺍﻷﻭﺭﻭﺒﻲ ﻤﺠﻤﻭﻋﺔ ﻤﺘﺴﻠﺴﻠﺔ ﻤﻥ‬
‫ﺍﻷﺭﻗﺎﻡ ﺘﺒﺩﺃ ﺠﻤﻴﻌﻬﺎ ﺒﺎﻟﺤﺭﻑ )‪ (E‬ﺩﻻﻟﺔ ﻋﻠﻰ ﺍﻻﺘﺤﺎﺩ ﺍﻷﻭﺭﻭﺒﻲ )‪ (European union‬ﻭﻜل‬
‫ﺭﻗﻡ ﻴﺩل ﻋﻠﻰ ﻤﺎﺩﺓ ﻤﻀﺎﻓﺔ ﻟﻠﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﻥ ﺍﻟﺭﻗﻡ ‪ E -100‬ﺇﻟﻰ ‪ ،E- 1999‬ﻭﺍﻋﺘﻤﺩ ﺒﻌﺩ‬
‫ﺫﻟﻙ ﻫﺫﺍ ﺍﻟﺘﺭﻗﻴﻡ ﺩﻭﻟﻴﺎ ﻟﻴﺼﺒﺢ ﻨﻅﺎﻤﺎﹰ ﺩﻭﻟﻴﺎﹰ ﻭﻟﻴﺱ ﺃﻭﺭﻭﺒﻴﺎﹰ ﻓﻘﻁ‪ .‬ﻭﺫﻟﻙ ﻨﻅﺭﺍ ﻟﻜﻭﻥ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺩ‬
‫ﺍﻟﺘﻲ ﺘﻀﺎﻑ ﺍﻟﻰ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻗﺩ ﺘﺤﻤل ﺍﺴﻤﺎﺀ ﻋﻠﻤﻴﺔ ﻁﻭﻴﻠﺔ ﻭﻤﻌﻘﺩﺓ ﺍﻭ ﻗﺩ ﺘﺨﺘﻠﻑ‬
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‫ﻤﺴﻤﻴﺎﺘﻬﺎ ﻤﻥ ﺒﻠﺩ ﺍﻟﻰ ﺍﺨﺭ ﻭﺒﺎﻟﺘﺎﻟﻲ ﻴﺼﻌﺏ ﺍﻟﺘﻌﺭﻑ ﻋﻠﻴﻬﺎ‪ ،‬ﻭﺍﻵﻥ ﺍﺼﺒﺢ ﺒﺎﻻﻤﻜﺎﻥ ﺍﺴﺘﺨﺩﺍﻡ‬
‫ﺭﻤﻭﺯ ﻤﻌﻴﻨﺔ ﻟﻠﺩﻻﻟﺔ ﻋﻠﻰ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ‪.‬‬
‫ﻭﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﻤﻭﺍﺩ ﺍﻟﺘﻲ ﻟﻡ ﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺤﺭﻑ )‪ (E‬ﺘﻨﻅﻡ ﻓﻲ ﺍﺠﺎﺯﺘﻬﺎ ﺤﺴﺏ ﻨﻅﺎﻡ ﻜل‬
‫ﺩﻭﻟﺔ ﻤﻥ ﺩﻭل ﺍﻻﺘﺤﺎﺩ ﺍﻻﻭﺭﻭﺒﻲ‪ ،‬ﻭﺒﻤﻌﻨﻰ ﺁﺨﺭ ﻓﺈﻥ ﻭﺠﻭﺩ ﺃﻱ ﻤﺎﺩﺓ ﺤﺎﻓﻅﺔ ﺒﺭﻤﺯ )‪ (E‬ﺜﻡ‬
‫ﺃﺭﻗﺎﻡ ﻴﺩل ﻋﻠﻰ ﺃﻥ ﺠﻤﻴﻊ ﺩﻭل ﺍﻻﺘﺤﺎﺩ ﺍﻷﻭﺭﻭﺒﻲ ﺘﻌﺘﺒﺭﻫﺎ ﻤﺎﺩﺓ ﻤﻀﺎﻓﺔ ﺴﺎﻟﻤﺔ ﻭﺁﻤﻨﺔ‬
‫ﻟﻼﺴﺘﺨﺩﺍﻡ؛ ﻭﻟﻜﻥ ﺒﻌﺽ ﺍﻟﺩﻭل ﻓﻲ ﺨﺎﺼﺘﻬﺎ ﺘﻤﻨﻊ ﺒﻌﺽ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ ﻷﺴﺒﺎﺏ ﺘﺸﺭﻴﻌﻴﺔ‬
‫ﻹﻋﺘﻘﺎﺩﻫﺎ ﺒﻭﺠﻭﺩ ﺁﺜﺎﺭ ﻤﻥ ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻤﻥ ﻭﺠﻬﺔ ﻨﻅﺭﻫﺎ؛ ﻭﺫﻟﻙ ﺒﺎﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﺘﻔﻕ ﻋﻠﻴﻪ ﺍﻟﺫﻱ ﻴﻤﺜل‬
‫ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﺫﻱ ﻴﺘﻨﺎﻭﻟﻪ ﺍﻟﻔﺭﺩ ﻴﻭﻤﻴﺎﹰ ﻁﻭل ﺤﻴﺎﺘﻪ ﺩﻭﻥ ﺇﻀﺭﺍﺭ ﺒﺼﺤﺘﻪ‪ ،‬ﺤﺴﺏ ﺘﻭﺼﻴﺔ ﻟﺠﻨﺔ‬
‫ﺴﻼﻤﺔ ﺍﻻﻏﺫﻴﺔ‪ .‬ﻟﺫﺍ ﻟﻘﺩ ﺘﻡ ﺘﻘﺴﻴﻡ ﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ ﻋﻠﻰ ﻨﻅﺎﻡ ﺍﻟﺤﺭﻑ )‪ (E‬ﻜﻤﺎ ﻓﻲ ﺍﻟﻤﻠﺤﻕ‬
‫ﺭﻗﻡ )‪ (1‬ﺍﻟﻰ ﺍﻻﻗﺴﺎﻡ ﺍﻟﺭﺌﻴﺴﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪1‬ـ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ )‪ :(Coloring materials‬ﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ )‪ (E‬ﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ‬
‫‪ 100‬ﺍﻟﻰ ‪199.‬‬
‫‪2‬ـ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ )‪ :(Preservatives‬ﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ )‪ (E‬ﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ ‪200‬‬
‫ﺍﻟﻰ‪.299.‬‬
‫‪3‬ـ ﻤﻀﺎﺩﺍﺕ ﺍﻻﻜﺴﺩﺓ ﻭﻤﻨﻅﻤﺎﺕ ﺤﻤﻭﻀﺔ )‪:(Acidity regulators, Anti-oxidants‬‬
‫ﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ )‪ (E‬ﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ ‪ 300‬ﺍﻟﻰ‪.399‬‬
‫‪4‬ـ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺘﺤﻠﺒﺔ ﻭﺍﻟﻤﺜﺒﺘﺔ ﻭﺍﻟﻤﻐﻠﻅﺔ )‪:(Thickeners, stabilizers, emulsifiers‬‬
‫ﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ )‪ (E‬ﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ ‪ 400‬ﺍﻟﻰ ‪.499‬‬
‫‪ -5‬ﺍﻟﻤﻭﺍﺩ ﻤﻀﺎﺩﺍﺕ ﺍﻟﺤﻤﻭﻀﺔ ﻭﻤﻀﺎﺩﺍﺕ ﺍﻟﺘﻜﻭﺭ )‪Acidity regulators, Anti-‬‬
‫‪:(caking agents‬ﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ )‪ (E‬ﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ ‪ 500‬ﺍﻟﻰ ‪.599‬‬
‫‪ -6‬ﻤﻭﺍﺩ ﻤﻨﻜﻬﺔ )‪ :(Flavoring Materials‬ﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ )‪ (E‬ﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ‬
‫‪ 600‬ﺍﻟﻰ ‪.699‬‬
‫‪ -7‬ﻤﻭﺍﺩ ﻤﻀﺎﺩﺍﺕ ﺤﻴﻭﻴﺔ )‪ :(Antibiotics‬ﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ )‪ (E‬ﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ‪700‬‬
‫ﺍﻟﻰ ‪.799‬‬
‫‪ -8‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺘﺤﻠﺒﺔ ﻭﺍﻟﻤﺜﺒﺘﺔ )‪ :(Miscellaneous‬ﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ )‪ (E‬ﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ‬
‫ﻤﻥ ‪ 900‬ﺍﻟﻰ ‪.999‬‬
‫________________________________________________________ ‪13‬‬

‫‪ -9‬ﻤﻭﺍﺩ ﻜﻴﻤﻴﺎﺌﻴﺔ ﺫﺍﺕ ﺍﻏﺭﺍﺽ ﻤﺘﻨﻭﻋﺔ )‪ :(Additional chemicals‬ﻭﻴﺭﻤﺯ ﻟﻬﺎ‬

‫ﺒﺎﻟﺭﻤﺯ )‪ (E‬ﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ ‪ 1000‬ﺍﻟﻰ ‪.1999‬‬
‫________________________________________________________ ‪14‬‬

‫ﺍﻟﺒﺎﺏ ﺍﻷﻭل ‪ -‬ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ‪-‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻥ‬ ‫ﺍﻷﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﺍﻟﺒﺎﺏ ﺍﻻﻭل‬
‫ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ‬
‫ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ‬
‫)‪(Coloring Materials‬‬
‫ﻤﺎﻫﻲ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ )‪:(Definitions‬‬
‫ﺘﻌﺭﻑ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﺒﺄﻨﻬﺎ ﻤﺎﺩﺓ ﻴﺘﻡ ﺍﺴﺘﺨﻼﺼﻬﺎ ﺃﻭ ﻓﺼﻠﻬﺎ ﺃﻭ ﺍﺸﺘﻘﺎﻗﻬﺎ ﻤﻥ ﻤﺼﺎﺩﺭ‬
‫ﻨﺒﺎﺘﻴﺔ ﺃﻭ ﺤﻴﻭﺍﻨﻴﺔ ﺃﻭ ﻤﻌﺩﻨﻴﺔ ﺃﻭ ﺃﻴﺔ ﻤﺼﺎﺩﺭ ﺃﺨﺭﻯ‪ ،‬ﺒﺎﺴﺘﺨﺩﺍﻡ ﻤﺭﻜﺏ ﻭﺴﻴﻁ ﺃﻭ ﺒﺩﻭﻨﻪ ﻭﺘﻌﻁﻲ‬
‫ﻟﻭﻨﺎ ﻤﻤﻴﺯﺍﹰ ﻋﻨﺩ ﺇﻀﺎﻓﺘﻬﺎ ﺇﻟﻰ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ )ﺒﻤﻔﺭﺩﻫﺎ ﺃﻭ ﺒﺘﻔﺎﻋﻠﻬﺎ ﻤﻊ ﻤﺎﺩﺓ ﺃﺨﺭﻯ( ‪.‬‬
‫ﻭﺘﻌﺭﻑ ﺇﺩﺍﺭﺓ ﺍﻟﻐﺫﺍﺀ ﻭﺍﻟﺩﻭﺍﺀ )‪ (FDA‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺒﺄﻨﻬﺎ ﺼﺒﻐﺔ ﺃﻭ ﺨﻀﺎﺏ ﺃﻭ‬
‫ﻤﺎﺩﺓ ﺃﺨﺭﻯ ﻴﺘﻡ ﺘﺼﻨﻴﻌﻬﺎ ﺃﻭ ﺍﺴﺘﺨﻼﺼﻬﺎ ﺃﻭ ﻋﺯﻟﻬﺎ ﻤﻥ ﺍﻟﻨﺒﺎﺘﺎﺕ ﺃﻭ ﺍﻟﺤﻴﻭﺍﻨﺎﺕ ﺃﻭ ﺍﻟﻤﻌﺎﺩﻥ‬
‫ﻭﺍﻟﺘﻲ ﻋﻨﺩ ﺍﻀﺎﻓﺘﻬﺎ ﻟﻠﻐﺫﺍﺀ ﺃﻭ ﺍﻟﺩﻭﺍﺀ ﺃﻭ ﻤﻭﺍﺩ ﺍﻟﺘﺠﻤﻴل ﺘﻀﻔﻲ ﻟﻭﻨﺎﹰ ﻭﺭﻭﻨﻘﺎﹰ ﺨﺎﺼﺎﹰ‪.‬‬
‫ﺘﺴﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻤﻨﻬﺎ ﺍﻭ ﺍﻟﻤﺼﻨﻌﺔ ﺒﻜﺜﺭﺓ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻟﻐﺫﺍﺀ‪،‬‬
‫ﻓﻌﻨﺩﻤﺎ ﻴﺨﺘﻔﻲ ﺍﻟﻠﻭﻥ ﺍﻟﻁﺒﻴﻌﻲ ﻟﻠﻤﻨﺘﺞ ﺍﻟﻐﺫﺍﺌﻲ ﺍﺜﻨﺎﺀ ﺍﻟﺘﺤﻀﻴﺭ ﻓﺈﻥ ﻤﺼﺎﻨﻊ ﺍﻻﻏﺫﻴﺔ ﺘﻀﻴﻑ ﻤﺎﺩﺓ‬
‫ﻤﻠﻭﻨﺔ ﻭﻏﺎﻟﺒﺎ ﻤﺎ ﺘﻜﻭﻥ ﻫﺫﻩ ﺍﻟﻤﺎﺩﺓ ﻁﺒﻴﻌﻴﺔ ﺃﻭ ﺼﻨﺎﻋﻴﺔ‪ ،‬ﻭﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺘﺠﻌل ﺍﻟﻁﻌﺎﻡ ﺍﻜﺜﺭ‬
‫ﺠﺎﺫﺒﻴﺔ ﻭﺘﺯﻴﺩ ﻤﻥ ﺍﻗﺒﺎل ﺍﻟﻤﺴﺘﻬﻠﻙ ﻋﻠﻴﻪ‬
‫ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻫﻲ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻸﻏﺫﻴﺔ ﻭﺍﻟﺘﻲ ﺘﺅﺜﺭ ﻋﻠﻰ ﺍﻟﻁﺒﻘﺎﺕ ﺍﻟﺤﺴﻴﺔ‪،‬‬
‫ﻭﺍﻟﻠﻭﻥ ﻤﻥ ﺃﻫﻡ ﺍﻟﻌﻭﺍﻤل ﺍﻟﺘﻲ ﺘﻘﺎﺱ ﺒﻬﺎ ﺠﻭﺩﺓ ﺍﻟﻐﺫﺍﺀ ﺤﻴﺙ ﺇﻥ ﺘﺼﻨﻴﻊ ﺍﻟﻐﺫﺍﺀ ﻴﺅﺩﻱ ﻏﺎﻟﺒﺎﹰ ﺇﻟﻰ‬
‫ﻓﻘﺩ ﻜﻠﻲ ﺃﻭ ﺠﺯﺌﻲ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻤﻤﺎ ﻴﺴﺘﺩﻋﻰ ﺇﻀﺎﻓﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻟﻠﻤﺤﺎﻓﻅﺔ ﻋﻠﻰ‬
‫ﻤﻅﻬﺭ ﻭﺠﺎﺫﺒﻴﺔ ﺍﻟﻐﺫﺍﺀ‪ ،‬ﻭﻟﻘﺩ ﺍﺴﺘﺨﺩﻤﺕ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻷﻏﺫﻴﺔ ﻤﻨﺫ ﻋﺩﺓ ﻗﺭﻭﻥ‪ ،‬ﺤﻴﺙ ﻜﺎﻨﺕ‬
‫_____________________________________________________________ ‪15‬‬

‫ﺍﻟﺨﻼﺼﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻟﻤﻭﺍﺩ ﻤﻠﻭﻨﺔ ﻤﻥ ﺃﺼل ﻨﺒﺎﺘﻲ ﺃﻭ ﺤﻴﻭﺍﻨﻲ‪ .‬ﻭﺒﺩﺃ ﺘﺼﻨﻴﻊ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ‬
‫ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﻗﺒل ﺤﻭﺍﻟﻲ ‪.154‬‬
‫ﻤﺼﺎﺩﺭ ﺍﻻﻟﻭﺍﻥ )‪:(Sources of colors‬‬
‫ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﺼﺎﺩﺭ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻤﻥ ﺃﺼﻭل ﻨﺒﺎﺘﻴﺔ ﺃﻭﺤﻴﻭﺍﻨﻴﺔ ﻭﻤﻌﺩﻨﻴﺔ ﺃﻭ ﺸﺒﻬﺔ‬

‫ﺇﺼﻁﻨﺎﻋﻴﺔ ﺃﻭ ﺇﺼﻁﻨﺎﻋﻴﺔ ﻟﺘﺼﻨﻴﻊ ﺍﻻﻟﻭﺍﻥ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻭﻴﻤﻜﻥ ﺘﻔﺼﻴﻠﻬﺎ ﻜﻤﺎ ﻴﻠﻲ‪:‬‬
‫‪ -1‬ﺍﻻﺼﺒﺎﻍ ﺍﻟﺤﻴﻭﺍﻨﻴﺔ )‪:(Animal source dyes‬‬

‫ﻤﻨﺫ ﻗﺩﻴﻡ ﺍﻟﺯﻤﺎﻥ ﻜﺎﻨﺕ ﺒﻌﺽ ﺃﻓﺭﺍﺩ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﺤﻴﻭﺍﻨﻴﺔ ﻤﺼﺩﺭﺍ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ‪ ،‬ﻤﺜل‬
‫ﺼﺒﻐﺔ ﺍﻷﺭﺠﻭﺍﻥ ﺍﻟﺼﻭﺭﻱ‪ ،‬ﻭﻜﺎﻨﺕ ﺭﻤﺯﺍ ﻟﻠﻨﺒل ﻭﺍﻟﺭﻓﻌﺔ‪ ،‬ﻭﺘﺤﻀﺭ ﺒﺎﻷﻜﺴﺩﺓ ﺍﻟﻬﻭﺍﺌﻴﺔ‬
‫ﻟﻺﻓﺭﺍﺯﺍﺕ ﻏﻴﺭ ﺍﻟﻤﻠﻭﻨﺔ ﻟﻐﺩﺩ ﺤﻠﺯﻭﻥ ﺍﻟﺒﺤﺭ)ﻤﻥ ﺍﻟﻘﻭﺍﻗﻊ(‪ ،‬ﺜﻡ ﺃﻤﻜﻥ ﺇﻨﺘﺎﺠﻬﺎ ﺼﻨﺎﻋﻴﺎ‪ ،‬ﻭﻴﺘﻭﻓﺭ‬
‫ﻓﻲ ﺍﻷﺴﻭﺍﻕ ﺃﺼﺒﺎﻍ ﻟﻬﺎ ﻨﻔﺱ ﺍﻟﻠﻭﻥ ﺃﺭﺨﺹ ﺜﻤﻨﺎ ﻤﻨﻬﺎ‪ .‬ﻭﺤﻀﺭﺕ ﺃﻴﻀﺎ ﺼﺒﻐﺔ ﻜﻭﺸﻴﻨﻴﺎل‬
‫ﻭﻟﻭﻨﻬﺎ ﺃﺤﻤﺭ ﻻﻤﻊ ﻤﻥ ﺤﺸﺭﺓ ﺍﺴﻤﻬﺎ ﺍﻟﻌﻠﻤﻲ ﻜﻭﻜﺱ ﻜﺎﻜﺘﺱ )‪ (Coccus cactus‬ﻭﺘﺘﺭﻜﺏ ﻤﻥ‬
‫ﺤﻤﺽ ﻜﺎﺭﻤﻴﻨﻴﻙ ﻭﻫﻭ ﻤﻥ ﻤﺸﺘﻘﺎﺕ ﻤﺭﻜﺒﺎﺕ ﺍﻻﻨﺜﺭﺍﻜﻴﻨﻭﻥ‪ ،‬ﻭﻻ ﺘﺴﺘﻌﻤل ﺤﺎﻟﻴﺎ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ‬
‫ﺍﻷﻏﺫﻴﺔ ﻭﺍﻟﻤﺴﺘﺤﻀﺭﺍﺕ ﺍﻟﺼﻴﺩﻻﻨﻴﺔ ﻨﺘﻴﺠﺔ ﺘﻠﻭﺜﻬﺎ ﺒﺠﺭﺍﺜﻴﻡ ﺍﻟﺴﺎﻟﻤﻭﻨﻴﻼ‪ ،‬ﺍﻟﺘﻲ ﺘﺴﺒﺏ ﺍﻹﺼﺎﺒﺔ‬
‫ﺒﺎﻀﻁﺭﺍﺒﺎﺕ ﻤﻌﻭﻴﺔ ﻋﻨﺩ ﺍﻹﻨﺴﺎﻥ‪.‬‬
‫‪ -2‬ﺍﻻﺼﺒﺎﻍ ﺍﻟﻨﺒﺎﺘﻴﺔ )‪:(Flora source dyes‬‬
‫ﺘﺤﺘﻭﻱ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻟﻨﺒﺎﺘﺎﺕ ﻋﻠﻰ ﺃﺼﺒﺎﻍ ﺫﻭﺍﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﻤﺜل ﺍﻟﻜﻠﻭﺭﻭﻓﻴل )ﻟﻭﻨﻪ‬
‫ﺃﺨﻀﺭ(‪ ،‬ﻭﺍﻷﻨﺎﺘﻭ )ﻟﻭﻨﻬﺎ ﺃﺼﻔﺭ ﺒﺭﺘﻘﺎﻟﻲ(‪ ،‬ﻭﺘﺴﺘﺨﺭﺝ ﻤﻥ ﺒﺫﻭﺭ ﻨﺒﺎﺘﻴﺔ‪ ،‬ﻭﺘﺴﺘﻌﻤل ﻓﻲ ﺘﻠﻭﻴﻥ‬
‫ﺍﻟﺯﺒﺩ ﻭﺍﻷﺠﺒﺎﻥ‪ ،‬ﻭﺼﺒﻐﺎﺕ ﻜﺎﺭﻭﺘﻴﻨﻴﺔ )ﻟﻭﻨﻬﺎ ﺃﺼﻔﺭ( ﺒﺄﻨﻭﺍﻋﻬﺎ ﺍﻟﻔﺎ )‪ (α‬ﻭﺒﻴﺘﺎ )‪ (β‬ﻭﺠﺎﻤﺎ )‪- (γ‬‬
‫ﻜﺎﺭﻭﺘﻴﻥ )‪ (Carotene‬ﻭﻫﻲ ﺘﺴﺘﺨﺭﺝ ﻤﻥ ﺍﻟﺠﺯﺭ ﺍﻷﺼﻔﺭ ﻭﺘﺴﺘﻌﻤل ﻓﻲ ﺘﻠﻭﻴﻥ ﺍﻟﺯﺒﺩ‬
‫ﺍﻟﺼﻨﺎﻋﻲ )ﻤﺎﺭﺠﺭﻴﻥ(‪ .‬ﻭﻴﺴﺘﺨﻠﺹ ﻤﻥ ﺠﺫﻭﺭﺍﻟﺒﻨﺠﺭ‪ -‬ﺍﻟﺸﻤﻨﺩﺭ ﺼﺒﻐﺔ ﻟﻭﻨﻬﺎ ﺃﺤﻤﺭ ﺘﺴﻤﻰ‬
‫ﻴﺘﺎﻨﻴﻥ‪ ،‬ﻭﻫﻨﺎﻙ ﻤﺭﻜﺒﺎﺕ ﻓﻼﻓﻭﻨﻴﺔ ﻤﺜل ﺍﻟﺭﻴﺒﻭﻓﻼﻓﻴﻥ )‪) (Riboflavin‬ﻓﻴﺘﺎﻤﻴﻥ ﺏ ‪ ،(2‬ﻭﺭﻭﺘﻴﻥ‪،‬‬
‫ﻭﻫﻴﺴﺒﺭﻴﺩﻴﻥ‪ ،‬ﻭﻜﻴﺭﻭﺴﺘﻴﻥ ﺫﺍﺕ ﺼﺒﻐﺔ ﺼﻔﺭﺍﺀ‪ ،‬ﻜﻤﺎ ﻴﺴﺘﺨﺩﻡ ﺍﻟﺯﻋﻔﺭﺍﻥ ﻹﻋﻁﺎﺀ ﺍﻷﻏﺫﻴﺔ ﺍﻟﻠﻭﻥ‬
‫_____________________________________________________________ ‪16‬‬

‫ﺍﻷﺼﻔﺭ‪ ،‬ﻭﻫﻨﺎﻙ ﺃﻴﻀﺎ ﺍﻟﻜﺭﻜﻡ‪ ،‬ﺃﻤﺎ ﺒﺘﻼﺕ ﺍﻷﺯﻫﺎﺭ ﺍﻟﺠﺎﻓﺔ ﻭﻫﻲ ﻤﻥ ﺍﻟﻔﺼﻴﻠﺔ ﺍﻟﺨﺸﺨﺎﺸﻴﺔ‪،‬‬
‫ﻭﺘﺴﻤﻰ ﺘﻭﻴﺠﺎﺕ ﺍﻟﺨﺸﺨﺎﺵ ﺍﻷﺤﻤﺭ‪ ،‬ﻭﻫﻲ ﺘﺒﺎﻉ ﻋﻠﻰ ﺸﻜل ﺸﺭﺍﺏ ﻟﺘﻠﻭﻴﻥ ﺍﻷﻏﺫﻴﺔ ﺒﺎﻟﻠﻭﻥ‬
‫ﺍﻷﺤﻤﺭ‪ .‬ﻜﻤﺎ ﻴﺤﻀﺭ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﻤﻥ ﻨﺒﺎﺕ ﻨﺎﺩﺭ‪ ،‬ﻓﻲ ﺤﻴﻥ ﻴﻨﺘﺞ ﻨﺒﺎﺕ ﺍﻟﻨﻴﻠﺔ ﺼﺒﻐﺔ‬
‫ﺍﻨﺩﻴﺠﻭ)‪ (Indigo‬ﺍﻟﺯﺭﻗﺎﺀ ﺍﻟﺸﺎﺌﻊ ﺍﺴﺘﻌﻤﺎﻟﻬﺎ‪ .‬ﺇﻻ ﺃﻥ ﺍﻷﻟﻭﺍﻥ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻏﺎﻟﺒﺎﹰ ﻤﺎ ﺘﻜﻭﻥ ﺫﺍﺕ ﺜﺒﺎﺘﻴﺔ‬
‫ﻗﻠﻴﻠﺔ ﻟﻠﺤﺭﺍﺭﺓ ﻭﺍﻟﻀﻭﺀ ﻜﻤﺎ ﺃﻨﻬﺎ ﻻ ﺘﺘﻭﻓﺭ ﺒﺎﺴﺘﻤﺭﺍﺭ ﻭﻟﻘﺩ ﻗل ﺍﻟﻁﻠﺏ ﻋﻠﻰ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ‬
‫ﺒﺩﻻ ﻋﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻀﺎﻓﺔ ﻤﻥ ﻤﺸﺘﻘﺎﺕ ﻨﺒﺎﺘﻴﺔ‬ ‫ﺍﻟﻁﺒﻴﻌﻴﺔ ﺒﻌﺩ ﺍﻜﺘﺸﺎﻑ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ‬
‫)‪ (Plant-derived colouring additives‬ﺇﻻ ﺃﻨﻪ ﻨﺘﻴﺠﺔ ﻟﻨﺘﺎﺌﺞ ﺍﻟﺒﺤﻭﺙ ﻓﻲ ﺍﻟﺴﻨﻭﺍﺕ ﺍﻟﻘﻠﻴﻠﺔ‬
‫ﺍﻟﻤﺎﻀﻴﺔ ﻭﺍﻟﺘﻲ ﺃﺜﺒﺘﺕ ﺃﻥ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﻀﺎﺭﺓ ﺒﺎﻟﺼﺤﺔ ﻗﺩ ﺘﻤﺕ ﺍﻟﻌﻭﺩﺓ‬
‫ﺜﺎﻨﻴﺔ ﺇﻟﻰ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺘﻡ ﺘﻁﻭﻴﺭ ﺍﻟﺘﻘﻨﻴﺎﺕ ﺍﻟﺨﺎﺼﺔ ﺒﺼﻼﺤﻴﺘﻬﺎ‪ .‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ‬
‫ﺍﻟﻁﺒﻴﻌﻴﺔ ﺘﻭﺠﺩ ﻋﻠﻰ ﻨﻁﺎﻕ ﺘﺠﺎﺭﻱ ﻭﻋﻠﻰ ﻫﻴﺌﺔ ﻤﺴﺘﺨﻠﺼﺎﺕ ﻁﺒﻴﻌﻴﺔ‪ .‬ﻟﺫﺍ ﻗﺩ ﻴﺨﺘﻠﻑ ﻟﻭﻨﻬﺎ ﺒﻨﺎﺀ‬
‫ﻋﻠﻰ ﻤﺼﺩﺭ ﺍﻟﺼﺒﻐﺔ ﻭﻁﺭﻴﻘﺔ ﺍﻻﺴﺘﺨﻼﺹ ﻭﺍﻟﺘﻘﻨﻴﺔ ﻭﻋﻤﻠﻴﺎﺕ ﺍﻟﺨﻠﻁ ﻟﻠﺤﺼﻭل ﻋﻠﻰ ﺍﻟﺸﻜل‬
‫ﺍﻟﻤﻨﺎﺴﺏ ﻟﻐﺭﺽ ﺍﻻﺴﺘﻌﻤﺎل‪ ،‬ﻭﺘﻭﺠﺩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﺍﻟﺭﺌﻴﺴﻴﺔ ﻋﻠﻰ ﻫﻴﺌﺔ ﺴﺎﺌل ﺃﻭ‬
‫ﻤﺴﺤﻭﻕ ﺃﻭ ﻤﻌﻠﻕ ﻭﻫﻲ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪(1‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(1‬ﺒﻌﺽ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻁﺒﻴﻌﻴﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‪.:‬‬
‫ﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ‬ ‫ﺍﻻﺴﻡ ﺍﻻﻨﺠﻠﻴﺯﻱ‬ ‫ﺍﻻﺴﻡ ﺍﻟﻌﺭﺒﻲ‬ ‫ﺍﻟﺭﻗﻡ‬
‫‪E100‬‬ ‫‪Turmeric or Curcumin‬‬ ‫ﺍﻟﻜﺭﻜﻡ‬ ‫‪1‬‬
‫‪E 101‬‬ ‫‪Riboflavin or Lactoflavin or‬‬ ‫ﺍﻟﺭﺍﻴﺒﻭﻓﻼﻓﻴﻥ‬ ‫‪2‬‬

‫‪Vitamin B2‬‬
‫‪E 140&E141‬‬ ‫‪Chlorophyll‬‬ ‫ﺍﻟﻜﻠﻭﺭﻭﻓﻴل‬ ‫‪3‬‬
‫)‪E 160(b‬‬ ‫)‪Annatto(Bixin or Norbixin‬‬ ‫ﺍﻟﻨﻭﺭﺒﻴﻜﺴﻴﻥ‪/‬ﺍﻨﻨﺎﺘﻭ‬ ‫‪5‬‬
‫)‪E 160(c‬‬ ‫‪Capsanthin or Capsorubin‬‬ ‫ﺍﻟﻜﺎﺒﺴﺎﻨﺜﻴﻥ‬ ‫‪6‬‬
‫_____________________________________________________________ ‪17‬‬

‫)‪E 160(d‬‬ ‫‪Lycopene or C.I. 75125‬‬ ‫ﺍﻟﻼﻴﻜﻭﺒﻴﻥ‬ ‫‪7‬‬
‫‪E 161‬‬ ‫‪Xanthophyll or‬‬ ‫ﺼﺒﻐﺔ ﺍﻟﺯﺍﻨﺜﻭﻓﻴل‬ ‫‪8‬‬

‫‪Flavoxanthin or Lutein or‬‬
‫‪Cryptoxanthin or‬‬
‫‪Rubixanthin or Violaxanthin‬‬
‫‪or Rhodoxanthin‬‬
‫‪E 162‬‬ ‫‪Beet red or Betanin‬‬ ‫ﺍﻟﺒﻴﺘﺎﻨﻴﻥ‬ ‫‪9‬‬
‫‪E 163‬‬ ‫ِ‬

‫‪Anthocyanin‬‬ ‫ﺍﻻﻨﺜﻭﺴﺎﻴﻨﻴﻥ‬ ‫‪10‬‬
‫‪E 181‬‬ ‫‪Tannin or Tannic Acid‬‬ ‫ﺼﺒﻐﺔ ﺍﻟﺘﺎﻨﻴﻥ‬ ‫‪11‬‬
‫‪ -3‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﺸﺒﻴﻬﺔ ﺒﺎﻟﻁﺒﻴﻌﻴﺔ )‪:(Semi-natural dyes‬‬

‫ﺘﻌﺘﺒﺭ ﻤﺭﺍﺩﻓﺎﺕ ﺍﺼﻁﻨﺎﻋﻴﺔ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ‪ ،‬ﻤﺜل ﺍﻟﻜﺭﺍﻤﻴل )ﺴﻜﺭ ﻤﺤﺭﻭﻕ‬
‫ﺠﺯﺌﻴﺎ( ﻓﻴﺴﺘﻌﻤل ﻓﻲ ﺘﻠﻭﻴﻥ ﺒﻌﺽ ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ ﻭﻏﻴﺭﻫﺎ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪.(2‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(2‬ﻤﺭﺍﺩﻑ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ‪:‬‬
‫ﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ‬ ‫ﺍﻻﺴﻡ ﺍﻻﻨﺠﻠﻴﺯﻱ‬ ‫ﺍﻻﺴﻡ‬
‫‪E 150‬‬ ‫‪Caramel‬‬ ‫ﻜﺎﺭﺍﻤﻴل‬
‫‪ -4‬ﺍﻷﺼﺒﺎﻍ ﺍﻟﻤﻌﺩﻨﻴﺔ )‪:(Minerals sources dyes‬‬
‫ﺘﺤﻀﺭ ﺒﻌﺽ ﺍﻷﺼﺒﺎﻍ ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ ﻭﻤﺭﻜﺒﺎﺘﻬﺎ ﻤﺜل ﺃﻜﺴﻴﺩ ﺍﻟﺤﺩﻴﺩﻴﻙ ﺍﻷﺼﻔﺭ‪ ،‬ﻭﺜﺎﻨﻲ‬
‫ﺃﻜﺴﻴﺩ ﺍﻟﺤﺩﻴﺩ‪ ،‬ﻭﺍﻷﻟﻤﻨﻴﻭﻡ‪ ،‬ﻭﺍﻟﺫﻫﺏ‪ ،‬ﻭﺍﻟﻔﻀﺔ‪ .‬ﻭﺘﺴﺘﻌﻤل ﻫﺫﻩ ﺍﻷﺼﺒﺎﻍ ﻓﻲ ﺘﺤﻀﻴﺭ ﻏﺴﻭل‬
‫ﻭﻤﺴﺘﺤﻀﺭﺍﺕ ﺍﻟﺘﺠﻤﻴل ﻭﻏﻴﺭﻫﺎ‪ ،‬ﻭﺘﺴﺘﺨﺩﻡ ﻟﻼﺴﺘﻌﻤﺎل ﺍﻟﺨﺎﺭﺠﻲ ﻓﻘﻁ‪ ،‬ﻜﻤﺎ ﻓﻲ ﺠﺩﻭل ﺭﻗﻡ )‪(3‬‬
‫‪.‬‬
‫_____________________________________________________________ ‪18‬‬

‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(3‬ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻀﺎﻓﺔ ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ )‪:(Minerals‬‬
‫ﺍﻟﺭﻗﻡ‬ ‫ﺍﻟﻜﻭﺩ‬ ‫ﺍﻻﺴﻡ ﺍﻻﻨﺠﻠﻴﺯﻱ‬ ‫ﺍﻻﺴﻡ ﺍﻟﻌﺭﺒﻲ‬ ‫ﺍﻟﺭﻗﻡ‬

‫ﺍﻟﻌﺎﻟﻤﻲ‬
‫‪E 170‬‬ ‫‪C.I.‬‬ ‫‪Chalk or Calcium‬‬ ‫ﺼﺒﻐﺔ ﻜﺭﺒﻭﻨﺎﺕ‬ ‫‪1‬‬

‫‪77220‬‬ ‫‪Carbonate‬‬
‫ﺍﻟﻜﺎﻟﺴﻴﻭﻡ‬
‫‪E 171‬‬ ‫‪C.I.‬‬ ‫‪Titanium dioxide‬‬ ‫ﺼﺒﻐﺔ ﺃﻭﻜﺴﻴﺩ‬ ‫‪2‬‬

‫‪77891‬‬
‫ﺍﻟﺘﻴﺘﺎﻨﻴﻭﻡ‬
‫‪E 172‬‬ ‫‪C.I.‬‬ ‫‪Iron oxide‬‬ ‫ﺼﺒﻐﺔ ﺃﻭﻜﺴﻴﺩ ﺍﻟﺤﺩﻴﺩ‬ ‫‪3‬‬

‫‪77492‬‬
‫‪C.I. 7749 or -‬‬
‫‪C.I.‬‬ ‫‪yellow‬‬
‫‪77491‬‬
‫‪C.I. 77491 or - red‬‬
‫‪C.I.‬‬
‫‪77499‬‬ ‫‪C.I. 77499or - black‬‬
‫‪E 173‬‬ ‫‪C.I.‬‬ ‫‪(Aluminum or C.I.‬‬ ‫ﺼﺒﻐﺔ ﺍﻻﻟﻤﻭﻨﻴﻭﻡ‬ ‫‪4‬‬

‫‪77000‬‬ ‫)‪77000‬‬
‫‪E 174‬‬ ‫‪C.I.‬‬ ‫‪Silver or C.I. 77820‬‬ ‫ﺼﺒﻐﺔ ﺍﻟﻔﻀﺔ‬ ‫‪5‬‬

‫‪77820‬‬
‫‪E 175‬‬ ‫‪C.I.‬‬ ‫‪Gold or C.I. 77480‬‬ ‫ﺼﺒﻐﺔ ﺍﻟﺫﻫﺏ‬ ‫‪6‬‬

‫‪77480‬‬
‫‪ -5‬ﺍﻻﺼﺒﺎﻍ ﺍﻟﺼﻨﺎﻋﻴﺔ ))‪:(Synthetic dyes (Azo dyes‬‬
‫ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﺘﻌﺭﻑ ﺒﺄﻨﻬﺎ ﻤﺎﺩﺓ ﻴﺘﻡ ﺇﻨﺘﺎﺠﻬﺎ ﺍﺼﻁﻨﺎﻋﻴﺎ ﺃﻭ ﺒﺄﻴﺔ ﻭﺴﻴﻠﺔ‬
‫ﺘﺭﻜﻴﺒﻴﺔ‪ ،‬ﻭﺘﻌﺭﻑ ﺒﺄﻨﻬﺎ ﻤﺭﻜﺒﺎﺕ ﻜﻴﻤﻴﺎﺌﻴﺔ ﻴﺘﻡ ﺘﺼﻨﻴﻌﻬﺎ ﺒﺩﺭﺠﺔ ﻨﻘﺎﻭﺓ‪ ،‬ﻭﺘﻌﺭﻑ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ‬
‫_____________________________________________________________ ‪19‬‬

‫ﺍﻟﺼﻨﺎﻋﻴﺔ ﺒﺼﺒﻐﺎﺕ ﺍﻵﺯﻭ )‪ (Azo dyes‬ﻜﻤﺎ ﺃﻥ ﻟﻬﺎ ﻗﻭﺓ ﺘﻠﻭﻴﻥ ﻋﺎﻟﻴﺔ‪ .‬ﺘﻭﺠﺩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ‬
‫ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﻋﻠﻰ ﻋﺩﺓ ﺃﺸﻜﺎل ﻭﻴﻤﻜﻥ ﺘﻘﺴﻴﻤﻬﺎ ﺇﻟﻰ ﻤﺠﻤﻭﻋﺘﻴﻥ ﺭﺌﻴﺴﻴﺘﻴﻥ‪ ،‬ﺍﻷﻭﻟﻰ ﺘﺴﻤﻰ‬
‫ﺍﻷﺸﻜﺎل ﺍﻟﻘﻴﺎﺴﻴﺔ ﻭﺘﻀﻡ ﻜﻼﹰ ﻤﻥ ﺃﺸﻜﺎل ﺍﻟﻤﺴﺎﺤﻴﻕ ﻭﺍﻟﺒﻭﺩﺭﺓ ﻭﺍﻟﺤﺒﻴﺒﺎﺕ ﻭﺍﻟﺴﻭﺍﺌل ﺃﻤﺎ‬
‫ﺍﻟﻤﺠﻤﻭﻋﺔ ﺍﻟﺜﺎﻨﻴﺔ ﻓﺘﺴﻤﻰ ﺍﻷﺸﻜﺎل ﺫﺍﺕ ﺍﻻﺴﺘﻌﻤﺎل ﺍﻟﺨﺎﺹ ﻭﻫﺫﻩ ﺘﺸﻤل ﺃﺼﺒﺎﻍ ﺍﻟﻁﻼﺀ‬
‫ﻭﺍﻟﻌﺠﻴﻨﺔ ﻭﺍﻟﻤﻌﻠﻕ‪ .‬ﻭﺘﻌﻁﻲ ﻟﻭﻨﺎ ﻤﻤﻴﺯﺍﹰ ﻋﻨﺩ ﺇﻀﺎﻓﺘﻬﺎ ﺇﻟﻰ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ )ﺒﻤﻔﺭﺩﻫﺎ ﺃﻭ ﺒﺘﻔﺎﻋﻠﻬﺎ‬
‫ﻤﻊ ﻤﺎﺩﺓ ﺃﺨﺭﻯ( ﺠﺩﻭل ﺭﻗﻡ )‪.(4‬‬
‫ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ :(4‬ﺍﻻﺴﻤﺎﺀ ﻭﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ ﻭﺍﻟﻜﻭﺩ ﻟﻼﻟﻭﺍﻥ ﺍﻟﻤﻀﺎﻓﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ ) ‪Synthetic‬‬
‫‪:((usually coal-tar) colours‬‬
‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ‬ ‫ﺭﻗﻡ ﺍﻟﻠﻭﻥ‬ ‫ﺍﻟﺭﻗﻡ‬ ‫ﺍﻹﺴﻡ ﺍﻟﻤﻌﺭﺏ‬ ‫ﺍﻟﺭﻗﻡ‬

‫ﺍﻟﻌﺎﻟﻤﻲ‬
‫‪TARTRAZINE‬‬ ‫‪19140 E 102‬‬ ‫‪ 1‬ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ‬
‫‪SUNSET YELLOW‬‬ ‫‪15985 E 110‬‬ ‫‪ 2‬ﺃﺼﻔﺭ ﻏﺭﻭﺏ‬
‫‪CARMOISINE‬‬ ‫‪14720 E 122‬‬ ‫ﻜﺎﺭﻤﻭﻴﺯﻴﻥ‬ ‫‪3‬‬
‫‪PONCEAU 4R‬‬ ‫‪16255 E 124‬‬ ‫‪ 4‬ﺒﻭﻨﺴﻴﻭ‪ 4‬ﺁﺭ‬

‫‪AMARANTH‬‬ ‫‪16185 E 123‬‬ ‫‪ 5‬ﺃﻤﺎﺭﺍﻨﺙ‬
‫‪ERYTHOROSINE‬‬ ‫‪45430 E 127‬‬ ‫‪ 6‬ﺇﺭﺜﺭﻭﺯﺍﻴﻥ‬
‫‪BRILLIANT BLUE FCF‬‬ ‫‪42090 E 133‬‬ ‫‪ 7‬ﺃﺯﺭﻕ ﻻﻤﻊ‬
‫‪INDIGO CARMINE‬‬ ‫‪73015 E 132‬‬ ‫‪ 8‬ﺍﻨﺩﻴﺠﻭ ﻜﺎﺭﻤﻴﻥ‬
‫‪CHOCOLATE BROWN HT‬‬ ‫‪20285 E 155‬‬ ‫‪ 9‬ﺍﻟﺒﻨﻲ ﺍﻟﻜﺎﻜﺎﻭﻱ‬
‫)‪QUINOLINE YELLOW (WS‬‬ ‫‪47005 E 104‬‬ ‫‪ 10‬ﺍﻟﻜﻭﻴﻨﻭﻟﻴﻥ ﺍﻻﺼﻔﺭ‬
‫‪ALLURA RED‬‬ ‫‪16035 E 129‬‬ ‫‪ 11‬ﺍﻻﻟﻭﺭﺍ ﺍﻟﺤﻤﺭﺍﺀ‬
‫‪RED 2 G‬‬ ‫‪18050 E 128‬‬ ‫‪ 12‬ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ‬
‫_____________________________________________________________ ‪20‬‬

‫‪BLACK PN‬‬ ‫‪28440 E 151‬‬ ‫‪ 13‬ﺍﻻﺴﻭﺩ ﺒﻲ ﺇﻥ‬

‫‪GREEN S‬‬ ‫‪44090 E 142‬‬ ‫‪ 14‬ﺍﻻﺨﻀﺭ ﺇﺱ‬
‫‪PATENT BLUE V‬‬ ‫‪42051 E 131‬‬ ‫‪ 15‬ﺍﻷﺯﺭﻕ ﺍﻟﻤﺒﺘﺩﻉ‬
‫_____________________________________________________________ ‪21‬‬

‫اﻟﺒﺎب اﻟﺜﺎﻧﻲ‬
‫أﻟﻮان ﻗﻄﺮان اﻟﻔﺤﻢ اﻟﻤﺴﺘﺨﺪﻣﺔ ﻓﻲ اﻻﻏﺬﯾﺔ‬

‫اﻟﻜﯿﻤﯿﺎء واﻟﺨﻮاص اﻟﻔﯿﺰﯾﺎﺋﯿﺔ واﻟﻜﯿﻤﯿﺎﺋﯿﺔ ﻷﻟﻮان اﻻزو‬
‫ﺗﺼﻨﯿﻊ ﺻﺒﻐﺔ اﻻزو‬

‫ﺃﻟﻭﺍﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻘﺤﻡ ﺍﻟﻤﺴﻨﺨﺩﻤﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻨﻲ‬
‫ﺍﻟﻔﺼل ﺍﻻﻭل‬
‫ﺃﻟﻭﺍﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‬
‫)‪(Coal Tar Colors‬‬
‫ﺨﻠﻔﻴﺔ ﺘﺎﺭﻴﺨﻴﺔ ﻟﺼﺒﻐﺔ ﺍﻻﺯﻭ‪:‬‬
‫ﺘﻡ ﺇﻜﺘﺸﺎﻑ ﺼﺒﻐﺎﺕ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﻓﻲ ﻤﻨﺘﺼﻑ ﺍﻟﺨﻤﺴﻴﻨﻴﺎﺕ ﻤﻥ ﺍﻟﻘﺭﻥ ﻗﺒل ﺍﻟﻤﺎﻀﻲ‬
‫)‪1856‬ﻡ(‪ ،‬ﺤﻴﺙ ﺍﻜﺘﺸﻔﻬﺎ ﺍﻟﺩﻜﺘﻭﺭ ﺒﺭﻜﻨﺯ‪ ،‬ﻋﻥ ﻁﺭﻴﻕ ﺍﻟﺼﺩﻓﺔ‪ ،‬ﻓﻘﺎﻡ ﺒﺘﺼﻨﻴﻊ ﺃﻭل ﺼﺒﻎ ﺘﺨﻠﻘﻴﺔ‬
‫ﻭﻫﻲ ﺍﻟﺒﻨﻔﺴﺠﻲ ﺍﻟﺯﺍﻫﺭ ﺃﻭ ﺒﻨﻔﺴﺠﻲ ﺒﺭﻜﻨﺯ‪ ،‬ﻋﻨﺩﻤﺎ ﻜﺎﻥ ﻴﺠﺭﺏ ﺩﻭﻥ ﻨﺠﺎﺡ ﺇﻨﺘﺎﺝ ﻤﺭﻜﺏ‬
‫ﻜﻭﻴﻨﻴﻥ‪ ،‬ﻭﺤﻀﺭ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻋﻥ ﻁﺭﻴﻕ ﺃﻜﺴﺩﺓ ﺃﺤﺩ ﺍﻟﻤﺭﻜﺒﺎﺕ‪ ،‬ﺜﻡ ﻨﺠﺤﺕ ﺍﻟﺼﻨﺎﻋﺎﺕ‬
‫ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻓﻲ ﺇﻨﺘﺎﺝ ﺍﻷﺼﺒﺎﻍ ﻤﻥ ﻗﻁﺭﺍﺕ ﺍﻟﻔﺤﻡ‪ ،‬ﻭﺍﺴﺘﻌﻤل ﻓﻴﻬﺎ ﻤﺭﻜﺏ ﺍﻷﻨﻴﻠﻴﻥ‪ ،‬ﻭﻋﺭﻓﺕ‬
‫ﻟﺴﻨﻭﺍﺕ ﻁﻭﻴﻠﺔ ﺃﺼﺒﺎﻍ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺒﺄﺼﺒﺎﻍ ﺍﻷﻨﻴﻠﻴﻥ‪ ،‬ﻨﺴﺒﺔ ﺇﻟﻰ ﻤﺼﺩﺭﻫﺎ‪ .‬ﺘﻀﻡ ﻫﺫﻩ‬
‫ﺍﻟﻤﺭﻜﺒﺎﺕ ﺃﻜﺜﺭ ﻤﻥ ‪ 12‬ﻤﺠﻤﻭﻋﺔ ﻤﻨﻬﺎ ﺃﺼﺒﺎﻍ ﺍﻷﺯﻭ‪ ،‬ﻭﺃﺼﺒﺎﻍ ﺍﻟﻨﺘﺭﻭ‪ ،‬ﻭﺃﺼﺒﺎﻍ ﺍﻟﻨﺘﺭﻭﺯ‪،‬‬
‫ﻭﺃﻭﺯﺍﺯﻴﻥ‪ ،‬ﻭﺯﻴﺎﺯﻴﻥ‪ ،‬ﻭﺒﻴﺭﺍﺯﻭﻟﻴﻥ‪ .‬ﺼﻨﻔﺕ ﻫﺫﻩ ﺍﻟﻤﺠﻤﻭﻋﺎﺕ ﺒﺩﻭﺭﻫﺎ ﺤﺴﺏ ﺍﺴﺘﺨﺩﺍﻤﺎﺘﻬﺎ ﺇﻟﻰ‬
‫ﺃﺼﺒﺎﻍ ﺤﺎﻤﻀﻴﺔ ﺍﻟﺘﺄﺜﻴﺭ ﻭﻗﺎﻋﺩﻴﺔ ﻭﻏﻴﺭ ﺫﻟﻙ ‪ .‬ﻭﺘﺤﺘﻭﻱ ﻫﺫﻩ ﺍﻷﺼﺒﺎﻍ ﻋﻠﻰ ﺠﺯﺌﻴﺎﺕ ﻋﻀﻭﻴﺔ‬
‫ﻤﺴﺅﻭﻟﺔ ﻋﻥ ﺃﻟﻭﺍﻨﻬﺎ ﻤﺜل ﺍﻷﺯﻭ ‪ -N=N‬ﻭﻨﺘﺭﻭﺯ –‪ . N=O‬ﻓﻲ ﺤﻴﻥ ﺘﺤﺘﻭﻱ ﺃﺼﺒﺎﻍ ﺃﺨﺭﻯ‬
‫ﻋﻠﻰ ﺠﺯﺌﻴﺎﺕ ﻤﻴﺜﻭﻜﺴﻲ )‪ (Methoxy‬ﺃﻭ ﻫﻴﺩﺭﻭﻜﺴﻲ )‪ (Hydroxy‬ﺃﻭ ﻤﺠﺎﻤﻴﻊ ﺃﻤﻴﻨﻴﺔ‬
‫)‪ (Amine group‬ﻤﺴﺅﻭﻟﺔ ﻋﻥ ﺃﻟﻭﺍﻨﻬﺎ‪ .‬ﺤﻴﺙ ﺇﺸﺘﻬﺭﺕ ﻤﻨﺫ ﺫﻟﻙ ﺍﻟﻭﻗﺕ ﻜﺼﺒﻐﺎﺕ ﻓﻲ‬
‫ﺍﻻﻏﺫﻴﺔ‪ ،‬ﻭﺘﻡ ﺇﺴﺘﺒﺩﺍل ﺼﺒﻐﺎﺕ ﺍﻟﻤﻌﺎﺩﻥ ﻭﺍﻻﻟﻭﺍﻥ ﺍﻟﻁﺒﻴﻌﻴﺔ ﺒﻬﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ‪ .‬ﻭﺍﻟﻤﻴﺯﺓ ﺍﻻﻴﺠﺎﺒﻴﺔ‬
‫ﻤﻥ ﺇﺴﺘﻌﻤﺎل ﺼﺒﻐﺎﺕ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﻫﻲ ﺍﻨﻬﺎ ﺘﻌﻁﻲ ﺃﻋﺩﺩ ﻜﺒﻴﺭﺓ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺒﺎﻻﻀﺎﻓﺔ ﻟﻘﻭﺘﻬﺎ‬
‫ﺍﻟﺘﻠﻭﻴﻨﻴﺔ ﺍﻟﻌﺎﻟﻴﺔ ﻭﺍﻟﺘﻲ ﺘﺘﻤﻴﺯ ﺒﺎﻻﻨﺴﺠﺎﻡ ﻭﺍﻟﻠﻤﻌﺎﻥ‪.‬‬
‫ﺘﻡ ﺇﻋﺘﻤﺎﺩ ‪ 19‬ﻤﻥ ﺍﻟﻭﺍﻥ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻤﻥ ﻟﺠﻨﺔ )‪ (FSC‬ﻟﺘﺴﺘﻌﻤل ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺤﻴﺙ‬
‫ﺍﻥ ‪ % 75‬ﻤﻨﻬﺎ ﺘﻤﺕ ﺩﺭﺍﺴﺔ ﺁﺜﺎﺭﻫﺎ ﺍﻟﻔﺎﺭﻤﺎﻜﻭﻟﻭﺠﻴﺔ ﻟﺩﺭﺍﺴﺔ ﺘﺄﺜﻴﺭﻫﺎ ﺍﻟﻀﺎﺭ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺨﻼل‬
‫____________________________________________________________ ‪22‬‬

‫ﺍﻟﻔﺘﺭﺓ ﺍﻻﻭﻟﻰ ﻤﻥ ﺍﻟﻘﺭﻥ ﺍﻟﻌﺸﺭﻴﻥ‪ ،‬ﻭﻓﻲ ﻋﺎﻡ ‪1927 - 1925‬ﻡ‪ ،‬ﺃﻭﻀﺤﺕ ﻟﺠﻨﺔ )‪ (FSC‬ﺃﻥ‬
‫ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﻻ ﺘﺼﻠﺢ ﻟﻺﺴﺘﻌﻤﺎل ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻭﺘﻡ ﺇﺴﺘﺒﺩﺍﻟﻬﺎ ﺒﺎﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ‬
‫ﺒﻬﺎ‪ .‬ﻭﻗﺩ ﻗﺎﻤﺕ ﻫﺫﻩ ﺍﻟﻠﺠﻨﺔ )‪ (FSC‬ﻴﺈﺠﺭﺍﺀ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﻌﺩﻴﻼﺕ ﻓﻲ ﺍﻟﻌﺎﻡ ‪ 1957‬ﺍﻟﻰ ﺃﻥ‬
‫ﺃﺼﺒﺤﺕ ‪ 30‬ﺼﺒﻐﺔ ﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‪ .‬ﺘﻠﺕ ﺘﻠﻙ ﺍﻟﺩﺭﺍﺴﺎﺕ ﻋﺩﺩ ﻤﻥ ﺍﻻﺒﺤﺎﺙ ﻟﺩﺭﺍﺴﺔ‬
‫ﺍﻟﺴﻤﺎﺕ ﺒﺼﻭﺭﺓ ﻤﺴﺘﻤﺭﺓ‪ ،‬ﻭﻓﻲ ﺍﻟﻌﺎﻡ ‪ 1966‬ﺘﻡ ﺘﻨﻅﻴﻡ ﻋﺩﺩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺒﺤﻴﺙ ﺘﻡ ﺘﺤﺩﻴﺩ‬
‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﺎﻟﻴﺔ ﻤﻥ ﺼﺒﻐﺎﺕ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺒﺎﻟﺴﻤﺎﺡ ﺒﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻭﻓﻕ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪.(5‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(5‬ﺃﻟﻭﺍﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻓﻲ ﺍﻟﻌﺎﻡ ‪1966‬ﻡ‪:‬‬
‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ‬ ‫ﺇﺴﻡ ﺍﻟﻠﻭﻥ ﺍﻟﻤﻌﺭﺏ‬ ‫ﺍﻟﺭﻗﻡ‬

‫‪TARTRAZINE‬‬ ‫ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ‬ ‫‪1‬‬
‫‪SUNSET YELLOW FCF‬‬ ‫ﺃﺼﻔﺭ ﻏﺭﻭﺏ‬ ‫‪2‬‬

‫‪CARMOISINE‬‬ ‫ﻜﺎﺭﻤﻭﻴﺯﻴﻥ‬ ‫‪3‬‬
‫‪PONCEAU 4R‬‬ ‫ﺒﻭﻨﺴﻴﻭ‪ 4‬ﺁﺭ‬ ‫‪4‬‬

‫‪PONCEAU MX‬‬ ‫ﺒﻭﻨﺴﻴﻭ ﺇﻡ ﺇﻜﺱ‬ ‫‪5‬‬
‫‪AMARANTH‬‬ ‫ﺃﻤﺎﺭﺍﻨﺙ‬ ‫‪6‬‬

‫‪ERYTHOROSINE B S‬‬ ‫ﺇﺭﻴﺜﺭﻭﺴﻴﻥ‬ ‫‪7‬‬
‫)‪INDIGO CARMINE (INDIGOTINE‬‬ ‫ﺍﻨﺩﻴﺠﻭ ﻜﺎﺭﻤﻴﻥ‬ ‫‪8‬‬
‫‪CHOCOLATE BROWN FB‬‬ ‫ﺍﻟﺒﻨﻲ ﺍﻟﻜﺎﻜﺎﻭﻱ ﺇﻑ ﺒﻲ‬ ‫‪9‬‬

‫‪CHOCOLATE BROWN H T‬‬ ‫‪ 10‬ﺍﻟﺒﻨﻲ ﺍﻟﻜﺎﻜﺎﻭﻱ ﺇﺘﺵ ﺘﻲ‬
‫‪BLACK 7984‬‬ ‫‪ 11‬ﺍﻻﺴﻭﺩ‬
‫‪BROWN F K‬‬ ‫‪ 12‬ﺍﻟﺒﻨﻲ ﺇﻑ ﻜﻲ‬
‫‪RED 2 G‬‬ ‫‪ 13‬ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ‬
‫)‪BLACK PN (BRIALANT BLACK‬‬ ‫‪ 14‬ﺍﻻﺴﻭﺩ ﺒﻲ ﺇﻥ‬
‫____________________________________________________________ ‪23‬‬

‫‪GREEN S‬‬ ‫‪ 15‬ﺍﻻﺨﻀﺭ ﺇﺱ‬

‫‪OIL YELLOW GG‬‬ ‫‪ 16‬ﺍﻻﺼﻔﺭ ﺍﻟﺯﻴﺘﻲ ﺠﻲ ﺠﻲ‬
‫‪FAST RED E‬‬ ‫‪ 17‬ﺍﻻﺤﻤﺭ ﺍﻟﺴﺭﻴﻊ ﺇﻱ‬
‫‪OIL YELLOW XP‬‬ ‫‪ 18‬ﺍﻻﺼﻔﺭ ﺍﻟﺯﻴﺘﻲ ﺇﻜﺱ ﺒﻲ‬
‫‪ORANGE G‬‬ ‫‪ 19‬ﺍﻟﺒﺭﺘﻘﺎﻟﻲ ﺠﻲ‬
‫‪ORANGE R N‬‬ ‫‪ 20‬ﺍﻟﺒﺭﺘﻘﺎﻟﻲ ﺃﺭ ﺇﻥ‬
‫‪RED 6 B‬‬ ‫‪ 21‬ﺍﻻﺤﻤﺭ ‪ 6‬ﺒﻲ‬
‫‪RED 10 B‬‬ ‫‪ 22‬ﺍﻻﺤﻤﺭ ‪ 10‬ﺒﻲ‬
‫‪RED F B‬‬ ‫‪ 23‬ﺍﻻﺤﻤﺭ ﺇﻑ ﺒﻲ‬
‫‪VIOLET‬‬ ‫‪BNP‬‬ ‫‪ 24‬ﺍﻟﺒﻨﻔﺴﺠﻲ ﺒﻲ ﺇﻥ ﺒﻲ‬
‫‪YELLOW 2 G‬‬ ‫‪ 25‬ﺍﻻﺼﻔﺭ ‪ 2‬ﺠﻲ‬
‫ﻭﻓﻲ ﺍﻟﻌﺎﻡ ‪ 1971‬ﺘﻡ ﺘﻘﻠﻴل ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﺒﺤﺫﻑ ﺍﻟﺒﻭﻨﺴﻴﻭ ﺇﻡ ﺇﻜﺱ ) ‪Ponceau‬‬
‫‪ (MX‬ﻤﻥ ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻜﻤﺎﺩﺓ ﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻷﻏﺫﻴﺔ‪.‬‬
‫ﺼﺒﻐﺔ ﺍﻵﺯﻭ )‪:(Azo dyes‬‬
‫ﻤﻥ ﺃﻫﻡ ﺍﻻﺼﺒﺎﻍ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺃﺼﺒﺎﻍ ﺍﻟﻔﺤﻡ ) ‪Coal‬‬
‫‪ ،(Tar Colors‬ﻓﺄﺴﺘﺨﺭﺝ ﻤﻨﻬﺎ ﻤﺎ ﻴﻌﺭﻑ ﺒﺼﺒﻐﺎﺕ ﺍﻻﺯﻭﹺِ )‪ ،(Azo‬ﺍﻟﺘﻲ ﺘﺴﺘﺨﺭﺝ ﻤﻥ ﻗﻁﺭﺍﻥ‬
‫ﺍﻟﻔﺤﻡ‪ ،‬ﺇﻻ ﺃﻥ ﺤﺩﻴﺜﺎ ﺘﻡ ﺇﺴﺘﺨﺭﺍﺠﻬﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺒﺘﺭﻭﻟﻴﺔ‪.‬‬
‫ﺘﻌﺭﻴﻑ ﺼﺒﻐﺔ ﺍﻵﺯﻭ‪:‬‬
‫ﺼﺒﻐﺔ ﺍﻵﺯﻭ ﻫﻲ ﻋﺒﺎﺭﺓ ﻋﻥ ﺼﺒﻐﺔ ﺼﻨﺎﻋﻴﺔ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻤﺠﻤﻭﻋﺔ ﺍﻵﺯﻭ )‪(Azo‬‬
‫)‪ ،(-N=N-‬ﻜﺠﺯﺀ ﻤﻥ ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‪ .‬ﻭﻴﺘﻡ ﺘﺼﻨﻴﻌﻬﺎ ﺼﻨﺎﻋﻴﺎ ﺤﻴﺙ ﻻ ﺘﻭﺠﺩ ﻁﺒﻴﻌﻴﺎ‪.‬‬
‫____________________________________________________________ ‪24‬‬

‫ﻭﻤﻌﻅﻡ ﺼﺒﻐﺎﺕ ﺍﻵﺯﻭ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻤﺠﻤﻭﻋﺔ ﻭﺍﺤﺩﺓ‪ ،‬ﻭﺘﺴﻤﻰ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻻﺤﺎﺩﻴﺔ ) ‪mono‬‬
‫‪ ،(azo‬ﻭﻓﻲ ﺒﻌﺽ ﺍﻻﺤﻴﺎﻥ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻤﺠﻤﻭﻋﺘﻴﻥ ﻤﻥ ﻤﺠﻤﻭﻋﺔ ﺍﻻﺯﻭ ﻭﺘﻌﺭﻑ ﺒﺜﻨﺎﺌﻴﺔ ﺍﻻﺯﻭ‬
‫)‪ (di azo‬ﻭﺃﺨﺭﻯ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺜﻼﺙ ﻤﺠﻤﻭﻋﺎﺕ ﻭﺘﻌﺭﻑ ﺒﺜﻼﺜﻴﺔ ﺍﻵﺯﻭ )‪ (tri azo‬ﻭﻓﻲ‬
‫ﺒﻌﺽ ﺍﻻﺤﻴﺎﻥ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻜﺜﺭ ﻤﻥ ﺫﻟﻙ )‪ .(tetra azo‬ﻭﻨﺠﺩ ﺃﻥ ﺼﺒﻐﺔ ﺍﻵﺯﻭ ﺘﻤﺜل ‪– 60‬‬
‫‪ 70‬ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻟﻨﺴﻴﺞ ﻭﺍﻷﻏﺫﻴﺔ‪ .‬ﻭﺘﺤﺘﻭﻱ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻋﻠﻰ ﺠﻤﻴﻊ‬
‫ﺍﻟﻭﺍﻥ ﺍﻟﻁﻴﻑ‪ .‬ﻭﻨﺠﺩ ﺃﻥ ﺍﻟﻠﻭﻨﻴﻥ ﺍﻻﺼﻔﺭ ﻭﺍﻻﺤﻤﺭ ﺒﺠﺎﻨﺏ ﺍﻻﺯﺭﻕ ﻭﺍﻟﺒﻨﻲ ﺃﻜﺜﺭ ﺇﺴﺘﻌﻤﺎﻻ ﻋﻥ‬
‫ﻏﻴﺭﻫﻤﺎ ﺒﺼﻭﺭ ﺍﺤﺎﺩﻴﺔ ﺃﻭ ﻓﻲ ﺨﻠﻴﻁ ﻤﻥ ﺍﻻﻟﻭﺍﻥ )‪ (Mixed colours‬ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪.‬‬
‫‪Chemistry and Chemical‬‬ ‫ﻜﻴﻤﻴﺎﺀ ﻭﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﺼﺒﻐﺔ ﺍﻵﺯﻭ‬

‫)‪:(Composition of Azo‬‬
‫ﺘﺤﺘﻭﻱ ﺍﻟﺼﺒﻐﺎﺕ ﻋﻠﻰ ﻤﺭﻜﺒﺎﺕ ﻋﻁﺭﻴﺔ ﻜﻤﺠﻤﻭﻋﺎﺕ ﺜﺎﻨﻭﻴﺔ ) ‪Secondary Group‬‬

‫‪ (of Aromatic Compounds‬ﺤﻭل ﺍﻟﺭﺍﺒﻁﺔ ﺍﻻﺯﻭﺘﻴﺔ ﺘﻌﻤل ﻋﻠﻰ ﺘﺜﺒﻴﺕ ﻤﺠﻤﻭﻋﺔ ﺍﻻﺯﻭ‬
‫)‪ (N=N‬ﻜﺠﺯﺀ ﻤﻬﻡ ﻓﻲ ﺇﻤﺘﺩﺍﺩ ﺍﻟﺠﺯﺀ ﻏﻴﺭ ﺍﻟﻤﺴﺘﻘﺭ ﻤﻥ ﻨﻅﺎﻡ ﻤﺭﻜﺒﺎﺕ ﺍﻻﺯﻭ‪ ،‬ﻭﺒﺎﻟﺘﺎﻟﻲ ﻴﺴﺎﻋﺩ‬
‫ﻓﻲ ﺘﺭﺍﺒﻁ ﺍﻟﻠﻭﻥ ﻭﻴﺴﻬل ﻋﻤﻠﻴﺔ ﺇﻤﺘﺼﺎﺹ ﺍﻟﻀﻭﺀ ﻭﻋﻜﺱ ﻟﻭﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺘﻜﻭﻥ ﺼﺒﻐﺔ‬
‫ﺍﻻﺯﻭ ﺩﺍﻴﻤﺎ ﺒﺼﻭﺭﺓ ﻤﺴﺘﻘﺭﺓ ﻭﻤﺘﻨﺎﺴﻘﺔ‪ ،‬ﻭﺫﻟﻙ ﻹﺴﺘﻘﺭﺍﺭ ﻤﺭﻜﺒﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻌﻁﺭﻴﺔ ) = '‪R = R‬‬
‫‪ (aromatic‬ﻭﻗﻭﺘﻬﺎ ﺍﻟﺘﻠﻭﻴﻨﻴﺔ ﺍﻟﻌﺎﻟﻴﺔ‪.‬‬
‫ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻌﺎﻤﺔ ﻟﻌﻤل ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﻤﺭﻜﺒﻴﻥ ﻋﻀﻭﻴﻴﻥ‪ ،‬ﺍﻟﻤﻜﻭﻥ ﺍﻟﺘﺯﺍﻭﺠﻲ‬
‫ﻭﻤﻜﻭﻥ ﺍﻻﺯﻭ ﺍﻟﺜﺎﺌﻲ‪ .‬ﺤﻴﺙ ﺃﻥ ﻫﺫﻩ ﺍﻟﻤﻜﻭﻨﺎﺕ ﻴﻤﻜﻥ ﺃﻥ ﺘﺘﺒﺎﺩل ﺒﺼﻭﺭﺓ ﻤﻌﻘﻭﻟﺔ ﻟﺘﻌﻁﻰ ﻤﺩﻯ‬
‫ﻤﺘﻌﺩﺩ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﻤﻜﻨﺔ‪ ،‬ﺨﺎﺼﺔ ﻭﺃﻥ ﺍﻟﺠﺯﻱﺀ ﺍﻟﺒﺎﺩﻱ )‪ (Precusor‬ﻤﺘﻭﺍﺠﺩ ﻭﺭﺨﻴﺹ‬
‫ﺍﻟﺜﻤﻥ‪ .‬ﻨﻀﻴﻑ ﺍﻟﻰ ﺫﻟﻙ ﻭﻟﺘﺴﻬﻴل ﻋﻤﻠﻴﺔ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ )‪(Chemical Reactions‬‬
‫ﻴﻤﻜﻥ ﺃﻥ ﺘﺄﺨﺫ ﻋﻤﻠﻴﺔ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺇﺘﺠﺎﻫﺎﺕ ﻤﺨﺘﻠﻔﺔ ﺒﺴﻬﻭﻟﺔ‪ .‬ﻭﻨﺴﺒﺔ ﻷﻥ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺘﺘﻡ‬
‫ﻡ( ﺃﻭ ﺃﻨﻬﺎ ﺘﺘﻡ ﺒﺄﻗل ﺤﺭﺍﺭﺓ ﻓﺈﻥ ﺍﻟﻁﺎﻗﺔ ﺍﻟﻤﻁﻠﻭﺒﺔ‬ ‫‪0‬‬
‫ﻓﻲ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ ﺍﻟﻌﺎﺩﻴﺔ ) ‪20‬‬
‫ﻟﺘﺼﻨﻴﻊ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﻗﻠﻴﻠﺔ ﺠﺩﺍ‪.‬‬
‫____________________________________________________________ ‪25‬‬

‫ﺘﺄﺜﻴﺭ ﺼﻨﺎﻋﺔ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﻋﻠﻰ ﺍﻟﺒﻴﺌﺔ ﻴﻤﻜﻥ ﺘﻘﻠﻴﻠﻪ ﻷﻥ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺘﺤﺩﺙ ﺒﺈﺴﺘﻌﻤﺎل‬
‫ﺍﻟﻤﺎﺀ ﻓﻲ ﻋﻤﻠﻴﺔ ﺍﻟﺘﺼﻨﻴﻊ‪ ،‬ﻭﺫﻟﻙ ﻷﻥ ﺍﻟﻤﺎﺀ ﻜﻤﺎﺩﺓ ﻤﺫﻴﺒﺔ ﻴﻤﻜﻥ ﺃﻥ ﺘﻜﻭﻥ ﻤﺘﻭﻓﺭﺓ ﻓﻲ ﺼﻭﺭﺘﻬﺎ‬
‫ﺍﻟﻨﻘﻴﺔ ﺒﺘﻜﻠﻔﺔ ﻗﻠﻴﻠﺔ ﻭﻴﻤﻜﻥ ﺍﻟﺘﺨﻠﺹ ﻤﻨﻬﺎ ﻜﺫﻟﻙ ﺒﺴﻬﻭﻟﺔ‪ ،‬ﻜل ﻫﺫﻩ ﺍﻟﻌﻭﺍﻤل ﺃﺩﺕ ﺍﻟﻰ ﺃﻥ ﺘﻜﻭﻥ‬
‫ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺯﻫﻴﺩﺓ ﺍﻟﺜﻤﻥ ﺠﺩﻭل ﺭﻗﻡ )‪.(6‬‬
‫ﺘﺘﻤﻴﺯ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺒﺎﻻﺴﺘﻘﺭﺍﺭ ﺍﻟﻌﺎﻟﻰ ﻤﻘﺎﺭﻨﺔ ﺒﺎﻟﺼﺒﻐﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ‪ ،‬ﺤﻴﺙ ﻴﻤﻜﻥ ﺍﻥ‬
‫ﺘﻜﻭﻥ ﻤﺴﺘﻘﺭﺓ ﻓﻲ ﻜل ﺤﺎﻻﺕ ﺩﺭﺠﺎﺕ ﺍﻟﺤﻤﻭﻀﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻋﻜﺱ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ﺍﻟﺘﻲ‬
‫ﺘﺘﺄﺜﺭ ﺒﺫﻟﻙ‪ ،‬ﺒﺎﻻﻀﺎﻓﺔ ﻟﺘﺤﻤﻠﻬﺎ ﺍﻟﺴﺨﺎﻨﺔ ﻭﻻ ﺘﺘﺄﺜﺭ ﻋﻨﺩ ﺘﻌﺭﻴﻀﻬﺎ ﻟﻠﻀﻭﺀ ﻭﺍﻟﺤﺭﺍﺭﺓ ﻓﻲ ﺍﻟﺘﺼﻨﻴﻊ‬
‫ﻏﺎﻟﺒﺎ ﻭﺒﺎﻟﺘﺎﻟﻲ ﻴﻤﻜﻥ ﺃﻥ ﺘﻀﺎﻑ ﻟﺠﻤﻴﻊ ﺍﻻﻏﺫﻴﺔ ﺘﻘﺭﻴﺒﺎ‪ .‬ﻭﺍﻟﺼﻔﺔ ﺍﻟﺴﻠﺒﻴﺔ ﺍﻟﻭﺤﻴﺩﺓ ﻟﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ‬
‫ﺃﻨﻬﺎ ﻻ ﺘﺫﻭﺏ ﻓﻲ ﺍﻟﺯﻴﻭﺕ ﻭﺍﻟﺩﻫﻭﻥ‪ .‬ﻭﺍﻟﺤﺎﻟﺔ ﺍﻟﻭﺤﻴﺩﺓ ﺍﻟﺘﻲ ﺘﻨﺴﺠﻡ ﻓﻴﻬﺎ ﺍﻟﺼﺒﻐﺔ ﻤﻊ ﺠﺯﻱﺀ‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(6‬ﻴﻭﻀﺢ ﺩﺭﺠﺔ ﺃﻟﻭﺍﻥ ﺍﻻﺯﻭ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‪:‬‬

‫ﺍﻻﺴﻡ ﺍﻟﻌﺎﻟﻤﻲ ﻭ ﺍﻻﻨﺠﻠﻴﺯﻱ‬ ‫ﺩﺭﺠﺔ ﺍﻟﻠﻭﻥ ﺍﻟﻐﺫﺍﺌﻲ‬ ‫ﺍﻻﺴﻡ ﺍﻟﻌﺎﻡ‬
‫‪Tartrazine‬‬ ‫‪Yellow 4‬‬ ‫ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ‬
‫‪Yellow 13‬‬ ‫‪Yellow 13‬‬ ‫ﺍﻻﺼﻔﺭ ‪13‬‬
‫‪Sunset Yellow‬‬ ‫‪Yellow 3‬‬ ‫ﺃﺼﻔﺭﻏﺭﻭﺏ ﺍﻟﺸﻤﺱ‬
‫‪Azorubine‬‬ ‫‪Red 3‬‬ ‫ﺍﻟﻜﺎﺭﻤﻭﺯﻴﻥ‬
‫‪Amaranth‬‬ ‫‪Red 9‬‬ ‫ﺍﻻﻤﺎﺭﺍﻨﺙ‬
‫‪Ponceau 4R‬‬ ‫‪Red 7‬‬ ‫ﺒﻭﻨﺴﻴﻭ ‪ 4‬ﺁﺭ‬
‫‪Allura Red‬‬ ‫‪Red 17‬‬ ‫ﺃﻟﻭﺭﺍ ﺍﻟﺤﻤﺭﺍﺀ‬
‫‪Brown HT‬‬ ‫‪Brown 3‬‬ ‫ﺍﻟﺒﻨﻲ ﺇﺘﺵ ﺘﻲ‬
‫‪Indigo Carmine‬‬ ‫‪Blue 1‬‬ ‫ﺍﻻﻨﺩﻴﺠﻭ ﻜﺎﺭﻤﻴﻥ‬

‫‪Erythrosine‬‬ ‫‪Red 14‬‬ ‫ﺍﻻﺭﻴﺭﺜﺭﻭﺴﻴﻥ‬
‫‪Black‬‬ ‫‪Black 1‬‬ ‫ﺍﻻﺴﻭﺩ‬
‫‪Fast Red E‬‬ ‫‪Red4‬‬ ‫ﺍﻻﺤﻤﺭ ﺍﻟﺴﺭﻴﻊ‬
‫____________________________________________________________ ‪26‬‬

‫‪Patent Blue‬‬ ‫‪Blue 5‬‬ ‫ﺍﻻﺯﺭﻕ‬

‫‪Greens‬‬ ‫‪Green 4‬‬ ‫ﺍﻻﺨﻀﺭ‬
‫ﺍﻟﺩﻫﻭﻥ‪ ،‬ﻋﻨﺩﻤﺎ ﺘﺘﻭﺯﻉ ﻓﻲ ﺸﻜل ﺤﺒﻴﺒﺎﺕ ﺩﻗﻴﻘﺔ ﻓﻲ ﺍﻟﺯﻴﺕ ﻓﺘﺄﺨﺫ ﻓﻲ ﺘﻠﻭﻥ ﺍﻟﺯﻴﺕ ﺒﻠﻭﻥ ﺼﺒﻐﺔ‬
‫ﺍﻻﺯﻭ‪.‬‬
‫ﺘﺼﻨﻴﻑ ﺃﺼﺒﺎﻍ ﺍﻵﺯﻭ‪:‬‬
‫ﺼﻨﻔﺕ ﺍﻷﺼﺒﺎﻍ ﺍﻟﻤﺤﻀﺭﺓ ﻤﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ‬
‫ﺤﺴﺏ ﺍﺴﺘﻌﻤﺎﻻﺘﻬﺎ ﺇﻟﻰ ﺜﻼﺙ ﻤﺠﻤﻭﻋﺎﺕ ﺭﺌﻴﺴﻴﺔ ﻫﻲ ‪:‬‬
‫ﺍﻷﻭﻟﻰ ‪ :‬ﺃﺼﺒﺎﻍ ﺇﻑ‪ ،‬ﺩﻱ ﻭﺴﻲ )‪ (F, D & C‬ﻭﺘﺴﺘﻌﻤل ﻓﻲ ﺘﻠﻭﻴﻥ ﺍﻷﻏﺫﻴﺔ ) ‪Coloring of‬‬
‫‪ (Foods‬ﻭﺍﻷﺩﻭﻴﺔ )‪ (Drugs‬ﻭﻤﺴﺘﺨﻀﺭﺍﺕ ﺍﻟﺘﺠﻤﻴل )‪.(Cosmotics‬‬
‫ﺍﻟﺜﺎﻨﻴﺔ ‪ :‬ﺃﺼﺒﺎﻍ ﺘﺴﻤﻰ ﺩﻱ ﻭﺴﻲ )‪ – (D & C‬ﻭﻴﺼﺭﺡ ﺍﺴﺘﻌﻤﺎﻟﻬﺎ ﻓﻲ ﺍﻷﺩﻭﻴﺔ ﻭﻤﺴﺘﺨﻀﺭﺍﺕ‬
‫ﺍﻟﺘﺠﻤﻴل‪.‬‬
‫ﺍﻟﺜﺎﻟﺜﺔ ‪ :‬ﺃﺼﺒﺎﻍ ﻤﺸﺘﻘﺔ ﻤﻥ ﺍﻟﻤﺠﻤﻭﻋﺔ ﺍﻟﺜﺎﻨﻴﺔ‪ ،‬ﺘﺴﺘﺨﺩﻡ ﺨﺎﺭﺝ ﺍﻟﺠﺴﻡ ﻓﻲ ﺍﻷﺩﻭﻴﺔ‬
‫ﻭﻤﺴﺘﺤﻀﺭﺍﺕ ﺍﻟﺘﺠﻤﻴل ﺒﺎﺴﺘﺜﻨﺎﺀ ﻤﻠﻭﻥ ﺍﻟﺸﻔﺘﻴﻥ ) ﺃﺤﻤﺭ ﺍﻟﺸﻔﺎﻩ( ﻭﺍﻷﻏﺸﻴﺔ ﺍﻟﻤﺨﺎﻁﻴﺔ ﺍﻟﻤﺒﻁﻨﺔ‬
‫ﻓﻲ ﺍﻟﺠﺴﻡ ‪.‬‬
‫ﺃﻗﺴﺎﻡ ﺼﺒﻐﺔ ﺍﻻﺯﻭ‪:‬‬

‫ﺘﻨﻘﺴﻡ ﺼﺒﻴﻐﻴﺎﺕ ﺍﻻﺯﻭ ﺍﻻﻜﺜﺭ ﺇﺴﺘﻌﻤﺎﻻ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻰ ﺜﻼﺜﺔ ﺃﻨﻭﺍﻉ‪ ،‬ﺃﻟﻭﺍﻥ ﺃﻭﻟﻴﺔ‬
‫ﻭﺜﺎﻨﻭﻴﺔ ﻭﺃﻟﻭﺍﻥ ﻤﺨﻠﻭﻁﺔ‪:‬‬
‫‪ -1‬ﺃﻟﻭﺍﻥ ﺃﻭﻟﻴﺔ )‪:(Primary Food Colours‬‬
‫ﻫﻲ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ ﺘﺴﺘﺨﺭﺝ ﻓﻲ ﺼﻭﺭﺘﻬﺎ ﺍﻟﻨﻘﻴﺔ ﺍﻻﻭﻟﻴﺔ ﻤﻥ ﻤﺼﺎﺩﺭﻫﺎ ﺠـﺩﻭل ﺭﻗـﻡ‬
‫)‪ ،(6‬ﻭﻋﺎﻟﻤﻴﺎ ﺘﺼﻨﻑ ﺒﺎﻻﺭﻗﺎﻡ ﺍﻟﻌﺎﻟﻤﻴﺔ‪ ،‬ﻭﺘﺴﺘﻌﻤل ﺒﺼﻭﺭﺓ ﻭﺍﺴﻌﺔ ﻓـﻲ ﺍﻻﻏﺫﻴـﺔ ﻟﺘﺠﻤﻴﻠﻬـﺎ‪،‬‬
‫ﻭﺴﻤﻴﺕ ﺃﻟﻭﺍﻥ ﺃﻭﻟﻴﺔ ﻷﻨﻬﺎ ﺘﺸﺘﻤل ﻋﻠﻰ ﺍﻻﻟﻭﺍﻥ ﺍﻻﺴﺎﺴﻴﺔ‪ .‬ﻭﺴﻭﺍﺀﺍ ﻜﺎﻨﺕ ﺍﻟﺘﺴـﻤﻴﺎﺕ ﻤﻠﻭﻨـﺎﺕ‬
‫ﺍﻻﻏﺫﻴﺔ )‪ ،(Food colors‬ﺍﻟﻤﻠﻭﻨـﺎﺕ )‪ ،(colorings‬ﺼـﺒﻐﺎﺕ ﺍﻻﻏﺫﻴـﺔ )‪،(food dyes‬‬
‫ﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﻠﻭﻨـﺔ )‪ ،(food additives‬ﺍﻟﻤﻨﻜﻬـﺎﺕ ﺍﻟﻤﻠﻭﻨـﺔ )‪،(flavours food‬‬
‫____________________________________________________________ ‪27‬‬

‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺎﻤﻠﺔ )‪ (food lakes‬ﺃﻭ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﻠﻭﻁﺔ )‪ (food blends‬ﻜﻠﻬﺎ ﺘﻌﻨﻲ ﺒﺼـﻭﺭﺓ‬
‫ﻋﺎﻤﺔ ﺍﻟﻭﺍﻥ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﻠﻭﻨﺔ )‪ (synthetic food colors‬ﻭﺘﺴﺘﻌﻤل ﺒﺼـﻭﺭﺓ ﻭﺍﺴـﻌﺔ ﻓـﻲ‬
‫ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ‪ ،‬ﺍﻟﺤﻠﻭﻴﺎﺕ‪ ،‬ﺍﻟﻤﺭﺒﺎﺕ‪ ،‬ﺍﻟﺠﻠﻲ‪ ،‬ﺘﺠﻤﻴل ﺍﻟﺒﻀﺎﺌﻊ‪ ،‬ﺍﻟﻤﻌﻠﺒـﺎﺕ‪ ،‬ﺍﻟﺸـﻭﺭﺒﺎﺕ‪،‬‬
‫ﻤﻨﺘﺠﺎﺕ ﺍﻟﻠﺤﻭﻡ ﻭﺍﻻﺴﻤﺎﻙ ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻻﻏﺫﻴﺔ‪.‬‬
‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺩﻟﺔ )ﺍﻟﻤﻌﺎﻟﺠﺔ( )‪:(Lake colours‬‬ ‫‪-2‬‬
‫ﺘﺘﻔﻕ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺩﻟﺔ ﻭﻻ ﺘﺨﺘﻠﻑ ﻋﻥ ﺃﻟﻭﺍﻨﻬﺎ ﺍﻻﻭﻟﻴﺔ ﻤﻥ ﺤﻴﺙ ﺍﻻﺴﻡ ﺍﻟﻌﺎﻟﻤﻲ ﻭﺍﻟﻜﻭﺩ‪،‬‬
‫ﻭﺘﺨﺘﻠﻑ ﻗﻠﻴﻼ ﻓﻲ ﺍﻟﺨﻭﺍﺹ ﻭﻤﻭﺍﺼﻔﺎﺘﻬﺎ ﻋﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻻﻭﻟﻴﺔ‪ ،‬ﻭﺫﻟﻙ ﻟﻤﻌﺎﻟﺠﺘﻬﺎ ﻟﺘﺴـﺘﺨﺩﻡ ﻓـﻲ‬
‫ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﻭﻟﻜﻨﻬﺎ ﺘﺫﻭﺏ ﻓﻲ ﻤﻭﺍﺩ ﻏﺫﺍﺌﻴﺔ ﻻ ﺘﺫﻭﺏ ﻓﻴﻬﺎ ﺍﻻﻭﻟﻴﺔ ﻤﺜل ﺍﻟﺯﻴـﻭﺕ ﻜﻤـﺎ‬
‫ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪.(7‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(7‬ﻴﻭﻀﺢ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺩﻟﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‪:‬‬

‫ﺍﻻﺴﻡ ﺍﻻﻨﺠﻠﻴﺯﻴﺔ‬ ‫ﺍﻻﺴﻡ ﺍﻟﻌﺭﺒﻲ‬ ‫ﺍﻟﺭﻗﻡ‬
‫‪Lake Tartrazine 19140 FD&C Yellow‬‬ ‫ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ‬ ‫‪1‬‬

‫‪5,C.I. Food Yellow 4‬‬
‫‪Lake Sunset Yellow FCF 15985 FD&C‬‬ ‫ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ‬ ‫‪2‬‬

‫‪Yellow 6, C.I. Food Yellow 3‬‬
‫‪Lake Quinoline Yellow DC Yellow‬‬ ‫ﺍﻟﻜﻭﺍﻴﻨﻭﻟﻴﻥ‬ ‫‪3‬‬

‫‪10, C.I. Food Yellow 13‬‬
‫‪Lake Carmoisine 14720 C.I. Food Red‬‬ ‫ﺍﻟﻜﺎﺭﻤﻭﺯﻴﻥ‬ ‫‪4‬‬

‫‪3, Azorubine‬‬
‫‪Lake Amaranth 16185 FD&C Red 2,‬‬ ‫ﺍﻻﻤﺎﺭﻨﺙ‬ ‫‪5‬‬

‫‪C.I. Food Red 9‬‬
‫‪Lake Ponceau 4R 16255 C.I. Food Red‬‬ ‫ﺍﻟﺒﻭﻨﺴﻴﻭ ‪ 4‬ﺁﺭ‬ ‫‪6‬‬

‫‪7‬‬
‫‪Lake Erythrosine 45430 FD&C Red 3,‬‬ ‫ﺍﻻﻴﺭﻴﺜﺭﻭﺯﻴﻥ‬ ‫‪7‬‬

‫‪C.I. Food Red 14‬‬
‫____________________________________________________________ ‪28‬‬

‫‪Lake Red 2G 18050 C.I. Food Red 10‬‬ ‫ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ‬ ‫‪8‬‬
‫‪Lake Allura Red 16035 FD&C Red 40,‬‬ ‫ﺍﻻﻟﻭﺭﺍ ﺍﻟﺤﻤﺭﺀ‬ ‫‪9‬‬
‫‪C.I. Food RED 17‬‬
‫‪Lake Patent Blue V 42051 C.I. Food‬‬ ‫ﺍﻻﺯﺭﻕ‬ ‫‪10‬‬

‫‪Blue 5‬‬
‫‪Lake Indigo Carmine 73015 FD&C‬‬ ‫ﺍﻻﻨﺩﻴﺠﻭﻜﺎﺭﻤﻴﻥ‬ ‫‪11‬‬

‫‪Blue 2, C.I. Food Blue 1‬‬
‫‪Lake Brilliant Blue FCF 42090 FD&C‬‬ ‫ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ‬ ‫‪12‬‬

‫‪Blue 1,C.I. Food Blue 2‬‬
‫‪Lake Green S 44090 C.I. Food Green 4‬‬ ‫ﺍﻻﺨﻀﺭ‬ ‫‪13‬‬
‫‪Lake Black PN 28440 C.I. Food Black‬‬ ‫ﺍﻻﺴﻭﺩ ﺍﻟﻼﻤﻊ‬ ‫‪14‬‬

‫‪1‬‬
‫‪Lake Fast Green FCF 42053 FD&C‬‬ ‫ﺍﻻﺨﻀﺭ ﺍﻟﺴﺭﻴﻊ‬ ‫‪15‬‬

‫‪Green 3, C. I. Food Green 3‬‬
‫‪Lake Chocolate Brown HT 20285 C.I.‬‬ ‫ﺍﻟﺼﺒﻐﺔ ﺍﻟﺒﻨﻴﺔ‬ ‫‪16‬‬

‫‪Food Brown 3‬‬
‫ﺍﻟﺸﻜﻭﻻﺘﻴﺔ‬
‫‪Lake Fast Red E 16045 C.I. Food Red‬‬ ‫ﺍﻻﺤﻤﺭ ﺍﻟﺴﺭﻴﻊ‬ ‫‪17‬‬
‫‪4‬‬
‫‪ -3‬ﺃﻟﻭﺍﻥ ﻤﺨﻠﻭﻁﺔ )‪:(Blended Food Colours‬‬

‫ﻭﻫﻲ ﺼﺒﻐﺔ ﻴﺘﻡ ﺘﺼﻨﻴﻌﻬﺎ ﻤﻥ ﺨﻠﻴﻁ ﺃﻟﻭﺍﻥ ﺇﺒﺘﺩﺍﺌﻴﺔ ﺤﺴﺏ ﺩﺭﺠﺔ ﺍﻟﻠﻭﻥ ﺍﻟﻤﻁﻠﻭﺏ‪،‬‬
‫ﺤﻴﺙ ﺘﻘﻭﻡ ﺒﻌﺽ ﺍﻟﺸﺭﻜﺎﺕ ﺒﺘﺠﻬﻴﺯ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ ﺍﻭ ﻴﻤﻜﻥ ﺨﻠﻁﻬﺎ ﻓﻲ ﺍﻟﻤﺼﻨﻊ ﺃﻭ ﺍﻟﻤﻌﻤل‬
‫ﻭﻏﻴﺭﻩ ﻷﺩﺨﺎﻟﻬﺎ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻻﻏﺫﻴﺔ ﺤﺴﺏ ﻨﻭﻉ ﺍﻟﻐﺫﺍﺀ ﻟﺘﻀﻔﻲ ﻋﻠﻰ ﺍﻟﻤﻨﺘﺞ ﺍﻟﻠﻭﻥ ﺍﻟﻤﻁﻠﻭﺏ‪.‬‬
‫____________________________________________________________ ‪29‬‬

‫ﻭﻤﺜﺎل ﻟﻬﺎ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﺎﻟﻴﺔ‪ :‬ﺍﻟﺒﻨﻲ ﺒﻠﻭﻥ ﺍﻟﻘﻬﻭﺓ )‪ ،(Coffee Brown‬ﺍﻻﺤﻤﺭ ﺍﻟﺒﺭﺘﻘﺎﻟﻲ‬
‫)‪ ،(Orange Red‬ﺍﻻﺼﻔﺭ ﺒﺼﻔﺎﺭ ﺍﻟﺒﻴﺽ )‪ ،(Yolk Yellow‬ﺍﻟﺘﻔﺎﺤﻲ ﺍﻻﺨﻀﺭ ) ‪Apple‬‬
‫‪ ،(Green‬ﺍﻟﻠﻴﻤﻭﻨﻲ ﺍﻻﺨﻀﺭ )‪ ،(Lime green‬ﺍﻻﺤﻤﺭ ﺒﻠﻭﻥ ﺍﻟﻔﺭﺍﻭﻟﺔ ) ‪Strawberry‬‬
‫‪ ،(Red‬ﻟﻭﻥ ﺍﻟﺸﻜﻭﻻﺘﻪ ﺍﻟﺩﺍﻜﻥ )‪ ،(Dark Chocolate‬ﻟﻭﻥ ﺍﻟﺸﻜﻭﻻﺘﻪ ﺍﻟﺒﻨﻲ ) ‪Chocollate‬‬
‫‪ ،(Brown‬ﺍﻟﺭﻭﺯ ﺍﻟﻘﺭﻤﺯﻱ )‪.(Rose Pink‬‬
‫____________________________________________________________ ‪30‬‬

‫ﻜﻴﻤﻴﺎﺀ ﻭﺘﻌﺭﻴﻑ ﻭﻤﻭﺍﺼﻔﺎﺕ ﺃﻟﻭﺍﻥ ﺍﻻﺯﻭ‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﺍﻟﻜﻴﻤﻴﺎﺀ ﻭﺍﻟﺨﻭﺍﺹ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻷﻟﻭﺍﻥ ﺍﻻﺯﻭ‬
‫)‪(Chemistry, Definition and Properties of Azo Colours‬‬
‫ﻟﻤﻌﺭﻓﺔ ﻜﻴﻔﻴﺔ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ‪ ،‬ﻫﻨﺎﻟـﻙ ﻀـﺭﻭﺭﺓ ﻟﻤﻌﺭﻓـﺔ‬

‫ﺍﻻﺴﻤﺎﺀ ﻭﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ ﺒﺎﻻﻀـﺎﻓﺔ ﻟﻠﺼـﻔﺎﺕ ﺍﻟﻔﻴﺯﻴﺎﺌﻴـﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴـﺔ‬
‫ﻭﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻟﻜل ﻨﻭﻉ ﻤﻥ ﺃﻨﻭﺍﻉ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ .‬ﺤﻴﺙ ﻴﺘﻨﺎﻭل ﻫﺫﺍ‬
‫ﺍﻟﺒﺎﺏ ﻫﺫﻩ ﺍﻟﺼﻔﺎﺕ ﻟﻜل ﻟﻭﻥ ﻭﺒﻌﺽ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﺍﻟﻤﺤﻴﻁﺔ ﺒﻪ ﻷﻋﻁـﺎﺀ ﺍﻟﻘـﺎﺭﻱﺀ ﺃﺴﺎﺴـﻴﺎﺕ‬
‫ﻀﺭﻭﺭﻴﺔ ﻟﻠﺘﻌﺎﻤل ﻤﻊ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ ﺒﻐﺭﺽ ﻤﻌﺭﻓﺘﻬﺎ‪ .‬ﻭﻜﺫﻟﻙ ﻟﺘﺴﻬل ﻋﻠﻰ ﺍﻟﻘـﺎﺭﻱﺀ ﺍﻟﺘﺠـﺎﺭﺏ‬
‫ﺍﻟﻀﺭﻭﺭﻴﺔ ﻟﺘﺤﺩﻴﺩ ﻫﺫﻩ ﺍﻟﺨﻭﺍﺹ‪.‬‬
‫ﺘﻨﺎﻭﻟﺕ ﻓﻲ ﻜل ﻟﻭﻥ ﺘﻌﺭﻴﻔﻪ ﻭﺘﻌﺭﻴﻑ ﺒﻌﺽ ﺇﺴﺘﻌﻤﺎﻻﺘﻪ ﻭﺍﻻﻭﺼﺎﻑ ﺍﻟﻜﻴﻤﻴﺎﺌﻴـﺔ ﻓـﻲ‬

‫ﺠﺩﻭل ﻤﻨﻔﺼل ﻭﻜﺫﻟﻙ ﺍﻟﺨﻭﺍﺹ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺒﺎﻻﻀﺎﻓﺔ ﺍﻟﻰ ﻤﻭﺍﺼﻔﺎﺕ ﻜل ﻟﻭﻥ‪ .‬ﻭﺘـﻡ‬
‫ﺘﻨﺎﻭل ﺘﺼﻨﻴﻊ ﺒﻌﺽ ﺍﻻﻟﻭﺍﻥ‪ ،‬ﺇﻀﺎﻓﺔ ﻟﻠﻤﺤﺎﺫﻴﺭ ﺍﻟﺼﺤﻴﺔ ﻟﻠﺘﻌﺎﻤل ﻤﻌﻬﺎ‪ ،‬ﻭﺘﺸﺭﻴﻌﺎﺘﻬﺎ ﻓﻲ ﺒﻌـﺽ‬
‫ﺍﻟﺩﻭل ﻓﻲ ﺘﻌﺎﻤﻠﻬﺎ ﻤﻊ ﻜل ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ‪.‬‬
‫ﺍﻟﻜﻭﻴﻨﻭﻟﻴﻥ )‪:(Quinoline Yellow WS‬‬
‫ﻫﻲ ﻤﻥ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‪ ،‬ﻭﻫﻲ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺼﻔﺭﺍﺀ ﺍﻟﻠﻭﻥ‪،‬‬

‫ﻭﺘﺴﺘﻌﻤل ﻓﻲ ﻋﺩﺩ ﻤﻥ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ‪ ،‬ﻭﺘﺘﻤﻴﺯ ﺒﺎﻟﺼﻔﺎﺕ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠـﺩﻭﻟﻴﻥ ﺭﻗﻤـﻲ )‪ (8‬ﻭ‬
‫)‪.(9‬‬
‫____________________________________________________________ ‪31‬‬

Chemical ) ‫( ﺍﻻﻭﺼــﺎﻑ ﺍﻟﻜﻴﻤﻴﺎﺌﻴــﺔ ﻭﻤﻌﻠﻭﻤــﺎﺕ ﺍﻟﻤﺭﻜــﺏ‬8) ‫ﺠــﺩﻭل ﺭﻗــﻡ‬

:‫( ﻟﺼﺒﻐﺔ ﺍﻟﻜﻭﻴﻨﻭﻟﻴﻥ‬Characterization Information on Ingredients
‫ﺍﻟﺒﻴﺎﻥ‬ ‫ﺍﻟﻭﺼﻑ‬
Quinoline Yellow WS (Commercial Product) ‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ‬
C.I.Food Brown #13 (Synonyms) ‫ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓﺔ‬

D&C Yellow # 10
Quinophthalone Chemical Family ) ‫ﺍﻟﻌﺎﺌﻠﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬

((class)
The disodium salts of the (Chemical Name) ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ‬

disulfonates of 2-(2-
quinodyl) indan-1,3-dione
(principal component).
C18H9Na2O8S2 (principal ‫ﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬

component)
477.38 ‫ﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ‬
‫ﺍﻟﺘﺭﻜﻴﺏ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬
(Chemical Structure)
E-104 (INS) ‫ﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ‬
47005 (C.I.No.) ‫ﺍﻟﺭﻗﻡ ﺍﻟﻤﺘﺴﻠﺴل ﺍﻟﻤﻤﻴﺯ‬
32 ____________________________________________________________

‫ﺠـﺩﻭل ﺭﻗـﻡ )‪ :(9‬ﺍﻟﺨـﻭﺍﺹ ﺍﻟﻔﻴﺯﻴﺎﺌﻴـﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴـﺔ ) ‪Physical and chemical‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﻟﻜﻭﻴﻨﻭﻟﻴﻥ‪:‬‬
‫ﺒﺩﺭﺓ ﻨﺎﻋﻤﺔ ﺃﻭ ﺤﺒﻴﺒﺎﺕ ﺼﻠﺒﺔ‬ ‫ﺍﻟﺤﺎﻟﺔ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ )‪(Physical State‬‬
‫ﺃﺼﻔﺭ‬ ‫ﺍﻟﻠﻭﻥ )‪(Colour‬‬
‫ﻋﺩﻴﻡ ﺍﻟﺭﺍﺌﺤﺔ‬ ‫ﺍﻟﺭﺍﺌﺤﺔ )‪(Odor‬‬
‫‪6–5‬‬ ‫ﺭﻗﻡ ﺍﻟﺤﻤﻭﻀﺔ )‪(pH value‬‬
‫ﺍﻟﻤﺎﺩﺓ ﻟﻴﺱ ﻟﻬﺎ ﺨﺎﺼﻴﺔ ﺍﻟﺘﺄﻜﺴﺩ‬ ‫ﻨﻘﻁﺔ ﺍﻟﺘﻭﻫﺞ )‪(Flash Point‬‬
‫‪0.70‬‬ ‫ﺍﻟﻜﺜﺎﻓﺔ )‪(Density‬‬
‫‪150 gms/litre‬‬ ‫ﺍﻟﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤﺎﺀ ) ‪Solubility in‬‬

‫‪(water‬‬
‫____________________________________________________________ ‪33‬‬

‫ﻟﻭﻥ ﺘﺎﺭﺘﺭﺍﺯﻴﻥ )‪:(Tartrazine‬‬
‫ﻫﻲ ﺼﺒﻐﺔ ﺼﻔﺭﺍﺀ ﻟﻴﻤﻭﻨﻴﺔ ﺍﻟﻠﻭﻥ ﻭﻫﻲ ﺼﺒﻐﺔ‪ ‬ﺼﻨﺎﻋﻴ‪‬ﺔ ﻤﻥ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺘﺴﺘﻌﻤل‬
‫ﻜﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻐﺫﺍﺀ‪ .‬ﻭﻫﻲ ﻗﺎﺒﻠﺔ ﻟﻠﺫﻭﺒﺎﻥ‪ ‬ﻓﻲ ﺍﻟﻤﺎﺀ ﻭﻟﹶﻬﺎﹸ ﺇﻤﺘﺼﺎﺹ ﻀﻭﺌﻲ )‪ (absorbance‬ﻓﻲ‬
‫ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺎﺌﻲ ﻓﻲ ‪ .nm.2± 427‬ﻭﺍﻟﺠﺩﻭﻟﻴﻥ )‪ (10‬ﻭ )‪ (11‬ﻴﻭﻀﺤﺎﻥ ﺨﻭﺍﺹ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ‪.‬‬
‫ﺠــﺩﻭل ﺭﻗــﻡ )‪ :(10‬ﺍﻻﻭﺼــﺎﻑ ﺍﻟﻜﻴﻤﻴﺎﺌﻴــﺔ ﻭﻤﻌﻠﻭﻤــﺎﺕ ﺍﻟﻤﺭﻜــﺏ ) ‪Chemical‬‬

‫‪ (Characterization Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺘﺎﺭﺘﺭﺍﺯﻴﻥ‪:‬‬
‫‪Tartrazine‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ ) ‪Commercial‬‬

‫‪(Product‬‬
‫‪C.I.Food Yellow #4‬‬ ‫ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓﺔ )‪(Synonyms‬‬

‫‪FD&C Yellow #5‬‬
‫‪Mono azo dye‬‬ ‫ﺍﻟﻌﺎﺌﻠﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ) ‪Chemical Family‬‬

‫)‪((class‬‬
‫‪Tri-sodium 5-hydroxy-1-(4-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ )‪(Chemical Name‬‬

‫‪Sulfonato phenyl-4-(4-‬‬
‫)‪Sulfonato phenylazo‬‬
‫‪pyrazole-3-carbaxylate‬‬
‫‪C16H9N4Na3O9S2‬‬ ‫ﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ‪Formal Chemical‬‬

‫)‪Name (IUPAC‬‬
‫‪534.37‬‬ ‫ﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ‬
‫____________________________________________________________ ‪34‬‬

‫ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬
‫)‪(Chemical Structure‬‬
‫‪E-102‬‬ ‫ﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ )‪(INS‬‬
‫‪15985‬‬ ‫ﺍﻟﺭﻗﻡ ﺍﻟﻤﺘﺴﻠﺴل ﺍﻟﻤﻤﻴﺯ )‪(C.I.No.‬‬
‫ﺍﻟﻠﻭﻥ ﺍﻟﺼﻨﺎﻋﻲ ﺘﺎﺭﺘﺭﺍﺯﻴﻥ ﻴﺴﺘﺨﺭﺝ ﻤﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﻭﻴﺴﺘﺨﺩﻡ ﻟﺘﻠـﻭﻴﻥ ﻤﺴـﺎﺤﻴﻕ‬

‫ﺍﻟﺤﻠﻭﻯ‪ ،‬ﻭﺤﻠﻭﻴﺎﺕ ﺍﻷﻁﻔﺎل‪ ،‬ﻭﺍﻵﻴﺴﻜﺭﻴﻡ‪ ،‬ﻭﻤﻨﺘﺠﺎﺕ ﺍﻟﺤﻠﻴﺏ ﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ ﻭﺍﻟﻤﺨﻠـﻼﺕ‬
‫ﻭﺍﻟﺸﻭﺭﺒﺎﺕ ﻭﺍﻷﺴﻤﺎﻙ ﻭﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺨﺎﺒﺯ‪ ،‬ﺇﻀﺎﻓﺔ ﺇﻟﻰ ﺘﻠﻭﻴﻥ ﺍﻟﻌﻘﺎﻗﻴﺭ ﺍﻟﺩﻭﺍﺌﻴﺔ‪.‬‬
‫ﻭﻫﻭ ﻟﻭﻥ ﻤﺴﺘﻌﻤل ﻋﻤﻭﻤﺎﹰ ﻓﻲ ﺠﻤﻴﻊ ﺃﻨﺤﺎﺀ ﺍﻟﻌﺎﻟﻡ‪ ،‬ﺒﺸﻜل ﺭﺌﻴﺴﻲ ﻟﻠﻭﻥ ﺍﻷﺼﻔﺭ‪ ،‬ﻟﻜﻥ‬
‫ﻴﻤﻜﻥ ﺃﻴﻀﺎ ﺃﻥ ﻴﺴﺘﻌﻤل ﻤﻊ ﺍﻷﺯﺭﻕ ﺍﻟﻼﻤﻊ ﺃَﻭ ﺍﻷﺨﻀﺭ ﻹﻨﹾﺘﺎﺝ ﺍﻟﻅﻼل ﺍﻟﺨﻀﺭﺍﺀ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻤﻥ‬
‫ﺍﻟﻠﻭﻥ‪.‬‬
‫ﺘﹶﺤﺘﻭﻱ ﺍﻟﻌﺩﻴﺩ ﻤﻥ ﺍﻷﻁﻌﻤﺔ‪ ‬ﺍﻟﺘﻲ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ )‪ (tartrazine‬ﻤﻥ ﺤﻴـﺙ‬
‫ﺍﻟﻨﺴﺏ ﺍﻟﻤﺨﺘﻠﻔﺔ‪ ،‬ﺇﻋﺘﻤﺎﺩﺍ ﻋﻠﻰ ﺍﻟﻤﻨﺘﺞ ﺃَﻭ ﺍﻟﺘﺼﻨﻴﻊ‪ ،‬ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺃﻥ ﻓﻲ ﺍﻟﻭﻗﺕ ﺍﻟﺤﺎﻀﺭ ﺍﻹﺘﺠـﺎﻩ‬
‫ﺍﻟﻰ ﺘﻔﺎﺩﻱ ﺃَﻭ ﺘﺒﺩﻴﻠﻬﺎ ﺒﻤﺎﺩﺓ ﻁﺒﻴﻌﻴﺔ ﻤﺜل ﺍﻻﻨﺎﺘﻭ )‪ (annatto‬ﺃﻭ ﻟﻭﻥ ﺸـﻌﻴﺭ ) ‪ (maltcolor‬ﺃﻭ‬
‫ﺒﻴﺘﺎ ﻜﺎﺭﻭﺘﻴﻥ )‪ (beta-carotene‬ﺇﻻ ﺃﻥ ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻤﺎ ﺯﺍل ﺒﻜﺜﺭﺓ‪.‬‬
‫ﻭﻤﺭﻜﺒﺎﺕ ﺍﻟﺘﺭﺘﺯﺍﺯﻴﻥ ﺃﺼﺒﺎﻍ ﻤﻥ ﻤﺠﻤﻭﻋﺔ ﺍﻷﺯﻭ ﺘﺴﻤﺢ ﺍﻟﻘﻭﺍﻨﻴﻥ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻓﻲ ﺍﻟﻤﻤﻠﻜﺔ‬

‫ﺍﻟﻤﺘﺤﺩﺓ ﻭﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ﻭﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺴﻌﻭﺩﻴﺔ ﻭﻏﻴﺭﻫﺎ ﺒﺎﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺍﻷﻏﺫﻴﺔ ﻭﻫـﻲ‬
‫ﺘﺸﻤل ﺃﺼﺒﺎﻏﺎ ﻤﺜل‪ :‬ﺭﻗﻡ ‪ 5‬ﺍﻟﺼﻔﺭﺍﺀ ﺇﻑ‪ ،‬ﺩﻱ ﻭﺴﻲ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓـﻲ ﻤﺸـﺭﻭﺒﺎﺕ ﺍﻟﺒﺭﺘﻘـﺎل‬
‫ﻹﻜﺴﺎﺒﻬﺎ ﺍﻟﻠﻭﻥ ﺍﻟﻤﻤﻴﺯ ﻟﻬﺎ ﻭﻤﺨﺎﻟﻴﻁ ﺍﻟﻜﻴﻙ ﻭﺍﻟﻤﻜﺭﻭﻨﺔ ﻭﺍﻟﺠﻴﻼﺘﻴﻥ ﻭﺍﻟﺤﻠﻭﻯ ﻭﺍﻻﺠﺒـﺎﻥ‪ ،‬ﻟﻜـﻥ‬
‫ﺘﺸﺘﺭﻁ ﺇﺩﺍﺭﺓ ﺍﻟﻐﺫﺍﺀ ﻭﺍﻟﺩﻭﺍﺀ ﺍﻻﻤﺭﻴﻜﻴﺔ ﻋﻨﺩ ﺍﺴﺘﻌﻤﺎل ﺼﺒﻐﺔ ﺍﻟﺘﺭﺘﺯﺍﺯﻴﻥ ﺫﻜﺭﻫﺎ ﻋﻠﻰ ﻋﺒـﻭﺍﺕ‬
‫ﺍﻻﻏﺫﻴﺔ‪ ،‬ﻭﻴﻜﺘﺏ ﻋﻠﻰ ﻋﺒﻭﺍﺕ ﺍﻷﺩﻭﻴﺔ ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻓﻴﻬﺎ ﺘﺤﺫﻴﺭ ﺒﺄﻨﻬﺎ ﻗﺩ ﺘﺴﺒﺏ ﺘﻔﺎﻋﻼﺕ ﺤﺴﺎﺴﻴﺔ‬
‫ﻤﺜل ﺍﻟﺭﺒﻭ ﺍﻟﻘﺼﺒﻲ‪.‬‬
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‫ﻭﺘﺤﺘﻭﻱ ﺍﻟﻤﻨﺘﹶﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﻋﻠﻰ ﻤﺎﺩﺓ ﺍﻟﺘﺭﺘﺭﺍﺯﻴﻥ )‪ :(tartrazine‬ﺍﻟﺤﻠـﻭﻯ‬

‫ﻋﻤﻭﻤﺎﹰ )‪ ،(confectionery‬ﺤﻠﻭﻯ ﻗﻁﻥ )‪ ،(cotton candy‬ﻤﺸـﺭﻭﺒﺎﺕ ﻻﻜﺤﻭﻟﻴـﺔ ) ‪soft‬‬
‫‪ ،(drinks‬ﻨﺩﻯ ﺍﻟﺠﺒل )‪ ،(Mountain Dew‬ﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻁﺎﻗﺔ )‪ ،(energy drinks‬ﺤﻠﻭﻴﺎﺕ‬
‫ﻓﻭﺭﻴﺔ )‪ ،(puddingsinstant‬ﺭﻗﺎﺌﻕ ﺍﻟـﺫﺭﺓ ﺍﻟﻤﻨﻜﻬـﺔ )‪ ،(flavored corn chips‬ﺤﺒـﻭﺏ‬
‫ـﺎﺕ‬
‫ـﻙ )‪ ،(cakemixed‬ﻤ‪‬ﻌﺠ‪‬ﻨـ‬
‫ـﻴﻁ ﺍﻟﻜﻌـ‬
‫ـل )‪ (corn flakes, muesli‬ﺨﻠـ‬
‫)‪ (cereals‬ﻤﺜـ‬
‫ـﺎﺕ‬
‫ـﻭﺭﺒﺎﺕ )‪ ، (soups‬ﺼﻠﺼـ‬
‫ـﻲ )‪ ،(powdercustard‬ﺸـ‬
‫ـﺤﻭﻕ ﻤﺤﻠﺒـ‬
‫)‪ ،(pastries‬ﻤﺴـ‬
‫)‪ ،(sauces‬ﺒﻌ‪‬ﺽ ﺍﻟﺭﺯ‪ ،(rices) ‬ﻤـﺯﺝ ﺒـﺩﺭﺓ ﺍﻟﺸـﺭﺍﺏ )‪،(powdered drink mixes‬‬
‫ﻤﺸﺭﻭﺒﺎﺕ ﺭﻴﺎﻀﻴﺔ )‪ ،(sports drinks‬ﺁﻴﺱ ﻜـﺭﻴﻡ )‪ ،(ice cream‬ﻓﺭﻗﻌـﺎﺕ ﺜﻠـﺞ ) ‪ice‬‬
‫‪ ،(pops‬ﺤﻠﻭﻯ )‪ ،(candy‬ﻋﻠﻜـﺔ )‪ ،(chewing-gum‬ﻤﺎﺭﺯﻴﺒـﺎﻥ )‪ ،(marzipan‬ﻤﺭﺒ‪‬ـﻰ‬
‫)‪ ،(jam‬ﻫــﻼﻡ )‪ ،(gelatins‬ﻤﺭﻤــﺭﻻﺩ )‪ ،(marmalade‬ﺨــﺭﺩل )‪ ،(mustard‬ﺯﺒــﺎﺩﻱ‬
‫)‪ ،(yogurt‬ﻤﻜﺭﻭﻨﺔ )‪ ،(noodles‬ﻤﺨﻠﻼﺕ )‪ (pickles‬ﻭﻤ‪‬ﻨﺘﹶﺠﺎﺕ ﻤﺨﻠﹼﻠـﺔ ﺃﺨـﺭﻯ ) ‪other‬‬
‫‪ ،(pickled products‬ﺒﻌﺽ ﺃﺼـﻨﺎﻑ ﺴـﻜﻭﺍﺘﺵ ﺍﻟﻔﺎﻜﻬـﺔ ) ‪certain brands of fruit‬‬
‫‪ (squash‬ﻋﺼﻴﺭ ﻓﺎﻜﻬﺔ )‪ ،(fruit cordial‬ﺭﻗـﺎﺌﻕ ﺒﻁﺎﻁـﺔ )‪ ،(potato chips‬ﺒﺴـﻜﻭﻴﺕ‬
‫)‪ ،(Biscuits‬ﻭﺍﻟﻌﺩﻴﺩ ﻤﻥ ﻭﺠﺒﺎﺕ ﺍﻟﻁﻌـﺎﻡ ﺍﻟﺴـﺭﻴﻌﺔ )‪ (convenience foods‬ﻭﻤﻨﺘﺠـﺎﺕ‬
‫ﺍﻟﺠﻠﻴﺴﺭﻴﻥ )‪ ،(glycerin‬ﻤ‪‬ﻨﺘﺠﺎﺕ ﺍﻟﻌﺴل ) ‪ (products honey‬ﻭﺍﻟﻠﻴﻤﻭﻥ )‪.(lemon‬‬
‫ﺠﺩﻭل ﺭﻗـﻡ )‪ :(11‬ﺍﻟﺨـﻭﺍﺹ ﺍﻟﻔﻴﺯﻴﺎﺌﻴـﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴـﺔ ) ‪Physical and chemical‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺘﺎﺭﺘﺭﺍﺯﻴﻥ‪:‬‬
‫ﺒﺩﺭﺓ ﻨﺎﻋﻤﺔ ﺃﻭ ﺤﺒﻴﺒﺎﺕ ﺼﻠﺒﺔ‬ ‫ﺍﻟﺤﺎﻟﺔ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ )‪(Physical State‬‬
‫ﺒﺭﺘﻘﺎﻟﻲ ﻓﺎﺘﺢ‬ ‫ﺍﻟﻠﻭﻥ )‪(Colour‬‬
‫‪6-8‬‬ ‫ﺭﻗﻡ ﺍﻟﺤﻤﻭﻀﺔ )‪(pH value‬‬
‫____________________________________________________________ ‪36‬‬

‫‪140 gms/litre‬‬ ‫ﺍﻟﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤـﺎﺀ ) ‪Solubility in‬‬

‫‪(water‬‬
‫ﺃَﻅﹾﻬﺭ ﺍﻟﺘﺭﺘﺭﺍﺯﻴﻥ ‪ Tartrazine‬ﺤﺴﺎﺴﻴﺔ ﻭﺭﺩ ﺃﻓﻌـﺎل ﺘﻌﺼ‪‬ـﺏ‪ ،‬ﺨﺼﻭﺼـﺎﹰ ﺒـﻴﻥ‬

‫ﺍﻟﻤﺼﺎﺒﻴﻥ ﺒﺎﻟﺭﺒﻭ ﻭﺃﻭﻟﺌﻙ ﺍﻟﺫﻴﻥ ﻴﻌﺎﻨﻭﻥ ﻤﺸﻜﻠﺔ ﻤﻊ ﺍﻷﺴﺒﻴﺭﻴﻥ‪.‬‬
‫ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺘﺴﺒﺏ ﻜل ﺃﻨﻭﺍﻉ ﺍﻟﺤﺴﺎﺴﻴﺎﺕ ﺍﻟﺘﻲ ﺘﺴﺒﺒﻬﺎ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ‪ ،‬ﺨﺎﺼﺔ ﻋﻨـﺩ‬
‫ﺍﻟﺫﻴﻥ ﻴﻌﺎﻨﻭﻥ ﻤﻥ ﺍﻤﺭﺍﺽ ﺍﻻﺯﻤﺔ‪ .‬ﺃﻋﺭﺍﺽ ﺍﻟﺤﺴ‪‬ﺎﺴﻴﺔ ﻤﻥ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺘﻲ ﻴ‪‬ﻤ‪‬ﻜﻥ ﺃَﻥ‪ ‬ﺘﺤ‪‬ـﺩﺙ‬
‫ﻋﻨﺩ ﺇﺒﺘﻼﻉ ﺃَﻭ ﺘﻌﺭﺽ ﺍﻟﺠﻠﺩ ﺇﻟﻰ ﻤﺎﺩﺓ ﻏﺫﺍﺌﻴﺔ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ )‪.( tartrazine‬‬
‫ﺒﻌﺽ ﺍﻟﻨﺎﺱ ﺍﻟﺫﻴﻥ ﻴﺘﻌﺭ‪‬ﻀﻭﻥ ﺇﻟﻰ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺘﻅﻬﺭ ﻋﻠﻴﻬﻡ ﺃﻋـﺭﺍﺽ ﺍﻟﺤﺴ‪‬ﺎﺴـﻴﺔ‬
‫ﺤﺘﻰ ﺇﺫﺍ ﻜﺎﻨﺕ ﺍﻟﺠﺭﻋﺔ ﺼﻐﻴﺭﺓ ﺠﺩﺍﹰ‪ .‬ﻭﻴﻌﺎﻨﻲ ﺒﻌﺽ ﺍﻷﺸﺨﺎﺹ ﻤـﻥ ﺤﺴﺎﺴـﻴﺔ ﺘﺠـﺎﻩ ﻟـﻭﻥ‬
‫ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ‪ ،‬ﻭﻗﺩ ﺃﺜﺒﺘﺕ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻟﻌﻠﻤﻴﺔ ﺇﻟﻰ ﺘﺴﺒﺒﻪ ﻟﻸﺭﺘﻜﺎﺭﻴﺎ ﻭﺍﻟﺤﻜـﺔ ﺍﻟﺠﻠﺩﻴـﺔ ﻭﺍﺤﺘﻘـﺎﻥ‬
‫ﺍﻷﻨﻑ ﻟﺒﻌﺽ ﺍﻷﺸﺨﺎﺹ‪ ،‬ﺨﺎﺼﺔ ﻟﻠﻤﺼﺎﺒﻴﻥ ﺒﻤﺭﺽ ﺍﻟﺭﺒﻭ‪ ،‬ﻜﻤﺎ ﻴﻌﺘﻘﺩ ﺒﺄﻨﻪ ﻴﺘﺴﺒﺏ ﻓـﻲ ﻋـﺩﻡ‬
‫ﻭﻀﻭﺡ ﺍﻟﺭﺅﻴﺔ ﻭﺃﻨﻪ ﺍﻟﻤﺴﺒﺏ ﺍﻟﺜﺎﻨﻲ ﻟﻺﺼﺎﺒﺔ ﺒﺎﻟﺼﺩﺍﻉ ﺍﻟﻨﺼﻔﻲ‪ ،‬ﺇﻀﺎﻓﺔ ﺇﻟﻰ ﺍﺘﻬﺎﻡ ﻫﺫﺍ ﺍﻟﻠـﻭﻥ‬
‫ﺒﺘﺴﺒﺒﻪ ﻓﻲ ﺍﻻﻀﻁﺭﺍﺒﺎﺕ ﺍﻟﺴﻠﻭﻜﻴﺔ ﻟﻸﻁﻔﺎل‪ ،‬ﺭﻏﻡ ﺃﻥ ﺍﻟﺩﺭﺍﺴﺎﺕ ﻟﻡ ﺘﺠﺯﻡ ﺤﺘـﻰ ﺍﻵﻥ ﺒـﺫﻟﻙ‪،‬‬
‫ﻭﺍﺤﺘﻴﺎﻁﺎ ﻓﺈﻨﻪ ﻴ‪‬ﻭﺼﻰ ﺒﺎﺴﺘﺒﻌﺎﺩ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﻤﻥ ﻗﺎﺌﻤﺔ ﺍﻟﺤﻠﻭﻴﺎﺕ ﻭﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺴـﻤﻭﺡ ﻷﻁﻔﺎﻟﻨـﺎ‬
‫ﺒﺘﻨﺎﻭﻟﻬﺎ‪ ،‬ﺨﺎﺼﺔ ﻋﻨﺩ ﺘﻭﺍﺠﺩﻩ ﻤﻊ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﺤﻤﺽ ﺍﻟﺒﻨﺯﻭﻴﻙ )‪ ، (E - 210‬ﺤﻴﺙ ﺃﻨﻪ ﻴﺘﻬﻡ‬
‫ﺒﺘﺴﺒﺒﻪ ﻓﻲ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﻭﻨﻘﺹ ﺍﻻﻨﺘﺒﺎﻩ ﻟﺩﻯ ﺍﻷﻁﻔﺎل ‪(attention deficit hyperactivity‬‬
‫))‪ disorder (ADHD‬ﻋﻨﺩ ﺘﻨﺎﻭﻟﻪ ﻤﻊ ﺒﻨﺯﻭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ‪ ،‬ﻭﻟﻘﺩ ﺤﻅﺭ ﺍﺴﺘﺨﺩﺍﻤﻪ ﻓﻲ ﺒﻌـﺽ‬
‫ﺍﻟﺩﻭل ﺍﻷﻭﺭﻭﺒﻴﺔ ﻤﺜل ﺍﻟﻨﺭﻭﻴﺞ ﻭﺍﻟﻨﻤﺴﺎ‪.‬‬
‫____________________________________________________________ ‪37‬‬

‫ﻟﻭﻥ ﻏﺭﻭﺏ ﺍﻟﺸﻤﺱ )‪:(SUNSET YELLOW‬‬
‫ﻤﻠﻭﻥ ﻴﻀﺎﻑ ﻟﻶﻏﺫﻴﺔ‪ ،‬ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﻋﻥ ﺼﺒﻐﺔ ﺁﺯﻭ ﺼﻔﺭﺍﺀ‪ .‬ﺼﺒﻐﺔ ﺍﺼﻔﺭ ﻏـﺭﻭﺏ‬
‫ﺍﻟﺸﻤﺱ ﻴﺘﻡ ﺘﺼﻨﻴﻌﻬﺎ ﻤﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﻭﻫﻲ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺼﻔﺭﺍﺀ ﻟﻬﺎ ﻤﻭﺍﺼﻔﺎﺘﻬﺎ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬
‫ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (12‬ﻭﺠﺩﻭل ﺭﻗﻡ )‪.(13‬‬

‫‪ (Characterization Information On Ingredients‬ﻟﺼـﺒﻐﺔ ﺍﺼـﻔﺭ ﻏـﺭﻭﺏ‬
‫ﺍﻟﺸﻤﺱ‪:‬‬
‫‪Sunset Yellow‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ )‪(Commercial Product‬‬
‫‪C.I.Food‬‬ ‫‪Yellow‬‬ ‫‪#3‬‬ ‫ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓﺔ )‪(Synonyms‬‬

‫‪FD&C Yellow #6‬‬
‫‪Mono azo dye‬‬ ‫ﺍﻟﻌﺎﺌﻠﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴـﺔ ) ‪Chemical Family‬‬

‫‪Di sodium salt of 1-(4-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ )‪(Chemical Name‬‬

‫‪sulphophenylazo)-2-‬‬
‫‪naphthol-6-sulfonic acid.‬‬
‫‪C16H10N2O7S2Na2‬‬ ‫ﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ )‪(IUPAC‬‬
‫ﺍﻟﺘﺭﻜﻴﺏ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬
‫)‪(Chemical Structure‬‬
‫____________________________________________________________ ‪38‬‬


‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﺼﻔﺭ ﻏﺭﻭﺏ ﺍﻟﺸﻤﺱ‪:‬‬
‫ﺤﺒﻴﺒﺎﺕ ﺼﻠﺒﺔ‬ ‫ﺍﻟﺤﺎﻟﺔ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ )‪(Physical State‬‬
‫ﺒﺭﺘﻘﺎﻟﻲ ﻤﺤﻤﺭ‬ ‫ﺍﻟﻠﻭﻥ )‪(Colour‬‬
‫‪-‬‬ ‫ﻨﻘﻁﺔ ﺍﻟﻐﻠﻴﺎﺕ )‪(Boiling Point‬‬
‫‪120 gms/litre‬‬ ‫ﺍﻟﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤـﺎﺀ ) ‪Solubility in‬‬

‫‪(water‬‬
‫ﻴﺴﺘﻌﻤل ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﻤﻊ ﺍﻟﺤﺒﻭﺏ ﻭﺍﻟﺨﺒﺎﺌﺯ‪ ،‬ﻭﺍﻟﺤﻠﻭﻴﺎﺕ ﻭ ﺍﻻﻴﺱ ﻜﺭﻴﻡ‪ ،‬ﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﻭ‬

‫ﺍﻟﺴﻤﻙ ﺍﻟﻤﻌﻠﺏ‪ ،‬ﻜﻤﺎ ﻴﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻟﺠﻠـﻰ ﺍﻟﺒﺭﺘﻘـﺎﻟﻲ‪ ،‬ﻭ ﺍﻟﻤﺎﺭﺯﻴﺒـﺎﻥ )‪ ،(marzipan‬ﺍﻟﺠﻠـﻲ‬
‫ﺍﻟﺒﺭﺘﻘﺎﻟﻲ )‪ ،(orange jelly‬ﺍﻻﺴـﻜﻭﺍﺘﺵ ﺍﻟﺒﺭﺘﻘـﺎﻟﻲ )‪ ،(orange squash‬ﻤﺭﺒـﺔ ﺍﻟﺨـﻭﺥ‪،‬‬
‫____________________________________________________________ ‪39‬‬

‫ﻭﻤﺭﻤﻼﺩ ﺍﻟﻤﻭﺍﻟﺢ‪ ،‬ﺍﻟﻠﻴﻤﻭﻥ ﺍﻟﻤﻌﻤل‪ ،‬ﻭﻓﻲ ﺨﻠﻴﻁ ﺍﻟﺸﻴﻜﻭﻻﺘﻪ ﺍﻟﺤﺎﺭﺓ‪ ،‬ﺸﻭﺭﺒﺎﺕ ﺤﺯﻤﺔ ) ‪packet‬‬
‫‪ ،(soups‬ﻤﺯﻴﺞ ﻜﻌﻜﺔ ﻓﺎﻜﻬﺔ )‪ ،(trifle mix‬ﻭﻤﺯﻴﺞ ﺼﻠﺼﺔ ﺠـﺒﻥﹺ ) ‪breadcrumbs and‬‬
‫‪ (cheese sauce mix‬ﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﻻﻜﺤﻭﻟﻴﺔ )‪.(soft drinks‬‬
‫ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻵﺜﺎﺭ ﺍﻟﺠﺎﻨﺒﻴﺔ ﻟﻭﺤﻅﺕ ﺒل ﺇﺯﺩﺍﺩﺕ ﻤﺜل ﺍﻻﻭﺭﺍﻡ ﻓـﻲ ﺍﻟﺤﻴﻭﺍﻨـﺎﺕ‪،‬‬
‫ﺘﻌﺯﻯ ﻟﻬﺫﺍ ﺍﻟﻤﺭﻜﺏ ﻭﻟﻜﻥ ﻟﻡ ﺘﺠﺯﻡ ﻋﻼﻗﺘﻬﺎ ﺃﻭ ﺩﻟﻴل ﻋﻠﻤﻲ ﻋﻠﻰ ﺫﻟـﻙ‪ ،‬ﺇﻻ ﺃﻥ ﺯﻴـﺎﺩﺓ ﻤـﺎﺩﺓ‬
‫ﺴﻭﺩﺍﻥ ﻭﻥ ﺍﻟﺘﻲ ﺘﻭﺠﺩ ﻤﻊ ﺍﻟﺼﺒﻐﺔ ﻜﻤﺎﺩﺓ ﺸﺎﺌﺒﺔ ﺨﻼل ﺍﻟﺘﺼﻨﻴﻊ‪.‬‬
‫ﻤﺎﺩﺓ ﺴﻭﺩﺍﻥ ﻭﻥ )‪ (Sudan one‬ﻟﻭﻥ ﻏﻴﺭ ﻗﺎﻨﻭﻨﻲ ﺃﻭ ﺠﻴﻨﻭﺘﻭﻜﺴﻴﻙ )‪(Genotoxic‬‬

‫ﻤﺴﺭﻁﻥ )‪ ،(Carthenogenic‬ﻴﻤﻜﻥ ﺍﻥ ﻴﺘﻜﻭﻥ ﺘﺤﺕ ﻅﺭﻭﻑ ﻤﻌﻴﻨﺔ ﻜﺸﻭﺍﺌﺏ ﺨﻼل ﻋﻤﻠﻴـﺔ‬
‫ﺇﻨﺘﺎﺝ ﺼﺒﻐﺔ ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ ﻭﻴﺠﺏ ﺃﻥ ﻴﻜﻭﻥ ﺤﺩﻫﺎ ‪ 0.5‬ﻤﻠﺠﺭﺍﻡ ‪ /‬ﺍﻟﻜﻴﻠﻭﺠﺭﺍﻡ ﻜﻤﺎ ﻨﺼﺕ ﻋﻠﻴﻪ‬
‫ﺍﻟﻘﺭﺍﺭﺍﺕ ﺨﻼل ﻤﺩﺍﻭﻻﺕ ﺇﺠﺘﻤﺎﻉ ﻤﺠﻤﻭﻋﺔ ﻋﻤل ﺍﻟﻠﺠﻨﺔ ﺍﻻﺭﻭﺒﻴﺔ ﻟﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ ﻓـﻲ ‪21‬‬
‫ﻨﻭﻓﻤﻴﺭ ‪2005‬ﻡ ﺒﺒﺭﻭﻜﺴﻴل‪ ،‬ﻜﻤﺎ ﺃﻥ ﻨﺴﺒﺔ ﺍﻟﺤﺩﻴﺩ ﺍﻟﻤﻭﺠﻭﺩ ﻤﻊ ﺼﺒﻐﺔ ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ ﺨﻔﻀﺕ‬
‫ﻤﻥ ‪ 10‬ﺍﻟﻰ ‪ 2‬ﻤﻠﺠﺭﺍﻡ ﺒﻭﺍﺴﻁﺔ ‪.JECFA‬‬
‫ﻭﻤﺴﺌﻭﻟﻴﺔ ﻭﺠﻭﺩ ﺴﻭﺩﺍﻥ ﻭﻥ ﺨﻼل ﻋﻤﻠﻴﺎﺕ ﺘﻔﺎﻋﻼﺕ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﻤﺨﺘﻠﻔـﺔ‬

‫ﻟﺼﻨﺎﻋﺔ ﺼﺒﻐﺔ ﻏﺭﻭﺏ ﺍﻟﺸﻤﺱ ﺘﻘﻊ ﻀﻤﻥ ﻤﺴﺌﻭﻟﻴﺔ ﺍﻟﻤﺼﻨﻌﻴﻥ ﻟﻬﺎ‪ ،‬ﺇﻻ ﺃﻥ ﺍﻟﻤﺴﺘﻭﺭﺩﻴﻥ ﻟﻬـﺫﻩ‬
‫ﺍﻟﺼﺒﻐﺎﺕ ﻹﺩﺨﺎﻟﻬﺎ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺔ ﻴﺠﺏ ﺃﻥ ﻴﺘﻡ ﺘﺄﻜﺩﻫﻡ ﻤﻥ ﺍﻟﺤﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻤﻥ ﺴﻭﺩﺍﻥ ﻭﻥ ﻓﻲ‬
‫ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺴﺘﻭﺭﺩﺓ ﻷﺩﺨﺎﻟﻬﺎ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﻜﺫﻟﻙ ﺍﻟﺠﻬﺎﺕ ﺍﻟﺭﻗﺎﺒﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻤﺘﺎﺒﻌـﺔ‬
‫ﺃﻤﺭ ﻜﻤﻴﺔ ﺴﻭﺩﺍﻥ ﻭﻥ ﻓﻲ ﺍﻟﻐﺫﺍﺀ‪.‬‬
‫ﻭﻓﻘﺎ ﻷﺠﺭﺍﺀﺍﺕ ﻭﻜﺎﻟﺔ ﺍﻻﻏﺫﻴﺔ ﺜﻼﺜﺔ ﻤﻥ ﺃﺭﺒﻌﺔ ﺩﻓﻊ )‪ (Batch‬ﻤﻥ ﺼـﺒﻐﺔ ﺃﺼـﻔﺭ‬
‫ﺍﻟﻔﺭﻭﺏ ﻻ ﻴﻭﺠﺩ ﺒﻬﺎ ﺴﻭﺩﺍﻥ ﻭﻥ‪ .‬ﻭﻟﻜﻥ ﻜل ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺘﻲ ﺘﺯﻴﺩ ﻓﻴﻬﺎ ﻤﺎﺩﺓ ﺴـﻭﺩﺍﻥ ﻭﻥ ﻋـﻥ‬
‫ﺍﻟﺤﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻴﺠﺏ ﺃﻥ ﺘﺤﻅﺭ‪ ،‬ﻓﻀﻼ ﻋﻥ ﺃﻨﻪ ﺘﻡ ﺤﻅﺭ ﺼﺒﻐﺔ ﺴﻭﺩﺍﻥ ﻭﻥ ﻟﻭﺤﺩﻫﺎ ﻜﺼﺒﻐﺔ‬
‫ﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‪.‬‬
‫____________________________________________________________ ‪40‬‬

‫ﻭﻓﻲ ﺩﺭﺍﺴﺔ ﺃﺠﺭﻴﺕ ﻓﻲ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻤﺘﺤﺩﺓ ﺒﻭﺍﺴﻁﺔ ﻭﻜﺎﻟﺔ ﻤﻘﺎﻴﻴﺱ ﺍﻻﻏﺫﻴـﺔ ﻭﺠـﺩ ﺃﻥ‬
‫ﺼﺒﻐﺔ ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ ﻋﻨﺩﻤﺎ ﺘﺴﺘﻌﻤل ﻤﻊ ﺨﻠﻴﻁ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ ﺘﺯﻴﺩ ﻤﻥ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ‬
‫ﻋﻨﺩ ﺍﻻﻁﻔﺎل‪ ،‬ﻭﻓﻲ ﺒﻌﺽ ﺍﻟﺩﻭل ﺘﻡ ﻤﻨﻊ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻜﻤﺎ ﻓﻲ ﺍﻟﻨﺭﻭﻴﺞ‪.‬‬
‫ﻭﻜﺫﻟﻙ ﻴﺠﺏ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﺘﻲ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻫـﺫﻩ ﺍﻟﺼـﺒﻐﺔ ﺘﺠﻨـﺏ‬
‫ﺘﻌﺭﻴﻀﻬﺎ ﻷﺸﻌﺔ ﺍﻟﺸﻤﺱ‪ .‬ﻭﻤﺸﺎﻫﺩﺍﺕ ﺍﻟﺘﺠﺭﺒﺔ ﺃﻭﻀﺤﺕ ﺍﻥ ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ ﺍﻟﺘﻲ ﺘﺤﺘـﻭﻱ‬
‫ﻋﻠﻰ ﺼﺒﻐﺔ ﻏﺭﻭﺏ ﺍﻟﺸﻤﺱ ﻋﻨﺩﻤﺎ ﺘﺘﻌﺭﺽ ﻟﻠﻅﺭﻭﻑ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻤﺜل ﺤﺭﺍﺭﺓ ﺍﻟﺼـﻴﻑ ﻭﺍﺸـﻌﺔ‬
‫ﺍﻟﺸﻤﺱ ﺘﻔﻘﺩ ﺍﻟﻭﺍﻨﻬﺎ‪ .‬ﻭﺃﻅﻬﺭﺕ ﻨﺘﺎﺌﺞ ﺘﻌﺭﻴﺽ ﻟﻭﻥ ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ ﻟﻠﻅﺭﻭﻑ ﺍﻟﻁﺒﻴﻌﻴـﺔ ﻤـﻥ‬
‫ﺤﺭﺍﺭﺓ ﻭﻀﻭﺀ ﺍﻟﻰ ﺘﻜﺴﻴﺭ ﺍﻟﺭﺍﺒﻁﺔ ﺍﻟﺜﻨﺎﺌﻴﺔ ﻭﺍﻟﺒﺭﻭﺘﻭﻨﻴﺸﻥ )‪ (protonation‬ﻟﻤﺠﻭﻋﺔ ﺼـﺒﻐﺔ‬
‫ﺍﻻﺯﻭ )‪ .(azo groups‬ﻭﻏﻴﺎﺏ ﺍﻟﻠﻭﻥ ﺍﻻﺼﻔﺭ ﻟﻴﺱ ﻟﻌﻤﻠﻴﺔ ﺘﻜﻭﻴﻥ ﺍﻟﻤﻌﺎﺩﻥ ﺒل ﻟﺘﻜﻭﻴﻥ ﻫﻴﺌـﺔ‬
‫ـﺏ ) ‪5-amino-6-hydroxy-2-naphthalene‬‬
‫ـﻙ )‪ (dimeric form‬ﻟﻤﺭﻜــ‬
‫ﺩﻴﻤﺭﻴــ‬
‫‪ (sulfonate‬ﻭ ﻤﺜل ﺍل )‪.(p-amino-benzensulfonate‬‬
‫____________________________________________________________ ‪41‬‬

‫ﻟﻭﻥ ﺍﻹﻴﺭﺜﺭﻭﺯﻴﻥ )‪:(ERYTHROSINE‬‬
‫ﻫﻲ ﻤﻠﻭﻥ ﻏﺫﺍﺌﻲ‪ ،‬ﺃﻱ ﺼﺒﻐﺔ ﺼﻨﺎﻋﻴﺔ ﻤﻥ ﺼﺒﻎ ﺍﻻﺯﻭ )‪ (azo‬ﻜﺭﺯﻴـﺔ – ﻭﺭﺩﻴـﺔ‬
‫ﺍﻟﻠﻭﻥ‪ ،‬ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﻋﺩﺩ ﻤﻥ ﺍﻻﻏﺭﺍﺽ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﺤﻴﺙ ﺘﺴﺘﻌﻤل ﻋﻤﻭﻤﺎﹰ ﻓﻲ ﺍﻟﺤﻠﻭﻴﺎﺕ ﻭﺍﻷﻁﻌﻤﺔ‬
‫ﻭﺤﻠﻭﻴﺎﺕ ﺍﻷﻁﻔﺎل ﻤﺜل ﺍﻟﻤﻐﻁﺎﺓ ﺒﺎﻟﺴﻜﺭ ﻭ ﺘﺯﻴﻴﻥ ﺍﻟﻜﻌﻜﺔ‪ ،‬ﻭﺃﻴﻀﺎﹰ ﻴﺴﺘﻌﻤل ﻟﺘﻠﻭﻴﻥ ﻗﺫﺍﺌﻑ ﺍﻟﻔﺴﺘﻕ‬
‫)‪ .(pistachioshells‬ﻭﺍﻟﺠﺩﻭﻟﻴﻥ ﺃﺩﻨﺎﻩ )‪ (14‬ﻭ )‪ (15‬ﻴﺒﻴﻨﺎﻥ ﺍﻟﺨﻭﺍﺹ ﻭﺍﻟﻤﻭﺍﺼـﻔﺎﺕ ﻟﻬـﺫﻩ‬
‫ﺍﻟﻤﺎﺩﺓ‪.‬‬
‫ﺠﺩﻭل )‪ :(14‬ﺍﻻﻭﺼﺎﻑ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﻤﻌﻠﻭﻤﺎﺕ ﺍﻟﻤﺭﻜﺏ ) ‪Chemical Characterization‬‬

‫‪ (Information on Ingredients‬ﻟﺼﺒﻐﺔ ﺍﻹﻴﺭﺜﺭﻭﺯﻴﻥ‪:‬‬
‫‪Erythrosine‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ )‪(Commercial Product‬‬
‫‪C.I.Food Red #14‬‬ ‫ﺍﻻﺴــــﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓــــﺔ )‪(Synonyms‬‬

‫‪FD&C Red #3‬‬
‫‪Xanthene‬‬ ‫ﺍﻟﻌﺎﺌﻠـﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴـﺔ ) ‪Chemical Family‬‬

‫‪Disodium 2-(2,4,5,7-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ )‪(Chemical Name‬‬

‫‪Tetraiodo-3-oxido-6-‬‬
‫‪oxoxanthen-9-yl)Benzoate‬‬
‫‪monohydrate.‬‬
‫‪C20H6I4Na2O‬‬ ‫ﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬
‫____________________________________________________________ ‪42‬‬

‫ﻭﻜﻴﻤﻴﺎﺌﻴﺎ ﻫﻲ ﻤﻠﺢ ﺼﻭﺩﻴﻭﻡ )‪ ،(disodium salt of 2,4,5,7-tetraiodofluorescein‬ﻟـﻪ‬

‫ﺃﻋﻠﻰ ﺇﻤﺘﺼﺎﺼﻴﺔ ﻓﻲ ﻁﻭل ﻤﻭﺠﺔ ‪ 530nm‬ﻓﻲ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺎﺌﻲ‪.‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﻹﻴﺭﺜﺭﻭﺯﻴﻥ‪:‬‬
‫ﺒﺩﺭﺓ ﺤﻤﺭﺍﺀ ﻨﺎﻋﻤﺔ ﺼﻠﺒﺔ ﺃﻭ ﺤﺒﻴﺒﺎﺕ‬ ‫ﺍﻟﺤﺎﻟﺔ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ )‪(Physical State‬‬
‫ﺃﺤﻤﺭ‬ ‫ﺍﻟﻠﻭﻥ )‪(Colour‬‬
‫‪70 gms/litre‬‬ ‫ﺍﻟﺫﻭﺒﺎﻥ ﻓـﻲ ﺍﻟﻤـﺎﺀ ) ‪Solubility in‬‬

‫‪(water‬‬
‫ﺒﻴﻨﻤﺎ ﺃﺴﺘﻌﻤل ﻋﻤﻭﻤﺎﹰ ﻓـﻲ ﺃﻜﺜـﺭ ﺒﻠـﺩﺍﻥﹺ ﺍﻟﻌـﺎﻟﻡﹺ‪ ،‬ﺇﻻ ﺃﻥ ﺼـﺒﻐﺔ ﺍﻻﻴﺭﻭﺜـﺯﻭﺯﻴﻥ‬
‫)‪ (erythrosine‬ﻗل ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻋﻤﻭﻤﺎﹰ ﻓﻲ ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ﻴﻌﺘﻘﺩ ﺃﻨﻬـﺎ ﻤﺴـﺒﺒﺔ ﻟﻠﺴـﺭﻁﺎﻥ‬
‫)‪.(carcinogenic‬‬
‫____________________________________________________________ ‪43‬‬

‫ﻟﻭﻥ ﺍﻷﻟﻭﺭﺍ ﺍﻟﺤﻤﺭﺍﺀ ﺇﻴﻪ ﺴﻲ )‪:(Allura Red AC‬‬
‫ﻫﻲ ﺼﺒﻐﺔ ﺤﻤﺭﺍﺀ ﻤﻥ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ )‪ (azo‬ﻟﻬﺎ ﻋﺩﺩ ﻤﻥ ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓـﺔ ﻜﻤـﺎ‬
‫ﻤﻭﻀﺢ ﻓﻲ ﺍﻟﺠﺩﻭل ﺃﺩﻨﺎﻩ ﺭﻗﻡ )‪.(16‬‬

‫‪ (Characterization Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺍﺃﻟﻭﺭﺍ ﺍﻟﺤﻤﺭﺍﺀ ﺇﻴـﻪ‬
‫ﺴﻲ‪:‬‬
‫‪Allura Red AC.‬‬ ‫ـﻡ ﺍﻟﺘﺠـــﺎﺭﻱ ) ‪Commercial‬‬

‫ﺍﻻﺴــ‬
‫‪C.I.Food Red #40‬‬ ‫ﺍﻻﺴـــﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓـــﺔ )‪(Synonyms‬‬

‫‪FD&C Red #40‬‬
‫‪Mono azo dye‬‬ ‫ﺍﻟﻌﺎﺌﻠﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ) ‪Chemical Family‬‬

‫‪Di sodium salt of 2-hydroxy-1-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ )‪(Chemical Name‬‬

‫‪(2-methoxy-5-methyl-4-‬‬
‫)‪sulfonatophenyl azo‬‬
‫‪naphthalene-6-sulfonate.‬‬
‫‪C18H14N2O8S2Na2‬‬ ‫ﺍﻟﺘﺭﻜﻴﺒﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬
‫____________________________________________________________ ‪44‬‬

‫ﻭﺘﺴﺘﻌﻤل ﻜﺼﺒﻐﺔ ﻤﻠﻭﻨﺔ ﻟﻸﻏﺫﻴﺔ‪ .‬ﺘﻡ ﺇﺩﺨﺎل ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺒﺩﺀ ﻓـﻲ ﺍﻟﻭﻻﻴـﺎﺕ‬
‫ﺍﻟﻤﺘﺤﺩﺓ ﺍﻻﻤﺭﻴﻜﻴﺔ ﻜﺒﺩﻴل ﻟﺼﺒﻐﺔ ﺍﻻﻤﺎﺭﺍﻨﺙ ﺍﻟﺘﻲ ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺘﻠﻭﻴﻥ ﺍﻻﻏﺫﻴﺔ‪ ،‬ﻭﻤﻥ ﺜﻡ ﺘﻭﺴـﻊ‬
‫ﺇﺴﺘﻌﻤﺎﻟﻬﺎ‪ .‬ﻭﺘﺘﻤﻴﺯ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺒﻠﻭﻨﻬﺎ ﺍﻻﺤﻤﺭ ﺍﻟﺩﺍﻜﻥ‪ ،‬ﺤﻴﺙ ﺘﻭﺠﺩ ﻓﻲ ﺸﻜل ﺒﺩﺭﺓ‪.‬‬
‫ﻭﺍﻟﻤﺴﺤﻭﻕ ﺍﻷﺤﻤﺭ ﺍﻟﻐﺎﻤﻕ ﻟﺼﺒﻐﺔ ﺍﻻﻟﻭﺭﺍ ﻴﺘﻜﻭﻥ ﻤﻥ ﻤﻠﺢ ﺼﻭﺩﻴﻭﻡﹺ ﻟﻜﻥ ﻴﻤﻜﻥ ﺃﻴﻀﺎﹰ‬
‫ﺃَﻥ ﺘﺴﺘﻌﻤل ﻜﻠﺘﺎ ﺃﻤﻼﺡ ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ﻭﺍﻟﻜﺎﻟﺴﻴﻭﻡ‪ .‬ﻭﻫﻲ ﺼﺒﻐﺔ ﻗﺎﺒﻠﺔ ﻟﻠﺫﻭﺒﺎﻥ ﻓـﻲ ﺍﻟﻤـﺎﺀ‪ .‬ﻭﻴـﺘﻡ‬
‫ﺍﻤﺘﺼﺎﺼﻬﺎ )‪ (absorbance‬ﻓﻲ ﻤﺤﻠﻭل ﺍﻟﻤﺎﺀ ﻓﻲ ﻤﻭﺠﺔ ﻀﻭﺌﻴﺔ ﺘﻘﺩﺭ ﺒﺤﻭﺍﻟﻲ ‪.nm 504‬‬
‫ﻴﺘﻡ ﺘﺼﻨﻴﻊ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺃﺒﺘﺩﺍﺀﺍ ﻤﻥ ﺍﻟﻘﻴﺭ )ﺍﻟﻔﺤﻡ ﺍﻟﻨﺒﺎﺘﻲ(‪ ،‬ﻟﻜﻥ ﺘﺼﻨﻊ ﺍﻵﻥ ﻓﻲ ﺍﻟﻐﺎﻟﺏ‬
‫ﻤﻥ ﺍﻟﻨﻔﻁ )‪ .(petrol‬ﻋﻠﻰ ﺍﻟﺭﻏﻡ ﻤﻥ ﺍﻟﻭﻫﻡ ﺍﻟﺴﺎﺌﺩ ﺒﺈﺸﺘﻘﺎﻕ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﻤﻥ ﺤﺸﺭﺓ ﺩﻭﺩﺓ ﺍﻟﻐﺯ ﺇﻻ‬
‫ﺃﻥ ﻟﻭﻥ ﺍﻻﻟﻭﺭﺍ )‪ (Allura‬ﺍﻷﺤﻤﺭ ﻟﻡ ﻴ‪‬ﺸـﺘﻕ ﻤـﻥ ﺃﻱ ﺤﺸـﺭﺓ‪ ،‬ﻋﻠـﻰ ﺨـﻼﻑ ﺍﻟﻜـﺎﺭﻤﻴﻥ‬
‫)‪ (carmine‬ﺍﻟﺫﻱ ﻴﺸﺘﻕ ﻤﻥ ﺍﻨﺜﻰ ﺩﻭﺩﺓ ﺍﻟﻘﺭﻤـﺯ )‪ .cochineal(insect‬ﻭﻟﺼـﺒﻐﺔ ﺍﻻﻟـﻭﺭﺍ‬
‫ﺨﻭﺍﺹ ﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﻓﻴﺯﻴﺎﺌﻴﺔ ﻤﺤﺩﺩﺓ ﻟﻺﺴﺘﺨﺩﺍﻡ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪.(17‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﺃﻟﻭﺭﺍ ﺍﻟﺤﻤﺭﺍﺀ ﺇﻴﻪ ﺴﻲ‪:‬‬
‫ﺒﺩﺭﺓ ﺩﻗﻴﻘﺔ ﺼﻠﺒﺔ‬ ‫ﺍﻟﺤﺎﻟﺔ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ )‪(Physical State‬‬
‫‪ 300‬ﺩﺭﺠﺔ ﻤﺌﻭﻴﺔ‬ ‫ﻨﻘﻁﺔ ﺍﻻﻨﺼﻬﺎﺭ )‪(Melting Point‬‬
‫____________________________________________________________ ‪45‬‬


‫‪(water‬‬
‫ﻟﻠﻭﻥ ﺍﻻﻟﻭﺭﺍ ﺍﻷﺤﻤﺭ ﺭﺒﻤﺎ ﺃﺨﻁﺎﺭ ﻤﺭﺘﺒﻁﺘﻪ ﺒﺎﻟﺼﺤﺔ ﻤﻘﺎﺭﻨـﺔ ﻤـﻊ ﺃﺼـﺒﺎﻍ ﺍﻻﺯﻭ‬
‫)‪ (azo‬ﺍﻷﺨﺭﻯ‪ .‬ﺤﻴﺙ ﺃﻭﺠﺩﺕ ﺒﻌﺽ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻥ ﻫﻨﺎﻟﻙ ﺘﺄﺜﻴﺭﺍﺕ ﻋﻠﻰ ﺍﻟﺼﺤﺔ ﻗـﺩ ﺘـﺭﺘﺒﻁ‬
‫ﺒﺎﻟﺼﺒﻎ‪.‬‬
‫ﻓﻲ ﺃﻭﺭﻭﺒﺎ‪ ،‬ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺃﻥ ﺍﻹﺘﺤﺎﺩ ﺍﻷﻭﺭﺒﻲ ﺼﺩﻕ ﻋﻠﻰ ﺼﺒﻐﺔ ﺍﻻﻟـﻭﺭ )‪(Allura‬‬
‫ﺍﻷﺤﻤﺭ ﻜﻤﻠﻭﻥ ﻓﻲ ﺍﻟﻐﺫﺍﺀ )‪ ،(colorant‬ﻟﻜﻥ ﻗﻭﺍﻨﻴﻥ ﺒﻠﺩﺍﻥ ﺍﻹﺘﺤﺎﺩ ﺍﻷﻭﺭﺒﻲ ﺍﻟﻤﺤﻠﻴ‪‬ـﺔ ﺘﻤ‪‬ﻨﻌ‪‬ـﻪ‬
‫ﻜﻤﻠﻭﻥ ﻏﺫﺍﺀ )‪ .(colorants‬ﻓﺼﺒﻐﺔ ﺍﻻﻟﻭﺭﺍ )‪ (Allura‬ﺍﻟﺤﻤﺭﺍﺀ ﻟﻡ ﺘﻭﺼﻲ ﺒﻬـﺎ ﻟﻺﺴـﺘﻬﻼﻙ‬
‫ﻤﻥ ﻗﺒل ﺍﻷﻁﻔﺎل‪ .‬ﻭﻫﻲ ﻤﻤﻨﻭﻋ‪‬ﺔ ﻓﻲ ﺍﻟﺩﻨﻤﺎﺭﻙ‪ ،‬ﺒﻠﺠﻴﻜﺎ‪ ،‬ﻓﺭﻨﺴﺎ‪ ،‬ﺴﻭﻴﺴﺭﺍ‪ ،‬ﻭﺍﻟﺴﻭﻴﺩ‪ .‬ﻓﻲ ﺍﻟﻨﺭﻭﻴﺞ‬
‫ﻤﻨﻌﺕ ﺒﻴﻥ ‪ 1978‬ﻭ‪ ،2001‬ﺨﻼل ﻫﺫﻩ ﺍﻟﻔﺘﺭﺓ ﻜﺎﻨﺕ ﺃﺼﺒﺎﻍ ﺍﻻﺯﻭ)‪ (azo‬ﺘﺴﺘﻌﻤل ﻓﻘﻁ ﻗﺎﻨﻭﻨﻴـﺎ‬
‫ﻓﻲ ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻜﺤﻭﻟﻴﺔ ﻭﺒﻌﺽ ﻤﻨﺘﺠﺎﺕ ﺍﻟﺴﻤﻙ‪.‬‬
‫ﻓﻲ ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ﺃﺠﺎﺯﺘﻬﺎ ﻟﺠﻨﺔ ﺍﻻﻏﺫﻴﺔ ﻭﺍﻻﺩﻭﻴﺔ ﻟﻴﺘﻡ ﺇﺴﺘﻌﻤﺎل ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓـﻲ‬
‫ﻤﻨﺘﺠﺎﺕ ﺍﻟﺘﺠﻤﻴل ﻭﺍﻻﺩﻭﻴﺔ ﻭﺍﻻﻏﺫﻴﺔ‪ .‬ﻭﺘﺴﺘﻌﻤل ﺼﺒﻐﺔ ﺍﻻﻟﻭﺭﺍ ﻓﻲ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﻨﺘﺠـﺎﺕ ﻤﺜـل‬
‫ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﻏﻴﺭ ﺍﻟﻜﺤﻭﻟﻴﺔ‪ ،‬ﺤﻼﻭﺓ ﻗﻁﻥ ﻭﻏﻴﺭﻫﺎ ﻤـﻥ ﺍﻟﺤﻠﻭﻴـﺎﺕ ﻓـﻲ ﺍﻟﻭﻻﻴـﺎﺕ ﺍﻟﻤﺘﺤـﺩﺓ‬
‫ﺍﻻﻤﺭﻴﻜﻴﺔ‪.‬‬
‫ﺒﺎﻟﻨﺴﺒﺔ ﻟﺒﻌﺽ ﺍﻟﻤﺤﺎﺫﻴﺭ ﻭﺠﺩﺕ ﺍﻟﺩﺭﺍﺴﺔ ﻋﻠﻰ ﺍﻟﻤﺴﺘﻭﻴﺎﺕ ﺍﻟﻤﺘﺯﺍﻴﺩﺓ ﻟﻔـﺭﻁ ﺍﻟﻨﺸـﺎﻁ‬
‫ﺍﻟﺴﻠﻭﻜﻲ ﺍﻟﺫﻱ ﻟﻭﺤﻅ ﻓﻲ ﺍﻷﻁﻔﺎل ﻨﺘﻴﺠﺔ ﺇﺴﺘﻌﻤﺎل ﻫﺫﻩ ﺍﻟﺼـﺒﻐﺔ ﻤـﻊ ﺒﻨـﺯﻭﺍﺕ ﺍﻟﺼـﻭﺩﻴﻭﻡ‪،‬‬
‫ﻭﺇﺴﺘﻨﺎﺩﺍ ﻋﻠﻰ ﺍﻟﺩﺭﺍﺴﺔ ﺃﻋﻼﻩ ﺘﻨﺼﺢ ﺍﻟﻭﻜﺎﻟﺔ ﺍﻟﺒﺭﻴﻁﺎﻨﻴﺔ ﺒﺄﻥ ﺒﻌﺽ ﺍﻷﻟﻭﺍﻥ ﺍﻹﺼﻁﻨﺎﻋﻴﺔ )ﺃﺼﻔﺭ‬
‫ﻏﺭﻭﺏ‪ ،‬ﺃﺼـﻔﺭ ‪ Quinoline‬ﺩﺒﻠﻴـﻭ ﺇﺱ‪ Allura ،Carmoisine ،‬ﺃﺤﻤـﺭ‪،Tartrazine ،‬‬
‫____________________________________________________________ ‪46‬‬

‫ﻭ‪ Ponceau 4‬ﺒﻭﻨﺴﻴﻭ ﺁﺭ( ﻟﻪ ﺘﺄﺜﻴﺭ ﻋﻠﻲ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ ﺍﻟﺯﺍﺌﺩ ﻋﻨـﺩ ﺍﻻﻁﻔـﺎل ﻋﻨـﺩ‬
‫ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻓﻲ ﺍﻟﻐﺫﺍﺀ‪ ،‬ﻭﺭﺒﻤﺎ ﺘﻜﻭﻥ ﻟﻬﺎ ﺒﻌﺽ ﺍﻟﺘﺄﺜﻴﺭﺍﺕ‪.‬‬
‫ﻭﻓﻲ ‪ 10‬ﺃﺒﺭﻴل‪/‬ﻨﻴﺴﺎﻥ ‪ ،2008‬ﺩﻋﺕ ﻭﻜﺎﻟﺔ ﺍﻷﻁﻌﻤﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺇﻟـﻰ ﺇﺯﺍﻟـﺔ ﻁﻭﻋﻴـﺔ‬

‫ﻟﻸﻟﻭﺍﻥ ﺒﺤﻠﻭل ﺍﻟـ ‪ .2009‬ﺒﺎﻹﻀﺎﻓﺔ ﻟﺫﻟﻙ ﺃﻭﺼﺕ ﺒﺄﻨﻪ ﻴﺠﺏ ﺍﻥ ﻴﺘﺨﺫ ﻓﻌـل ﺘﺠـﺎﻩ ﺇﺨـﺭﺍﺝ‬
‫ﺍﻻﻟﻭﺍﻥ ﺨﺎﺭﺝ ﺍﻟﻁﻌﺎﻡ ﻭﺍﻟﺸﺭﺍﺏ ﻓﻲ ﺍﻹﺘﺤﺎﺩ ﺍﻷﻭﺭﺒﻲ )ﺍﻹﺘﺤﺎﺩ ﺍﻷﻭﺭﺒﻲ( ﺨﻼل ﻓﺘﺭﺓ ﻤﺤﺩﻭﺩﺓ‪.‬‬
‫ﺴﻠﻁﺔ ﺴﻼﻤﺔ ﺍﻷﻏﺫﻴﺔ ﺍﻷﻭﺭﻭﺒﻴﺔ ﻁﻠﺒﺕ ﻤﻥ ﻗﺒل ﻭﻜﺎﻟﺔ ﺍﻷﻁﻌﻤﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﺒﺭﻴﻁﺎﻨﻴـﺔ‬
‫ﻤ‪‬ﺭﺍﺠﻌﺔ ﺍﻟﺩﺭﺍﺴﺔ‪ ،‬ﻭﻋﻠﻰ ﺃﻴﺔ ﺤﺎل‪ ،‬ﺇﺴﺘﻨﺘﺠﺕ ﺒﺄﻥ‪ ‬ﺍﻟﺩﺭﺍﺴﺔ ﺯﻭﺩﺕ ﺩﻟﻴل ﻤﺤﺩﻭﺩ ﻓﻘﻁ ﻭﺼـﻐﻴﺭ‪،‬‬
‫ﻜﻔﺭﻕ ﻤﻌﻨﻭﻱ ﺇﺤﺼﺎﺌﻲ ﻋﻠﻰ ﺃﺴﺎﺱ ﻫﺫﺍ ﺇﺴﺘﻨﺘﺠﺕ ﻭﻜﺎﻟﺔ ﺍﻷﻁﻌﻤﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﺒﺭﻴﻁﺎﻨﻴـﺔ ﺒـﺄﻥ‬
‫ﺍﻟﻜﻤﻴﺔ ﺍﻟﻴﻭﻤﻴﺔ ﺍﻟﻤﻘﺒﻭﻟﺔ ﻟﻸﻟﻭﺍﻥ ﺤﻠﻠﺕ ﻓﻲ ﺩﺭﺍﺴﺔ ‪ Southampton‬ﻤﺎ ﻜﺎﻨﺕ ﺒﺤﺎﺠﺔ‪ ‬ﺇﻟـﻰ ﺃَﻥ‬
‫ﺘﻌﺩل‪.‬‬
‫____________________________________________________________ ‪47‬‬

‫ﻟﻭﻥ ﺍﻟﻜﺎﺭﻤﻭﺯﻴﻥ )‪:(Carmoisine‬‬
‫ﺃﺯﻭﺭﻴﻭﺒﻴﻥ ﺃﻭ ﺍﻟﻜﺎﺭﻤﻭﺯﻴﻥ ﻫﻭ ﻋﺒﺎﺭﺓ ﻋﻥ ﺼﺒﻐﺔ ﻏﺫﺍﺌﻴﺔ ﺤﻤﺭﺍﺀ ﺍﻟﻠﻭﻥ ﻤـﻥ ﺃﻟـﻭﺍﻥ‬

‫ﺍﻻﺯﻭ )‪ ،( dyeazo group‬ﻭﻫﻲ ﻋﺒﺎﺭﺓ ﻋﻥ ﻤﻠﺢ ﺼﻭﺩﻴﻭﻡ ﺜﻨﺎﺌﻲ‪ ،‬ﻓﻲ ﺸﻜل ﺒـﺩﺭﺓ ﺤﻤـﺭﺍﺀ‬
‫ﻗﺭﻤﺯﻴﺔ ﺍﻟﻠﻭﻥ )‪ ،(maroon powder‬ﻭﻴﺴﺘﺨﺩﻡ ﻤﻊ ﺍﻻﻏﺫﻴﺔ ﺍﻟﺘﻲ ﺘﻌﺎﻤل ﺒﺎﻟﺤﺭﺍﺭﺓ‪ .‬ﻭﺘﻭﺠﺩ ﻓﻲ‬
‫ﻋﺩﺩ ﻤﻥ ﺍﻻﻏﺫﻴﺔ ﻤﺜل ﺍﻟﻤﺭﺒﺎﺕ )‪ ،(jams‬ﺍﻟﺯﺒﺎﺩﻱ )‪ ،(yoghurts‬ﻭﺍﻟﺠﻠﻲ )‪.(jellie‬‬
‫ﺍﻟﺒﻌﺽ ﻴﺫﻜﺭ ﺒﺄﻥ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻤﺴﺭﻁﻨﺔ ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ‪ ،‬ﺨﺎﺼﺔ ﺴﺭﻁﺎﻥ ﺍﻟﻤﺜﺎﻨـﺔ‪.‬‬
‫ﻭﺘﺘﺼﻑ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺒﺎﻟﺨﻭﺍﺹ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﻜﻤﺎ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠـﺩﻭل ﺭﻗـﻡ‬
‫)‪ (18‬ﻭ ﺭﻗﻡ )‪.(19‬‬

‫‪ (Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺍﻟﻜﺎﺭﻤﻭﺯﻴﻥ‪:‬‬
‫‪Carmoisine‬‬ ‫ﺍﻻﺴــﻡ ﺍﻟﺘﺠــﺎﺭﻱ ) ‪Commercial‬‬

‫‪C.I.Food Red # 3‬‬ ‫ﺍﻻﺴــﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓــﺔ )‪(Synonyms‬‬
‫ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻻﺤﺎﺩﻴﺔ‬ ‫ﺍﻟﻌﺎﺌﻠــﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴــﺔ ) ‪Chemical‬‬

‫)‪(Family (class‬‬
‫‪Disodium 4-Hydroxy-3-(4-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ )‪(Chemical Name‬‬

‫)‪Sulfonato-1-Naphthylazo‬‬
‫‪Naphtylene-1-Sulfonate.‬‬
‫‪E-122‬‬ ‫ﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ )‪(E.E.C. No.‬‬
‫____________________________________________________________ ‪48‬‬

‫‪14720‬‬ ‫ﺍﻟﺭﻗﻡ ﺍﻟﻤﺘﺴﻠﺴل ﺍﻟﻤﻤﻴﺯ )‪(INS‬‬
‫‪C20H12N2Na2O7S2‬‬ ‫ـﺔ ) ‪Molecular‬‬

‫ـﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴـ‬
‫ﺍﻟﺼـ‬
‫‪(Formula‬‬
‫‪502.44‬‬ ‫ﺍﻟــﻭﺯﻥ ﺍﻟﺠﺯﻴﺌــﻲ ) ‪Molecular‬‬

‫‪(Weight‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﻟﻜﺎﺭﻤﻭﺯﻴﻥ‪:‬‬
‫ﺒﺩﺭﺓ ﺩﻗﻴﻘﺔ ﺃﻭ ﺤﺒﻴﺒﺎﺕ ﺼﻠﺒﺔ‬ ‫ﺍﻟﺤﺎﻟﺔ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ )‪(Physical State‬‬
‫ﺃﺤﻤﺭ ﻗﺭﻤﺯﻱ‬ ‫ﺍﻟﻠﻭﻥ )‪(Colour‬‬
‫‪120 gms/litre‬‬ ‫ﺍﻟـﺫﻭﺒﺎﻥ ﻓـﻲ ﺍﻟﻤـﺎﺀ ) ‪Solubility in‬‬

‫‪(water‬‬
‫____________________________________________________________ ‪49‬‬

‫ﺃﺴﺘﻌﻤﻠﺕ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﻋﺩﺩ ﻤﻥ ﺍﻟﺩﻭل ﻜﻤﺎ ﻓﻲ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻤﺘﺤـﺩﺓ ﻓـﻲ ﺼـﻨﺎﻋﺔ‬
‫ﺍﻟﺨﻤﻭﺭ ﺍﻟﻤﺤﺒﻭﺒﺔ ﻭﺍﻟﺼﻭﺩﺍ‪ .‬ﻭﻟﻜﻨﻬﺎ ﻤﻨﻌﺕ ﻓﻲ ﺒﻌﺽ ﺍﻟﺩﻭل ﻤﺜل ﻜﻨـﺩﺍ )‪ ،(Canada‬ﺍﻟﻴﺎﺒـﺎﻥ‬
‫)‪ ،(Japan‬ﻭﺍﻟﻨﺭﻭﻴﺞ )‪ ،(Norway‬ﺍﻟﺴـﻭﻴﺩ )‪ (Sweden‬ﻭﺍﻟﻭﻻﻴـﺎﺕ ﺍﻟﻤﺘﺤـﺩﺓ ﺍﻻﻤﺭﻴﻜﻴـﺔ‬
‫)‪ (United States‬ﻟﻸﻋﺘﻘﺎﺩ ﺃﻋﻼﻩ‪.‬‬
‫____________________________________________________________ ‪50‬‬

‫ﻟﻭﻥ ﺍﻷﻤﺎﺭﺍﻨﺙ )‪:(Amaranth‬‬
‫ﻫﻲ ﺇﺤﺩﻯ ﺼﺒﻐﺎﺕ ﺍﻷﺯﻭ ﺍﻟﺼﻨﺎﻋﻴﺔ )‪ (azo‬ﻤﻥ ﺍﻟﻔﺤﻡ ﺍﻟﻨﺒﺎﺘﻲ )‪ ،(coal tar‬ﺤﻤـﺭﺍﺀ‬
‫ﺍﻟﻠﻭﻥ‪ ،‬ﺤﻴﺙ ﻴﺘﺭﺍﻭﺡ ﺒﻴﻥ ﺃﺤﻤﺭ ﺇﻟﻰ ﺇﺭﺠﻭﺍﻨﻲ‪ ،‬ﺘﺴﺘﻌﻤل ﻜﺼﺒﻎ ﻏﺫﺍﺀ ﻭﻟﺘﻠـﻭﻴﻥ ﻤﺴﺘﺤﻀـﺭﺍﺕ‬
‫ﺍﻟﺘﺠﻤﻴل‪ ،‬ﻭﻫﻭ ﻤﻠﺢ ﺼﻭﺩﻴﻭﻡ ﺜﻼﺜﻲ ﻴﺫﻭﺏ ﻓﻲ ﺍﻟﻤﺎﺀ ﻓﻴﻌﻁﻲ ﻟﻭﻥ ﺃﺤﻤﺭ ﺩﺍﻜﻥ ﺍﻟـﻰ ﺒﻨﻔﺴـﺠﻲ‪.‬‬
‫ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﻴﺘﻡ ﺇﻤﺘﺼﺎﺼﺔ ﻓﻲ ﻁﻭل ﻤﻭﺠﺔ ‪ 520 nm‬ﻭﻫﻭ ﺼـﺒﻐﺔ ﻤﻜﺘﺴـﺒﺔ‬
‫ﻟﻺﻟﻜﺘﺭﻭﻨﺎﺕ )‪ (an anionic dye‬ﻟﻬﺎ ﺍﻟﺼﻔﺎﺕ ﺍﻟﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠﺩﺍﻭل )‪ (20‬ﻭ )‪.(21‬‬

‫‪ (Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺍﻷﻤﺎﺭﺍﻨﺙ‪:‬‬
‫‪) Amaranth‬ﺍﻷﻤﺎﺭﺍﻨﺙ(‬ ‫ﺍﻻﺴــﻡ ﺍﻟﺘﺠــﺎﺭﻱ ) ‪Commercial‬‬

‫‪C.I.Food Red # 9‬‬ ‫ﺍﻻﺴــﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓــﺔ )‪(Synonyms‬‬
‫ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻻﺤﺎﺩﻴﺔ‬ ‫ﺍﻟﻌﺎﺌﻠــﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴــﺔ ) ‪Chemical‬‬

‫‪Trisodium 2-Hydroxy-1-(4-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ )‪(Chemical Name‬‬

‫)‪Sulfonato-1-Naphthylazo‬‬
‫‪Naphthalene -3,6- Disulfonate.‬‬
‫____________________________________________________________ ‪51‬‬

‫‪C20H11N2Na3O10S3‬‬ ‫ـﺔ ) ‪Molecular‬‬

‫ﺍﻟﺼـ‬

‫‪(Weight‬‬
‫ﺠــﺩﻭل )‪ :(21‬ﺍﻟﺨــﻭﺍﺹ ﺍﻟﻔﻴﺯﻴﺎﺌﻴــﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴــﺔ ) ‪Physical and chemical‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﻷﻤﺎﺭﺍﻨﺙ‪:‬‬
‫ﺒﻨﻲ ﻤﺤﻤﺭ‬ ‫ﺍﻟﻠﻭﻥ )‪(Colour‬‬

‫‪(water‬‬
‫____________________________________________________________ ‪52‬‬

‫ﻟﻜﻥ ﻤﻨﺫ ‪ 1976‬ﻤ‪‬ﻨ‪‬ﻊ ﺇﺴﺘﺨﺩﺍﻤﻪ‪ ‬ﻓﻲ ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ﺒﻭﺍﺴﻁﺔ ﺇﺩﺍﺭﺓ ﺍﻷﻏﺫﻴﺔ ﻭﺍﻷﺩﻭﻴﺔ‬
‫)‪ ،(FDA‬ﺤﻴﺙ ﻴﺘﻭﻗﻊ ﺃﻥ ﻴﻜﻭﻥ ﻤﺴﺭﻁﻥ )‪.(carcinogen‬ﻭﺫﻟﻙ ﻟﺯﻴﺎﺩﺓ ﻓﻲ ﺍﻟﺴـﺭﻁﺎﻥ ﺒـﻴﻥ‬
‫ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ ﻤﺜل ﺃﻨﺜﻰ ﺍﻟﺠﺭﺫﺍﻥ ﺍﻟﺘﻲ ﻜﺎﻨﺕ ﻗﺩ ﺃﻋﻁﻴﺕ ﺠﺭﻉ ﻜﺒﻴﺭﺓ ﻤﻥ ﺍﻟﺼﺒﻎ‪ .‬ﻭﻟﻜـﻥ‬
‫ﺼﺭ‪‬ﺡ ﺃﻟﻜﺴﺎﻨﺩﺭ ﺸﻤﻴﺕ ﺒﺄﻨﻪ )ﻻ ﺩﻟﻴل ﺨﻁﺭﻩ ﻋﻠﻰ ﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﻤﺔ(‪.‬‬
‫ﻭﻤﺎﺯﺍﻟﺕ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻗﺎﻨﻭﻨﻴﺔ ﻓﻲ ﺒﻌﺽ ﺍﻟﺒﻠﺩﺍﻥ‪ ،‬ﺒﺸﻜل ﺨﺎﺹ ﻓﻲ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻤﺘﹼﺤـﺩﺓ‪،‬‬
‫ﺤﻴﺙ ﺃﻨﹼﻬﺎ ﻋﻤﻭﻤﺎﹰ ﺘﺴﺘﻌﻤل ﻹﻋﻁﺎﺀ ﻟﻭﻥ ﺍﻟﻜﺭﺯ ﺍﻟﻤﺼﻘﻭل ﺒﻠﻭﻨﻪ ﺍﻟﻤﺘﻤﻴ‪‬ﺯ‪.‬‬
‫____________________________________________________________ ‪53‬‬

‫ﻟﻭﻥ ﺍﻟﺒﻨﻲ ﺍﻟﺸﻜﻭﻻﺘﻲ ﺇﺘﺵ ﺘﻲ )‪:(CHOCOLATE BROWN HT‬‬
‫ﻫﻲ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺘﻲ ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‪ ،‬ﻭﺘﺴﺘﺨﺩﻡ ﻜﺒﺩﻴل ﻟﻠﻜـﻭﻻ )‪ (cocoa‬ﺃﻭ‬

‫ﺍﻟﻜﺎﺭﻤﻴل )‪ (caramel‬ﻜﻤﻠﻭﻥ ﻏﺫﺍﺌﻲ‪ .‬ﺘﺴﺘﻌﻤل ﻓﻲ ﺍﻟﻜﻌﻙ ﺍﻟﺸﻜﻭﻻﺘﻲ )‪،(chocolate cakes‬‬
‫ﻭﻤﻨﺘﺠﺎﺕ ﺍﻻﻟﺒﺎﻥ )‪ (milk‬ﻭﺍﻟﺯﺒﺎﺩﻱ )‪ (yoghurts‬ﻭﺍﻟﻤﺭﺒﺎﺕ ﻭﻤﻨﺘﺠﺎﺕ ﺍﻟﻔﺎﻜﻬـﺔ )‪products‬‬
‫‪ ،(fruit‬ﺍﻻﺴﻤﺎﻙ )‪ (fish‬ﻭﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻻﺨﺭﻯ )‪ .(other products‬ﻭﺘﺘﻤﻴﺯ ﻫـﺫﻩ ﺍﺍﻟﺼـﺒﻐﺔ‬
‫ﺒﺎﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻭﻀﺤﺔ ﻓﻲ ﺠﺩﻭل ﺭﻗﻡ )‪ (22‬ﻭ ﺭﻗﻡ )‪.(23‬‬

‫‪ (Characterization Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺍﻟﺒﻨـﻲ ﺍﻟﺸـﻜﻭﻻﺘﻲ‬
‫ﺇﺘﺵ ﺘﻲ‪:‬‬
‫‪CHOCOLATE BROWN HT‬‬ ‫ﺍﻻﺴــﻡ ﺍﻟﺘﺠــﺎﺭﻱ ) ‪Commercial‬‬

‫)ﺍﻟﺒﻨﻲ ﺍﻟﺸﻜﻭﻻﺘﻲ ﺇﺘﺵ ﺘﻲ(‬ ‫‪(Product‬‬
‫‪C.I.Food Brown #3‬‬ ‫ـﺔ )‪(Synonyms‬‬

‫ـﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓــ‬
‫ﺍﻻﺴــ‬
‫‪BROWN HT‬‬
‫ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻻﺤﺎﺩﻴﺔ‬ ‫ﺍﻟﻌﺎﺌﻠﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ) ‪Chemical Family‬‬

‫‪DISODIUM-4, 4-(2, 4-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ )‪(Chemical Name‬‬

‫‪DIHYDROXY-5-HYDROXY‬‬
‫‪METHYL-1, 3-PHENYLENE‬‬
‫‪BISAZO)-DI‬‬
‫‪(NAPHTHALENE-1-‬‬
‫)‪SULFONATE‬‬
‫____________________________________________________________ ‪54‬‬

‫‪C17H18N4Na2O9S2‬‬ ‫ﺍﻟﺼــﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴــﺔ ) ‪Molecular‬‬

‫‪652.57‬‬ ‫ـﻲ ) ‪Molecular‬‬

‫ـﻭﺯﻥ ﺍﻟﺠﺯﻴﺌــ‬
‫ﺍﻟــ‬
‫‪(Weight‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﻟﺒﻨﻲ ﺍﻟﺸﻜﻭﻻﺘﻲ ﺇﺘﺵ ﺘﻲ‪:‬‬
‫ﺒﻨﻲ ﻤﺤﻤﺭ‬ ‫ﺍﻟﻠﻭﻥ )‪(Colour‬‬
‫‪6- 4‬‬ ‫ﺭﻗﻡ ﺍﻟﺤﻤﻭﻀﺔ )‪(pH value‬‬
‫ﻻ ﻴﻤﻜﻥ ﺃﻥ ﺘﻁﺒﻕ ﻭﺍﻟﻤﺎﺩﺓ ﻟﻴﺱ ﻟﻬﺎ ﺨﺎﺼﻴﺔ‬ ‫ﻨﻘﻁﺔ ﺍﻟﺘﻭﻫﺞ )‪(Flash Point‬‬
‫ﺍﻟﺘﺄﻜﺴﺩ‬

‫‪(water‬‬
‫____________________________________________________________ ‪55‬‬

‫ﻭﺘﺭﺘﺒﻁ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺒﺄﻤﺭﺍﺽ ﺍﻻﺯﻤﺔ ﻭ ﺍﻟﺫﻴﻥ ﻟﻬﻡ ﺤﺴﺎﺴﻴﺔ ﻟﻼﺴﺒﺭﻴﻥ ﻭﺍﻟﺒﻌﺽ ﺘﺅﺩﻱ ﻋﻨﺩﻫﻡ‬
‫ﺍﻟﻰ ﺤﺴﺎﺴﻴﺔ ﺍﻟﺠﺴﻡ‪ .‬ﻭﺘﻡ ﻤﻨﻊ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﻋﺩﺩ ﻤﻥ ﺍﻟﺩﻭل ﻤﺜل ﺍﺴﺘﺭﺍﻟﻴﺎ )‪(Austria‬‬
‫ﻭﺍﻟﺒﻠﻘﺎﻥ )‪ (Belgium‬ﻭﺍﻟﺩﻨﻤﺎﺭﻙ )‪ (Denmark‬ﻭﻓﺭﻨﺴﺎ )‪ (France‬ﻭﺃﻟﻤﺎﻨﻴﺎ )‪(Germany‬‬
‫ﻭﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ﺍﻻﻤﺭﻴﻜﻴﺔ )‪ (United States‬ﻭﺍﻟﻨﺭﻭﻴﺞ )‪ (Norway‬ﻭﺍﻟﺴﻭﻴﺩ‬
‫)‪ (Sweden‬ﻭﺴﻭﻴﺴﺭﺍ )‪.(Switzerland‬‬
‫____________________________________________________________ ‪56‬‬

‫ﻟﻭﻥ ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ )‪:(BRILLIANT BLUE FCF‬‬
‫ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ ﻴﻌﺭﻑ ﺒﺄﻨﻪ ﺼﺒﻐﺔ ﺼﻨﺎﻋﻴﺔ )‪ (dye synthetic‬ﻴﺘﻡ ﺘﺼـﻨﻴﻌﻬﺎ ﻤـﻥ‬
‫ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ )‪ (coal tar‬ﻭﻴﻤﻜﻥ ﺨﻠﻁﻬﺎ ﻤﻊ ﺍﻟﺘﺭﺍﺘﺭﺍﺯﻴﻥ )‪ (E-102) (tartrazine‬ﻟﺘﻌﻁـﻲ‬
‫ﻋﺩﺩ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺯﺭﻗﺎﺀ ﺍﻟﻠﻭﻥ‪ ،‬ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﻋﻥ ﺒﺩﺭﺓ ﺤﻤﺭﺍﺀ ‪ -‬ﺯﺭﻗﺎﺀ‪ .‬ﻭﺘﻜﻭﻥ ﻓـﻲ ﺸـﻜل‬
‫ﺃﻤﻼﺡ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﺜﻨﺎﺌﻴﺔ‪ ،‬ﻭﻜﺫﻟﻙ ﺃﻤﻼﺡ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻭﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ﻤﻥ ﻫﺫﻩ ﺍﻟﺼـﺒﻐﺔ ﻤﺴـﻤﻭﺡ‬
‫ﺒﺈﺴﺘﺨﺩﺍﻤﻬﺎ‪ ،‬ﻭﻴﻤﻜﻥ ﺃﻥ ﺘﻅﻬﺭ ﻓﻲ ﺸﻜل ﺃﻟﻭﺍﻥ ﻤﻌﺩﻟﺔ )ﺍﻟﻤﻭﻨﻴﻭﻡ ﺍﻟﺒﺤﺭﻴﺔ‪.(aluminium lake‬‬
‫ﺼﺒﻐﺔ ﺍﺍﻷﺯﺭﻕ ﺍﻟﻼﻤﻊ ﺘﺴﺘﺨﺩﻡ ﻏﺎﻟﺒﺎ ﻓـﻲ ﺍﻻﻴﺴـﻜﺭﻴﻡ )‪ (ice cream‬ﻭﺍﻟﻔﺎﺼـﻭﻟﻴﺎ‬

‫ﺍﻟﻤﻌﻠﺒﺔ )‪ ،(tinned processed peas‬ﻭﻤﻨﺘﺠﺎﺕ ﺍﻻﻟﺒﺎﻥ )‪ .( productsdairy‬ﻭﺘﺘﻤﻴﺯ ﻫـﺫﻩ‬
‫ﺍﻟﺼﺒﻐﺔ ﺒﺎﻟﺼﻔﺎﺕ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭﻟﻴﻥ )‪ (24‬ﻭ ‪.(25‬‬

‫‪ (Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ‪:‬‬
‫‪) Brilliant Blue FCF‬ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ(‬ ‫ﺍﻻﺴــﻡ ﺍﻟﺘﺠــﺎﺭﻱ ) ‪Commercial‬‬

‫‪C.I.Food Blue # 2‬‬ ‫ـﺔ )‪(Synonyms‬‬

‫ـﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓــ‬
‫ﺍﻻﺴــ‬
‫‪FD&C Blue # 1‬‬
‫ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻻﺤﺎﺩﻴﺔ‬ ‫ﺍﻟﻌﺎﺌﻠﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ) ‪Chemical Family‬‬

‫‪Disodium a-[4-(N-Ethyl-3-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ )‪(Chemical Name‬‬

‫‪Sulfonato Benzyl‬‬
‫‪Amino)Phenyl]-a-[4-(N-ethyl -3-‬‬
‫)‪Sulfonato Benzylamino‬‬
‫]‪Cyclohexa-2, 5-Dienylidene‬‬
‫____________________________________________________________ ‪57‬‬

‫‪Toluene-2-Sulfonate.‬‬
‫‪C37H34N2Na2O9S3‬‬ ‫ﺍﻟﺼــﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴــﺔ ) ‪Molecular‬‬

‫‪792.84‬‬ ‫ـﻭﺯﻥ ﺍﻟﺠﺯﻴﺌـــﻲ ) ‪Molecular‬‬

‫ﺍﻟــ‬
‫‪(Weight‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ‪:‬‬
‫ﺃﺯﺭﻕ ﻤﺤﻤﺭ‬ ‫ﺍﻟﻠﻭﻥ )‪(Colour‬‬

‫‪(water‬‬
‫____________________________________________________________ ‪58‬‬

‫ﻭﺍﻟﻤﻌﺩل ﺍﻟﻴﻭﻤﻲ ‪ 16‬ﻤﻠﺠﺭﺍﻡ‪ /‬ﻜﺠﻡ ﻤﻥ ﻭﺯﻥ ﺍﻟﻔﺭﺩ‪ .‬ﻭﻴﺘﻌﺎﻤل ﺍﻟﺠﺴﻡ ﻤﻊ ﻫﺫ ﺍﻟﺼﺒﻐﺔ‬

‫ﺒﺈﻤﺘﺼﺎﺹ ﺠﺯﺀ ﻀﺌﻴل ﻤﻨﻬﺎ ﻓﻲ ﺍﻟﻘﻨﺎﺓ ﺍﻟﻬﻀﻤﻴﺔ‪ ،‬ﻭ‪ %95‬ﻤﻨﻬﺎ ﺘﺨﺭﺝ ﻤﻊ ﺍﻟﻔﻀﻼﺕ )‪.(feces‬‬
‫ﺘﻡ ﺤﻅﺭ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﻋﺩﺩ ﻤـﻥ ﺍﻟـﺩﻭل ﻤﺜـل ﺃﺴـﺘﺭﺍﻟﻴﺎ )‪ ،(Austria‬ﺍﻟﺒﻠﻘـﺎﻥ‬
‫)‪ ،(Belgium‬ﺍﻟﺩﻨﻤﺎﺭﻙ )‪ ،(Denmark‬ﻓﺭﻨﺴﺎ )‪ ،(France‬ﺃﻟﻤﺎﻨﻴـﺎ )‪ ،(Germany‬ﺍﻟﻴﻭﻨـﺎﻥ‬
‫)‪ ،(Greece‬ﺇﻴﻁﺎﻟﻴــﺎ )‪ ،(Italy‬ﺍﻟﺴــﻭﻴﺩ )‪ ،(Sweden‬ﺍﺴــﺒﺎﻨﻴﺎ )‪ ،(Spain‬ﺴﻭﻴﺴــﺭﺍ‬
‫)‪ (Switzerland‬ﻭﺍﻟﻨﺭﻭﻴﺞ )‪ (Norway‬ﻓﻲ ﺍﻟﻐﺫﺍﺀ‪ .‬ﻭﺍﻟﺒﻌﺽ ﻴﻌﺘﺒﺭﻫﺎ ﺁﻤﻨﺔ ﻓﻲ ﻤﻌﻅﻡ ﺍﻟﺩﻭل‬
‫ﻤﺜل ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ‪ ،‬ﻭﻴﻌﺘﻘﺩ ﺍﻨﻬﺎ ﺘﺴﺒﺏ ﺒﻌﺽ ﺍﻤﺭﺍﺽ ﺍﻟﺠﻬﺎﺯ ﺍﻟﺘﻨﻔﺴـﻲ‪ ،‬ﻭﻴـﺭﻯ ﺍﻟـﺒﻌﺽ‬
‫ﺤﺫﻓﻬﺎ ﻤﻥ ﺃﻏﺫﻴﺔ ﺍﻻﻁﻔﺎل‪.‬‬
‫____________________________________________________________ ‪59‬‬

:(Patent Blue) ‫ﻟﻭﻥ ﺍﻻﺯﺭﻕ‬
‫ ﺘﺘﻜـﻭﻥ ﻤـﻥ ﻤﻠـﺢ‬.‫ ﺘﺴﺘﻌﻤل ﻜﺼﺒﻐﺔ ﻏـﺫﺍﺀ‬،‫ل ﻫﻭ ﺼﺒﻐﺔ ﺯﺭﻗﺎﺀ‬‫ﺍﻷﺯﺭﻕ ﺍﻟﻤﺴﺠ‬

a sodium or calcium salt of [4-(α-(4-) ‫ﺍﻟﻜﺎﻟﺴـــﻴﻭﻡ ﺃَﻭ ﺼـــﻭﺩﻴﻭﻡ‬
diethylaminophenyl)-5-hydroxy- 2,4-disulfophenyl-methylidene)-2,5-
(cyclohexadien-1-ylidene] diethylammonium hydroxide inner salt.
.(27) ‫( ﻭ‬26) ‫ ﻭﺨﻭﺍﺹ ﻫﺫﻩ ﺍﻟﻤﺎﺩﺓ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﺍﻭل‬.‫ﻭﻴﻅﻬﺭ ﻓﻲ ﺸﻜل ﻤﺴﺤﻭﻕ ﺒﻨﻔﺴﺠﻲ‬
Chemical ) ‫ ﺍﻻﻭﺼــﺎﻑ ﺍﻟﻜﻴﻤﻴﺎﺌﻴــﺔ ﻭﻤﻌﻠﻭﻤــﺎﺕ ﺍﻟﻤﺭﻜــﺏ‬:(26) ‫ﺠــﺩﻭل ﺭﻗــﻡ‬

:‫( ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ‬Characterization Information On Ingredients
(‫ )ﺍﻻﺯﺭﻕ‬Patent Blue Commercial ) ‫ﺍﻻﺴــﻡ ﺍﻟﺘﺠــﺎﺭﻱ‬

(Product
C.I.Food Brown #5 (Synonyms) ‫ﺍﻻﺴــﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓــﺔ‬

Patent Blue 5
‫ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻻﺤﺎﺩﻴﺔ‬ Chemical ) ‫ﺍﻟﻌﺎﺌﻠــﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴــﺔ‬

(Family (class)
The sodium compound of [4- (Chemical Name) ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ‬

[alfa-(4-diethyl-aminophyenly)-
5-hydroxy-2,4-disulfo-henyl-
methylidene]-2,5-
cyclohexadien-1-ylidene]diethyl
ammonium hydroxide inner
salt.
E-131 (INS) ‫ﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ‬
60 ____________________________________________________________

‫‪C27H31N2NaO7S2‬‬ ‫ـﺔ ) ‪Molecular‬‬

‫ﺍﻟﺼـ‬

‫‪(Weight‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ‪:‬‬
‫ﺒﺩﺭﺓ ﺯﺭﻗﺎﺀ ﺃﻭ ﺤﺒﻴﺒﺎﺕ‬ ‫ﺍﻟﻠﻭﻥ )‪(Colour‬‬

‫‪(water‬‬
‫____________________________________________________________ ‪61‬‬

‫ﻴﺜﻴﺭ ﺍﻟﺒﻌﺽ ﺒﻌﺽ ﺍﻻﻋﺭﺍﺽ ﻟﻬﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻭﻴﺫﻜﺭ ﺒﺄﻨﻬﺎ ﻗـﺩ ﺘﺴـﺒ‪‬ﺏ ﺭﺩﻭﺩ‪ ‬ﺃﻓﻌـﺎل‬
‫ﺤﺴ‪‬ﺎﺴﺔ‪ ،‬ﺘﺘﺭﺍﻭﺡ ﺍﻷﻋﺭﺍﺽ ﻤﻥ ﻁﻔﺢ ﻨﺒﺎﺕ ﺍﻟﻘﺭﺍﺹ ﻭﺍﻟﺤ‪‬ﻙ‪ ‬ﺇﻟﻰ ﺍﻟﻐﺜﻴﺎﻥ‪ ،‬ﻭﺇﻨﺨﻔـﺎﺽ ﻀـﻐﻁ‬
‫ﺍﻟﺩﻡ‪ ،‬ﻭﻓﻲ ﺤﺎﻻﺕ ﻨﺎﺩﺭﺓ ﺘﺴﺒﺏ ﺼﺩﻤﺔ )‪(anaphylactic‬؛ ﻭﻟـﻡ ﻴﻭﺼـﻲ ﻹﺴـﺘﻌﻤﺎﻟﻬﺎ ﻓـﻲ‬
‫ﻤﺘﻨﺎﻭﻻﺕ ﺍﻷﻁﻔﺎل‪.‬‬
‫ﻭﻫﻲ ﻟﻴﺴﺕ ﻜﺜﻴﺭﺓ ﺍﻹﺴﺘﻌﻤﺎل‪ ،‬ﻟﻜﻥ ﻴﻤﻜﻥ ﺃَﻥ ﺘﻭﺠﺩ ﻓﻲ ﺍﻟﺒﻴﺽ ﺍﻹﺴﻜﺘﻠﻨﺩﻱ ﻭﺒﻌـﺽ‬
‫ﺤﻠﻭﻴﺎﺕ ﺍﻟﻬﻼﻡ‪ .‬ﻭﻫﻭ ﻤﻤﻨﻭﻉ ﻜﺼﺒﻐﺔ ﻏﺫﺍﺌﻴﺔ ﻓﻲ ﺃﺴـﺘﺭﺍﻟﻴﺎ‪ ،‬ﺍﻟﻭﻻﻴـﺎﺕ ﺍﻟﻤﺘﺤـﺩﺓ ﺍﻷﻤﺭﻴﻜﻴـﺔ‬
‫ﻭﺍﻟﻨﺭﻭﻴﺞ‪.‬‬
‫____________________________________________________________ ‪62‬‬

‫ﻟﻭﻥ ﺍﻹﻨﺩﻴﺠﻭ ﻜﺎﺭﻤﻴﻥ )‪:(INDIGO CARMINE‬‬
‫ﻫﻭ ﻤﺭﻜﺏ ﻋﻀﻭﻱ ﻟﻭﻨﻪ ﺃﺯﺭﻕ ﻤﺘﻤﻴﺯ‪ .‬ﻭﻴﻌﻭﺩ ﺘﺎﺭﻴﺦ ﻫﺫﻩ ﺍﻟﺼﺒﻌﺔ ﺍﻟﻰ ﺇﺴﺘﺨﻼﺼـﻬﺎ‬
‫ﻤﻥ ﺍﻟﻨﺒﺎﺕ‪ ،‬ﻭﻟﻜﻥ ﺨﻼل ﻫﺫﻩ ﺍﻻﻴﺎﻡ ﻴﺘﻡ ﺘﺼﻨﻴﻊ ﻤﻌﻅﻡ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺼـﻨﺎﻋﻴﺎ ﻤـﻥ ﺍﻟﻤﺸـﺘﻘﺎﺕ‬
‫ﺍﻟﺒﺘﺭﻭﻟﻴﺔ‪ .‬ﺍﻻﺴﺘﻌﻤﺎل ﺍﻻﻭﻟﻲ ﻟﻬﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺼﺒﻎ ﻏﺯل ﺍﻟﻘﻁﻥ‪ ،‬ﻹﻨﺘﺎﺝ ﻗﻤﺎﺵ ﺍﻟﺩﻴﻨﻴﻡ ﻟﻠﺠﻴﻨﺯ‬
‫ﺍﻷﺯﺭﻕ‪.‬‬
‫ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﻋﻥ ﺼﺒﻐﺔ ﺯﺭﻗﺎﺀ ﺩﺍﻜﻨﺔ )‪ ،(Dark pigment‬ﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﻭﺍﻟﻜﺤﻭل‬

‫ﻭﺍﻻﻴﺜﺭ‪ ،‬ﻭﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‪ ،‬ﻭﺍﻟﻨﻴﺘﺭﻭ ﺒﻨﺯﻴﻥ ﻭﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ ﺍﻟﻤﺭﻜﺯ‪ .‬ﻭﻟﻬـﺎ ﺇﻤﺘﺼـﺎﺹ ﻓـﻲ‬
‫ﻤﻭﺠﺔ ‪ .602 nm‬ﻭﺘﺘﻤﻴﺯ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺒﺎﻟﺼﻔﺎﺕ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﻓﻕ ﺍﻟﺠـﺩﻭﻟﻴﻥ ﺭﻗـﻡ‬
‫)‪ (28‬ﻭ )‪.(29‬‬

‫‪ (Characterization Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺍﻹﻨﺩﻴﺠﻭ ﻜﺎﺭﻤﻴﻥ‪:‬‬
‫‪) Indigo Carmine‬ﺇﻨﺩﻴﺠﻭ‬ ‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ )‪(Commercial Product‬‬

‫ﻜﺎﺭﻤﻴﻥ(‬
‫‪C.I.Food Blue #1‬‬ ‫ﺍﻻﺴــــﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓــــﺔ )‪(Synonyms‬‬

‫‪FD&C Blue #2‬‬
‫‪Indigotine‬‬
‫ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻻﺤﺎﺩﻴﺔ‬ ‫ﺍﻟﻌﺎﺌﻠـﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴـﺔ ) ‪Chemical Family‬‬

‫‪Disodium 3,3'-dioxo-2,2'-bi-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ )‪(Chemical Name‬‬

‫‪indolylidene-5,5'-‬‬
‫‪disulphonate.‬‬
‫____________________________________________________________ ‪63‬‬

‫‪C16H8N2O8S2Na2‬‬ ‫ﺍﻟﺼـــﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴـــﺔ ) ‪Molecular‬‬

‫‪466.36‬‬ ‫ﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ )‪(Molecular Weight‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﻹﻨﺩﻴﺠﻭ ﺭﻗﻡ ﻜﺎﺭﻤﻴﻥ‪:‬‬
‫ﺃﺯﺭﻕ ﺩﺍﻜﻥ‬ ‫ﺍﻟﻠﻭﻥ )‪(Colour‬‬

‫‪(water‬‬
‫ﺍﻟﻤﺭﻜﺯ ﺍﻻﺴﺎﺴﻲ ﻟﻬﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻫﻲ ﺍﻟﻬﻨﺩ )‪ (India‬ﺤﻴﺙ ﺘﻡ ﺇﺴـﺘﺯﺭﺍﻋﻬﺎ ﻭﺇﻨﺘﺎﺠﻬـﺎ‬

‫ﻭﺘﺼﻨﻴﻌﻬﺎ ﻤﻥ ﻨﺒﺎﺕ ﺍﻻﻨﺩﻴﺠﻭ )‪ (igoind‬ﻭﺼﺒﻐﺔ ﺍﻻﻨﺩﻴﺠﻭ ﺘﺴﺘﻌﻤل ﻜﺼﺒﻐﺔ ﻤﻨﺫ ﻗﺩﻴﻡ ﺍﻟﺯﻤﺎﻥ‬
‫____________________________________________________________ ‪64‬‬

‫ﻋﻨﺩ ﺍﻻﻏﺭﻴﻕ )‪ (Greeks‬ﻭﺍﻟﺭﻭﻤﺎﻥ )‪ (Romans‬ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻜﻤﺎﻟﻴﺔ ﻭﺩﺨﻠﺕ ﻷﻭﺭﻭﺒﺎ ﻓﻲ‬

‫ﻋﺼﺭﺍﻟﺭﻭﻤﺎﻨﻲ ﺍﻻﻏﺭﻴﻘﻲ )‪.(Greco-Roman era‬‬
‫ﻭﺼﺒﻐﺔ ﺍﻻﻨﺩﻴﺠﻭ )‪ (Indigo‬ﺒﻘﻴﺕ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻨﺎﺩﺭﺓ ﻓـﻲ ﺃﻭﺭﻭﺒـﺎ ﺨـﻼل ﺍﻟﻘـﺭﻭﻥ‬

‫ﺍﻟﻭﺴﻁﻰ )‪ (Middle Ages‬ﻭﺇﻨﺘﻘﻠﺕ ﻋﺒﺭ ﺍﻟﻤﻜﺘﺸﻑ ﻓﺎﺴﻜﻭ ﺩﻱ ﺠﺎﻤﺎ ﺍﻟﻰ ﺍﻟﻬﻨﺩ ﺤﻴﺙ ﺃﻨﺸـﺄﺕ‬
‫ﺒﻤﻭﺠﺒﻬﺎ ﺘﺠﺎﺭﺓ ﻫﺫﺓ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻤﻨﻁﻘﺔ ﺍﻟﻤﺠﺎﻭﺭﺓ ﻤـﻥ ﺍﻟﺼـﻴﻥ ﻭﺍﻟﻴﺎﺒـﺎﻥ ﻭﻏﻴﺭﻫـﺎ ﻤـﻥ‬
‫ﺍﻟﺩﻭل‪.‬ﺍﻻﻨﺩﻴﺠﻭ ﻟﻪ ﺴﻤﻴﺔ ﻗﻠﻴﻠﺔ ﻋﻠﻰ ﺍﻻﺴﺘﻌﻤﺎل ﺒﺎﻟﻔﻡ‪ ،‬ﺤﻴﺙ ﺃﻥ ﺍﻟﺠﺭﻋﺔ ﺍﻟﺘﻲ ﻴﻤﻜـﻥ ﺘﻌﺎﻁﻴﻬـﺎ‬
‫ﺘﺘﺭﺍﻭﺡ ﺒﻴﻥ ‪ 5000 – 50‬ﻤﻠﺠﺭﺍﻡ‪ /‬ﻜﻴﻠﻭﺠﺭﺍﻡ‪.‬‬
‫____________________________________________________________ ‪65‬‬

‫ﻟﻭﻥ ﺍﻻﺨﻀﺭ ﺇﺱ )‪:(GREEN S‬‬
‫ﺍﻟﺼﺒﻐﺔ ﺍﻟﺨﻀﺭﺍﺀ )‪ (GREEN S‬ﻫﻲ ﺼﺒﻎ ﺘﺴﺘﻌﻤل ﻓﻲ ﺍﻟﻐﺫﺍﺀ‪ ،‬ﻭﺘﺴـﺘﺨﺭﺝ ﻤـﻥ‬

‫ﻓﺤﻡ ﺍﻟﻘﻁﺭﺍﻥ )‪ .(coal tar‬ﻴﻤﻜﻥ ﺃﻥ ﺘﺴﺘﻌﻤل ﻓﻲ ﺼﻠﺼﺔ ﺍﻟﻨﻌﻨﺎﻉ‪ ،‬ﻭﺍﻟﺤﻠﻭﻴـﺎﺕ‪ ،‬ﻭﺤﺒﻴﺒـﺎﺕ‬
‫ﻤﺭﻕ‪ ،‬ﺤﻠﻭﻴﺎﺕ‪ ،‬ﺁﻴﺱ ﻜﺭﻴﻡ‪ ،‬ﻭﻟﻬﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺼﻔﺎﺕ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻜﻤﺎ ﻓـﻲ ﺍﻟﺠـﺩﺍﻭل‬
‫)‪ (30‬ﻭ )‪.(31‬‬

‫‪ (Characterization Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺍﻟﺨﻀﺭ ﺇﺱ‪:‬‬
‫‪) GREEN S‬ﺍﻷﺨﻀﺭ(‬ ‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ ) ‪Commercial‬‬

‫‪C.I.FOOD GREEN-4‬‬ ‫ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓﺔ )‪(Synonyms‬‬
‫ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻻﺤﺎﺩﻴﺔ‬ ‫ﺍﻟﻌﺎﺌﻠﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ) ‪Chemical‬‬

‫‪SODIUM 5-[4-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ ) ‪Chemical‬‬

‫‪DIMETHTYLAMINO-ALFA-(4-‬‬
‫‪DIMETH -‬‬ ‫‪(Name‬‬
‫‪YLIMINIOCYCLOHEXA-2,5-‬‬
‫‪DIENYLIDENE ) BENZY -L ] -6-‬‬
‫‪HYDROXY-7-‬‬
‫‪SULFONATONAPHTHALENE-2‬‬
‫‪-SULFONATE‬‬
‫____________________________________________________________ ‪66‬‬

‫‪C27H25N2NaO7S2‬‬ ‫ﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ) ‪Molecular‬‬

‫‪576.63‬‬ ‫ﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ ) ‪Molecular‬‬

‫‪(Weight‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﻻﺨﻀﺭ ﺇﺱ‪:‬‬
‫ﻟﺒﻴﺎﻥ‬ ‫ﺍﻟﻭﺼﻑ‬
‫ﺒﺩﺭﺓ ﺩﻗﻴﻘﺔ ﺃﻭ ﺤﺒﻴﺒﺎﺕ ﺼﻠﺒﺔ‪.‬‬ ‫ﺍﻟﺤﺎﻟﺔ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ )‪(Physical State‬‬
‫ﺒﺩﺭﺓ ﺨﻀﺭﺍﺀ ﺩﺍﻜﻨﺔ‬ ‫ﺍﻟﻠﻭﻥ )‪(Colour‬‬

‫‪(water‬‬
‫ﻭﻫﻲ ﺼﺒﻐﺔ ﻤﺤﻅﻭﺭﺓ ﻟﻺﺴﺘﻌﻤﺎل ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻓﻲ ﻜﻨﺩﺍ )‪ ،(Canada‬ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﹼﺤﺩﺓ‬

‫)‪ ،(United States‬ﺍﻟﻴﺎﺒﺎﻥ )‪ ،(Japan‬ﻭﺍﻟﻨﺭﻭﻴﺞ )‪.(Norway‬‬
‫____________________________________________________________ ‪67‬‬

‫ﻟﻭﻥ ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ )‪:(Red 2G‬‬
‫ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ )‪ (Red 2G‬ﻫﻲ ﻋﺒﺎﺭﺓ ﻋﻥ ﺼﺒﻐﺔ ﺼﻨﺎﻋﻴﺔ ﺤﻤﺭﺍﺀ ﻤـﻥ ﻤﺭﻜﺒـﺎﺕ‬
‫ﺍﻻﺯﻭ ﺍﻟﻤﻌﺭﻭﻓﺔ ﻭﺍﻟﻤﺼﻨﻌﺔ ﻤﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ )‪ ،(Char cool‬ﻭﻫﻲ ﻗﺎﺒﻠﺔ ﻟﻠﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤـﺎﺀ‪.‬‬
‫ﻓﻲ ﺍﻻﺘﺤﺎﺩ ﺍﻻﺭﻭﺒﻲ ﺘﺴﺘﺨﺩﻡ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺤﻤﺭﺍﺀ ‪ 2‬ﺠﻲ ﻜﺼﺒﻐﺔ ﻤﻠﻭﻨﺔ ﻟﻠﻐﺫﺍﺀ‪.‬‬
‫ﻋﻠﻰ ﺃﻴﺔ ﺤﺎل‪ ،‬ﺴﻤﺢ ﺒﻪ ﻟﻺﺴﺘﻌﻤﺎل ﻓﻘﻁ ﻓﻲ ﻤﻘﺎﻨﻕ ﺍﻟﻔﻁﻭﺭ ﻤﻊ ﻤﺤﺘﻭﻯ ﺒﺤﺩ ﺃﺩﻨـﻰ ‪6‬‬
‫‪ ،%‬ﻭﻟﺤﻡ ﺍﻟﺒﻴﺭﺠﺭﹺ ﻤﻊ ﺍﻟﺨﻀﺎﺭ ﺒﺤﺩ ﺃﺩﻨﻰ ﺒﻤﺤﺘﻭﻯ ‪ ،% 4‬ﻭﻟﻬﺫﻩ ﺍﻟﺼـﺒﻐﺔ ﻤﻭﺍﺼـﻔﺎﺕ ﻜﻤـﺎ‬
‫ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠﺩﻭﻟﻴﻥ )‪ (32‬ﻭ )‪.(33‬‬

‫‪ (Characterization Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ‪:‬‬
‫‪) Red 2G‬ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ(‬ ‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ ) ‪Commercial‬‬

‫‪C.I.Food RED 10‬‬ ‫ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓﺔ )‪(Synonyms‬‬

‫‪AZOGERANINE‬‬
‫‪C.I.ACID RED #1‬‬
‫ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻻﺤﺎﺩﻴﺔ‬ ‫ﺍﻟﻌﺎﺌﻠﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ) ‪Chemical‬‬

‫‪Di sodium salt of 8-actamido-1-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ )‪(Chemical Name‬‬

‫‪hydroxy-2-‬‬
‫‪phenylazonaphthalene-3,6‬‬
‫‪disulponate‬‬
‫____________________________________________________________ ‪68‬‬

‫‪C18H13N3O8S2Na2‬‬ ‫ﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ) ‪Molecular‬‬

‫‪509.43‬‬ ‫ﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ ) ‪Molecular‬‬

‫‪(Weight‬‬

‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ‪:‬‬

‫‪(water‬‬
‫____________________________________________________________ ‪69‬‬

‫ﻓﻲ ﺍﻷﻤﻌﺎﺀ‪ ،‬ﻴﻤﻜﻥ ﺃﻥ ﻴﺘﺤﻭل ﺍﻷﺤﻤﺭ ‪ 2‬ﺠﻲ ﺇﻟﻰ ﺍﻷﻨﻴﻠﻴﻥ ﻭﻫﻭ ﻤﺭﻜﺏ ﺴـﺎﻡ‪ ،‬ﻟـﺫﺍ‬
‫ﻴﻤﻜﻥ ﺃﻥ ﻴﺘﺩﺍﺨل ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﻤﻊ ﺍﻟﻬﻴﻤﻭﻏﻠﻭﺒﻴﻥ ﻓﻲ ﺍﻟﺩﻡ ﻭﻴﺴﺒﺏ ﺍﻟﺴﺭﻁﺎﻥ‪ .‬ﻭﻟﺫﻟﻙ ﻴﺠﺏ ﺃﻥ ﻴﻤﻨﻊ‬
‫ﻤﻥ ﻤﺄﻜﻭﻻﺕ ﻭﻤﺸﺭﻭﺒﺎﺕ ﺍﻻﻁﻔﺎل‪.‬‬
‫____________________________________________________________ ‪70‬‬

‫ﺍﻻﺼﻔﺭ ‪ 2‬ﺠﻲ )‪:(Yellow 2G‬‬
‫ﺃﺼﻔﺭ ‪ 2‬ﺠﻲ ﻫﻭ ﻤﻠﻭﻥ )‪ (colourant‬ﻓﻲ ﺍﻟﻐﺫﺍﺀ‪ ‬ﻴﺩل ﻋﻠﻴﺔ ﺒـﺎﻟﺭﻗﻡ ﺍﻟﻌـﺎﻟﻤﻲ )‪E-‬‬
‫‪ (107‬ﻭﻫﻭ ﻤﺴﺤﻭﻕ ﺃﺼﻔﺭ‪ ،‬ﻗﺎﺒل ﻟﻠﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤﺎﺀ‪ .‬ﻤﻥ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﺼـﻨﺎﻋﻴﺔ ) ‪.( azo‬‬
‫ﻭﻫﻭ ﻴﻌﺯﻯ ﺇﻟﻴﻪ ﺘﺴﺒﻴﺏ ﺍﻟﺭﺒﻭ ﻟﺫﻟﻙ ﻴﺠﺏ ﺍﻟﺤﺫﺭ ﻓﻲ ﺘﻌﺎﻁﻴﻪ ﻋﻨﺩﻤﺎ ﻴﺘﻨﺎﻭﻟﻪ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺫﻴﻥ ﻟﻬﻡ‬
‫ﺤﺴﺎﺴﻴﺔ ﻀﺩﻩ ﻭﻟﻪ ﺨﻭﺍﺹ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭﻟﻴﻥ )‪ (34‬ﻴﻤﻴﺯﺍﻨﻪ ﻋـﻥ ﺒﻘﻴـﺔ‬
‫ﺍﻟﺼﺒﻐﺎﺕ ﺍﻻﺨﺭﻯ‪.‬‬

‫‪ (Characterization Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺍﻻﺼﻔﺭ ‪ 2‬ﺠﻲ‪:‬‬
‫‪YELLOW 2G‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ‬

‫) ‪Commercial‬‬
‫‪Lissamine Fast Yellow‬‬ ‫ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓﺔ‬

‫‪C.I. Acid Yellow 17‬‬
‫‪C.I. 18965‬‬ ‫)‪(Synonyms‬‬
‫)‪CC1=NN(C(=O)C1N=NC2=CC=C(C=C2‬‬ ‫‪SIMLE‬‬
‫‪S(=O)(=O)[O-‬‬
‫‪])C3=CC(=C(C=C3Cl)S(=O)(=O)[O-‬‬
‫]‪])Cl.[Na+].[Na+‬‬
‫‪Disodium 2,5-dichloro-4-[3-methyl-5-oxo-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ‬

‫‪4-(4-sulfonatophenyl)diazenyl-4H-‬‬
‫‪pyrazol-1-yl]benzenesulfonate‬‬ ‫)‪(Chemical Name‬‬
‫____________________________________________________________ ‪71‬‬

‫‪C16H10Cl2Na2N4O7S2‬‬ ‫ﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬

‫)‪(Molecular Formula‬‬
‫‪551.29 g/mol‬‬ ‫ﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ‬

‫)‪(Molecular Weight‬‬
‫ﺤﺎﻟﻴﺎﹰ ﻓﻘﻁ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻤﺘﺤﺩﺓ ﻓﻲ ﺍﻹﺘﺤﺎﺩ ﺍﻷﻭﺭﺒﻲ ﺘﺴﺘﻌﻤل ﻫﺫﺍ ﺍﻟﺼﺒﻎ‪ .‬ﻤﻨﻊ ﺇﺴـﺘﻌﻤﺎﻟﻪ‬
‫ﻓﻲ ﺍﻟﻨﻤﺴﺎ‪ ،‬ﺍﻟﻴﺎﺒﺎﻥ‪ ،‬ﺍﻟﻨﺭﻭﻴﺞ‪ ،‬ﺍﻟﺴﻭﻴﺩ‪ ،‬ﺴﻭﻴﺴﺭﺍ ﻭﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﹼﺤﺩﺓ‪.‬‬
‫____________________________________________________________ ‪72‬‬

‫ﺍﻻﺴﻭﺩ ﺍﻟﻼﻤﻊ )‪:(Brilliant Black BN‬‬
‫ﻫﻲ ﻋﺒﺎﺭﺓ ﻋﻥ ﺼﺒﻐﺔ ﺼﻨﺎﻋﻴﺔ ﻤﻥ ﺃﺼﺒﺎﻍ ﺍﻻﺯﻭ )‪ (diazo dye‬ﻗﺎﺒﻠﺔ ﻟﻠﺫﻭﺒﺎﻥ ﻓـﻲ‬
‫ﺍﻟﻤﺎﺀ‪ .‬ﺩﺍﺌﻤﺎ ﺘﻜﻭﻥ ﻓﻲ ﺸﻜل ﺃﻤﻼﺡ ﺼﻭﺩﻴﻭﻡ )‪ ،(Salt sodium‬ﻭﻴﻭﺠﺩ ﻓﻲ ﺸﻜل ﺒﺩﺭﺓ ﺼـﻠﺒﺔ‬
‫ﻨﺎﻋﻤﺔ ﺍﻭ ﺤﺒﻴﺒﺎﺕ‪ .‬ﻭﻴﻤﻜﻥ ﺃﻥ ﺘﻭﺠﺩ ﻓﻲ ﺸﻜل ﺃﻤﻼﺡ ﺼﻭﺩﻴﻭﻡ ﺍﻭ ﺒﻭﺘﺎﺴﻴﻭﻡ‪ .‬ﺘﺴـﺘﻌﻤل ﻓـﻲ‬
‫ﺘﺠﻤﻴل ﺍﻻﻏﺫﻴﺔ ﻭﻓﻲ ﻋﻤل ﺼﺒﻐﺔ ﻤﻠﻭﻨﻪ ﻤﻨﻬﺎ ﻋﻠﻰ ﺍﻻﻏﺫﻴﺔ‪ ،‬ﺤﻴﺙ ﺘﺴـﺘﺨﺩﻡ ﻓـﻲ ﺍﻟﺤﻠﻭﻴـﺎﺕ‬
‫)‪ ،(sweets‬ﻭﺍﻻﻴﺱ ﻜـﺭﻴﻡ )‪ ،(ice cream‬ﻭﺍﻟﻤﺴـﺘﺭﺩﺓ )‪ ،(mustard‬ﺍﻟﻤﺭﺒـﺎﺕ )‪(jams‬‬
‫ﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ )‪ (soft drinks‬ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻨﻭﺍﻉ ﺍﻻﻏﺫﻴﺔ‪ .‬ﺍﻟﺠﺩﻭﻟﻴﻥ ﺍﻟﺘﺎﻟﻴﻥ ﻴﻭﻀـﺤﺎ‬
‫ﺘﻌﺭﻴﻑ ﺍﻟﺼﺒﻐﺔ ﻭﺍﻟﺨﻭﺍﺹ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ‪ ،‬ﺠﺩﻭل ﺭﻗﻡ )‪.(35‬‬

‫‪ (Characterization Information On Ingredients‬ﻟﺼﺒﻐﺔ ‪Brilliant Black‬‬
‫‪:BN‬‬
‫‪Brilliant Black BN‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ‬

‫;‪C.I. Food Black 1; 1743 Black; Black PN‬‬ ‫ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓﺔ‬

‫‪Blue Black BN; Brilliant Acid Black; C.I.‬‬
‫‪28440; Certicol Black PNW; Cilefa Black‬‬ ‫)‪(Synonyms‬‬
‫;‪B; E 151; Edicol Supra Black BN‬‬
‫‪Hexacol Black PN; L Black 8000; Melan‬‬
‫‪Black; Xylene Black F‬‬
‫____________________________________________________________ ‪73‬‬

Chemical Family )
((class)
Tetrasodium (6Z)-4-acetamido-5-oxo-6- ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ‬

[[7-sulfonato-4-(4-sulfonatophenyl)azo-1-
naphthyl]hydrazono]naphthalene-1,7- (Chemical Name)
disulfonate
E- 151 (INS) ‫ﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ‬
‫ﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ‬
867.68 g/mol (Molecular Weight)
‫ﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬
C28H17N5Na4O14S42
(Molecular Formula)
CC(=O)NC1=C2C(=C(C=C1)S(=O)(=O)[ SMILE
O-
])C=C(C(=NNC3=C4C=C(C=CC4=C(C=
C3)N=NC5=CC=C(C=C5)S(=O)(=O)[O-
])S(=O)(=O)[O-])C2=O)S(=O)(=O)[O-
].[Na+].[Na+].[Na+].[Na+]
‫( ﻭﺍﻟﻭﻻﻴـﺎﺕ‬Japan) ‫ﻭﻟﻜﻥ ﺘﻡ ﺤﻅﺭ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺒﻌﺽ ﺍﻟﺩﻭل ﻤﺜـل ﺍﻟﻴﺎﺒـﺎﻥ‬

.(Finland) ‫ ﻭﻓﻠﻨﺩﺍ‬،(Canada) ‫( ﻭﻜﻨﺩﺍ‬United States) ‫ﺍﻟﻤﺘﺤﺩﺓ‬
74 ____________________________________________________________

‫ﺍﻟﺒﻨﻲ ) ‪:(Brown HT‬‬
‫ﻫﻲ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺘﻲ ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻻﻏﺫﻴﺔ )‪ ،(food dye‬ﻭﻋﻨﺩﻤﺎ ﺘﺴـﺘﺨﺩﻡ ﻓـﻲ‬

‫ﺍﻻﻏﺫﻴﺔ ﻴﺠﺏ ﺃﻥ ﻴﺭﺍﻋﻰ ﻷﺴﻤﻬﺎ ﺍﻟﻌﺎﻟﻤﻲ )‪ (E-number‬ﻭﺘﺴﺘﻌﻤل ﻜﺒﺩﻴل ﻟﻠﻜﻭﻜـﺎ )‪(cocoa‬‬
‫ﻭﺍﻟﻜﺭﺍﻤﻴل )‪ (caramel‬ﻜﻤﺎﺩﺓ ﻤﻠﻭﻨﺔ )‪ .(colorant‬ﻭﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺃﻨﻭﺍﻉ ﺍﻟﻜﻴـﻙ ﺒﺎﻟﺸـﻜﻭﻻﺘﻪ‬
‫)‪ ،(chocolate cakes‬ﻭﻜﺫﻟﻙ ﻤﻨﺘﺠﺎﺕ ﺍﻻﻟﺒﺎﻥ )‪ (milk‬ﻤﺜل ﺍﻟﺠﺒﻨـﺔ )‪ (cheeses‬ﻭﺍﻟﺯﺒـﺎﺩﻱ‬
‫)‪ (yoghurts‬ﻭﺍﻟﻤﺭﺒﺎﺕ )‪ ،(jams‬ﻭﻤﻨﺘﺠﺎﺕ ﺍﻟﻔﺎﻜﻬﺔ )‪ ،(fruitproducts‬ﻭﺍﻻﺴـﻤﺎﻙ )‪(fish‬‬
‫ﻭﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻻﺨﺭﻯ )‪ (other products‬ﻭﺘﺘﻤﻴﺯ ﺒـﺎﻟﺨﻭﺍﺹ ﺍﻟﻔﻴﺯﻴﺎﺌﻴـﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴـﺔ ﻜﻤـﺎ‬
‫ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠﺩﻭﻟﻴﻥ )‪ (36‬ﻭ)‪.(37‬‬
‫ﻭﻫﻲ ﺃﺤﺩ ﺃﺼﺒﺎﻍ ﺍﻟﻐﺫﺍﺀ ﺍﻟﺘﻲ ﺘﻨﺘﻤﻲ ﻟﻤﺠﻤﻭﻋﺔ ﺍﻻﺯﻭ‪ ،‬ﺍﻟﺒﻌﺽ ﺫﻜﺭ ﺒﺄﻨﻬﺎ ﺘﺴﺒﺏ ﻓﺭﻁ‬
‫ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ ﻋﻨﺩ ﺍﻷﻁﻔﺎل‪ .‬ﻭﻫﻲ ﻤﻤﻨﻭﻋﺔ ﻓﻲ ﺍﻟﻨﻤﺴﺎ‪ ،‬ﺒﻠﺠﻴﻜﺎ‪ ،‬ﺍﻟﺩﻨﻤﺎﺭﻙ‪ ،‬ﻓﺭﻨﺴﺎ‪ ،‬ﺃﻟﻤﺎﻨﻴـﺎ‪،‬‬
‫ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﹼﺤﺩﺓ‪ ،‬ﺍﻟﻨﺭﻭﻴﺞ‪ ،‬ﺴﻭﻴﺴﺭﺍ‪ ،‬ﻭﺍﻟﺴﻭﻴﺩ‪ .‬ﻭﺘﺴﺘﻌﻤل ﻓﻲ ﺘﻘﺭﻴﺒﺎﹰ ﻜلّ ﺼﻨﻑ ﺭﺌﻴﺴـﻲ ﻤـﻥ‬
‫ﺍﻟﺤﻠﻴﺏ ﺍﻟﻤﻨﻜﹼﻪ ﺍﻟﺸﻭﻜﻭﻻﺘﻲ ﻓﻲ ﺃﺴﺘﺭﺍﻟﻴﺎ‬

‫‪ (Characterization Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺍﻟﺒﻨﻲ‪:‬‬
‫‪Brown HT‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ‬

‫‪Chocolate Brown HT, Food Brown 3, C.I.‬‬ ‫ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓﺔ‬

‫‪20285, E155‬‬
‫)‪(Synonyms‬‬
‫____________________________________________________________ ‪75‬‬

Chemical Family )
((class)
Disodium 4-[(2E)-2-[(5Z)-3- ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ‬

(hydroxymethyl)-2,6-dioxo-5-[(4-
sulfonatonaphthalen-1- (Chemical Name)
yl)hydrazinylidene]-1-cyclohex-3-
enylidene]hydrazinyl]naphthalene-1-
sulfonate
E- 155 (INS) ‫ﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ‬
652.56 g/mol ‫ﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ‬

(Molecular Weight)
C27H18N4Na2O9S2 ‫ﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬

Molecular )
(Formula
Na+].[Na+].Oc3c(cc(CO)c(O)c3N=Nc2ccc( Smile
c1ccccc12)S([O-
])(=O)=O)N=Nc5ccc(c4ccccc45)S([O-
])(=O)=O
/C27H20N4O9S2.2Na/c32-14-15-13-22(30-
28-20-9-11-23(41(35,36)37)18-7-3-1-5-
16(18)20)27(34)25(26(15)33)31-29-21-10-
12-
76 ____________________________________________________________


‫‪ (properties‬ﻟﺼﺒﻐﺔ ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ‪:‬‬

‫‪(water‬‬
‫‪.‬‬
‫____________________________________________________________ ‪77‬‬

‫ﺍﻟﺒﻭﻨﺴﻴﻭ ‪ 4‬ﺁﺭ )‪:(Ponceau 4R‬‬
‫ﺍﻟﺒﻭﻨﺴﻴﻭ ‪ 4‬ﺁﺭ )‪ (Ponceau 4R‬ﻟﻭﻥ ﺼﻨﺎﻋﻲ ﻤـﻥ ﺼـﺒﻐﺎﺕ ﺍﻻﺯﻭ )‪(azo dye‬‬
‫ﻴﺼﻨﻊ ﻋﺎﺩﺓ ﻤﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ )‪ (coal tar‬ﻴﻀﺎﻑ ﺇﻟﻰ ﺍﻨﻭﺍﻉ ﻤﺨﺘﻠﻔﺔ ﻤﻥ ﺍﻷﻁﻌﻤﺔ ﻟﺘﻐﻴﻴﺭ ﻟﻭﻥ‬
‫ﺍﻟﻤﻨﺘﺞ ﺃﻭ ﺘﻘﻭﻴﺘﻪ‪ .‬ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﻋﻥ ﻤﻠﺢ ﺼﻭﺩﻴﻭﻡ ﺜﻼﺜﻲ‪ .‬ﻭﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﻬـﺫﻩ ﺍﻟﺼـﺒﻐﺔ‬
‫ﻭﺍﻟﺼﻔﺎﺕ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻜﻤﺎ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪.(38‬‬

‫‪ (Characterization Information On Ingredients‬ﻟﺼﺒﻐﺔ ﺍﻟﺒﻭﻨﺴﻴﻭ ‪ 4‬ﺁﺭ‪:‬‬
‫‪Ponceau 4R‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﺘﺠﺎﺭﻱ ) ‪Commercial‬‬

‫‪C.I. 16255‬‬ ‫ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓﺔ )‪(Synonyms‬‬

‫‪Cochineal Red A‬‬
‫‪C.I. Acid Red 18‬‬
‫‪Brilliant Scarlet 3R‬‬
‫‪Brilliant Scarlet 4R‬‬

‫‪New Coccine‬‬
‫‪SX purple‬‬
‫ﺼﺒﻐﺔ ﺍﻻﺯﻭ‬ ‫ﺍﻟﻌﺎﺌﻠﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‬
‫))‪(Chemical Family (class‬‬
‫____________________________________________________________ ‪78‬‬

‫‪1-(4-sulpho-1-napthylazo)- 2-‬‬ ‫ﺍﻻﺴﻡ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ )‪(Chemical Name‬‬

‫‪napthol- 6,8-disulphonic acid‬‬
‫‪E - 124‬‬ ‫ﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ )‪(INS‬‬
‫ﻴﺠﺏ ﺍﻟﺤﺫﺭ ﻓﻲ ﺇﺴﺘﻌﻤﺎل ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺫﻴﻥ ﻴﻌﺎﻨﻭﻥ ﻤﻥ ﺍﻟﺤﺴﺎﺴﻴﺔ ﻭﺍﻻﺯﻤـﺔ‪.‬‬
‫ﻓﻲ ﺒﻌﺽ ﺍﻟﺩﻭل ﻴﻌﺘﺒﺭ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﻤﺎﺩﺓ ﻤﺴﺭﻁﻨﺔ ﻤﺜل ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ﻭﺍﻟﻨﺭﻭﻴﺞ ﻭﻓﻠﻨﺩﺍ‪.‬‬
‫ﻤﻌﺩل ﺍﻻﺴﺘﻬﻼﻙ ﺍﻟﻴﻭﻤﻲ )‪ (Acceptable Daily Intake‬ﻟﻬﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻤـﻥ ‪0.7‬‬

‫ﺍﻟﻰ ‪ 4‬ﻤﻠﺠﺭﺍﻡ ‪ /‬ﻜﺠﻡ ﻤﻥ ﻭﺯﻥ ﺍﻟﺠﺴﻡ ﺨﻼل ﺍﻟﻴﻭﻡ‪ .‬ﺘﺴﺒﺏ ﻨﺴﺒﺔ ﺍﻜﺒﺭ ﻤﻥ )‪ (10 mg/kg‬ﺁﺜﺎﺭ‬
‫ﻋﻠﻰ ﺍﻟﺤﻤﺽ ﺍﻟﻨﻭﻭﻱ ﻓﻲ ﺍﻟﻤﻌﺩﺓ ﻭﺍﻟﻤﺜﺎﻨﺔ‪ ،‬ﻭﺍﻟﻘﻭﻟﻭﻥ‪ .‬ﻭﺘﺴﺒﺏ ﺃﻜﺜﺭ ﻤﻥ ‪ 100‬ﻤﻠﺠﺭﺍﻡ ‪ /‬ﻜﺠـﻡ‬
‫ﻤﻥ ﺍﻻﻤﻴﻨﺎﺕ ﺍﻟﻌﻁﺭﻴﺔ ﻏﻴﺭ ﺍﻟﻤﺼﻠﻔﻨﺔ ﻓﻲ ﺍﻟﺼﺒﻐﺔ ﺴﺭﻁﻨﺔ )‪.(cancer‬‬
‫____________________________________________________________ ‪79‬‬

‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺩﻟﺔ )‪:(Lake Colour‬‬
‫ﻭﻫﻲ ﺼﺒﻐﺎﺕ ﺘﺘﻡ ﻤﻌﺎﻟﺠﺘﻬﺎ ﻟﺘﺴﺘﺨﺩﻡ ﻓﻲ ﻤﻭﺍﺩ ﻏﺫﺍﺌﻴﺔ ﻻ ﺘﺘﺠﺎﻨﺱ ﺍﻟﺼﺒﻐﺔ ﺍﻻﺒﺘﺩﺍﺌﻴـﺔ‬
‫ﻤﻊ ﻁﺒﻴﻌﺘﻬﺎ‪ .‬ﻤﺜل ﺒﻌﺽ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺘﻲ ﻻ ﺘﺘﺠﺎﻨﺱ ﻤﻊ ﺍﻟﺯﻴﺕ ﻭﻟﻜﻥ ﻋﻨﺩﻤﺎ ﺘﻌﺎﻟﺞ ﻴﻤﻜﻨﻬﺎ ﺫﻟﻙ‪،‬‬
‫ﻭﺘﺤﻤل ﻨﻔﺱ ﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ ﻭﻟﻜﻥ ﺘﺨﺘﻠﻑ ﻓﻲ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ‪.‬‬
‫ﻤﺼﺩﺭ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ‪ ،‬ﺍﻻﻟﻭﺍﻥ ﺍﻻﺒﺘﺩﺍﺌﻴﺔ‪ ،‬ﻷﻟﻭﺍﻥ ﺍﻻﻏﺫﻴﺔ‪ ،‬ﺇﻻ ﺃﻨﻬﺎ ﻟﻬﺎ ﺇﺨـﺘﻼﻑ ﻓـﻲ‬
‫ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻭﻜﺫﻟﻙ ﺘﺨﺘﻠﻑ ﻓﻲ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻋﻥ ﺍﻟﺼـﺒﻐﺔ ﺍﻻﺒﺘﺩﺍﺌﻴـﺔ‪.‬‬
‫ﻭﻫﻲ ﻟﻴﺴﺕ ﻟﻬﺎ ﺁﺜﺎﺭ ﺠﺎﻨﺒﻴﺔ ﻭﻟﻜﻥ ﻴﺠﺏ ﺍﻻﻋﺘﻨﺎﺀ ﺒﺈﻀﺎﻓﺎﺘﻬﺎ‪ .‬ﻭﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻟﻭﻓﻴﺭﺍﺕ‪ ،‬ﻤﻨﺘﺠـﺎﺕ‬
‫ﺍﻻﻟﺒﺎﻥ‪ ،‬ﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺨﺒﻭﺯﺍﺕ‪ ،‬ﺘﻠﻭﻴﻥ ﺒﻠﻭﺭﺍﺕ ﺍﻟﺴﻜﺭ‪ ،‬ﻋﻤل ﻁﺒﻘﺔ ﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻟﺤﻠﻭﻴﺎﺕ‪ ،‬ﻭﺤﻼﻭﺓ‬
‫ﺍﻟﻠﺒﺎﻥ‪ ،‬ﻭﻓﻲ ﺍﻟﺼﻴﺩﻟﺔ ﻭﺍﻟﺘﺠﻤﻴل ﻭﻋﺩﺩ ﻜﺒﻴﺭ ﻤﻥ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻻﺨﺭﻯ‪.‬‬
‫ﺘﺘﻔﻕ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺩﻟﺔ ﻭﻻ ﺘﺨﺘﻠﻑ ﻋﻥ ﺃﻟﻭﺍﻨﻬﺎ ﺍﻻﻭﻟﻴﺔ ﻤﻥ ﺤﻴﺙ ﺍﻻﺴﻡ ﺍﻟﻌﺎﻟﻤﻲ ﻭﺍﻟﻜﻭﺩ‪،‬‬
‫ﻭﺘﺨﺘﻠﻑ ﻗﻠﻴﻼ ﻓﻲ ﺍﻟﺨﻭﺍﺹ ﻭﻤﻭﺍﺼﻔﺎﺘﻬﺎ ﻋﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻻﻭﻟﻴﺔ‪ ،‬ﻭﺫﻟﻙ ﻟﻤﻌﺎﻟﺠﺘﻬﺎ ﻟﺘﺴـﺘﺨﺩﻡ ﻓـﻲ‬
‫ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﻜﻤﺎ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪.(7‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(7‬ﺍﻷﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺍﻟﻤﻌﺩل‪:‬‬
‫ﺍﻟﺭﻗﻡ‬ ‫ﺍﻟﻜﻭﺩ‬ ‫ﺍﻻﺴﻡ ﺍﻻﻨﺠﻠﻴﺯﻴﺔ‬ ‫ﺍﻻﺴﻡ ﺍﻟﻌﺭﺒﻲ‬ ‫ﺍﻟﺭﻗﻡ‬

‫ﻟﻌﺎﻟﻤﻲ‬
‫‪E 102‬‬ ‫‪C.I.‬‬ ‫‪Lake Tartrazine 19140‬‬ ‫ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ‬ ‫‪1‬‬

‫‪19140‬‬ ‫‪FD&C Yellow 5,C.I.‬‬
‫‪Food Yellow 4‬‬
‫‪E 110‬‬ ‫‪C.I.‬‬ ‫‪Lake Sunset Yellow‬‬ ‫ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ‬ ‫‪3‬‬

‫‪15985‬‬ ‫‪FCF 15985 FD&C‬‬
‫‪Yellow 6, C.I. Food‬‬
‫‪Yellow 3‬‬
‫‪E 104‬‬ ‫‪C. I.‬‬ ‫‪Lake Quinoline Yellow‬‬ ‫ﺍﻟﻜﻭﺍﻴﻨﻭﻟﻴﻥ‬

‫‪47005‬‬ ‫‪DC Yellow 10, C.I.‬‬
‫____________________________________________________________ ‪80‬‬

Food Yellow 13
E 122 C.I. Lake Carmoisine 14720 ‫ﺍﻟﻜﺎﺭﻤﻭﺯﻴﻥ‬ 4

14720 C.I. Food Red 3,
Azorubine
E 123 C.I. Lake Amaranth 16185 ‫ﺍﻻﻤﺎﺭﻨﺙ‬ 5

16185 FD&C Red 2, C.I. Food
Red 9
E 124 C.I. Lake Ponceau 4R 16255 ‫ ﺁﺭ‬4 ‫ﺍﻟﺒﻭﻨﺴﻴﻭ‬ 6

16255 C.I. Food Red 7
E 127 C.I. Lake Erythrosine 45430 ‫ﺍﻻﻴﺭﻴﺜﺭﻭﺯﻴﻥ‬ 7

45430 FD&C Red 3, C.I. Food
Red 14
E 128 C.I. Lake Red 2G 18050 ‫ ﺠﻲ‬2 ‫ﺍﻻﺤﻤﺭ‬ 8

E 129 C.I. Lake Allura Red 16035 ‫ﺍﻻﻟﻭﺭﺍ ﺍﻟﺤﻤﺭﺀ‬ 9

16035 FD&C Red 40, C.I.
Food RED 17
E 131 C.I. Lake Patent Blue V ‫ﺍﻻﺯﺭﻕ‬ 10

42051 42051 C.I. Food Blue5
E 132 C.I. Lake Indigo Carmine ‫ﺍﻻﻨﺩﻴﺠﻭﺘﻴﻥ‬ 11

73015 73015 FD&C Blue 2,
C.I. Food Blue 1
E 133 C.I. Lake Brilliant Blue FCF ‫ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ‬ 12

42090 42090 FD&C Blue
1,C.I. Food Blue2
E 142 C.I. Lake Green S 44090 ‫ﺍﻻﺨﻀﺭ‬ 13

44090 C.I. Food Green 4
E 151 C.I. Lake Black PN 28440 ‫ﺍﻻﺴﻭﺩ ﺍﻟﻼﻤﻊ‬ 14
81 ____________________________________________________________

28440 C.I. Food Black 1
C. I. Lake Fast Green FCF ‫ﺍﻻﺨﻀﺭ‬ 15

42053 42053 FD&C Green 3,
C. I. Food Green 3 ‫ﺍﻟﺴﺭﻴﻊ‬
E 155 C.I. Lake Chocolate Brown ‫ﺍﻟﺼﺒﻐﺔ ﺍﻟﺒﻨﻴﺔ‬ 16

20285 HT 20285 C.I. Food
Brown 3 ‫ﺍﻟﺸﻜﻭﻻﺘﻴﺔ‬
E 160 C. I. Lake Fast Red E 16045 ‫ﺃﺒﻭﻜﺎﺭﻭﺘﻴﻨﻭل‬ 17

82 ____________________________________________________________

‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﻠﻭﻁﺔ )‪:(Blended Colours‬‬
‫ﺨﻭﺍﺹ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﻠﻭﻁﺔ ﻤﻥ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺘﻌﺘﻤﺩ ﻋﻠﻰ ﺍﻻﻟـﻭﺍﻥ ﺍﻻﺴﺎﺴـﻴﺔ ﺍﻟﺘـﻲ‬
‫ﺨﻠﻁﺕ ﻤﻨﻬﺎ ﻭﻨﺴﺏ ﺍﻟﺨﻠﻁ‪ ،‬ﺤﻴﺙ ﺃﻨﻬﺎ ﺘﺘﻜﻭﻥ ﻤﻥ ﺨﻠﻴﻁ ﻤﻥ ﻟﻭﻨﻴﻥ ﺃﻭ ﺍﻜﺜﺭ ﺒـﺩﺭﺠﺎﺕ ﻤﺨﺘﻠﻔـﺔ‬
‫ﺤﺴﺏ ﺭﻏﺒﺔ ﺍﻟﺼﺎﻨﻊ ﻷﺴﺘﺨﺩﺍﻤﻪ ﻓﻲ ﺴﻠﻌﺘﻪ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ .‬ﻟﺫﻟﻙ ﻻ ﺘﺤﻤل ﺇﺴﻡ ﻋﻠﻤﻲ ﻤﺤﺩﺩ ﺃﻭ ﺼﻴﻐﺔ‬
‫ﻜﻴﻤﻴﺎﺌﻴﺔ ﻤﺤﺩﺩﺓ‪ .‬ﻭﻋﻨﺩ ﺍﻟﺭﺠﻭﻉ ﻟﻤﻌﺭﻓﺘﻬﺎ ﻓﺘﺘﻡ ﺒﻌﻤل ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻟﺘﺤﺩﻴﺩ ﻨـﻭﻉ‬
‫ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺘﻲ ﺒﻬﺎ ﻜﻤﺎ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﻔﺼل ﺍﻷﻭل ﻤﻥ ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻨﻲ‪.‬ﻭﻗﺩ ﻴﺘﻡ ﺨﻠﻁ ﻫﺫﻩ ﺍﻷﻟـﻭﺍﻥ‬
‫ﻓﻲ ﺍﻟﺸﺭﻜﺔ ﺍﻟﻤﺼﻨﻌﺔ ﺃﻭ ﻋﻨﺩ ﺍﻟﻤﺼﻨﻊ ﺤﺴﺏ ﺍﻟﺫﻭﻕ ﺍﻟﻠﻭﻨﻲ ﺍﻟﺫﻱ ﻴﺭﻴـﺩﻩ ﺃﻱ ﻤﺼـﻨﻊ ﻟﺴـﻠﻌﺘﻪ‬
‫ﺍﻟﻐﺫﺍﺌﻴﺔ‪ .‬ﻭﺘﺸﻜﻴﻠﺘﻬﺎ ﻋﺩﻴﺩﺓ ﻏﻴﺭ ﻤﺤﺩﻭﺩﺓ ﻭﻤﻥ ﺃﻤﺜﻠﺘﻬﺎ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫ﺍﻻﺴﻡ ﺍﻻﻨﺠﻠﻴﺯﻱ‬ ‫ﺍﻻﺴﻡ ﺍﻟﻌﺭﺒﻲ‬ ‫ﺍﻟﺭﻗﻡ‬
‫‪Coffee Brown‬‬ ‫ﺍﻟﺒﻨﻲ ﺒﻠﻭﻥ ﺍﻟﻘﻬﻭﺓ‬ ‫‪1‬‬
‫‪Orange Red‬‬ ‫ﺍﻻﺤﻤﺭ ﺍﻟﺒﺭﺘﻘﺎﻟﻲ‬ ‫‪2‬‬
‫‪Yolk Yellow‬‬ ‫ﺍﻻﺼﻔﺭ ﺒﺼﻔﺎﺭ ﺍﻟﺒﻴﺽ‬ ‫‪3‬‬
‫‪Apple Green‬‬ ‫ﺍﻟﺘﻔﺎﺤﻲ ﺍﻻﺨﻀﺭ‬ ‫‪4‬‬
‫‪Lime green‬‬ ‫ﺍﻟﻠﻴﻤﻭﻨﻲ ﺍﻻﺨﻀﺭ‬ ‫‪5‬‬
‫‪Strawberry Red‬‬ ‫ﺍﻻﺤﻤﺭ ﺒﻠﻭﻥ ﺍﻟﻔﺭﺍﻭﻟﺔ‬ ‫‪6‬‬
‫‪Dark Chocolate‬‬ ‫ﻟﻭﻥ ﺍﻟﺸﻜﻭﻻﺘﻪ ﺍﻟﺩﺍﻜﻥ‬ ‫‪7‬‬
‫‪Chocollate Brown‬‬ ‫ﻟﻭﻥ ﺍﻟﺸﻜﻭﻻﺘﻪ ﺍﻟﺒﻨﻲ‬ ‫‪8‬‬
‫‪Rose Pink‬‬ ‫ﺍﻟﺭﻭﺯ ﺍﻟﻘﺭﻤﺯﻱ‬ ‫‪9‬‬
‫____________________________________________________________ ‪83‬‬

‫ﺘﺼﻨﻴﻊ ﺼﺒﻐﺔ ﺍﻵﺯﻭ‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ‬
‫ﺍﻟﻔﺼل ﺍﻟﺜﺎﻟﺙ‬
‫ﺘﺼﻨﻴﻊ ﺼﺒﻐﺔ ﺍﻵﺯﻭ‬
‫‪Processing of azo dyes‬‬
‫ﺨﻠﻔﻴﺔ ﺘﺎﺭﻴﺨﻴﺔ )‪:(Historical background‬‬
‫ﺃﺴﺘﺨﺩﻡ ﺍﻟﻌﺎﻟﻡ ﺍﻟﺼﺒﻐﺎﺕ ﻤﻨﺫ ﻗﺩﻴﻡ ﺍﻟﺯﻤﺎﻥ ﻋﻨـﺩ ﺍﻻﻏﺭﻴـﻕ )‪ (Greeks‬ﻭﺍﻟﺭﻭﻤـﺎﻥ‬
‫)‪ (Romans‬ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻜﻤﺎﻟﻴﺔ ﻭﺩﺨﻠـﺕ ﻷﻭﺭﻭﺒـﺎ ﻓـﻲ ﻋﺼـﺭﺍﻟﺭﻭﻤﺎﻨﻲ ﺍﻻﻏﺭﻴﻘـﻲ‬
‫)‪ .(Greco-Roman era‬ﻭﺇﻨﺘﻘﻠﺕ ﻋﺒﺭ ﺍﻟﻤﻜﺘﺸﻑ ﻓﺎﺴﻜﻭ ﺩﻱ ﺠﺎﻤﺎ ﺍﻟﻰ ﺍﻟﻬﻨﺩ ﺤﻴـﺙ ﺃﻨﺸـﺄﺕ‬
‫ﺒﻤﻭﺠﺒﻬﺎ ﺘﺠﺎﺭﺓ ﻫﺫﺓ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻤﻨﻁﻘﺔ ﺍﻟﻤﺠﺎﻭﺭﺓ ﻤﻥ ﺍﻟﺼﻴﻥ ﻭﺍﻟﻴﺎﺒﺎﻥ ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﺩﻭل‪.‬‬
‫ﻤﺼﺎﺩﺭ ﺘﺼﻨﻴﻊ ﺍﻟﺼﺒﻐﺔ )‪:(Sources of dyes synthesis‬‬
‫ﺒﺩﺃﺕ ﺼـﻨﺎﻋﺔ ﺍﻟﺼـﺒﻐﺎﺕ ﻤـﻥ ﺍﻟﻨﺒﺎﺘـﺎﺕ ﻭﺇﻨﺘﻘﻠـﺕ ﺃﺨﻴـﺭﺍ ﺍﻟـﻰ ﺍﻟﻜﻴﻤﺎﻭﻴـﺎﺕ‬
‫ﻭﺍﻟﺒﺘﺭﻭﻜﻴﻤﺎﻭﻴﺎﺕ‪ ،‬ﺤﻴﺙ ﺍﻤﻜﻥ ﺍﻵﻥ ﺍﻟﺘﺤﻜﻡ ﺍﻟﻌﺎﻟﻲ ﺒﻔﻀل ﺍﻟﺘﻘﻨﻴـﺎﺕ ﺍﻟﺤﺩﻴﺜـﺔ ﻓـﻲ ﺼـﻨﺎﻋﺔ‬
‫ﺍﻟﺼﺒﻐﺎﺕ‪.‬‬
‫ﺍﻟﻤﺼﺩﺭ ﺍﻟﻨﺒﺎﺘﻲ )‪:(Plant source‬‬
‫ﻭﺍﻟﻤﺼﺩﺭ ﺍﻻﻭل ﻟﻸﻟﻭﺍﻥ ﻜﻤﺎ ﺘﺴﻤﻲ ﺃﻟﻭﺍﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﻤﻥ ﺍﻟﻨﺒﺎﺘﺎﺕ‪ ،‬ﻤﻨﻪ ﺘﻡ ﺘﺼﻨﻴﻊ‬
‫ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ‪ ،‬ﻭﻤﺜﺎل ﻟﻬﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﺼﺒﻐﺔ ﺍﻻﻨﺩﻴﺠﻭ‪ ،‬ﻭﻷﺴﺘﺨﺭﺍﺝ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻫﻨﺎﻟﻙ ﻋـﺩﺩ‬
‫ﻤﻥ ﺍﻟﻨﺒﺎﺘﺎﺕ ﻴﻤﻜﻥ ﺇﺴﺘﺨﺭﺍﺝ ﺍﻟﺼﺒﻐﺔ ﻤﻨﻬﺎ‪ .‬ﻭﺃﺼﻠﻬﺎ ﻴﺭﺠﻊ ﺍﻟـﻰ ﻨﺒـﺎﺕ ﺍﻟﻨﻴﻠـﺔ )ﺍﻻﻨـﺩﻴﺠﻭ(‬
‫)‪ (Indigo‬ﺨﺎﺼﺔ ﺠﻨﺱ )‪ (genus‬ﺍﻻﻨﺩﻴﺠﻔﺭﺍ )‪ (Indigofera‬ﺍﻟﺘﻲ ﻤﻭﻁﻨﻬﺎ ﻓـﻲ ﺍﻟﻤﻨـﺎﻁﻕ‬
‫ﺍﻟﻤﺩﺍﺭﻴﺔ )‪ .(tropics‬ﻭﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻻﻨﻭﺍﻉ‪ ،‬ﻓﻔﻲ ﻗﺎﺭﺓ ﺁﺴﻴﺎ ﺍﻻﻨﺩﻭﺠﺘﻴﻥ ﻴﺴﺘﺨﺭﺝ ﻤﻥ ﺍﻟﻨﻭﻉ‬
‫ﻨﺒﺎﺕ ﺍﻟﻨﻴﻠﺔ ﺘﻨﻜﺘﻭﺭﻴﺎ )‪ ،(Indigofera tinctoria‬ﻭﻜـﺫﻟﻙ ﻨـﻭﻉ ﺁﺨـﺭ ﺍﻟﻨﻴﻠـﺔ ﺼـﻤﺎﺘﺎﺭﺍﻨﺎ‬
‫)‪ ،(Indigofera sumatrana‬ﻭﻓﻲ ﻭﺴﻁ ﻭﺠﻨﻭﺏ ﺃﻤﺭﻴﻜﺎ ﻫﻨﺎﻟﻙ ﻨﻭﻋﻴﻥ ﻤﻥ ﻨﺒﺎﺕ ﺍﻟﻨﻴﻠـﺔ‬
‫ـﻲ‬
‫ـﺎ )‪ (Indigofera suffruticosa‬ﻭ )‪ .(Indigofera arrecta‬ﻭﻓـ‬
‫ـﺩﻴﺠﻭ( ﻭﻫﻤـ‬
‫)ﺍﻻﻨـ‬
‫ﺍﻟﻤﻨﺎﻁﻑ ﺍﻟﻤﺩﺍﺭﻴـﺔ ﻤـﻥ ﻨﺒـﺎﺕ ﻭﻭﺩ )‪ ،(Isatis tinctoria) (woad‬ﻭﺍﻻﺨـﺭ ) ‪dyer's‬‬
‫‪ ،(Polygonum tinctorum) (knotweed‬ﻭﻟﻜﻥ ﻨﺒﺎﺕ ﺍﻻﻨﺩﻴﺠﻭ ﻫﻭ ﺍﻟﺫﻱ ﻴﻌﻁـﻲ ﺃﻜﺒـﺭ‬
‫ﻜﻤﻴﺔ ﻤﻥ ﺍﻟﺼﺒﻐﺔ‪.‬‬
‫ﺍﻟﻌﻨﺼﺭ ﺍﻻﻭل ﻟﺼﺒﻐﺔ ﺍﻻﻨﺩﻴﺠﻭ ﻫﻲ )‪ ،(indican‬ﻭﻫﻲ ﻋﺩﻴﻤﺔ ﺍﻟﻠﻭﻥ ﺘـﺫﻭﺏ ﻓـﻲ‬
‫ﺍﻟﻤﺎﺀ‪ ،‬ﻭﻫﻲ ﺇﺤﺩﻯ ﻤﺸﺘﻘﺎﺕ ﺤﻤﺽ ﺍﻻﻤﻴﻨﻭ ﺘﺭﻴﺒﺘﻭﻓﺎﻥ )‪.(amino acid tryptophan‬‬
‫_______________________________________________________ ‪84‬‬

‫ﺍﻻﻨﺩﻴﻜﺎﻥ )‪ (indican‬ﻴﻤﻜﻥ ﺃﻥ ﻴﺘﺤﻠل )‪ (hydrolyzes‬ﻟﺘﻌﻁﻲ ﻤﺭﻜـﺏ ﺍﻟﺠﻠﻴﻜـﻭﺯ‬

‫ﺒﻴﺘﺎ ﺩﻱ )‪ (β-D glucose‬ﻭ ﺍﻻﻨﺩﻭﻜﺴﻴل )‪ .(indoxyl‬ﺘﺘﺄﻜﺴﺩ ﻫﺫﻩ ﺍﻟﺼـﺒﻐﺔ )‪(Oxidation‬‬
‫ﻋﻨﺩﻤﺎ ﺘﺘﻌﺭﺽ ﻟﻠﻬﻭﺍﺀ ﻭﺘﺘﺤﻭل ﺍﻟﻰ ﺍﻨﺩﻭﻜﺴـﻴل )‪ (indoxyl‬ﺜـﻡ ﺍﻟـﻰ ﺇﻨـﺩﻴﺠﻭ )‪.(indigo‬‬
‫ﺍﻻﻨﺩﻴﻜﺎﻥ )‪ (Indican‬ﻴﺘﻡ ﺍﻟﺤﺼﻭل ﻋﻠﻴﺔ ﻤﻥ ﺃﻭﺭﺍﻕ ﺍﻟﻨﺒﺎﺘﺎﺕ ﺃﻋﻼﻩ‪ ،‬ﺤﻴﺙ ﺃﻨﻬﺎ ﺘﺤﺘﻭﻱ ﻋﻠـﻰ‬
‫‪ %0.8 – 0.2‬ﻤﻥ ﻫﺫﺍ ﺍﻟﻤﺭﻜﺏ‪ .‬ﻭﻓـﻲ ﺍﻷﻭﺭﺍﻕ ﺍﻟﻤﻌﻁﻨـﺔ )‪ (soaked‬ﻓـﻲ ﺍﻟﻤـﺎﺀ ﺘﺨﻤـﺭ‬
‫)‪ (fermented‬ﻟﺘﺤﻭل ﺠﻼﻜﻭﺴﻴﺩ ﺍﻻﻨﺩﻴﻜﺎﻥ )‪ (glycosideindican‬ﺍﻟﻰ ﺼﺒﻐﺔ ﺯﺭﻗﺎﺀ ﻭﻫـﻲ‬
‫ﺍﻻﻨﺩﻴﺠﻭﺘﻴﻥ )‪ .(idigotin‬ﻭﺭﺍﺴﺏ )‪ (precipitate‬ﻤﺤﻠﻭل ﺘﺨﻤﻴﺭ ﺍﻻﻭﺭﺍﻕ ﻴﺨﻠﻁ ﻤﻊ ﺍﻟﻘﻭﺍﻋﺩ‬
‫ﺍﻟﻘﻭﻴﺔ )‪ (strong base‬ﻤﺜل ﺍﻟﻼﻱ )‪ ،(lye‬ﺘﻜـﺒﺱ )‪ (pressed‬ﻓـﻲ ﺸـﻜل ﻜﻴـﻙ ﻤﺠﻔـﻑ‬
‫)‪ (cakes‬ﻭﺒﺩﺭﺓ )‪ .(powdered‬ﻭﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺘﺨﻠﻁ ﻤﻊ ﺍﻟﻤﻭﺍﺩ ﺍﻻﺨﺭﻯ ﻟﺘﻜـﻭﻥ ﺍﻟـﺩﺭﺠﺎﺕ‬
‫ﺍﻟﻤﺨﺘﻠﻔﺔ ﻤﻥ ﺍﻟﻠﻭﻥ ﺍﻻﺯﺭﻕ ﻭﺍﻷﺭﺠﻭﺍﻨﻲ )‪.(purple‬‬
‫ﺍﻟﻤﺼﺩﺭ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ ﻟﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ )‪:(Chemical sources for azo dyes‬‬
‫ﻤﻜﻭﻨﺎﺕ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ )‪:(Chemical components of azo dyes‬‬
‫ﺘﻡ ﺍﻟﺘﻘﺩﻡ ﻓﻲ ﺘﺼﻴﻊ ﺼﺒﻔﺔ ﺍﻻﺯﻭ ﺨﻼل ﺍﻟﻘﺭﻥ ﺍﻟﺘﺎﺴﻊ ﻋﺸﺭ ﻭﺼﺎﺭﺕ ﻤﻥ ﺍﻫﻡ‬
‫ﺍﻟﺼﺒﻐﺎﺕ‪ ،‬ﻭﺘﺤﺘﻭﻱ ﺍﻟﺼﺒﻐﺔ ﻋﻠﻰ ﺍﻟﺸﻜل ﺍﻻﺴﺎﺴﻲ )‪ ..(Ar-N=N-Ar‬ﻭﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺯﻤﺯ‬
‫ﺍﻻﺯﻭ )‪ (-N=N‬ﻭﺍﻟﻨﺘﺭﻭﺯ )–‪ (N=O‬ﻭﺃﺨﺭﻯ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺠﺯﺌﻴﺎﺕ ﻤﻴﺜﻭﻜﺴﻲ )‪(Methoxy‬‬
‫ﺃﻭ ﺃﻴﺩﺭﻭﻜﺴﻲ )‪ (Hydroxy‬ﺃﻭ ﻤﺠﺎﻤﻴﻊ ﺃﻤﻴﻨﻴﺔ )‪ ،(Amine group‬ﻭﺍﻟﻠﻭﻥ ﺍﻟﻤﻴﻴﺯ ﻟﻬﺎ ﻫﻭ‬
‫ﻨﺘﻴﺠﺔ ﻟﻠﺩﺭﺠﺔ ﺍﻟﻌﺎﻟﻴﺔ ﻓﻲ ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺒﻴﻥ ﺍﻟﺭﺍﺒﻁﺔ ﺍﻟﺜﻨﺎﺌﻴﺔ ﻭﺍﻟﻤﺠﻤﻭﻋﺔ ﺍﻻﻤﻴﻨﻴﺔ ﺍﻟﺜﺎﻨﻲ‪،‬‬
‫ﻭﻫﻲ ﺍﻥ ﺍﻟﺤﻠﻘﺔ ﺍﻟﻌﻁﺭﻴﺔ ﻴﻤﻜﻥ ﺇﺴﺘﺒﺩﺍﻟﻬﺎ ﺒﻌﺩﺩ ﻤﻥ ﺍﻟﻤﺠﻤﻭﻋﺎﺕ ﺍﻟﻭﻅﻴﻔﻴﺔ ) ‪Functional‬‬
‫‪ (groups‬ﺍﻟﺘﻲ ﺘﻌﺭﻑ ﺒﺎﻷﻭﻜﺴﻭﻜﺭﻭﻤﺎﺕ )‪ (Auxochromes‬ﻭﻫﺫﻩ ﺍﻟﺯﻤﺭ ﻓﻲ ﺇﺭﺘﺒﺎﻁﻬﺎ‬
‫ﺒﻨﻅﺎﻡ ﺍﻻﺯﻭ )‪ (Azo system‬ﺘﺅﺜﺭ ﻋﻠﻰ ﻟﻭﻥ ﺍﻟﺼﺒﻐﺔ‪ .‬ﻭﺘﺼﻨﻴﻊ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻴﻤﺭ ﺒﻤﺭﺍﺤل‪،‬‬
‫ﺍﻻﻭﻟﻰ ﺘﺼﻨﻴﻊ ﺍﻻﻤﻴﻥ ﺍﻻﻭﻟﻲ ) ‪ (Primary amine‬ﺍﻟﺫﻱ ﻴﺘﺤﻭل ﺍﻟﻰ ﺃﻴﻭﻥ ﻤﻠﺢ ﺜﻨﺎﺌﻲ ﻭﺍﻟﺘﻲ‬
‫ﺒﺩﻭﺭﻫﺎ ﺘﺘﻔﺎﻋﺎﻋل ﻤﻊ ﻭﺤﺩﺓ ﺍﻻﻤﻴﻨﺎﺕ ﺍﻟﻌﻁﺭﻴﺔ )‪ (R-NH2‬ﺍﻟﺘﻲ ﺘﻌﺭﻑ ﺒﺎﻟﺤﻠﻘﻴﺎﺕ ﺍﻟﻤﻨﺸﻁﺔ‬
‫)‪ ،(Activated aromatics‬ﻭﻟﻜﻥ ﻟﺘﻜﻭﻴﻥ ﺍﻟﺼﺒﻐﺔ ﻜﻤﺎ ﺫﻜﺭﻨﺎ ﻴﺠﺏ ﺃﻥ ﻴﺘﻭﻓﺭ ﺍﻟﻨﻭﻋﻴﻥ ﻤﻥ‬
‫ﺍﻟﻤﺭﻜﺒﺎﺕ ﻭﻫﻲ ﺍﻻﻤﻴﻨﺎﺕ ﺍﻻﻭﻟﻴﺔ )‪ (Primary amine‬ﻭﺍﻟﺤﻠﻘﻴﺎﺕ ﺍﻟﻤﻨﺸﻁﺔ ) ‪Activated‬‬
‫‪.(aromatics‬‬
‫_______________________________________________________ ‪85‬‬

‫ﺍﻻﻤﻴﻨﺎﺕ ﺍﻻﻭﻟﻴﺔ )‪:(Primary amine‬‬

‫ﺍﻻﻤﻴﻨﺎﺕ ﺍﻻﻭﻟﻴﺔ ﻭﻫﻲ ﺘﻤﺜل ﺍﻻﺴﺎﺱ ﻟﻌﻤل ﺍﻟﺼﺒﻐﺔ‪ ،‬ﻭﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﻫﺫﻩ ﺍﻻﻤﻴﻨﺎﺕ‬
‫ﺍﻻﻭﻟﻴﺔ ﻴﻤﻜﻥ ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺘﺼﻨﻴﻊ ﺼﺒﻐﺔ ﺍﻻﺯﻭ‪ ،‬ﻤﺜﺎل ﻟﺫﻟﻙ‪ :‬ﺍﻻﻨﻴﻠﻴﻥ‪ ،‬ﻭﺍﻻﻤﻴﻨﻭ ﻨﻴﻔﺜﺎﻟﻴﻥ‬
‫ﺤﻤﺽ ﺍﻟﺼﻔﻭﻨﻴﻙ ﻭﻤﻠﺢ ﺍﻟﺼﻭﺩﻴﻭﻡ‪ ،‬ﻭﺤﻤﺽ ﺍﻟﺼﻠﻔﻭﻨﻴﻙ ﻭﻤﻠﺢ ﺍﻟﺼﻭﺩﻴﻭﻡ‪ ،‬ﻭﺍﻟﺼﻠﻔﺎ ﺃﻤﻴﻥ‪،‬‬
‫ﻭﺍﻻﻤﻴﻨﻭ ﺃﺴﻴﺘﻭﻨﻔﻴﻨﻭﻥ‪ ،‬ﻭﺍﻟﻜﻠﻭﺭﻭ ﺍﻨﻴﺎﻴﻥ‪ ،‬ﺘﻀﺎﻑ ﻟﻬﺎ ﺒﻌﺽ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻤﺜل ﻨﺘﺭﺍﺕ‬
‫ﺍﻟﺼﻭﺩﻴﻭﻡ ﻭﺤﻤﺽ ﺍﻟﻔﺴﻔﻭﺭﻴﻙ‪ ،‬ﺃﻭ ﻨﺘﺭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻭﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻓﻲ ﺩﺭﺠﺎﺕ‬
‫ﺤﺭﺍﺭﺓ ﻤﻨﺨﻔﻀﺔ ﺒﻴﻥ ﺼﻔﺭ ﺍﻟﻰ ﺨﻤﺱ ﺩﺭﺠﺎﺕ ﻟﻤﺩﺓ ﺨﻤﺱ ﺩﻗﺎﺌﻕ ﻓﺘﻌﻁﻲ ﺍﻻﻴﻭﻥ ﺍﻟﻨﺸﻁ ﻟﻤﻠﺢ‬
‫ﺍﻻﻴﺯﻭ ﺍﻟﺫﻱ ﺘﻔﺎﻋل ﻤﻊ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﺤﻠﻘﻴﺔ ﺍﻟﻨﺸﻁﺔ ﻟﺘﻜﻭﻴﻥ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﺜﺎﺌﻴﺔ‪ ،‬ﻭﻤﺜﺎل ﻟﻬﺫﻩ‬
‫ﺍﻟﻤﺭﻜﺒﺎﺕ ﻤﻥ ﺍﻻﻤﻴﻨﺎﺕ ﺍﻻﻭﻟﻴﺔ ﻓﻲ ﺃﻋﻼﻩ ﻜﻤﺎ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻻﺸﻜﺎل ﺃﺩﻨﻬﺎ‪:‬‬
‫‪NH‬‬ ‫‪NH2‬‬
‫‪2‬‬
‫‪NH‬‬
‫‪2‬‬
‫‪OS‬‬
‫‪3‬‬ ‫‪+‬‬
‫)‪(Aniline‬‬ ‫‪Na+‬‬ ‫‪-‬‬ ‫‪Na‬‬
‫‪(6-amino-2-2 naphthalene‬‬ ‫‪SO‬‬
‫‪sulfonic acid, sodium salt‬‬
‫)‬ ‫‪3‬‬
‫‪(Sulfanic acid‬‬
‫)‪sodium salt‬‬
‫اﻻﻧﺎﻟﯿﻦ‬ ‫اﻷﻣﯿﻨﻮ ﻧﻔﺜﺎﻟﯿﻦ ﺣﻤﺾ اﻟﺼﻠﻔﻮﻧﯿﻚ‪ ،‬ﻣﻠﺢ اﻟﺼﻮدﯾﻮم‬
‫ﺣﻤﺾ اﻟﺼﻠﻔﻮﻧﯿﻚ ﻣﻠﺢ اﻟﺼﻮدﯾﻮم‬
‫‪NH‬‬ ‫‪NH‬‬ ‫‪NH‬‬

‫‪2‬‬ ‫‪2‬‬ ‫‪2‬‬
‫‪Cl‬‬
‫‪O‬‬ ‫‪CH‬‬ ‫‪SO NH‬‬

‫‪3‬‬ ‫‪2‬‬ ‫‪2‬‬
‫اﻻﻣﯿﻨﻮاﺳﯿﺘﻮﻓﯿﻨﻮن‬ ‫ﺻﻠﻔﺎﻧﯿﻞ أﻣﺎﯾﺪ‬ ‫ﻛﻠﻮرو اﻧﯿﻠﯿﻦ‬

‫)‪(4-aminoacetophenone‬‬ ‫)‪(Sulfanilamide‬‬ ‫)‪(Chloroailine‬‬
‫_______________________________________________________ ‪86‬‬

‫ﺍﻟﺤﻠﻘﻴﺎﺕ ﺍﻟﻤﻨﺸﻁﺔ )‪:(Activated aromatics‬‬

‫ﺍﻟﺤﻠﻘﻴﺎﺕ ﺍﻟﻤﻨﺸﻁﺔ ﺃﻭ ﺍﻟﻌﻁﺭﻴﺎﺕ ﺍﻟﻤﻨﺸﻁﺔ ﻫﻲ ﻤﺠﻤﻭﻋﺔ ﻤﻥ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﺘﻲ‬
‫ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺠﺯﺀ ﺍﻟﻨﺸﻁ ﻤﻥ ﺍﻟﺯﻤﺭ ﺍﻟﻭﻅﻴﻔﻴﺔ ﻓﻲ ﺍﻟﻤﺭﻜﺒﺎﺕ‪ ،‬ﻭﺘﻀﺎﻑ ﻟﺘﺘﻔﺎﻋل ﻤﻊ ﺍﻟﻤﺭﻜﺏ‬
‫ﺍﻻﻭﻟﻲ )ﺍﻻﻤﻴﻥ ﺍﻻﻭﻟﻲ( ﺨﻼل ﻋﺸﺭﺓ ﺩﻗﺎﺌﻕ ﻟﺘﻜﻭﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺜﻨﺎﺌﻴﺔ ﻟﻶﺯﻭ‪ ،‬ﻭﺘﻤﻴﻴﺯ ﻫﺫﻩ‬
‫ﺍﻟﻤﺭﻜﺒﺎﺕ ﺒﺎﻟﺯﻤﺭ ﺍﻟﻤﻨﺸﻁﺔ ﻤﺜل )‪ ،(NH2) ،(SO3-) ،(SO3- Na+‬ﺃﻭ)‪ (OH -‬ﻴﺤﺘﻭﻱ ﻋﻠﻰ‬
‫ﺯﻤﺭ ﻭﻅﻴﻔﻴﺔ ﻤﻨﺸﻁﺔ ﻤﺜل )‪ ،(NH2-) ،(SO3-) ،(SO3- Na+‬ﺃﻭ )‪ (OH -‬ﻭﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ‬
‫ﻫﺫﻩ ﺍﻟﻤﺭﻜﺒﺎﺕ ﻤﻨﻬﺎ ﻜﻤﺎ ﻤﻭﻀﺢ ﻓﻲ ﺍﻻﺸﻜﺎل ﺃﺩﻨﺎﻩ‪.‬‬
‫‪O‬‬ ‫‪H‬‬
‫‪NH‬‬
‫‪2‬‬
‫‪NH‬‬
‫‪2‬‬
‫‪OCH‬‬
‫‪3‬‬
‫‪OH‬‬ ‫‪SO -‬‬
‫‪3‬‬
‫اﻻﻧﯿﻠﯿﻦ‬ ‫اﻟﻔﺎﻧﯿﻠﯿﻦ‬ ‫ﺣﻤﺾ اﻟﺼﻠﻔﻮﻧﯿﻚ‬
‫)‪(Aniline‬‬ ‫)‪(Vanillin‬‬ ‫)‪(Sulphonic acid‬‬
‫‪N‬‬
‫‪NH 2‬‬
‫‪OH‬‬
‫‪-O S‬‬
‫‪3‬‬
‫ﻧﯿﻔﺜﻮل‬ ‫إﺛﯿﻞ اﻻﻧﺎﻟﯿﻦ اﻟﺜﻨﺎﺋﻲ‬ ‫اﻻﻣﯿﻨﻮﻧﻔﺜﺎﻟﯿﻦ ﻟﺤﻤﺾ ﺻﺼﻠﻔﻮﻧﯿﻚ‬
‫)‪(Nephthol‬‬ ‫)‪(NN-dimethylaniline‬‬ ‫‪(6-amino-2-2naphthalene‬‬
‫)‪Sulphonic acid, sodium salt‬‬
‫_______________________________________________________ ‪87‬‬

‫‪NH 2‬‬
‫‪NH‬‬
‫‪2‬‬
‫‪NH‬‬
‫‪2‬‬
‫‪O S‬‬ ‫‪+‬‬

‫‪3‬‬ ‫‪-‬‬ ‫‪Na‬‬
‫)‪(Aniline‬‬ ‫‪Na +‬‬ ‫‪(6-amino-2-2 naphthalene‬‬ ‫‪SO‬‬
‫‪sulfonic acid, sodium salt‬‬ ‫‪3‬‬
‫)‬
‫‪(Sulfanic acid‬‬
‫)‪sodium salt‬‬
‫)ﺣﻤﺾ اﻟﺼﻠﻔﻮﻧﯿﻚ‪،‬ﻣﻠﺢ اﻟﺼﻮدﯾﻮم( )اﻷﻣﯿﻨﻮ ﻧﻔﺜﺎﻟﯿﻦ ﺣﻤﺾ اﻟﺼﻠﻔﻮﻧﯿﻚ‪ ،‬ﻣﻠﺢ اﻟﺼﻮدﯾﻮم( )اﻻﻧﺎﻟﯿﻦ(‬
‫ﺘﺼﻨﻴﻎ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ )‪:(Synthesis of Azo dyes‬‬

‫ﻜﻤﺎ ﺫﻜﺭﻨﺎ ﻤﻥ ﻗﺒل ﺘﻜﻭﻥ ﺍﻟﺼﺒﻐﺔ ﻤﻥ ﻤﺭﻜﺒﺎﺕ ﺃﻭﻟﻴﺔ ﻭﻤﻨﺸﻁﺔ‪ ،‬ﻭﻤﺜﺎل ﻟﺫﻟﻙ ﺇﺫﺍ ﻗﻤﻨﺎ‬
‫ﺒﺈﺨﺘﻴﺎﺭ ﻤﺭﻜﺒﻴﻥ ﺍﻻﻭل ﺃﻤﻴﻥ ﺃﻭﻟﻲ ﻭﻜﻤﺜﺎل ﻟﺫﻟﻙ ﺍﻷﻨﻴﻠﻴﻥ ﻭﻨﺸﻁ ﻤﺜل ﻜﻠﻭﺭﻭ ﺍﻨﻴﻠﻴﻥ ﻟﻌﻤل ﺼﺒﻐﺔ‬
‫ﺜﻨﺎﺌﻴﺔ‪ ،‬ﻓﺨﻁﻭﺍﺕ ﺍﻟﺘﺼﻨﻴﻊ ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﺘﺘﻡ ﻭﻓﻕ ﺍﻻﺘﻲ‪:‬‬
‫ﺇﺨﺘﻴﺎﺭ ﺍﻻﻤﻴﻥ ﺍﻻﻭل )‪ (Primary amine‬ﻤﺜﻼ ﺍﻻﻨﻴﻠﻴﻥ‪:‬‬ ‫‪-1‬‬
‫‪-2‬‬
‫‪NH 2‬‬
‫‪Primary amine‬‬
‫ﻫﺫﺍ ﺍﻻﻤﻴﻥ ﺍﻻﻭﻟﻲ ﻓﻲ ﻭﺠﻭﺩ ﻨﻴﺘﺭﻴﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ ،(NaNO2) (Sodium nitrite‬ﻭﺤﻤﺽ‬

‫ﺍﻟﻔﺴﻔﻭﺭﻴﻙ )‪ ،(H3PO4) (Phosphoric acid‬ﻟﻴﺘﻔﺎﻋل ﻓﻲ ﻤﺩﺓ ﻻ ﺘﺘﻌﺩﻯ ﺍﻟﺨﻤﺱ ﺩﻗﺎﺌﻕ‬
‫ﻟﺘﻌﻁﻲ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﺜﻨﺎﺌﻲ ﻜﻤﺎ ﻓﻲ ﺍﻟﻤﻌﺎﺩﻟﺔ ﺃﺩﻨﺎﻩ‪:‬‬
‫‪NaNO 2‬‬ ‫‪+‬‬

‫‪NH 2‬‬ ‫‪N‬‬ ‫‪N‬‬
‫‪H3 PO‬‬
‫‪4‬‬
‫‪Primary amine‬‬ ‫‪Diazonium salt‬‬
‫_______________________________________________________ ‪88‬‬

‫ﺇﺨﺘﻴﺎﺭ ﺍﻟﺤﻠﻘﻴﺎﺕ ﺍﻟﻤﻨﺸﻁﺔ )‪:(Activated aromatics‬‬ ‫‪-3‬‬

‫ﻴﺘﻡ ﺇﻀﺎﻓﺔ ﺍﻟﻤﺭﻜﺏ ﺍﻟﻤﻨﺸﻁ ﺍﻟﻰ ﺍﻟﻤﻠﺢ ﺍﻟﺜﻨﺎﺌﻲ ﻓﻲ ﻫﺫﻩ ﺍﻟﻤﺭﺤﻠﺔ‪ ،‬ﻜﻤﺎ ﻤﻭﻀﺢ ﺍﻋﻼﻩ ﺤﻴﺙ‬
‫ﺃﻥ ﺍﻟﻤﺭﻜﺏ ﺍﻟﺤﻠﻘﻲ ﺍﻟﻤﻨﺸﻁ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺯﻤﺭ ﻭﻅﻴﻔﻴﺔ ﻤﻨﺸﻁﺔ ﻤﺜل )‪،(SO3-) ،(SO3- Na+‬‬
‫) ‪ ،(-NH2‬ﺃﻭ )‪.(OH-‬‬
‫‪R‬‬ ‫)‪(from activated aromatic‬‬
‫‪activated aromatic‬‬
‫‪+‬‬ ‫‪X=NH ,OH,OR‬‬
‫‪N‬‬ ‫‪N‬‬ ‫‪2‬‬
‫‪N‬‬ ‫‪N‬‬
‫‪diazonium salt‬‬ ‫‪azo dye‬‬

‫)‪(from diazonium salt‬‬
‫ﻓﺘﺘﻜﻭﻥ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﺜﻨﺎﺌﻴﺔ ﻜﻤﺎ ﻓﻲ ﺍﻟﻤﻌﺎﺩﻟﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺃﻋﻼﻩ‪ .‬ﺤﻴﺙ ﺃﻥ ﺍﻟﻭﺤﺩﺓ ﺍﻟﺘﻲ ﺘﺭﺒﻁ‬
‫ﺒﻴﻥ ﺫﺭﺘﻴﻥ ﺍﻟﻨﺘﺭﻭﺠﻴﻥ ﺒﺭﺍﺒﻁ ﺇﺴﻬﺎﻤﻴﺔ ﻤﺯﺩﻭﺠﺔ ﻓﻲ ﺍﻟﻤﺭﻜﺏ ﺍﻟﻤﺘﻜﻭﻥ ﺘﺩﻋﻰ ﺭﺍﺒﻁﺔ ﺍﻻﺯﻭ‪،‬‬
‫ﻭﻁﺒﻴﻌﺔ ﺍﻟﺒﺩﺍﺌل ﻓﻲ ﺍﻟﺒﺩﺍﺌل ﺍﻟﺤﻠﻘﻴﺔ ﻓﻲ ﻜل ﻤﻥ ﺠﺎﻨﺒﻲ ﺭﺍﺒﻁﺔ ﺍﻻﺯﻭ ﺘﺘﺤﻜﻡ ﻓﻲ ﺍﻟﻭﺍﻥ ﺍﻟﻤﺭﻜﺒﺎﺕ‬
‫ﻭﻜﺫﻟﻙ ﺫﻭﺒﺎﻥ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻤﺎﺀ‪ .‬ﻭﺒﺎﻟﺘﺎﻟﻲ ﺘﺼﻴﺭ ﺍﻟﻤﻌﺎﺩﻟﺔ ﺍﻟﻜﻠﻴﺔ ﻟﺘﺼﻨﻴﻊ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﺜﺎﺌﻴﺔ‬
‫ﻭﻓﻕ ﺍﻻﺘﻲ‪:‬‬
‫‪R‬‬ ‫)‪(from activated aromatic‬‬
‫‪activated aromatic‬‬
‫‪NaHO‬‬ ‫‪+‬‬ ‫‪X=NH ,OH,OR‬‬
‫‪NH‬‬ ‫‪2‬‬ ‫‪N‬‬ ‫‪N‬‬ ‫‪2‬‬
‫‪2‬‬ ‫‪N‬‬ ‫‪N‬‬
‫‪H PO 4‬‬
‫‪3‬‬
‫‪Primary amine‬‬ ‫‪diazonium salt‬‬ ‫‪azo dye‬‬

‫)‪(from diazonium salt‬‬
‫ﺘﺼﻨﻴﻊ ‪-4)-1‬ﻫﻴﺩﺭﻭﻜﺴﻴﻔﻴﻨﻴﺎل ﺍﺯﻭ(‪ -2-‬ﻨﻔﺜﻭل )‪1-(4-hydroxyphenylazo)-2-‬‬

‫‪:(naphthol‬‬
‫_______________________________________________________ ‪89‬‬

‫‪ -1‬ﺇﺨﺘﻴﺎﺭ ﺍﻻﻤﻴﻥ ﺍﻻﻭﻟﻲ ﻤﺜل‪-4 :‬ﺃﻤﻴﻨﻭﻓﻴﻨﻭل )‪.(4-aminophenol‬‬
‫‪NH‬‬
‫‪2‬‬
‫‪HO‬‬
‫‪ -2‬ﺇﻀﺎﻓﺔ ﻨﺘﺭﻴﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ (NaNO2‬ﻭﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )‪ (HCl‬ﻓﻲ ﺩﺭﺠﺔ‬

‫ﺤﺭﺍﺭﺓ ﺒﻴﻥ ﺼﻔﺭ ﻭﺨﻤﺱ ﺩﺭﺠﺎﺕ ﻤﺌﻭﻴﺔ ﻟﻤﺩﺓ ‪ 5‬ﺩﻗﺎﺌﻕ‪ ،‬ﻓﻴﺘﺤﻭل ﺍﻟﻰ ﺃﻴﻭﻥ ﺒﻤﺎ‬
‫‪2‬‬ ‫‪-‬‬ ‫)‬ ‫ﺍﻻﺯﻭ‬ ‫ﺜﻨﺎﺌﻲ‬ ‫ﺍﻟﺒﻨﺯﻴﻥ‬ ‫ﻫﻴﺩﺭﻭﻜﺴﻴﺩ‬ ‫‪-‬‬ ‫‪2‬‬ ‫ﺏ‬ ‫ﻴﻌﺭﻑ‬
‫‪ ،(hydroxybenzenediazonium ion‬ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﺍﻴﻭﻥ ﻤﻠﺢ ﺍﻻﺯﻭ ﺍﻟﺜﻨﺎﺌﻴﺔ ﻜﻤﺎ‬
‫ﻓﻲ ﺍﻟﻤﻌﺎﺩﻟﺔ ﺃﺩﻨﺎﻩ‪:‬‬
‫‪NH‬‬ ‫‪N+‬‬
‫‪2‬‬ ‫‪2‬‬
‫‪NaNO 2 , HCl‬‬
‫‪o‬‬
‫‪HO‬‬ ‫‪0 - 5 C , 5 mins‬‬
‫‪HO‬‬
‫‪4-aminophenol‬‬
‫‪2-hydroxybenediazonium ion‬‬
‫‪ -3‬ﻴﺘﻡ ﺍﻟﺘﻔﺎﻋل ﺒﻴﻥ ‪-2‬ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺒﻨﺯﻴﻥ ﺜﻨﺎﺌﻲ ﺍﻻﺯﻭ ﻭﺍﻟﻨﻔﺜﺎﻟﻴﻥ – ‪ -2‬ﺃﻭﻭل‬

‫)‪ (Naphthalen-2-ol‬ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﻋﻥ ﺍﻴﻭﻥ ﻤﻠﺢ ﺍﻻﺯﻭ ﺍﻟﺜﻨﺎﺌﻴﺔ ﻓﻲ ﻭﺠﻭﺩ‬
‫ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻓﻲ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺒﻴﻥ ﺼﻔﺭ ﺍﻟﻰ ﺨﻤﺱ ﺩﺭﺠﺎﺕ ﻤﺌﻭﻴﺔ ﻟﻤﺩﺓ‬
‫‪ 10‬ﺩﻗﺎﺌﻕ‪ .‬ﻓﻴﺘﻡ ﺘﻜﻭﻴﻥ ﻤﺭﻜﺏ ‪ - 4) -1‬ﻫﻴﺩﺭﻭﻜﺴﻴﻔﻴﻨﻴﻼﺍﺯﻭ(‪ - 2 -‬ﻨﻔﺜﻭل )‪1-(4-‬‬
‫)‪ ،(hydroxyphenylazo) – 2 - naphthol‬ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﺜﻨﺎﺌﻴﺔ‪.‬‬
‫_______________________________________________________ ‪90‬‬

‫‪OH‬‬
‫‪+‬‬
‫‪N2‬‬ ‫‪OH‬‬
‫‪+‬‬ ‫‪NaOH‬‬
‫‪o‬‬
‫‪0 - 5 C, 10 mins‬‬ ‫‪N=N‬‬
‫‪HO‬‬
‫‪OH‬‬
‫‪Naphthalen-2-ol‬‬
‫‪1-(4-hydroxyphenylazo)-2-naphthol‬‬
‫‪ -4‬ﻭﺘﺼﺒﺢ ﺍﻟﻤﻌﺎﺩﻟﺔ ﺍﻟﻨﻬﺎﺌﻴﺔ ﻟﺼﻨﺎﻋﺔ ﺼﺒﻐﺔ ﺍﻻﺯﻭ‪-4)-1‬ﻫﻴﺩﺭﻭﻜﺴﻲ ﻓﻴﻨﺎﻴل ﺍﺯﻭ(‪-2-‬‬

‫ﻨﻔﺜﻭل ))‪ ،(1-(4-hydroxyphenylazo)-2-naphthol‬ﻤﻥ ﺍﻻﻤﻴﻥ ﺍﻻﻭﻟﻲ ‪-4‬‬
‫ﺃﻤﻴﻨﻭﻓﻴﻨﻭل )‪ ،(4-aminophenol‬ﻭﺍﻟﻤﺭﻜﺏ ﺍﻟﺤﻠﻘﻲ ﺍﻟﻤﻨﺸﻁ ﻭﺍﻟﻨﻔﺜﺎﻟﻴﻥ – ‪ -2‬ﺃﻭﻭل‬
‫)‪ (Naphthalen-2-ol‬ﻭﻓﻕ ﺍﻟﻤﻌﺎﺩﻟﺔ ﺍﻟﻜﻠﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪OH‬‬
‫‪naphthalen-2-ol‬‬
‫‪OH‬‬
‫‪NH‬‬ ‫‪+‬‬
‫‪2‬‬
‫‪N‬‬
‫‪2‬‬
‫‪NaOH‬‬
‫‪NaNO 2, HCl‬‬ ‫‪N =N‬‬
‫‪o‬‬ ‫‪0 - 5 C, 10 mins‬‬
‫‪HO‬‬ ‫‪0-5 C, 5 mins‬‬
‫‪OH‬‬
‫‪HO‬‬
‫‪4-aminophenol‬‬ ‫‪2-hydroxybenzenediazonium ion‬‬
‫‪1-(4-hydroxyphenylazo)-2-naphthol‬‬
‫اﻟﻨﻮاﺗﺞ اﻟﺜﺎﻧﻮﯾﺔ ﻣﻦ ﺗﺼﻨﯿﻊ ﺻﺒﻐﺔ اﻻزو )‪:(Biproducts of azo dye synthesis‬‬

‫ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﻨﻭﺍﺘﺞ ﺍﻟﺜﺎﻨﻭﻴﺔ ﺨﻼل ﻋﻤﻠﻴﺔ ﺘﺼﻨﻴﻊ ﺼﺒﻐﺔ ﺍﻻﺯﻭ‪ ،‬ﻴﺠﺏ ﻤﺭﺍﻋﺎﺘﻬﺎ‬
‫ﻤﺜل ﻋﺩﻡ ﻭﺠﻭﺩ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﻤﻊ ﺍﻟﺼﺒﻐﺎﺕ ﻤﺜل ﺼﺒﻐﺔ ﺴﻭﺩﺍﻥ ﻭﻥ ﻤﻊ ﺼﺒﻐﺔ ﺍﺼﻔﺭ‬
‫_______________________________________________________ ‪91‬‬

‫ﺍﻟﻐﺭﻭﺏ‪ ،‬ﺃﻭ ﺒﻘﻴﺔ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻻﺨﺭﻯ ﻤﺜل ﺍﻻﻤﻴﻨﺎﺕ ﺍﻟﻌﻁﺭﻴﺔ ﺍﻻﺒﺘﺩﺍﺌﻴﺔ ﺍﻟﻤﺼﻠﻔﻨﺔ ﺍﻟﺘﻲ ﻴﺠﺏ ﺍﻥ‬
‫ﻻ ﺘﺯﻴﺩ ﻤﻥ ‪ ،0.01‬ﺃﻭ ﺍﻟﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ ﻤﺜل ﺍﻟﺤﺩﻴﺩ ﺃﻭ ﺍﻟﻘﺼﺩﻴﺭ ﻭﺍﻟﺭﺼﺎﺹ ﻭﺍﻟﻜﺎﺩﻤﻴﻭﻡ ﻭﺒﻘﻴﺔ‬
‫ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻻﺨﺭﻯ ﻜﻤﺎ ﺴﻭﻑ ﻨﺘﻨﺎﻭﻟﻬﺎ ﻓﻲ ﺍﻟﺒﺎﺏ ﺍﻟﻘﺎﺩﻡ ﻓﻲ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ‬
‫ﺍﻟﻤﺨﺘﻠﻔﺔ‪.‬‬
‫ﻜﻴﻔﻴﺔ ﻅﻬﻭﺭ ﺍﻷﻟﻭﻥ )‪:(How colours appears‬‬
‫ﻋﻨﺩ ﺍﻟﺘﻁﺭﻕ ﺍﻟﻰ ﻜﻴﻤﻴﺎﺀ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻜﺎﻥ ﻻ ﺒﺩ ﻤﻥ ﻤﻌﺭﻓﺔ ﻜﻴﻔﻴﺔ ﺤﺩﻭﺙ ﺍﻻﻟﻭﺍﻥ‬
‫ﻭﻅﻬﻭﺭﻫﺎ ﻭﺫﻟﻙ ﻷﺭﺘﺒﺎﻁﻬﺎ ﺒﺎﻟﺯﻤﺭ ﺍﻟﻭﻅﻴﻔﻴﺔ ﻭﺍﻟﻤﺠﻤﻭﻋﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ‪ ،‬ﻭﻟﻤﺭﺍﻋﺎﺓ ﻫﺫﻩ ﺍﻻﻤﻭﺭ‬
‫ﻋﻨﺩ ﺘﺼﻨﻴﻊ ﺍﻟﺼﺒﻐﺎﺕ ﻟﺘﻜﻭﻴﻥ ﺍﻟﻠﻭﻥ ﺍﻟﻤﻁﻠﻭﺏ‪.‬‬
‫ﻭﺘﺤﺩﺙ ﻫﺫﻩ ﺍﺍﻟﻭﺍﻥ ﺍﻟﺘﻲ ﻨﺭﺍﻫﺎ ﺒﺈﻤﺘﺼﺎﺹ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻌﻀﻭﻴﺔ ﻟﻠﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ‬
‫)‪ (wave length‬ﺍﻟﻤﺨﺘﻠﻔﺔ ﻓﻲ ﺍﻟﻤﺩﻯ ﺍﻟﻤﻨﻅﻭﺭ ﻤﻥ ﺍﻟﻁﻴﻑ ﺍﻟﻀﻭﺌﻲ ﺍﻟﻤﺭﺌﻲ ﺍﻟﺘﻲ ﺘﻘﻊ ﺒﻴﻥ‬
‫‪ 800 – 400‬ﻨﺎﻨﻭﻤﻴﺘﺭ‪ ،‬ﺤﻴﺙ ﺍﻥ ﺒﺼﺭ ﺍﻻﻨﺴﺎﻥ ﻴﺴﺘﺠﻴﺕ ﻟﻤﺩﻯ ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﺍﻟﺘﻲ ﺘﻘﻊ‬
‫ﻓﻲ ﻫﺫﺍ ﺍﻟﻤﺩﻯ ﻋﻨﺩﻤﺎ ﻴﻘﻊ ﺍﻟﻀﻭﺀ ﺍﻻﺒﻴﺽ ﻤﻥ ﺍﻟﺸﻤﺱ ﻤﺤﺘﻭﻴﺎ ﻋﻠﻰ ﺠﻤﻴﻊ ﻫﺫﻩ ﺍﻟﻤﻭﺠﺎﺕ ﻓﻲ‬
‫ﺍﻟﻤﺩﻯ ﺍﻟﻤﺭﺌﻲ )ﻭﻜﺫﻟﻙ ﺒﻘﻴﺔ ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﻏﻴﺭ ﻟﻤﻨﻅﻭﺭﺓ( ﻋﻠﻰ ﺍﻟﺠﺴﻡ ﺍﻟﻌﻀﻭﻱ‪ .‬ﻭﺒﺎﻟﺘﺎﻟﻲ‬
‫ﻋﻨﺩﻤﺎ ﻴﻤﺘﺹ ﺍﻟﺠﺴﻡ )‪ (object‬ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﺍﻟﻤﻌﻨﻴﺔ ﻴﻅﻬﺭ ﺍﻟﺠﺴﻡ ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﺘﻲ ﻟﻡ ﻴﺘﻡ‬
‫ﺇﻤﺘﺼﺎﺼﻬﺎ ﻭﻴﺒﺩﻭ ﺍﻟﺠﺴﻡ ﻤﻠﻭﻨﺎ‪ .‬ﻭﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ ﻓﻲ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﺘﻲ ﺘﺘﻤﻴﺯ ﺒﺎﻟﻘﻭﺓ ﺍﻟﺘﻠﻭﻴﻨﻴﺔ‬
‫ﻭﺒﺎﻻﻀﺎﻓﺔ‬ ‫)‪(Chromatophores‬‬ ‫ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻓﻭﺭﺍﺕ‬ ‫ﻭﺠﻭﺩ‬ ‫ﻤﺤﺼﻠﺔ‬ ‫ﻫﻲ‬ ‫ﺍﻟﻌﺎﻟﻴﺔ‬
‫ﺍﻟﺼﺒﻐﺔ‪.‬‬ ‫ﻜﺜﺎﻓﺔ‬ ‫ﻋﻠﻰ‬ ‫ﺘﺅﺜﺭ‬ ‫ﺍﻟﺘﻲ‬ ‫)‪(Auxochromatophores‬‬ ‫ﻟﻸﻭﻜﺴﻭﻜﺭﻭﻤﺎﺕ‬
‫ﻭﺍﻟﻜﺭﻭﻤﺎﺘﻭﻓﻭﺭﺍﺕ ﻫﻲ ﻋﺒﺎﺭﻩ ﻋﻥ ﻤﺠﻤﻭﻋﺔ ﺍﻟﺤﻠﻘﻴﺎﺕ )‪ (Aryl group‬ﻭﺍﻟﺭﻭﺍﺒﻁ ﺍﻟﺜﻨﺎﺌﻴﺔ‬
‫ﻭﻤﺠﻤﻭﻋﺔ ﺍﻻﺯﻭ )‪ ،(Azo group‬ﻭﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﻫﻲ ﻋﺒﺎﺭﺓ ﻋﻥ ﻨﻅﺎﻡ ﻜﺒﻴﺭ ﻤﻥ ﺍﻟﺭﻭﺍﺒﻁ‬
‫ﺍﻟﺜﻨﺎﺌﻴﺔ ﺍﻟﻤﺘﺒﺎﺩﻟﺔ )‪ (Alternating double single bond‬ﺒﺩﻭﺭﻫﺎ ﺘﺘﺤﻜﻡ ﻓﻲ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ‬
‫ﻨﺭﺍﻫﺎ‪ ،‬ﻭﻤﻥ ﻫﺫﻩ ﺍﻟﺭﻭﺍﺒﻁ ﺍﻟﺜﻨﺎﺌﻴﺔ ﻜﻤﺎ ﻤﻭﻀﺢ ﺃﺩﻨﺎﻩ‪:‬‬
‫‪N‬‬ ‫‪N‬‬
‫‪Aryl group‬‬ ‫‪Double bond‬‬ ‫‪Azo group‬‬
‫_______________________________________________________ ‪92‬‬

‫ﻜﻤﺎ ﻨﺠﺩ ﻫﻨﺎﻟﻙ ﺘﺒﺎﺩل ﻟﻠﺭﻭﺒﺎﻁ ﺍﻟﺜﻨﺎﺌﻴﺔ ﻭﺍﻻﺤﺎﺩﻴﺔ ﺒﺎﻻﻀﺎﻓﺔ ﻟﻸﻭﻜﺴﻭﻜﺭﻭﻤﺎﺘﻭﻓﻭﺭﺍﺕ‬

‫ﻤﺜل‪:‬‬
‫‪CH‬‬ ‫‪O‬‬ ‫‪OH‬‬ ‫‪NH‬‬

‫‪3‬‬ ‫‪2‬‬
‫‪SO -Na +‬‬ ‫‪CH‬‬
‫‪3‬‬
‫‪3‬‬
‫ﺤﻴﺙ ﺃﻥ ﻨﻅﺎﻡ ﺍﻻﻟﻜﺘﺭﻭﻨﺎﺕ ﻏﻴﺭ ﺍﻟﻤﺴﺘﻘﺭ )‪(delocalized electron system‬‬

‫ﻴﻤﺘﺹ ﺍﻟﻁﺎﻗﺔ ﻤﻥ ﺍﻟﻀﺅ ﺒﺤﻴﺙ ﺃﻥ ﻤﻘﺩﺍﺭ ﺍﻟﻁﺎﻗﺔ ﺍﻟﺘﻲ ﻴﻤﺘﺼﻬﺎ ﺍﻻﻟﻜﺘﺭﻭﻥ ﺘﺤﺩﺩ ﻤﺴﺘﻭﻯ ﻁﺎﻗﺔ‬
‫ﺍﻟﻤﻭﺠﺔ ﺍﻟﻀﻭﺌﻴﺔ‪ ،‬ﺤﻴﺙ ﺃﻥ ﺍﻻﻟﻜﺘﺭﻭﻨﺎﺕ ﺍﻻﻗل ﻁﺎﻗﺔ ﺘﻤﺘﺹ ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻘﺼﻴﺭﺓ ﻭﺍﻟﺘﻲ ﺘﺤﺘﺎﺝ‬
‫ﻟﻁﺎﻗﺔ ﻋﺎﻟﻴﺔ ﺘﻤﺘﺹ ﻁﺎﻗﺔ ﺍﻜﺒﺭ ﻭﺒﺎﻟﺘﺎﻟﻲ ﺘﻤﺘﺹ ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﺍﻟﻁﻭﻴﻠﺔ‪ ،‬ﻓﺘﻁﻌﻲ ﺍﻻﻟﻭﺍﻥ‬
‫ﺍﻟﻤﺨﺘﻠﻔﺔ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭل ﺃﺩﻨﺎﻩ‪ ،‬ﺘﻭﻀﺢ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻤﺘﺼﺔ )‪ (Colour absobed‬ﻭﻁﻭل‬
‫ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﺍﻟﻤﻤﺘﺼﺔ ))‪ (Wave length absorbed (nm‬ﺒﺎﻟﻨﺎﻨﻭﻤﻴﺘﺭ ﻭﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ‬
‫ﺘﻅﻬﺭ )‪ (Colour Observed‬ﻨﺘﻴﺠﺔ ﺇﻤﺘﺼﺎﺹ ﺍﻻﻟﻭﺍﻥ ﺍﻻﺨﺭﻯ‪:‬‬
‫ﺍﻟﻠﻭﻥ ﺍﻟﻤﺭﺌﻲﺀ‬ ‫ﻁﻭل ﺍﻟﻤﻭﺠﺔ ﺍﻟﻤﻤﺘﺼﺔ )ﻨﺎﻨﻭﻤﻴﺘﺭ(‬ ‫ﺍﻟﻠﻭﻥ ﺍﻟﻤﻤﺘﺹ‬ ‫ﺍﻟﺭﻗﻡ‬
‫ﺍﻻﺨﻀﺭ‬ ‫‪700 - 647‬‬ ‫ﺍﻻﺤﻤﺭ‬ ‫‪1‬‬
‫ﺍﻻﺯﺭﻕ ﺍﻟﻤﺨﻀﺭ‬ ‫‪647 – 585‬‬ ‫ﺍﻟﺒﺭﺘﻘﺎﻟﻲ‬ ‫‪2‬‬
‫ﺍﻻﺯﺭﻕ‬ ‫‪585 – 570‬‬ ‫ﺍﻻﺼﻔﺭ‬ ‫‪3‬‬
‫ﺍﻻﺤﻤﺭ‬ ‫‪570 – 491‬‬ ‫ﺍﻻﺨﻀﺭ‬ ‫‪4‬‬
‫ﺍﻻﺼﻔﺭ‬ ‫‪491 – 424‬‬ ‫ﺍﻻﺯﺭﻕ‬ ‫‪5‬‬
‫ﺍﻻﺼﻔﺭ ﺍﻟﻤﺨﻀﺭ‬ ‫‪424 - 400‬‬ ‫ﺍﻟﺒﻨﻔﺴﺠﻲ‬ ‫‪6‬‬
‫ﻭﻋﻠﻴﻪ ﻨﺭﻯ ﺒﺄﻋﻴﻨﻨﺎ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ ﻟﻡ ﺘﻤﺘﺹ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺼﺒﻐﺔ ﺃﻭ ﺍﻟﺠﺴﻡ ﺍﻟﻌﻀﻭﻱ ﺃﻭ ﻏﻴﺭﻩ‪.‬‬
‫_______________________________________________________ ‪93‬‬

‫اﻟﺒﺎب اﻟﺜﺎﻟﺚ‬
‫ﻣﻮاﺻﻔﺎت اﻻﻟﻮان‬
‫ﻃﺮق ﻓﺤﺺ واﺧﺘﺒﺎر اﻟﻤﻮاد اﻟﻤﻠﻮﻧﺔ‬
‫ﺗﺤﺎﻟﯿﻞ أﻟﻮان اﻻزو اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء‬
‫ﺗﺤﺎﻟﯿﻞ أﻟﻮان اﻻزو اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﺰﯾﺖ‬

‫ﻤﻭﺍﺼﻔﺎﺕ ﺍﻻﻟﻭﺍﻥ‬ ‫اﻻﻟﻮان اﻟﺼﻨﺎﻋﯿﺔ ﻓﻲ اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ‬
‫ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻟﺙ‬
‫ﺍﻟﻔﺼل ﺍﻷﻭل‬
‫ﻤﻭﺍﺼﻔﺎﺕ ﺍﻻﻟﻭﺍﻥ‬
‫‪COLOURS SPECIFICATIONS‬‬
‫ﺘﺨﺘﻠﻑ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻤﻥ ﺒﻠﺩ ﺍﻟﻰ ﺁﺨﺭ‪ ،‬ﻓﻔﻲ ﺒﻌﺽ ﺍﻟﺒﻠﺩﺍﺕ ﻴﺘﻡ ﻤﻨﻊ ﺒﻌﺽ ﺍﻟﻤﻀﺎﻓﺎﺕ‬
‫ﺍﻟﻤﺼﺭﺡ ﺒﻬﺎ ﻋﺎﻟﻤﻴﺎ‪ ،‬ﻭﺃﻥ ﺍﻟﺘﺸﺭﻴﻌﺎﺕ ﺍﻟﺨﺎﺼﺔ ﺒﺎﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﺘﺨﺘﻠﻑ ﻤﻥ ﺒﻠﺩ ﺇﻟﻰ‬
‫ﺁﺨﺭ ﻓﺒﻴﻨﻤﺎ ﺘﺠﺩ ﺃﻥ ﻤﺎﺩﺓ ﻤﻠﻭﻨﺔ ﺼﻨﺎﻋﻴﺔ ﻤﺴﻤﻭﺤﺔ ﺒﻬﺎ ﻓﻲ ﺒﻠﺩ ﻤﺎ ﻗﺩ ﻨﺠﺩﻫﺎ ﻤﻤﻨﻭﻋﺔ ﻓﻲ ﺒﻠﺩ‬
‫ﺁﺨﺭ‪ .‬ﻟﺫﻟﻙ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺼﺩﺭﺓ ﻴﺠﺏ ﻤﺭﺍﺠﻌﺔ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺒﻠﺩ ﺍﻟﻤﺴﺘﻭﺭﺩ‬
‫ﻟﻀﻤﺎﻥ ﺘﺴﻭﻴﻕ ﺍﻟﺴﻠﻌﺔ ﻤﺤل ﺍﻟﻤﻭﻀﻭﻉ‪ .‬ﻓﻤﺜﻼ ﻓﻲ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﺨﻠﻴﺠﻴﺔ ﺘﻤﻨﻊ ﺇﻀﺎﻓﺔ‬
‫ﺠﻤﻴﻊ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻭﺍﻟﻤﻀﺎﻓﺔ ﻟﻠﺤﻼﻭﺓ ﺍﻟﻁﺤﻴﻨﻴﺔ ﺒﻤﺎ ﻓﻴﻬﺎ ﻤﺎﺩﺓ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﻡ‪ ،‬ﺒﺎﻟﺭﻏﻡ‬
‫ﻟﺠﻨﺔ ﺍﻟﺨﺒﺭﺍﺀ ﺍﻟﻤﺸﺘﺭﻜﺔ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ) ‪Joint‬‬ ‫ﻤﻥ ﺃﻨﻬﺎ ﻏﻴﺭ ﻤﻤﻨﻭﻋﺔ ﺒﻭﺍﺴﻁﺔ‬
‫ﺍﻟﻤﻨﺒﺜﻘﺔ ﻤﻥ‬ ‫‪(Food Additives (JECFA) FAO/WHO Expert Committee‬‬
‫ﻤﻨﻅﻤﺘﻲ ﺍﻷﻏﺫﻴﺔ ﻭﺍﻟﺯﺭﺍﻋﺔ ﻭﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﻟﻤﻴﺔ ﻭﻫﻲ ﻟﺠﻨﺔ ﺨﺎﺼﺔ ﺒﺎﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ‪ ،‬ﻭﺘﺘﻜﻭﻥ ﻤﻥ‬
‫ﺨﺒﺭﺍﺀ ﻴﺘﻡ ﺘﻌﻴﻨﻬﻡ ﻤﻥ ﻗﺒل ﻤﻨﻅﻤﺘﻲ ﺍﻟﺼﺤﺔ ﻭﺍﻟﻐﺫﺍﺀ ﻭﺍﻟﺯﺭﺍﻋﺔ ﺍﻟﺩﻭﻟﻴﺘﻴﻥ ﻭﻟﺠﻨﺔ ﺩﺴﺘﻭﺭ ﺍﻟﻐﺫﺍﺀ‬
‫)‪ (The Codex Alimentarius‬ﻭﻫﻴﺌﺔ ﺴﻼﻤﺔ ﺍﻟﻐﺫﺍﺀ ﺍﻷﻭﺭﻭﺒﻴﺔ )‪ (EFSA‬ﻭﺇﺩﺍﺭﺓ ﺍﻟﻐﺫﺍﺀ‬
‫ﻭﺍﻟﺩﻭﺍﺀ ﺍﻷﻤﺭﻴﻜﻴﺔ ))‪ (Food and Drug Administration (FDA‬ﻭﺍﻟﻭﻜﺎﻟﺔ ﺍﻟﺩﻭﻟﻴﺔ‬
‫ﻷﺒﺤﺎﺙ ﺍﻟﺴﺭﻁﺎﻥ )"‪(International Agency for Research on Cancer "IARC‬‬
‫ﻭﺍﻻﺘﺤﺎﺩ ﺍﻷﻭﺭﻭﺒﻲ ))‪ .(European Union (EU‬ﺇﻻ ﺃﻥ ﺒﻌﺽ ﺍﻟﺒﻼﺩ ﻟﻬﺎ ﺘﺸﺭﻴﻌﺎﺘﻬﺎ‬
‫ﺍﻟﻤﺤﻠﻴﺔ‪ ،‬ﺍﻟﺘﻲ ﻗﺩ ﺘﻤﻨﻊ ﻜﺜﻴﺭ ﻤﻥ ﻫﺫﻩ ﺍﻷﺼﺒﺎﻍ ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺍﻟﺴﻤﺎﺡ ﺒﻬﺎ ﺒﻭﺍﺴﻁﺔ ﺍﻟﻠﺠﺎﻥ ﺃﻋﻼﻩ‪.‬‬
‫ﻭﻜﺎﻥ ﺍﻻﻫﺘﻤﺎﻡ ﺒﻤﻭﺍﺼﻔﺎﺕ ﺍﻻﻟﻭﺍﻥ ﻟﺤﻤﺎﻴﺔ ﺼﺤﺔ ﺍﻻﻨﺴﺎﻥ‪ ،‬ﺤﻴﺙ ﺘﺸﻴﺭ ﺘﻘﺎﺭﻴﺭ ﻟﺠﻨﺔ‬
‫)‪ (JECFA‬ﺇﻟﻰ ﻀﺭﻭﺭﺓ ﺃﻥ ﻴﺸﻤل ﺘﻘﻴﻴﻡ ﺼﺤﺔ ﻭﺴﻼﻤﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻸﻏﺫﻴﺔ ﻋﻠﻰ‬
‫ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻟﺨﺎﺼﺔ ﺒﺎﻷﻴﺽ‪ ،‬ﻭﺒﺎﺴﺘﻌﻤﺎل ﻋﺩﺓ ﺃﻨﻭﺍﻉ ﻤﻥ ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ ﺇﻀﺎﻓﺔ ﺇﻟﻰ‬
‫ﺍﻟﺩﺭﺍﺴﺎﺕ ﻋﻠﻰ ﺍﻹﻨﺴﺎﻥ ﻭﺘﺸﻤل ﺩﺭﺍﺴﺎﺕ ﺨﺎﺼﺔ ﺒﺎﻟﺘﺸﻭﻫﺎﺕ ﺍﻟﺨﻠﻘﻴﺔ ﻭﺍﻟﺴﻤﻴﺔ ﻭﺍﻟﺴﺭﻁﺎﻥ ﻁﻭﻴﻠﺔ‬
‫ﺍﻟﻤﺩﻯ‪ ،‬ﻜﻤﺎ ﺘﺸﻴﺭ ﺘﻘﺎﺭﻴﺭ ﻟﺠﻨﺔ )‪ (JECFA‬ﺒﺄﻥ ﻜﻭﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻁﺒﻴﻌﻴﺔ ﻓﻬﺫﺍ ﻻ ﻴﻌﻨﻲ ﺍﻨﻬﺎ‬
‫ﻏﻴﺭ ﻀﺎﺭﺓ ﺃﻭ ﺴﻠﻴﻤﺔ ﺒﺼﻭﺭﺓ ﻤﺎ‪ ،‬ﺤﻴﺙ ﺇﻨﻪ ﺇﺫﺍ ﻓﺼﻠﺕ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻭﺃﻀﻴﻔﺕ ﺇﻟﻰ ﺍﻟﻤﺎﺩﺓ‬
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‫ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﺘﻲ ﻨﻘﻠﺕ ﻤﻨﻬﺎ ﺒﺘﺭﻜﻴﺯﺍﺕ ﺃﻋﻠﻰ ﻤﻤﺎ ﻜﺎﻨﺕ ﻤﻭﺠﻭﺩﺓ ﺒﻪ ﻓﻲ ﺍﻟﻨﺒﺎﺕ ﺍﻻﺼل ﺃﻭ ﺃﻀﻴﻔﺕ‬
‫ﺇﻟﻰ ﺃﻏﺫﻴﺔ ﺃﺨﺭﻯ ﺃﻭ ﺘﻡ ﺘﻌﺩﻴﻠﻬﺎ ﻜﻴﻤﻴﺎﺌﻴﺎ ﺒﻌﺩ ﺍﻟﻔﺼل ﺃﻭ ﺇﺫﺍ ﺍﺴﺘﺨﻠﺼﺕ ﻤﻥ ﻤﺎﺩﺓ ﻏﻴﺭ ﻏﺫﺍﺌﻴﺔ‬
‫ﻓﻔﻲ ﻫﺫﻩ ﺍﻟﺤﺎﻻﺕ ﻻﺒﺩ ﻤﻥ ﺇﺨﻀﺎﻉ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻟﻠﺘﻘﻴﻴﻡ‪ .‬ﻭﻫﺫﺍ ﺍﻟﻤﻭﻗﻑ ﺍﻟﻤﺘﺸﺩﺩ ﻤﻥ ﺍﻟﻤﻭﺍﺩ‬
‫ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﺫﻱ ﺇﺘﺨﺫﺘﻪ ﻜل ﻤﻥ )‪ (FDA‬ﻭﻟﺠﻨﺔ )‪ (JECFA‬ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﺠﻬﺎﺕ ﺍﻟﻤﺴﺅﻭﻟﺔ ﻋﻥ‬
‫ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻓﻲ ﺍﻟﻌﺩﻴﺩ ﻤﻥ ﺍﻟﺩﻭل ﻴﻌﻭﺩ ﺇﻟﻰ ﺍﻟﻤﺨﺎﻭﻑ ﺍﻟﺘﻲ ﺘﻭﻟﺩﺕ ﻟﺩﻯ ﺍﻟﻤﺴﺘﻬﻠﻜﻴﻥ ﻤﻥ‬
‫ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﺒﺼﻔﺔ ﻋﺎﻤﺔ ﻭﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺒﺼﻔﺔ ﺨﺎﺼﺔ ﻭﻜﺫﻟﻙ ﺇﻟﻰ ﺤﺩﻭﺙ ﻋﻤﻠﻴﺎﺕ ﻤﻨﻊ‬
‫ﺍﺴﺘﻌﻤﺎل ﺍﻟﻌﺩﻴﺩ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﺍﻟﺘﻲ ﻜﺎﻨﺕ ﻤﺴﻤﻭﺤﺔ‪.‬‬
‫ﻭﻟﻜل ﻨﻭﻉ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﻤﻭﺍﺼﻔﺔ ﻤﻁﻠﻭﺒﺔ ﻭﻓﻕ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻌﺎﻟﻤﻴﺔ‬
‫ﺍﻟﻤﺨﺘﻠﻔﺔ‪ ،‬ﻟﺫﻟﻙ ﻋﻨﺩ ﺸﺭﺍﺀ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺘﺎﻜﺩ ﻤﻥ ﻤﻁﺎﺒﻘﺘﻬﺎ ﻤﻥ ﺤﻴﺙ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﺴﻼﻤﺔ ﻭﻓﻕ‬
‫ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻓﻲ ﺍﻟﺩﻭﻟﺔ ﺍﻟﻤﻌﻨﻴﺔ‪.‬‬
‫ﻭﺘﺨﺘﻠﻑ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺼﺒﻐﺔ ﺤﺴﺏ ﺍﻟﺸﺭﻜﺔ ﺍﻟﻤﻨﺘﺠﺔ ﻭﺍﻟﺘﻲ ﻤﻥ ﺍﺠل ﺍﻟﺘﻨﺎﻓﺱ ﺘﻌﻤل‬
‫ﻋﻠﻰ ﺘﺤﺴﻴﻥ ﺍﻟﻤﻨﺘﺞ ﺒﺩﺭﺠﺔ ﻋﺎﻟﻴﺔ ﻤﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻭﺫﻟﻙ ﻟﺘﻘﻠﻴل ﺃﻱ ﺃﺨﻁﺎﺀ ﻓﻲ‬
‫ﺍﻟﺘﺼﻨﻴﻊ ﺃﻭ ﺒﻌﺩﻩ ﺃﻭ ﺘﻌﺘﻤﺩ ﻋﻠﻰ ﻤﻭﺍﺼﻔﺔ ﺍﻟﺩﻭﻟﺔ ﺍﻟﻤﻌﻨﻴﺔ ﺍﻭ ﻨﻭﻋﻬﺎ ﺃﻭ ﺘﺭﻜﻴﺒﺘﻬﺎ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺃﻭ‬
‫ﺍﻟﻤﻭﺍﺩ ﺍﻟﻨﺎﺘﺠﺔ ﻤﻥ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻓﻲ ﺼﻨﺎﻋﺘﻬﺎ‪ ،‬ﻟﺫﻟﻙ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻟﺼﺒﻐﺎﺕ ﻭﺨﺎﺼﺔ‬
‫ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻴﺠﺏ ﻤﻌﺭﻓﺔ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻗﺒل ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻟﻠﺘﺎﻜﺩ‬
‫ﻤﻥ ﺠﻭﺩﺘﻬﺎ ﻭﻤﻁﺎﺒﻘﺘﻬﺎ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻁﻠﻭﺒﺔ‪ ،‬ﻭﻓﻲ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ ﺘﻨﺎﻭﻟﺕ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻷﻋﻁﺎﺀ‬
‫ﺍﻟﻘﺎﺭﻱﺀ ﺼﻭﺭﺓ ﻋﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻁﻠﻭﺒﺔ‪ ،‬ﻭﺭﻜﺯﺕ ﻋﻠﻰ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺼﺒﻐﺎﺕ ﻋﻠﻰ ﺤﺴﺏ‬
‫ﺍﻟﺸﺭﻜﺎﺕ ﺍﻟﻤﻨﺘﺠﻪ‪ ،‬ﻭﻏﺎﻟﺏ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻤﻁﺒﻘﺔ ﻓﻲ ﺩﻭل ﻜﺜﻴﺭﺓ ﺇﻻ ﺃﻥ ﺫﻟﻙ ﻻ ﻴﻤﻨﻊ ﺍﻟﺘﺄﻜﺩ‬
‫ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﻭﻤﺭﺍﺠﻌﺘﻬﺎ ﻗﺒل ﺇﺴﺘﻴﺭﺍﺩﻫﺎ ﻭﻓﻕ ﺍﻟﻘﻭﺍﻨﻴﻴﻥ ﺍﻟﻤﺤﻠﻴﺔ ﻟﻠﺩﻭﻟﺔ ﺍﻟﻤﺴﺘﻬﻠﻜﺔ‪.‬‬
‫ﻭﻟﻜل ﻨﻭﻉ ﻤﻥ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﺤﺩﻭﺩ ﻗﺩ ﺘﺘﻔﻕ ﺃﻭ ﺘﺨﺘﻠﻑ ﻤﻊ ﻗﻭﺍﻨﻴﻴﻥ ﺍﻟﺩﻭل‪ ،‬ﻟﺫﻟﻙ ﻜﻤﺎ‬
‫ﺫﻜﺭﻨﺎ ﻭﻤﻭﻀﺢ ﻓﻲ ﺍﻟﺠﺩﺍﻭل ﻤﻥ )‪ (39‬ﺍﻟﻰ )‪ ،(52‬ﻟﻪ ﺍﻟﺤﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻤﻥ ﺍﻟﺼﻔﺎﺕ ﺃﻭ‬
‫ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻟﺩﻯ ﺒﻌﺽ ﺍﻟﻤﺼﻨﻌﻴﻥ‪ ،‬ﻭﻫﻲ ﺒﻤﺜﺎﺒﺔ ﻤﺅﺸﺭﺍﺕ ﻟﻤﻔﻬﻭﻡ ﺠﻭﺩﺓ ﺍﻟﺼﺒﻐﺔ‬
‫ﻟﻺﺴﺘﻌﻤﺎل ﺍﻟﻐﺫﺍﺌﻲ‪ ،‬ﻭﻟﻜﻥ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻴﺠﺏ ﺍﻟﺭﺠﻭﻉ ﺍﻟﻰ ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ‬
‫ﺍﻟﺩﻭﻟﺔ ﺍﻟﺘﻲ ﺘﺼﻨﻊ ﻟﻬﺎ ﺍﻟﻤﻨﺘﺞ ﺍﻟﺼﻨﺎﻋﻲ ﺃﻭ ﺘﺒﺎﻉ ﻟﻬﺎ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﺤﻴﺙ ﺃﻥ ﻫﻨﺎﻟﻙ ﻨﺸﺭﺍﺕ‬
‫ﺘﺼﺩﺭ ﻤﻥ ﻓﺘﺭﺓ ﺍﻟﻰ ﺃﺨﺭﻯ ﻤﻥ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺩﻭل ﻟﺘﻭﻀﺢ ﺇﺫﺍ ﻤﺎ ﻜﺎﻨﺕ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻻ ﺯﺍﻟﺕ‬
‫ﻤﻌﺘﻤﺩﺓ ﻟﻺﺴﺘﻌﻤﺎل ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺃﻡ ﺘﻡ ﻤﻨﻌﻬﺎ‪.‬‬
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‫ﻭﺃﻥ ﻟﻜل ﺩﻭﻟﺔ ﻗﻭﺍﻨﻴﻨﻬﺎ ﻭﺘﺸﺭﻴﻌﺎﺘﻬﺎ ﺍﻟﺨﺎﺼﺔ ﺒﻬﺎ‪ ،‬ﻭﻗﺩ ﺘﻜﻭﻥ ﻫﺫﻩ ﺍﻟﺘﺸﺭﻴﻌﺎﺕ ﻤﻥ‬
‫ﻨﺎﺤﻴﺔ ﻭﻗﺎﺌﻴﺔ ﻤﻥ ﺨﻁﺭ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺤﺩﺩ ﺍﻭ ﻗﺩ ﺘﻜﻭﻥ ﺇﺤﺘﺭﺍﺯﻴﺔ ﻟﻅﻬﻭﺭ ﺃﻭ ﺇﻋﺘﻘﺎﺩ ﺘﺄﺜﻴﺭﻫﺎ ﻋﻠﻰ ﺃﻱ‬
‫ﺸﺭﻴﺤﺔ ﻤﻥ ﺍﻟﻤﺠﺘﻤﻊ ﺨﺎﺼﺔ ﺍﻻﻁﻔﺎل‪ ،‬ﺤﻴﺙ ﺍﻥ ﺍﻵﺜﺎﺭ ﺍﻟﺴﻠﺒﻴﺔ ﻗﺩ ﺘﺤﺩﺙ ﺒﻌﺩ ﻤﺭﻭﺭ ﺯﻤﻥ‬
‫ﻁﻭﻴل‪ ،‬ﻭﺒﺎﻟﺘﺎﻟﻲ ﻗﺩ ﻴﺼﻌﺏ ﺘﺩﺍﺭﻙ ﺍﻟﻤﻭﻗﻑ‪ ،‬ﻭﻴﻜﻠﻑ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻟﺠﻬﻭﺩ ﻓﻲ ﺍﻟﻌﻼﺝ ﺃﻭ ﻏﻴﺭﻫﺎ‪،‬‬
‫ﻜﻤﺎ ﺍﻥ ﺒﻌﺽ ﺍﻟﺩﻭل ﻨﺴﺒﺔ ﻟﺒﻌﺽ ﺍﻟﻤﻤﺎﺭﺴﺎﺕ ﻏﻴﺭ ﺍﻟﻌﻠﻤﻴﺔ ﻭﻏﻴﺭ ﺍﻟﻤﺩﺭﻭﺴﺔ‪ ،‬ﺃﻭ ﻅﻬﻭﺭ ﺘﺠﺎﺭ‬
‫ﺠﺸﻌﻴﻥ ﻻ ﻴﺒﺎﻟﻭﻥ ﺒﺼﺤﺔ ﺍﻹﻨﺴﺎﻥ ﻗﺩ ﺘﻠﺠﺄ ﺍﻟﻰ ﻤﻨﻊ ﺒﻌﺽ ﺍﻻﻨﻭﺍﻉ ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺃﻨﻬﺎ ﻏﻴﺭ‬
‫ﻤﺤﻅﻭﺭﺓ ﻭﻟﻜﻥ ﻴﺸﺘﺭﻁ ﻓﻴﻬﺎ ﻨﺴﺏ ﻤﻌﻴﻨﺔ ﻟﻺﺴﺘﺨﺩﺍﻡ ﻭﻫﺫﻩ ﺍﻟﻨﺴﺏ ﻟﻸﺴﺒﺎﺏ ﺍﻟﺴﺎﺒﻘﺔ ﺃﻭ ﻋﺩﻡ‬
‫ﻭﺠﻭﺩ ﺍﻟﻭﻋﻲ ﺍﻟﻜﺎﻓﻲ ﺃﻭ ﺍﻻﻨﻀﺒﺎﻁ ﺍﻟﻤﻌﻴﺎﺭﻱ ﻭﺍﻻﺨﻼﻗﻲ ﻓﻴﻬﺎ ﻴﺘﻡ ﺤﻅﺭﻫﺎ‪ ،‬ﻭﺫﻟﻙ ﻟﺘﻘﺩﻴﻡ ﻤﺒﺩﺃ‬
‫ﺼﺤﺔ ﺍﻻﻨﺴﺎﻥ ﻋﻠﻰ ﺃﻱ ﺠﺎﻨﺏ ﺘﺤﺴﻴﻨﻲ ﻟﻠﻐﺫﺍﺀ ﻓﻲ ﺍﻟﺸﻜل ﺃﻭ ﺍﻟﻠﻭﻥ ﺃﻭ ﺍﻟﻘﻭﺍﻡ‪ .‬ﻭﺭﻜﺯﺕ ﻓﻲ ﻫﺫﺍ‬
‫ﺍﻟﻔﺼل ﻋﻠﻰ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺘﻲ ﺘﺼﻨﻊ ﺒﻬﺎ ﺒﻌﺽ ﺍﻟﺸﺭﻜﺎﺕ ﺍﻷﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻭﻗﺩ ﺘﻜﻭﻥ ﻫﺫﻩ‬
‫ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﺫﻜﻭﺭﺓ ﻓﻲ ﻫﺫﻩ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺫﺍﺕ ﻨﻘﺎﻭﺓ ﺃﻭ ﻀﺒﻁ ﺍﻜﺒﺭ ﻤﻥ ﺍﻟﻤﻁﻠﻭﺏ ﻓﻲ‬
‫ﺍﻟﻤﻭﺍﺼﻔﺎﺕ‪ ،‬ﻭﻟﻘﺩ ﺘﺠﺎﻭﺯﺕ ﻋﻥ ﺫﻜﺭ ﻜﺜﻴﺭ ﻤﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺘﺤﺩﻴﺩﺍ ﻷﻱ ﺒﻠﺩ ﻭﺫﻟﻙ ﻷﻨﻬﺎ ﻤﻥ‬
‫ﺇﺨﺘﺼﺎﺹ ﻫﻴﺌﺎﺕ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﺘﺸﺭﻴﻌﺎﺕ‪ ،‬ﻭﻜﺫﻟﻙ ﺤﻘﻬﺎ ﺍﻻﺩﺒﻲ ﻓﻲ ﺍﻟﻨﺸﺭ‪ ،‬ﻭﻟﻜﻥ ﺇﻋﺘﻤﺩﺕ‬
‫ﻋﻠﻰ ﺍﻟﺘﺼﻨﻴﻊ ﻭﺍﻟﺸﺭﻜﺎﺕ ﺍﻟﻤﺼﻨﻌﺔ ﻭﺍﻟﺘﻲ ﺘﻘﻊ ﻓﻲ ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻋﺎﻟﻤﻴﺎ‪ ،‬ﻜﺜﻘﺎﻓﺔ ﻋﺎﻤﺔ‬
‫ﻭﻤﺅﺸﺭﺍﺕ ﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ‪ ،‬ﻭﻟﻜﻥ ﻻ ﻴﻌﻨﻲ ﻋﺩﻡ ﺍﻟﺭﺠﻭﻉ ﻟﺘﺸﺭﻴﻌﺎﺕ ﺍﻟﺒﻠﺩ ﺍﻟﻤﻌﻨﻲ ﻟﻠﺘﺄﻜﺩ ﻤﻥ‬
‫ﺍﻟﻤﺘﻐﻴﺭﺍﺕ‪ ،‬ﻭﻟﻜﻨﻬﺎ ﻜﺎﻓﻴﺔ ﺒﺎﻟﻘﺩﺭ ﺍﻟﺫﻱ ﻴﻌﻁﻲ ﺍﻟﻌﻠﻡ ﺒﺎﻟﻀﺭﻭﺭﺓ ﺃﻭ ﻓﻲ ﺤﺎﻟﺔ ﻏﻴﺎﺏ ﺍﻟﻤﻌﻠﻭﻤﺔ ﻓﻲ‬
‫ﺍﻟﺩﻭل ﺍﻟﻤﻌﻨﻴﺔ‪.‬‬
‫ﺍﻟﻜﻭﺍﻴﻨﻭﻟﻴﻥ )‪:(QUINOLINE YELLOW‬‬
‫ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻜﻭﺍﻴﻨﻭﻟﻴﻥ ﻭﻓﻕ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ‪ ،‬ﻭﺘﺼﻨﻴﻊ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﺼﻨﻌﻴﻥ‬

‫ﻤﻭﻀﺤﺔ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ ،(39‬ﻭﺘﺨﻀﻊ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻟﻠﺒﻠﺩ ﺍﻟﻤﺼﺩﺭ ﺇﻟﻴﻪ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪:(39‬ﺍﻟﻜﻭﺍﻴﻨﻭﻟﻴﻥ‪:‬‬
‫ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ‬ ‫ﺍﻟﺼﻔﺔ‬ ‫ﺍﻟﺭﻗﻡ‬

‫ﺒﺩﺭﺓ ﺼﻔﺭﺍﺀ‬ ‫‪ 1‬ﻭﺼﻔﺔ ﺍﻟﺼﺒﻐﺔ )‪(Description‬‬
‫‪70.00%‬‬ ‫‪ 2‬ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﺩﻨﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻜﻠﻴﺔ ﺒﺎﻟﻭﺯﻥ‬
‫) ‪(Total colour/Assay, percent by Mass, min.‬‬
‫‪96‬‬ ‫___________________________________________________________‬

‫‪00.20‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻐﻴﺭ ﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ‬ ‫‪3‬‬

‫)‪(Water-insoluble matter, percent by mass, Max.‬‬
‫‪00.20%‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻟﻤﺴﺘﺨﻠﺹ ﺍﻻﻴﺜﺭ ﺍﻟﻤﺭﻜﺏ ﺒﺎﻟﻭﺯﻥ‬ ‫‪4‬‬
‫) ‪Combined ether extracts, percent by mass,‬‬
‫‪(Max.‬‬
‫‪1.5%‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ‬ ‫‪5‬‬
‫)‪(Subsidiary dyes, percent by mass, Max.‬‬

‫‪00.50%‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺘﻭﺴﻁﺔ‬ ‫‪6‬‬
‫) ‪(Dye intermediates, percent by mass, max.‬‬

‫‪00.01%‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻻﻤﻴﻨﺎﺕ ﺍﻟﻌﻁﺭﻴﺔ ﺍﻻﺒﺘﺩﺍﺌﻴﺔ ﺍﻟﻤﺼﻠﻔﻨﺔ‬ ‫‪7‬‬
‫‪Unsulfonated‬‬ ‫‪primary‬‬ ‫‪aromatic‬‬ ‫‪amine‬‬ ‫)‬
‫‪((calculated as aniline) percent by mass, max.‬‬
‫‪4‬‬ ‫ﺍﻟﺜﺒﺎﺕ ﺍﻟﻀﻭﺌﻲ‬ ‫‪8‬‬
‫‪4‬‬ ‫ﺍﻟﺜﺒﺎﺕ ﺍﻟﺤﺭﺍﺭﻱ )‪ 0100‬ﻡ(‬ ‫‪9‬‬
‫‪4‬‬ ‫ﺍﻟﺜﺒﺎﺕ ﺍﻟﻘﺎﻋﺩﻱ‬ ‫‪10‬‬
‫ﺠﺯﺀ ﻤﻥ ﺍﻟﻤﻠﻴﻭﻥ‬ ‫ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﺤﺩﻴﺩ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ‬ ‫‪11‬‬
‫‪10.00‬‬ ‫) ‪(Lead, mg/kg, Max.‬‬
‫‪03.00‬‬ ‫ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻘﺼﺩﻴﺭ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ‬ ‫‪12‬‬
‫)‪(Arsenic, mg/kg, Max.‬‬
‫‪0.002‬‬ ‫ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ )ﻓﻲ ﺸﻜل ﺭﺼﺎﺹ( ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل‬ ‫‪13‬‬
‫ﻜﻴﻠﻭ ﺠﺭﺍﻡ )‪(Heavy metals, (as pb) mg/kg, max.‬‬
‫‪% 30‬‬ ‫ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﺘﻁﺎﻴﺭﺓ )ﻜﻠﻭﺭﻴﺩﺍﺕ ﻭﻜﺒﺭﻴﺘﻴﺩ(‬ ‫‪14‬‬
‫‪01.00‬‬ ‫ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﺯﺌﺒﻕ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ‬ ‫‪15‬‬
‫) ‪(Mercury, mg/kg ,Max.‬‬
‫‪01.00‬‬ ‫ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻜﺎﺩﻤﻴﻭﻡ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ‬ ‫‪16‬‬
‫‪97‬‬ ‫___________________________________________________________‬

(Cadmium, mg/kg, Max.)
98 ___________________________________________________________

‫ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ )‪:(TARTRAZINE‬‬
‫ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ ﻋﻨﺩ ﺒﻌﺽ ﺍﻟﺸﺭﻜﺎﺕ ﺍﻟﻤﺼﻨﻌﺔ ﻭﺒﻌﺽ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻜﻤﺎ‬

‫ﻤﻭﻀﺢ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ ،(40‬ﻭﺘﺨﻀﻊ ﺍﻟﻨﺴﺒﺔ ﻓﻲ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻭﺍﻻﺩﻨﻰ ﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺩﻭل‬
‫ﻭﻟﺠﺎﻥ ﺍﻟﺴﻼﻤﺔ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪:(40‬ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ‪:‬‬
‫ﺍﻟﺤﺩ‬ ‫ﺍﻟﺭﻗﻡ‬
‫ﺍﻟﺼﻔﺔ‬
‫ﺍﻻﻋﻠﻰ‬
‫ﺒﺩﺭﺓ‬ ‫‪1‬‬
‫ﻭﺼﻔﺔ ﺍﻟﺼﺒﻐﺔ‬
‫ﺼﻔﺭﺍﺀ‬
‫‪85.00‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﺩﻨﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻜﻠﻴﺔ ﺒﺎﻟﻭﺯﻥ‬ ‫‪2‬‬
‫‪00.20‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻟﻤﺴﺘﺨﻠﺹ ﺍﻻﻴﺜﺭ ﺍﻟﻤﺭﻜﺏ ﺒﺎﻟﻭﺯﻥ‬ ‫‪4‬‬
‫‪01.00‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ‬ ‫‪5‬‬
‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺘﻭﺴﻁﺔ‬ ‫‪6‬‬
‫•‬ ‫‪I-P-(Sulfophenyl)-5-pyrazolone-3-‬‬
‫‪00.50‬‬ ‫‪carboxylic acid.‬‬
‫‪Aniline-4-Sulfonilic Acid.‬‬
‫‪00.01‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻻﻤﻴﻨﺎﺕ ﺍﻟﻌﻁﺭﻴﺔ ﺍﻻﺒﺘﺩﺍﺌﻴﺔ ﺍﻟﻤﺼﻠﻔﻨﺔ‬ ‫‪7‬‬
‫‪10.00‬‬ ‫ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﺤﺩﻴﺩ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ‬ ‫‪8‬‬
‫‪40.00‬‬ ‫ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ )ﻓﻲ ﺸﻜل ﺭﺼﺎﺹ( ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ‬ ‫‪10‬‬
‫ﺠﺭﺍﻡ‬
‫‪99‬‬ ‫___________________________________________________________‬

‫ﺃﺼﻔﺭ ﻏﺭﻭﺏ )‪:(SUNSET YELLOW‬‬
‫ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ ﻜﻤﺎ ﺫﻜﺭﻨﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‪ ،‬ﻭﻟﻜﻥ ﻴﺠﺏ ﺃﻥ ﺘﺨﻠﻭ‬
‫ﻤﻥ ﺒﻌﺽ ﺍﻟﺼﺒﻐﺎﺕ ﻏﻴﺭ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻤﺜل ﺴﻭﺩﺍﻥ ﻭﻥ‪ ،‬ﺒﺎﻻﻀﺎﻓﺔ ﻟﻤﺭﺍﺠﻌﺔ ﻤﻁﺎﺒﻘﺔ‬
‫ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻟﻜل ﺒﻠﺩ ﺤﺴﺏ ﺘﺸﺭﻴﻌﺎﺘﻪ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (41‬ﻴﻭﻀﺢ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ‬
‫ﻋﻨﺩ ﺍﻟﺘﺼﻨﻴﻊ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪:(41‬ﺃﺼﻔﺭ ﻏﺭﻭﺏ‪:‬‬
‫ﺒﺩﺭﺓ‬ ‫‪1‬‬
‫ﺼﻔﺭﺍﺀ‬
‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ‬ ‫‪5‬‬
‫•‬ ‫‪Lower sulfonated.‬‬

‫‪05.00‬‬
‫•‬ ‫‪Higher sulfonated.‬‬

‫‪00.50‬‬
‫•‬ ‫‪2-Napthol-6-sulfonic acid‬‬
‫•‬ ‫‪aniline-4-sulphonic acid‬‬

‫___________________________________________________________ ‪100‬‬

‫ﺠﺭﺍﻡ‬
‫___________________________________________________________ ‪101‬‬

‫ﺇﻴﺭﻴﺜﺭﻭﺯﻴﻥ )‪:(ERYTHOROSINE‬‬
‫ﺍﻻﻴﺭﻴﺜﻭﺭﻭﺯﻴﻥ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (42‬ﻴﻭﻀﺢ ﺒﻌﺽ‬

‫ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺘﺼﻨﻴﻌﻴﺔ ﻭﺘﺨﻀﻊ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻨﻬﺎﺌﻴﺔ ﻟﺘﺸﺭﻴﻌﺎﺕ ﻜل ﺩﻭﻟﺔ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪:(42‬ﺇﺭﻴﺜﺭﻴﻥ‪:‬‬
‫ﺒﺩﺭﺓ‬ ‫‪1‬‬
‫ﺤﻤﺭﺍﺀ‬
‫‪0400.‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ‬ ‫‪5‬‬
‫‪N/A‬‬ ‫‪Mono-‬‬ ‫‪iodo-‬‬ ‫‪fluorescein.‬‬

‫‪N/A‬‬ ‫‪Lower iodinated fluorescein.‬‬

‫‪00.20‬‬
‫‪00.20‬‬
‫‪Tri iodo resorcinol 2 (2,4 -dihydroxy -3,5-di-iodo‬‬
‫‪benzoyl) benzoic acid.‬‬
‫ﺠﺭﺍﻡ‬
‫___________________________________________________________ ‪102‬‬

‫ﺒﻭﻨﺴﻴﻭ ‪ 4‬ﺁﺭ )‪:(PONCEAU 4R‬‬
‫ﻴﺴﺘﺨﺩﻡ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﺒﻜﺜﺭﺓ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (43‬ﻴﻭﻀﺢ ﺒﻌﺽ‬
‫ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺘﺼﻨﻴﻌﻴﺔ‪ ،‬ﻭﻫﻲ ﺼﺒﻐﺔ ﻏﻴﺭ ﻤﻤﻨﻭﻋﺔ ﻋﺎﻟﻤﻴﺎ ﻓﻲ ﺍﻷﻏﺫﻴﺔ ‪ ،‬ﻟﻜﻥ ﺍﻟﻤﻤﻨﻭﻉ ﺍﻟﺒﻭﻨﺴﻴﻭ‬
‫ﺇﻜﺱ ﺁﺭ‪ ،‬ﺍﻟﺫﻱ ﺘﻡ ﻤﻨﻌﻪ ﻤﻥ ﺍﻻﺴﺘﺨﺩﺍﻡ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻟﻅﻬﻭﺭ ﺒﻌﺽ ﺍﻟﺠﻭﺍﻨﺏ ﺍﻟﺼﺤﻴﺔ‬
‫ﻓﻲ ﺇﺴﺘﻌﻤﺎﻟﻪ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(43‬ﺒﻭﻨﺴﻴﻭ ‪ 4‬ﺁﺭ‪:‬‬

‫ﺒﺩﺭﺓ ﻤﺤﻤﺭﺓ‬ ‫ﻭﺼﻔﺔ ﺍﻟﺼﺒﻐﺔ‬ ‫‪1‬‬
‫•‬ ‫‪Lower sulfonated‬‬

‫•‬ ‫‪Higher sulfonated‬‬
‫‪Di Sodium salt, 6 - hydroxy ,5- [(2-methoxy -5-‬‬

‫‪methyl -4- sulfophenyl )-azo] -8- (2- methoxy-‬‬
‫‪5- methyl -4-sulfophnoxy)-2- naphthalene‬‬
‫‪sulfonic acid‬‬
‫‪00.30‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺘﻭﺴﻁﺔ‬ ‫‪6‬‬
‫‪00.20‬‬ ‫•‬ ‫‪6 - hydroxy- 2- naphthalene sulfonic acid‬‬

‫‪sodium salt.‬‬
‫‪01.00‬‬ ‫‪• 4- Amino -5- methoxy -2- methylbenzene‬‬
‫‪sulfonic acid‬‬
‫‪• 6,6-0xybis (2-Naphthalene Sulfonic Acid) di‬‬
‫‪sodium salt.‬‬
‫___________________________________________________________ ‪103‬‬


‫ﻜﻴﻠﻭ ﺠﺭﺍﻡ‬
‫___________________________________________________________ ‪104‬‬

‫ﻜﺎﺭﻤﻭﻴﺯﻴﻥ )‪:(CARMOISINE‬‬
‫ﺍﻟﻜﺎﺭﻤﻭﻴﺯﻴﻥ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﻤﺜل ﻤﺸﺭﻭﺏ‬

‫ﺍﻟﻔﻴﻤﺘﻭ‪ ،‬ﻭﻓﻲ ﺍﻟﻤﺭﺒﺎﺕ ﺨﺎﺼﺔ ﺍﻟﺘﻲ ﻴﺘﻡ ﻓﻴﻬﺎ ﺘﻘﻠﻴﺩ ﺍﻟﻠﻭﻥ ﺍﻻﺤﻤﺭ ﻟﻠﻔﺭﺍﻭﻟﺔ ﻭﻏﻴﺭﻫﺎ ﻤﻥ‬
‫ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﺇﻻ ﺃﻨﻬﺎ ﺘﺨﻀﻊ ﻟﺘﺸﺭﻴﻌﺎﺕ ﺍﻟﺒﻠﺩ ﻓﻲ ﺇﻀﺎﻓﺘﻬﺎ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ‪،‬‬
‫ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (44‬ﻴﻭﻀﺢ ﺒﻌﺽ ﺍﻟﺼﻔﺎﺕ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(44‬ﻜﺎﺭﻤﻭﻴﺯﻴﻥ‪:‬‬

‫ﺒﺩﺭﺓ ﺤﻤﺭﺍﺀ‬ ‫‪1‬‬
‫ﺩﺍﻜﻨﺔ‬
‫‪1‬‬ ‫‪-naphthylamine-4-sulfonic‬‬ ‫‪acid.‬‬

‫‪1 -napthol -4 - sulfonic acid.‬‬
‫‪00.01‬‬ ‫ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻻﻤﻴﻨﺎﺕ ﺍﻟﻌﻁﺭﻴﺔ ﺍﻻﺒﺘﺩﺍﺌﻴﺔ‬ ‫‪7‬‬
‫ﺍﻟﻤﺼﻠﻔﻨﺔ‬
‫‪40.00‬‬ ‫ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ )ﻓﻲ ﺸﻜل ﺭﺼﺎﺹ( ﺒﺎﻟﻤﻠﺠﺭﺍﻡ‬ ‫‪10‬‬
‫ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ‬
‫___________________________________________________________ ‪105‬‬

‫ﺃﻤﺎﺭﺍﻨﺙ )‪:(AMARANTH‬‬
‫ﺍﻻﻤﺎﺭﺍﻨﺙ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﻭﻟﻜﻥ ﻜﻤﺎ ﺍﺴﻠﻔﻨﺎ ﺍﻟﺫﻜﺭ ﻤﺭﺍﺠﻌﺔ ﺍﻟﻘﺎﺌﻤﺔ ﺍﻟﺩﻭﺭﻴﺔ‬
‫ﻟﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ ﻋﻥ ﺍﻟﻤﺴﺘﺠﺩﺍﺕ ﻓﻲ ﺇﺴﺘﻌﻤﺎﻟﻪ‪ ،‬ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (45‬ﻴﻭﻀﺢ ﺒﻌﺽ ﺍﻟﺤﺩﻭﺩ‬
‫ﻭﺍﻟﺼﻔﺎﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(45‬ﺃﻤﺎﺭﺍﻨﺙ‪:‬‬

‫ﺒﺩﺭﺓ ﺒﻨﻴﺔ‬ ‫‪1‬‬
‫ﻤﺤﻤﺭﺓ‬
‫‪O- Sulfo - Benzaldehyde‬‬

‫‪N'-N'- Ethyl benzyl aniline 3- sulfonic acid‬‬
‫‪Leuco base‬‬
‫‪00.50‬‬
‫ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ )ﻓﻲ ﺸﻜل ﺭﺼﺎﺹ( ﺒﺎﻟﻤﻠﺠﺭﺍﻡ‬ ‫‪10‬‬
‫‪40.00‬‬ ‫ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ‬
‫___________________________________________________________ ‪106‬‬

‫ﺍﻟﺒﻨﻴﺔ ﺍﻟﺸﻜﻭﻻﺘﻴﺔ )‪:(CHOCOLATE BROWN HT‬‬
‫ﺍﻟﺒﻨﻲ ﺍﻟﺸﻜﻭﻻﺘﻲ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺍﻟﺘﻲ ﺘﻌﻁﻲ ﺍﻟﻠﻭﻥ ﺍﻟﻜﺎﻜﺎﻭﻱ ﻟﺒﻌﺽ ﺍﻟﻤﻨﺘﺠﺎﺕ‬
‫ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﻟﺫﻟﻙ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (46‬ﻴﻭﻀﺢ ﺒﻌﺽ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻨﺘﺞ ﺍﻟﻤﺼﻨﻊ ﻟﺩﻯ ﺒﻌﺽ‬
‫ﺍﻟﺸﺭﻜﺎﺕ ﺍﻟﻌﺎﻟﻤﻴﺔ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(46‬ﺍﻟﺼﺒﻐﺔ ﺍﻟﺒﻨﻴﺔ ﺍﻟﺸﻜﻭﻻﺘﻴﺔ )‪:(CHOCOLATE BROWN HT‬‬

‫ﺒﺩﺭﺓ ﺒﻨﻴﺔ ﻤﺤﻤﺭﺓ‬ ‫ﻭﺼﻔﺔ ﺍﻟﺼﺒﻐﺔ‬ ‫‪1‬‬
‫‪4-aminonaphthalene-1-sulfonic acid‬‬
‫___________________________________________________________ ‪107‬‬

‫ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ )‪:(BRILLIANT BLUE FCF‬‬
‫ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ ﺘﻀﻔﻲ ﺍﻟﻤﻅﻬﺭ ﺍﻻﺯﺭﻕ ﺫﻭ ﺍﻟﻘﺩﺭﺓ ﺍﻟﺘﻠﻭﻴﻨﻴﺔ ﺍﻟﻌﺎﻟﻴﺔ‪،‬‬
‫ﻭﺍﻟﻤﻀﺎﻑ ﻟﻌﺩﺩ ﻤﻥ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (47‬ﻴﻭﻀﺢ ﺒﻌﺽ ﺍﻟﺼﻔﺎﺕ ﻋﻨﺩ‬
‫ﺍﻟﻤﺼﻨﻌﻴﻴﻥ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(47‬ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ )‪:(BRILLIANT BLUE FCF‬‬

‫ﺒﺩﺭﺓ ﺒﻨﻴﺔ‬ ‫‪1‬‬
‫‪1.50‬‬ ‫‪O-‬‬ ‫‪Sulfo‬‬ ‫‪-‬‬ ‫‪Benzaldehyde‬‬

‫‪0.30‬‬ ‫‪N'-N'- Ethyl benzyl aniline 3- sulfonic acid‬‬
‫‪5.00‬‬ ‫‪Leuco base‬‬
‫‪1‬‬ ‫ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻜﺎﺩﻤﻴﻭﻡ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ‬ ‫‪12‬‬
‫___________________________________________________________ ‪108‬‬

‫ﺍﻻﺯﺭﻕ )‪:(PATENT BLUE-V‬‬
‫ﺍﻻﺯﺭﻕ ﻤﻥ ﺍﻷﻟﻭﺍﻥ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (48‬ﻴﻭﻀﺢ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻟﺩﻯ‬

‫ﺍﻟﺸﺭﻜﺎﺕ ﺍﻟﻤﺼﻨﻌﺔ‪ ،‬ﺇﻻ ﺃﻥ ﺍﻻﺴﺘﺨﺩﺍﻡ ﻴﺭﺍﺠﻊ ﻭﻓﻕ ﺘﺸﺭﻴﻌﺎﺕ ﺍﻟﺩﻭل ﺍﻟﻤﺨﺘﻠﻔﺔ ﻋﻨﺩ ﺇﺴﺘﻌﻤﺎﻟﻪ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(48‬ﺍﻻﺯﺭﻕ )‪:(PATENT BLUE-V‬‬

‫ﺒﺩﺭﺓ ﺯﺭﻗﺎﺀ‬ ‫‪1‬‬
‫ﺩﺍﻜﻨﺔ‬
‫‪40.00‬‬ ‫ﻋﻠﻰ ﺤﺩ ﻟﻠﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ )ﻓﻲ ﺸﻜل ﺭﺼﺎﺹ( ﺒﺎﻟﻤﻠﺠﺭﺍﻡ‬ ‫‪10‬‬
‫___________________________________________________________ ‪109‬‬

‫ﺍﻻﻨﺩﻴﺠﻭﺘﻴﻥ )‪:(INDIGO CARMINE‬‬
‫ﺍﻻﻨﺩﻴﺠﻭﺘﻴﻥ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻬﻤﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﻭﻫﻭ ﺃﻗﺩﻡ ﺍﻻﻟﻭﺍﻥ‬

‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ ،‬ﺨﺎﺼﺔ ﻋﻨﺩ ﺒﺩﺃ ﺇﺴﺘﺨﻼﺼﻪ ﻤﻥ ﻨﺒﺎﺕ ﺍﻻﻨﺩﻴﺠﻭ‪ ،‬ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (49‬ﻴﻭﻀﺢ ﺒﻌﺽ‬
‫ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻋﻥ ﺍﻟﻤﺼﻨﻌﻴﻥ ﻭﺍﻟﺘﻲ ﻻ ﺘﺨﺘﻠﻑ ﻜﺜﻴﺭﺍ ﻋﻥ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻓﻲ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺇﻻ‬
‫ﺃﻥ ﺍﻻﺴﺘﻌﻤﺎل ﻴﺨﻀﻊ ﻟﺘﺸﺭﻴﻌﺎﺕ ﻜل ﺩﻭﻟﺔ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(49‬ﺍﻻﻨﺩﻴﺠﻭﺘﻴﻥ )‪:(INDIGO CARMINE‬‬

‫ﺒﺩﺭﺓ ﺯﺭﻗﺎﺀ‬ ‫‪1‬‬
‫• ‪Isatin sulphanic acid,‬‬

‫• ‪5- Sulfoanthranilic acid‬‬

‫___________________________________________________________ ‪110‬‬

‫ﺍﻻﺴﻭﺩ )‪:(BLACK PN‬‬
‫ﻫﻭ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺴﺌﻭل ﻤﻥ ﺇﻋﻁﺎﺀ ﺍﻟﻠﻭﻥ ﺍﻻﺴﻭﺩ ﻓﻲ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ‬
‫)‪ (50‬ﻴﻭﻀﺢ ﺒﻌﺽ ﻤﻭﺍﺼﻔﺎﺘﻪ‪ ،‬ﻭﻜﻤﺎ ﺍﺴﻠﻔﻨﺎ ﻴﺨﻀﻊ ﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺘﺸﺭﻴﻌﺎﺕ ﻜل ﺩﻭﻟﺔ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(50‬ﺍﻻﺴﻭﺩ )‪:(BLACK PN‬‬

‫ﺒﺩﺭﺓ ﺴﻭﺩﺍﺀ‬ ‫ﻭﺼﻔﺔ ﺍﻟﺼﺒﻐﺔ‬ ‫‪1‬‬
‫___________________________________________________________ ‪111‬‬

‫ﺍﻻﺨﻀﺭ )‪:(GREEN S‬‬
‫ﻫﻭ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺴﺌﻭل ﻋﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺨﻀﺭﺍﺀ ﺫﺍﺕ ﺍﻟﻘﻭﺓ ﺍﻟﺘﻠﻭﻴﻨﻴﺔ ﺍﻟﻌﺎﻟﻴﺔ‪ ،‬ﻭﻴﺴﺘﻌﻤل‬
‫ﺒﻜﺜﺭﺓ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﺇﻻ ﺃﻥ ﻤﻭﺍﺼﻔﺎﺘﻪ ﺘﻌﺘﻤﺩ ﻋﻠﻰ ﺘﺸﺭﻴﻌﺎﺕ ﻜل ﺩﻭﻟﺔ ﻭﻟﻜﻥ ﺒﺼﻭﺭﺓ‬
‫ﻋﺎﻤﺔ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (51‬ﻴﻭﻀﺢ ﺒﻌﺽ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(51‬ﺍﻻﺨﻀﺭ )‪:(GREEN S‬‬

‫‪00.10‬‬ ‫‪Leuco basev 4,4'- Bis (Dimehtyl amino )-‬‬

‫‪benzhydril‬‬ ‫‪alcohol‬‬
‫‪00.10‬‬ ‫‪4,4-Bis (dimethyl amino) - benzophenon‬‬
‫‪00.20‬‬ ‫‪3- Hydroxy naphthalene , 2-7 - dislfunic acid‬‬
‫___________________________________________________________ ‪112‬‬

‫ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ )‪:(RED 2G‬‬
‫ﺍﻻﺤﻤﺭ ﺘﻭ ﺠﻲ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﻟﻜﻨﻪ ﻴﺨﻀﻊ ﻜﺫﻟﻙ ﻤﺜل ﻏﻴﺭﻩ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﻋﻠﻰ ﺘﺸﺭﻴﻌﺎﺕ‬
‫ﻜل ﺩﻭﻟﺔ‪ ،‬ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (52‬ﻴﻭﻀﺢ ﺒﻌﺽ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(52‬ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ )‪:(RED 2G‬‬

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‫ﻃﺮق ﻓﺤﺺ اﻟﻤﻮاد اﻟﻤﻠﻮﻧﺔ ﻗﺒﻞ إﺳﺘﺨﺪاﻣﮭﺎ‬ ‫اﻻﻟﻮان اﻟﺼﻨﺎﻋﯿﺔ ﻓﻲ اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ‬
‫ﻁﺭﻕ ﻓﺤﺹ ﻭﺍﺨﺘﺒﺎﺭ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻗﺒل ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺘﻠﻭﻴﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫)‪(Methods of Test and Investigation of Coloring Materials Used in Foods‬‬
‫ﺃﻭﻻ‪ :‬ﺍﻟﺘﺤﻠﻴل ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻻﺠﻬﺯﺓ‪:‬‬
‫ﺍﻟﺘﺤﻠﻴل ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻋﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺘﺤﺕ ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ) ‪High‬‬ ‫‪-1‬‬

‫‪:(Pressure Liqid Chromatography‬‬
‫ﻤﻥ ﻁﺭﻕ ﺍﻟﺘﺤﻠﻴل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ‪ ،‬ﻫﻲ ﻁﺭﻴﻘﺔ ﻴﺘﻡ ﻓﻴﻬﺎ ﻋﻤل ﻤﺤﻠﻭل ﻤﻥ ﺍﻟﺼﺒﻐﺔ‬
‫ﻭﻤﻥ ﺜﻡ ﻴﺘﻡ ﺤﻘﻨﻬﺎ ﻓﻲ ﺠﻬﺎﺯ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‪ ،‬ﺒﺈﺴﺘﻌﻤﺎل ﻋﻤﻭﺩ ﻤﻨﺎﺴﺏ ﻟﻠﻔﺼل‬
‫ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ‪ ،‬ﻭﻴﺘﻡ ﻀﺒﻁ ﻅﺭﻭﻑ ﺍﻟﺠﻬﺎﺯ ﺒﺤﻴﺙ ﺘﻌﻁﻲ ﻓﺼل ﻭﺍﻀﺢ ﻟﻠﺼﺒﻐﺔ ﺍﻟﻤﺭﺍﺩ‬
‫ﻓﺤﺼﻬﺎ‪ .‬ﻜﻤﺎ ﻴﺤﻘﻥ ﺍﻟﺠﻬﺎﺯ ﺒﺎﻟﻤﺤﺎﻟﻴل ﺍﻟﻘﻴﺎﺴﻴﺔ ﻟﻸﻟﻭﺍﻥ ﻭﺘﺘﻡ ﻤﻘﺎﺭﻨﺔ ﺍﻟﻨﺘﺎﺌﺞ ﻟﺘﺤﺩﻴﺩ ﻨﻭﻉ ﺍﻟﺼﺒﻐﺔ‬
‫ﻭﻤﻜﻭﻨﺎﺘﻬﺎ‪ ،‬ﺤﺴﺏ ﻗﻤﻡ ﺍﻟﻤﻨﺤﻨﻴﺎﺕ ﻭﺍﻟﺘﻲ ﻴﺘﻡ ﺍﻟﺤﺼﻭل ﻋﻠﻴﻬﺎ ﻤﻥ ﺍﻟﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ‬
‫ﻟﺘﺤﺩﻴﺩ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺭﺌﻴﺴﻴﺔ ﻭﻜﺫﻟﻙ ﺒﻘﻴﺔ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺼﺎﺤﺒﺔ‪.‬‬
‫‪ -2‬ﺍﻟﺘﺤﻠﻴل ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻋﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺘﺤﺕ ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ﻭﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ‬

‫)‪:(HPLC - MS‬‬
‫ﻁﺭﻕ ﺍﻟﺘﺤﻠﻴل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ‪ ،‬ﻫﻲ ﻁﺭﻴﻘﺔ ﻴﺘﻡ ﻓﻴﻬﺎ ﻋﻤل ﻤﺤﻠﻭل ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﻭﻤﻥ‬
‫ﺜﻡ ﻴﺘﻡ ﺤﻘﻨﻬﺎ ﻓﻲ ﺠﻬﺎﺯ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‪ ،‬ﺒﺈﺴﺘﻌﻤﺎل ﻋﻤﻭﺩ ﻤﻨﺎﺴﺏ ﻟﻠﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ‪،‬‬
‫ﻭﻴﺘﻡ ﻀﺒﻁ ﻅﺭﻭﻑ ﺍﻟﺠﻬﺎﺯ ﺒﺤﻴﺙ ﺘﻌﻁﻲ ﻓﺼل ﻭﺍﻀﺢ ﻟﻠﺼﺒﻐﺔ ﺍﻟﻤﺭﺍﺩ ﻓﺤﺼﻬﺎ‪.‬‬
‫ﻭﻫﺫﺍ ﺍﻟﺘﺤﻠﻴل ﻓﻴﻪ ﺨﺎﺼﻴﺘﻴﻥ ﺍﻻﻭﻟﻰ ﻫﻲ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﻓﻴﺎ ﻜﻤﺎ ﻓﻲ ﺍﻟﺘﺤﻠﻴل‬

‫ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ ﺃﻋﻼﻩ ﻭﺨﻼﻟﻬﺎ ﻴﺘﻡ ﻓﺼل ﺍﻟﻤﺭﻜﺒﺎﺕ ﺩﺍﺨل ﻓﺭﻥ ﺍﻟﺠﻬﺎﺯ ﺒﺎﻟﺘﺠﺯﺌﺔ‪ ،‬ﻤﻌﺘﻤﺩﺓ‬
‫ﻋﻠﻰ ﺍﻟﻔﺼل ﺍﻟﻜﺭﻤﺎﺘﻭﻏﺭﺍﻓﻲ ﻫﺫﺍ )‪ ،(HPLC‬ﻭﺒﺎﻟﺘﺎﻟﻲ ﺘﺤﺩﻴﺩ ﻜل ﻤﺭﻜﺏ ﺩﺍﺨل ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺭﺍﺩ‬
‫ﺘﺤﻠﻴﻠﻬﺎ ﻋﻠﻰ ﺤﺩ ﺒﺩﻭﻥ ﺘﻌﺭﻴﻑ ﻟﻨﻭﻋﻴﺘﻪ‪.‬‬
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‫ﺃﻤﺎ ﺍﻟﺠﺯﺀ ﺍﻟﺜﺎﻨﻲ ﻓﺘﺘﻡ ﻓﻴﻪ ﻋﻤﻠﻴﺔ ﺘﻌﺭﻴﻑ ﺍﻟﺒﻨﻴﺎﺕ ﺍﻟﺘﺭﻜﻴﺒﻴﺔ ﺒﺎﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ ﺒﺘﺤﺩﻴﺩ‬
‫ﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﻡ ﻓﺼﻠﻬﺎ ﺨﻼل ﻋﻤﻠﻴﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‪ ،‬ﻭﺫﻟﻙ ﻤﻥ ﺨﻼل‬
‫ﺍﻟﺠﺯﺀ ﺍﻟﻤﻠﺤﻕ ﻤﻥ ﺠﻬﺎﺯ ﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ )‪.(Mass spectrophotometer‬‬
‫ﻭﻴﺘﻡ ﺭﺒﻁ ﻫﺫﺍ ﺍﻟﺠﻬﺎﺯ ﺒﺠﻬﺎﺯ ﻜﻤﺒﻴﻭﺘﺭ ﻟﻘﺭﺍﺀﺓ ﺍﻟﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ ﻓﻲ ﺸﻜل‬
‫ﻤﻨﺤﻰ ﺒﻴﺎﻨﻲ‪ ،‬ﺘﺤﺩﺩ ﻗﻤﻡ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻤﻭﺠﻭﺩﺓ ﻓﻲ ﺍﻟﻌﻴﻨﺔ ﺍﻟﻤﺨﺘﺒﺭﻩ‪ ،‬ﻭﻨﺘﺎﺌﺞ ﺍﻟﻜﺘل ﺍﻟﻁﻴﻔﻴﺔ ﺍﻟﺘﻲ ﺘﻡ‬
‫ﺘﺤﺩﻴﺩﻫﺎ ﺒﺠﻬﺎﺯ ﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ‪ ،‬ﻭﺠﻬﺎﺯ ﺍﻟﻜﻤﺒﻴﻭﺘﺭ ﻤﺯﻭﺩ ﺒﻤﻜﺘﺒﺔ ﺇﻟﻜﺘﺭﻭﻨﻴﺔ ﺘﻘﻭﻡ ﺒﺘﺤﺩﻴﺩ ﺍﺴﻤﺎﺀ‬
‫ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﺘﻲ ﺘﻡ ﺍﻟﺤﺼﻭل ﻋﻠﻴﻬﺎ ﻤﻥ ﺍﻟﺘﺤﻠﻴل ﻭﺒﺎﻟﺘﺎﻟﻲ ﺍﻟﺤﺼﻭل ﻋﻠﻰ ﺍﻟﻠﻭﻥ ﺍﻭ ﺍﻻﻟﻭﺍﻥ ﻓﻲ‬
‫ﺍﻟﻤﺤﻠﻭل‪.‬‬
‫ﻓﻔﻲ ﺤﺎﻟﺔ ﺠﻬﺎﺯ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻤﺯﻭﺩ ﺒﺎﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ ﻫﺫﺍ )‪ (HPLC - MS‬ﻴﺘﻡ‬
‫ﺘﺤﺩﻴﺩ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺩﻭﻥ ﺍﻟﺭﺠﻭﻉ ﺍﻟﻰ ﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﻘﻴﺎﺴﻴﺔ ﻟﻸﻟﻭﺍﻥ ﻟﺤﻘﻨﻬﺎ ﻓﻲ ﺠﻬﺎﺯ‬
‫ﺍﻟﻜﺭﻤﻭﺍﺘﻭﻏﺭﺍﻓﻴﺎ ﻟﻤﻁﺎﺒﻘﺔ ﻨﺘﺎﺌﺠﻬﺎ ﻤﻊ ﻨﺘﺎﺌﺞ ﻗﻤﻡ ﺍﻟﻤﻨﺤﻨﻰ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻪ ﺒﺎﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‪،‬‬
‫ﻭﺒﺎﻟﺘﺎﻟﻲ ﺘﻌﻁﻲ ﻨﺘﺎﺌﺞ ﻭﺍﻀﺤﺔ ﻟﻨﻭﻉ ﺍﻟﺼﺒﻐﺔ ﻭﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺼﺎﺤﺒﺔ ﻭﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻻﺨﺭﻯ‬
‫ﺍﻟﻤﺨﺘﻠﻁﺔ ﺒﺎﻟﻠﻭﻥ ﻜﻤﺎ ﻭﻨﻭﻋﺎ‪ ،‬ﻤﻤﺎ ﻴﺴﻬل ﻜﺜﻴﺭﺍ ﻤﻥ ﺇﺠﺭﺍﺀ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﺠﺎﺭﺏ ﻭﺍﻟﺘﺤﺎﻟﻴل‬
‫ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺇﺒﺩﺍﻟﻬﺎ ﺒﺨﻁﻭﺍﺕ ﺒﺴﻴﻁﺔ ﺘﻜﺸﻑ ﻟﻨﺎ ﺍﻟﺘﺤﻠﻴل ﺒﺩﻻ ﻤﻥ ﺍﻟﺘﻌﻘﻴﺩﺍﺕ ﺍﻟﻜﺒﻴﺭﺓ‪ ،‬ﺇﻻ ﺃﻥ ﻫﺫﺍ‬
‫ﺍﻟﺠﻬﺎﺯ ﺘﻭﺍﺠﺩﻩ ﻗﻠﻴل‪ .‬ﻭﻟﻜﻨﻪ ﺫﻭ ﻓﺎﺌﺩﺓ ﻗﻴﻤﺔ ﻓﻲ ﺍﻟﺘﺤﺩﻴﺩ ﺍﻟﻨﻭﻋﻲ ﻭﺍﻟﻜﻤﻲ ﻟﻼﻟﻭﺍﻥ ﻭﺍﺨﺘﺼﺎﺭ‬
‫ﺍﻟﻭﻗﺕ ﺒﺩﻻ ﻤﻥ ﺤﻘﻥ ﻜل ﻤﺤﻠﻭل ﻗﻴﺎﺴﻲ ﻋﻠﻲ ﺤﺩ ﻓﻲ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺘﻲ ﻻ ﺘﺴﺘﺨﺩﻡ ﻤﻌﻬﺎ‬
‫ﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ‪.‬‬
‫ﻭﻫﻲ ﻁﺭﻴﻘﺔ ﺴﺭﻴﻌﺔ ﻟﻠﺤﺼﻭل ﻋﻠﻰ ﻨﺘﺎﺌﺞ ﺩﻗﻴﻘﺔ ﻭﺴﺭﻴﻌﺔ ﻤﻘﺎﺭﻨﺔ ﺒﺎﻟﻁﺭﻕ ﺍﻟﺘﻲ ﺴﻭﻑ‬
‫ﻴﺘﻡ ﺘﻨﺎﻭﻟﻬﺎ ﻻﺤﻘﺎ‪ ،‬ﻭﻟﻴﺱ ﺫﻟﻙ ﻓﺤﺴﺏ ﻓﺒﻬﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﻴﻤﻜﻥ ﺍﻟﻜﺸﻑ ﻋﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺭﻁﻨﺔ ﺍﻟﺘﻲ‬
‫ﺘﻜﻭﻥ ﻤﻊ ﺍﻟﺼﺒﻐﺔ ﻤﺜل ﺴﻭﺩﺍﻥ ﻭﻥ ﻓﻲ ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ ﺃﻭ ﺤﺘﻰ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﺘﻲ ﺘﺘﻜﻭﻥ ﻋﻨﺩ‬
‫ﺘﺤﻠل ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﻭﺠﻭﺩﺓ ﻓﻲ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﺨﺎﺼﺔ ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﺘﻲ ﺘﺘﻌﺭﺽ ﻟﻠﺘﺨﺯﻴﻥ ﺍﻟﺴﻲﺀ‬
‫ﻭﺍﺸﻌﺔ ﺍﻟﺸﻤﺱ ﺍﻟﻤﺒﺎﺸﺭﺓ‪.‬‬
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‫ﺍﻟﺘﺤﻠﻴل ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻻﻤﺘﺼﺎﺹ ﺍﻟﺫﺭﻱ )‪:(Atomic absorption‬‬ ‫‪-2‬‬
‫ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﻨﺴﺏ ﺍﻟﻌﻨﺎﺼﺭ ﻤﻥ ﻓﻠﺯﺍﺕ ﻭﻏﻴﺭ ﻓﻠﺯﺍﺕ ﺍﻟﻤﻭﺠﻭﺩﺓ ﻓﻲ ﺍﻟﺼﺒﻐﺔ ﻤﻤﺎ ﻴﻘﻘل‬
‫ﻤﻥ ﻜﺜﻴﺭ ﻤﻥ ﺍﻟﺘﺠﺎﺭﺏ ﺍﻟﺘﺤﻠﻴﻠﻴﺔ ﻟﺘﺤﺩﻴﺩ ﺍﻟﻌﻨﺎﺼﺭ ﺍﻟﻤﺨﺘﻠﻔﺔ ﺨﺎﺼﺔ ﺍﻟﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ ﻓﻲ ﺍﻟﺼﺒﻐﺔ‪،‬‬
‫ﻭﺫﻟﻙ ﻷﺨﺘﺼﺎﺭ ﺍﻟﺨﻁﻭﺍﺕ ﺍﻟﻌﺩﻴﺩﺓ ﻤﻥ ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﺘﻲ ﺴﻭﻑ ﻴﺭﺩ ﺫﻜﺭﻫﺎ ﻓﻲ ﻫﺫﺍ‬
‫ﺍﻟﻔﺼل‪ ،‬ﻭﺫﻟﻙ ﻤﺜل ﺍﻟﻜﻠﻭﺭﻴﺩﺍﺕ ﻭﺍﻟﻜﺒﺭﻴﺘﺎﺕ‪ ،‬ﻭﺍﻟﻌﻨﺎﺼﺭ ﺍﻟﺜﻘﻴﻠﺔ ﻤﺜل ﺍﻟﺤﺩﻴﺩ ﻭﺍﻟﺯﺭﻨﻴﺦ‬
‫ﻭﺍﻟﺭﺼﺎﺹ‪ ،‬ﻤﻥ ﺤﻴﺙ ﺍﻟﻨﻭﻋﻴﺔ ﻭﺍﻟﻜﻤﻴﺔ ﺍﻟﻤﻭﺠﻭﺩﺓ ﻓﻲ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﻠﻭﻨﺔ‪ ،‬ﻭﺫﻟﻙ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﻨﺴﺏ‬
‫ﻫﺫﻩ ﺍﻟﻌﻨﺎﺼﺭ ﻭﻋﺩﻡ ﺘﺠﺎﻭﺯ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ‪ .‬ﻭﻫﻲ ﻁﺭﻴﻘﺔ ﺴﻬﻠﺔ ﻭﺩﻗﻴﻘﺔ ﻭﺴﺭﻴﻌﺔ‪ .‬ﻓﻲ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ‬
‫ﻴﺘﻡ ﻋﻤل ﺍﻟﻤﺤﻠﻭل ﻭﻭﻀﻌﻪ ﻓﻲ ﺍﻟﺠﻬﺎﺯ ﻭﻤﻥ ﺜﻡ ﺍﻟﺤﺼﻭل ﻋﻠﻰ ﻨﺘﺎﺌﺞ ﺍﻟﺘﺤﻠﻴل‪ ،‬ﺃﻤﺎ ﺍﻟﻁﺭﻕ‬
‫ﺍﻟﺘﺤﻠﻴﻠﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﻟﻠﻜﺸﻑ ﻋﻥ ﺍﻟﻤﻌﺎﺩﻥ ﻴﻤﻜﻥ ﺘﻁﺒﻴﻘﻬﺎ ﻜﻴﻤﻴﺎﺌﻴﺎ ﻜﻤﺎ ﺴﻭﻑ ﻴﺭﺩ ﺫﻜﺭﻫﺎ ﻻﺤﻘﺎ‪.‬‬
‫ﺜﺄﻨﻴﺎ‪ :‬ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ) ‪Physical and Chemical Analysis of‬‬

‫‪:(Dyes‬‬
‫ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺘﺴﺘﺨﺩﻡ ﻟﻠﻔﺤﺹ ﻋﻥ ﺠﻭﺩﺓ ﺍﻟﺼﺒﻐﺔ‬

‫ﺍﻟﺨﺎﻡ ﻗﺒل ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﻤﻁﺎﺒﻘﺘﻬﺎ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻭﻫﻲ‪:‬‬
‫أ‪ -‬ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻁﺒﻴﻌﻴﺔ ) ‪:(Physical Analysis‬‬

‫‪ -1‬ﺍﻟﻤﻅﻬﺭ )‪:(Appearance‬‬
‫ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﻫﻴﺌﺔ ﻭ ﻟﻭﻥ ﺍﻟﺼﺒﻐﺔ ﻫل ﻓﻲ ﺸﻜل ﻤﺴﺤﻭﻕ ﺃﻡ ﺤﺒﻴﺒﺎﺕ ﺤﺴﺏ ﺍﻟﻤﻭﺍﺼﻔﺔ‬
‫ﻭﺘﺴﺘﺨﺩﻡ ﻓﻴﻬﺎ ﺍﻟﻌﻴﻥ ﺍﻟﻤﺠﺭﺩ ﻟﺘﺤﺩﻴﺩ ﻟﻭﻥ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﻫﻴﺌﺔ ﺍﻟﻤﺴﺤﻭﻕ ﺃﻭ ﺍﻟﺤﺒﻴﺒﺎﺕ ﻭﺘﺘﻡ‬
‫ﺍﻟﻤﻁﺎﺒﻘﺔ ﻤﻊ ﺍﻟﻠﻭﻥ ﺍﻻﺼﻠﻲ‪.‬‬
‫‪ -2‬ﺍﻟﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤﺎﺀ )‪:(Solubility in Water‬‬

‫ﻴﺘﻡ ﺃﺨﺫ ﻜﻤﻴﺔ ﻗﻠﻴﻠﺔ ﻤﻥ ﺍﻟﻤﺴﺤﻭﻕ )‪ (0,5‬ﺠﺭﺍﻡ ﻭﺘﻭﻀﻊ ﻓﻲ ﺍﻨﺒﻭﺒﺔ ﺇﺨﺘﺒﺎﺭ ﻭﻴﻀﺎﻑ‬
‫ﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ‪ ،‬ﻭﺘﺭﺝ ﺍﻻﻨﺒﻭﺒﺔ ﺠﻴﺩﺍ‪ ،‬ﻭﻴﻨﻅﺭ ﺍﻟﻰ ﺫﻭﺒﺎﻥ ﺍﻟﻤﺴﺤﻭﻕ ﻓﻲ ﺍﻟﻤﺎﺀ‪ .‬ﻭﺒﻬﺎ ﻴﺘﻡ ﺘﺤﺩﻴﺩ‬
‫ﺩﺭﺠﺔ ﺍﻟﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤﺎﺀ‪ ،‬ﺤﻴﺙ ﺃﻥ ﻤﻌﻅﻡ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﺘﻲ ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻤﻔﺘﺭﺽ ﺃﻥ‬
‫ﺘﺫﻭﺏ ﻜﻠﻴﺎ ﻓﻲ ﺍﻟﻤﺎﺀ‪.‬‬
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‫‪ -3‬ﻟﻭﻥ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ‪:‬‬
‫ﻴﺘﻡ ﺇﺫﺍﺒﺔ ﻗﺩﺭ ﻀﺌﻴل ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﻓﻲ ﺃﻨﺒﻭﺒﺔ ﺍﻻﺨﺘﺒﺎﺭ‪ ،‬ﻭﺍﻟﺘﺄﻜﺩ ﻤﻥ ﺘﻁﺎﺒﻕ‬
‫ﺍﻟﻠﻭﻥ ﻤﻊ ﻤﺤﻠﻭل ﺁﺨﺭ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﻤﻥ ﺍﻟﻠﻭﻥ ﺍﻟﻤﻁﻠﻭﺏ‪.‬‬
‫ب‪ -‬ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ) ‪:(Chemical Analysis‬‬
‫‪ -1‬ﻓﺤﺹ ﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )‪:(HCl‬‬

‫ﺘﻀﺎﻑ ‪ 3‬ﻤل ﻤﻥ ﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﺍﻟﻤﺭﻜﺯ ﺍﻟﻰ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺃﻨﺒﻭﺒﺔ ﺃﺨﺘﺒﺎﺭ‪،‬‬
‫ﻭﻴﻼﺤﻅ ﻤﺩﻯ ﺘﺄﺜﻴﺭ ﺇﻀﺎﻓﺔ ﺍﻟﺤﺎﻤﺽ ﻋﻠﻰ ﻟﻭﻥ ﺍﻟﺼﺒﻐﺔ‪ ،‬ﻭﻤﺎ ﻫﻭ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻪ‬
‫ﻭﻤﻁﺎﺒﻘﺔ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﺍﻟﻰ ﻟﻭﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﻭﺠﻭﺩ ﻓﻲ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﺨﺎﺼﻪ ﺒﺎﻟﻠﻭﻥ‪ .‬ﺜﻡ ﺘﻀﺎﻑ ﻜﻤﻴﺔ‬
‫ﻤﻥ ﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﺍﻟﻰ ﺍﻻﻨﺒﻭﺒﺔ ﻭﻴﻼﺤﻅ ﻫل ﻫﻨﺎﻟﻙ ﺘﻐﻴﻴﺭ ﻓﻲ ﺍﻟﻠﻭﻥ ﺃﻡ ﻫﻭ ﻨﻔﺱ ﺍﻟﻠﻭﻥ‪.‬‬
‫‪ -2‬ﻓﺤﺹ ﻫﻴﺩﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪:(NaOH‬‬

‫ﺘﻀﺎﻑ ‪ 5‬ﻤل ﻤﻥ ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﻤﺭﻜﺯ ﺍﻟﻰ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺃﻨﺒﻭﺒﺔ ﺃﺨﺘﺒﺎﺭ‪،‬‬
‫ﻭﻴﻼﺤﻅ ﻤﺩﻯ ﺘﺄﺜﻴﺭ ﺇﻀﺎﻓﺔ ﺍﻟﺤﺎﻤﺽ ﻋﻠﻰ ﻟﻭﻥ ﺍﻟﺼﺒﻐﺔ‪ ،‬ﻭﻤﺎ ﻫﻭ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻪ‬
‫ﻭﻤﻁﺎﺒﻘﺔ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﺍﻟﻰ ﻟﻭﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﻭﺠﻭﺩ ﻓﻲ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﺨﺎﺹ ﺒﺎﻟﻠﻭﻥ ﺘﺤﺕ ﻅﺭﻭﻑ‬
‫ﺍﻟﻘﺎﻋﺩﺓ ﺍﻟﻤﺭﻜﺯﺓ ﻫﺫﻩ‪.‬‬
‫‪ -3‬ﻓﺤﺹ ﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ ﺍﻟﻤﺭﻜﺯ )‪:(H2SO4‬‬

‫ﺘﻀﺎﻑ ‪ 5‬ﺠﻡ ﻤﻥ ﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ ﺍﻟﻤﺭﻜﺯ ﺍﻟﻰ ‪ 1‬ﺠﻡ ﻤﻥ ﺍﻟﻤﺴﺤﻭﻕ ﺃﻭ ﺍﻟﺤﺒﻴﺒﺎﺕ‬
‫ﻭﻴﻼﺤﻅ ﺍﻟﻠﻭﻥ ﺍﻟﻨﺎﺘﺞ‪ ،‬ﺜﻡ ﻴﺨﻔﻑ ﺒﺈﻀﺎﻓﺔ ﺍﻟﻤﺎﺀ ﺒﺩﻗﺔ ﻭﻴﻼﺤﻅ ﺍﻟﺘﻐﻴﺭ ﻓﻲ ﺍﻟﻠﻭﻥ ﺤﺴﺏ ﺍﻟﻤﻭﺍﺼﻔﺔ‪.‬‬
‫‪ -4‬ﺘﻘﺩﻴﺭ ﻤﺤﺘﻭﻯ ﺍﻟﻤﺎﺩﺓ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻨﻘﻴﺔ )‪:(Pure Dye Content‬‬
‫ﺘﻘﺩﺭ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻨﻘﻴﺔ ﺒﺎﻟﻁﺭﻴﻘﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﻌﺎﻤﺔ ﻭﻓﻕ ﺍﻻﺘﻲ‪:‬‬
‫‪ -‬ﻋﻤل ﻜﺎﺸﻑ ﻤﻥ ﺍﻟﻤﻠﺢ ﺍﻟﻤﻨﻅﻡ )ﺴﺘﺭﺍﺕ ﺜﻼﺜﻲ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺜﻨﺎﺌﻴﺔ ﺍﻟﻤﺎﺌﺔ )‪10‬‬
‫ﺠﻡ(()‪.(Trisodium citrate dihydrate‬‬
‫‪ -‬ﺘﻭﺯﻥ ‪ 0.8 – 0.6‬ﺠﻡ ﻤﻥ ﻋﻴﻨﺔ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ‪.‬‬
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‫‪ -‬ﺘﺘﻡ ﺍﻟﻤﻌﺎﻴﺭﺓ )‪ (Titration‬ﻭﻻ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﺩﻟﻴل ﻷﻥ ﺍﻟﻠﻭﻥ ﻴﻘﻭﻡ ﺒﺩﻭﺭ ﺍﻟﺩﻟﻴل ﺍﻟﺫﺍﺘﻲ‪.‬‬
‫‪ -‬ﻭﺯﻥ ﺍﻟﻠﻭﻥ )ﻭ( ﺍﻟﺫﻱ ﻴﻌﺎﺩل ‪ 1‬ﻤل ﻤﺤﻠﻭل ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ )‪Titanium ) (0.2 N‬‬
‫‪ (chloride‬ﻴﻌﺎﺩل ‪ 0.2402‬ﺠﻡ‪ ،‬ﺍﻟﻘﻴﻤﺔ )ﻭ( ﻭﻀﻌﺕ ﻋﻠﻰ ﺍﺴﺎﺱ ﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ ﺍﻟﻔﺭﻀﻲ‬
‫ﻟﻠﻤﻠﻭﻥ ﺍﻟﻨﻘﻲ‪.‬‬
‫ﺘﻘﺩﻴﺭ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺘﻁﺎﻴﺭﺓ ﻋﻠﻰ ﺩﺭﺠﺔ ‪o135‬ﻡ ) ‪Determination of Volatile‬‬ ‫‪-5‬‬
‫‪:(Matter‬‬
‫ﻴﻭﺯﻥ ‪ 3-2‬ﺠﻡ ﻤﻥ ﻋﻴﻨﺔ ﺍﻟﺼﺒﻐﺔ )‪ (Dye‬ﻓﻲ ﺯﺠﺎﺠﺔ ﻭﺯﻥ ﻤﻔﺭﻁﺤﺔ ﺫﺍﺕ ﻏﻁﺎﺀ‬
‫ﻤﺴﻨﻔﺭ ﺴﺒﻕ ﺘﺜﺒﻴﺕ ﻭﺯﻨﻬﺎ‪ .‬ﺘﻭﻀﻊ ﻓﻲ ﻓﺭﻥ )‪ (Oven‬ﻋﻠﻰ ﺩﺭﺠﺔ ‪135‬ﻡ ‪ 5 ±‬ﺤﺘﻲ ﺜﺒﺎﺕ‬
‫ﺍﻟﻭﺯﻥ‪ .‬ﻴﻌﺎﺩ ﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ ﺒﻌﺩ ﺘﺒﺭﻴﺩﻫﺎ ﻓﻲ ﻤﺠﻔﻑ )‪ (Desicator‬ﻭﻴﺤﺴﺏ ﺍﻟﻔﺭﻕ ﻓﻲ ﺍﻟﻭﺯﻥ‬
‫ﻭﻤﻨﻪ ﺘﺤﺴﺏ ﺍﻟﻨﺴﺒﺔ ﺍﻟﻤﺌﻭﻴﺔ ﻟﻠﻤﺎﺩﺓ ﺍﻟﻤﺘﻁﺎﻴﺭﺓ ﻋﻠﻰ ﻫﺫﻩ ﺍﻟﺩﺭﺠﺔ‪.‬‬
‫ﺍﻟﻭﺯﻥ ﻗﺒل ﺍﻟﻔﺭﻥ – ﺍﻟﻭﺯﻥ ﺒﻌﺩ ﺍﻟﻔﺭﻥ × ‪100‬‬ ‫ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺘﻁﺎﻴﺭﺓ =‬
‫ﺍﻟﻭﺯﻥ ﻗﺒل ﺍﻟﻔﺭﻥ‬
‫ﺘﻘﺩﻴﺭ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﻻ ﺘﺫﻭﺏ ﻓﻲ ﺍﻟﻤﺎﺀ)‪Determination of Water-‬‬ ‫‪-6‬‬

‫‪:(Insoluble Matter‬‬
‫ﻴﻭﺯﻥ ﺒﺎﻟﻀﺒﻁ ﻤﻥ ‪ 5.5 – 5.4‬ﺠﻡ ﻤﻥ ﻋﻴﻨﺔ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﻜﺄﺱ )‪ (Beaker‬ﺴﻌﺔ‬

‫‪ 250‬ﻤل‪ ،‬ﻴﻀﺎﻑ ﺤﻭﺍﻟﻲ ‪ 200‬ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ ﺍﻟﺴﺎﺨﻥ ﺍﻟﻤﻘﻁﺭ )‪ (Hot distilled water‬ﻋﻠﻰ‬
‫ﺩﺭﺠﺔ ‪o90 – 80‬ﻡ‪ .‬ﻴﻘﻠﺏ ﻹﺫﺍﺒﺔ ﺍﻟﺼﺒﻐﺔ ﺜﻡ ﻴﺘﺭﻙ ﺍﻟﻤﺤﻠﻭل ﻟﻴﺒﺭﺩ ﺇﻟﻲ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ‬
‫)‪ .(Room temperature‬ﻴﺭﺸﺢ ﺍﻟﻤﺤﻠﻭل ﻓﻲ ﻗﻤﻊ ﺘﺭﺸﻴﺢ ﺯﺠﺎﺠﻲ ﺴﺒﻕ ﺘﺜﺒﻴﺕ ﻭﺯﻨﻪ‪ .‬ﻭﺫﻟﻙ‬
‫ﻤﻊ ﺍﻟﻐﺴﻴل ﺒﺎﻟﻤﺎﺀ ﺍﻟﺒﺎﺭﺩ ﺤﺘﻲ ﻴﺼﺒﺢ ﻋﺩﻴﻡ ﺍﻟﻠﻭﻥ ﺘﻤﺎﻤﺎﹰ‪ .‬ﻴﺠﻔﻑ ﻗﻤﻊ ﺍﻟﺘﺭﺸﻴﺢ ﻭﺍﻟﻤﺘﺒﻘﻲ ﻋﻠﻴﻪ ﻓﻲ‬
‫ﻓﺭﻥ ﻋﻠﻰ ﺩﺭﺠﺔ ‪135‬ﻡ ﺤﺘﻲ ﺜﺒﺎﺕ ﺍﻟﻭﺯﻥ‪ .‬ﻴﺤﺴﺏ ﺍﻟﻔﺭﻕ ﻓﻲ ﺍﻟﻭﺯﻥ ﻭﺘﺤﺴﺏ ﺍﻟﻨﺴﺒﺔ ﺍﻟﻤﺅﻴﺔ‬
‫ﻟﻠﻤﺘﺒﻘﻲ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ ﺍﻟﻤﺄﺨﻭﺫﺓ‪.‬‬
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‫ﺘﻘﺩﻴﺭ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺜﺎﻨﻭﻴﺔ ﺍﻟﻤﺼﺎﺤﺒﺔ )‪:(Determination of subsidiary dyes‬‬
‫ﺍﺴﺎﺱ ﺍﻟﻁﺭﻴﻘﺔ ﻴﺘﻡ ﻓﺼل ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ ﺍﻟﻤﺼﺎﺤﺒﺔ ﻤﻥ ﺍﻟﻤﻠﻭﻥ ﺍﻷﺴﺎﺴﻲ ﺒﻭﺍﺴﻁﺔ‬
‫ﺍﻟﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﺠﺭﺍﻓﻲ )‪ (Ascending Chromatography‬ﺍﻟﺼﺎﻋﺩ ﻋﻠﻰ ﺍﻟﻭﺭﻕ ﺜﻡ‬
‫ﺍﺴﺘﺨﻼﺹ ﻜل ﻤﻨﻬﺎ ﻋﻠﻰ ﺤﺩﺓ ﻤﻥ ﻭﺭﻕ ﺍﻟﻔﺼل‪ .‬ﺜﻡ ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ) ‪Optical‬‬
‫‪ (density‬ﻟﻠﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻨﺎﺘﺠﺔ ﻋﻨﺩ ﺃﻁﻭﺍل ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ )‪(Light wave length‬‬
‫ﺍﻟﻤﻌﺎﺩﻟﺔ ﻟﺫﺭﺍﺕ ﺍﻻﻤﺘﺼﺎﺹ )‪ (Absorption‬ﺍﻟﺨﺎﺼﺔ ﺒﻜل ﻤﻨﻬﺎ ﻓﻲ ﻤﺠﺎل ﺍﻟﻁﻴﻑ ﺍﻟﻤﻨﻅﻭﺭ‬
‫)‪ .(Visible light‬ﻭﺘﺴﺘﺨﺩﻡ ﺍﻟﻘﺭﺍﺀﺍﺕ ﺍﻟﻨﺎﺘﺠﺔ ﻟﺤﺴﺎﺏ ﻤﺤﺘﻭﻱ ﺍﻟﻤﻠﻭﻥ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ‬
‫ﺍﻟﻤﺼﺎﺤﺒﺔ ﻤﺤﺴﻭﺒﺔ ﻜﻨﺴﺒﺔ ﻤﺌﻭﻴﺔ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ ﺍﻟﻤﺄﺨﻭﺫﺓ‪.‬‬
‫ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﻓﺤﺹ ﺍﻟﺼﺒﻐﺎﺕ‪:‬‬
‫ﻭﻴﺴﺘﻌﻤل ﻓﻲ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺠﻬﺎﺯ ﺍﻟﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﺠﺭﺍﻓﻲ ﺍﻟﺼﺎﻋﺩ ) ‪Ascending‬‬

‫‪ (chromatography‬ﻋﻠﻰ ﺍﻟﻭﺭﻕ – ﻋﻠﻰ ﺃﻥ ﺘﺴﺘﺨﺩﻡ ﻭﺭﻕ ﺘﺭﺸﻴﺢ )‪ (Filter paper‬ﻤﻥ‬
‫ﻨﻭﻉ ﻭﺍﺘﻤﺎﻥ ﺭﻗﻡ )‪ ،(Whatman paper No. 1) (1‬ﺍﻟﻤﺨﺼﺹ ﻟﻠﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﺠﺭﺍﻓﻲ ﺃﻭ‬
‫ﻤﺎ ﻴﻌﺎﺩﻟﻪ‪ .‬ﻭﻻ ﺘﻘل ﻤﻘﺎﺴﺎﺕ ﺍﻟﻭﺭﻗﺔ ﻋﻥ ‪ 20 × 20‬ﺴﻡ‪.‬‬
‫‪-‬ﻤﺤﻘﻥ ﺩﻗﻴﻕ ﻴﻌﻁﻲ ﻜﻤﻴﺎﺕ ﻓﻲ ﺤﺩﻭﺩ ‪ 0.1‬ﻤل ﺒﺘﻔﺎﻭﺕ ﻗﺩﺭﻩ ‪ 0.002 ±‬ﻤل‪.‬‬
‫‪-‬ﺠﻬﺎﺯ ﺘﺤﻠﻴل ﻁﻴﻔﻲ )ﻤﻁﻴﺎﻑ( ﻤﻨﺎﺴﺏ‪.‬‬
‫ﻭﻴﺠﺏ ﺃﻥ ﺘﻜﻭﻥ ﺍﻟﻜﻭﺍﺸﻑ ﻋﻠﻰ ﺩﺭﺠﺔ ﻋﺎﻟﻴﺔ ﻤﻥ ﺍﻟﻨﻘﺎﻭﺓ ﻤﻊ ﺍﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﻓﻲ ﺠﻤﻴﻊ‬
‫ﺍﻟﺤﺎﻻﺕ‪.‬‬
‫‪-‬ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﺸﺒﻊ )‪ (Saturated solvent‬ﻟﺠﻭ ﺠﻬﺎﺯﺍﻟﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﺠﺭﺍﻓﻲ‪.‬‬
‫‪ -‬ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﻅﻬﺭ )‪.(Detecting solvent‬‬
‫‪ -‬ﻤﺫﻴﺏ ﺍﻻﺴﺘﺨﻼﺹ )‪.(Extraction solvent‬‬
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‫ﺘﺴﺘﺨﺩﻡ ﺍﻟﻜﻭﺍﺸﻑ ﺒﺎﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﺘﺭﻜﻴﺯﺍﺕ )‪ (Concentrations‬ﺍﻟﻤﺫﻜﻭﺭﺓ ﻓﻲ‬

‫ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﻟﻜل ﻤﻠﻭﻥ‪.‬‬
‫‪ -‬ﻤﺤﻠﻭل ﺒﻴﻜﺭﺒﻭﻨﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ‪.0.5 N‬‬
‫ﻁﺭﻴﻘﺔ ﺍﻟﻌﻤل ﻓﻲ ﺇﺠﺭﺍﺀ ﻓﺤﺹ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺜﺎﻨﻭﻴﺔ‪:‬‬
‫)ﺃ(‪ -‬ﻴﻭﻀﻊ ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﺸﺒﻊ ﻟﺠﻭ ﺠﻬﺎﺯ ﺍﻟﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﺠﺭﺍﻓﻲ ﻓﻲ ﻗﺎﻋﺔ ﺒﺴﻤﻙ ﻴﻘﺭﺏ ﻤﻥ ‪1‬‬
‫ﺴﻡ ﺜﻡ ﻴﻐﻁﻲ ﺍﻟﺠﻬﺎﺯ ﺒﻐﻁﺎﺌﻪ ﻭﻴﺘﺭﻙ ﻟﻤﺩﺓ ﻻ ﺘﻘل ﻋﻥ ﺴﺎﻋﺘﻴﻥ ﻟﺘﺸﺒﻴﻊ ﺍﻟﺠﻭ ﺍﻟﺩﺍﺨﻠﻲ ﻟﻠﺠﻬﺎﺯ‬
‫ﺒﻭﺍﺴﻁﺔ ﻫﺫﺍ ﺍﻟﻤﺫﻴﺏ‪.‬‬
‫ﻴﺭﺴﻡ ﻋﻠﻰ ﺒﻌﺩ ‪ 5.2‬ﺴﻡ ﻤﻥ ﺍﻟﺤﺎﻓﺔ ﺍﻟﺴﻔﻠﻲ ﻟﻠﻭﺭﻗﺔ ﻤﺴﺘﻁﻴل ﺃﺒﻌﺎﺩﻩ ‪ 18‬ﺴﻡ ﻁﻭﻻﹰ‪7 ،‬‬ ‫) ﺏ( ‪-‬‬
‫ﻤﻡ ﻋﺭﻀﺎﹰ ﺒﺎﻟﻘﻠﻡ ﺍﻟﺭﺼﺎﺹ ﻭﻴﻭﺯﻉ ﻓﻲ ﺩﺍﺨل ﻫﺫﺍ ﺍﻟﻤﺴﺘﻁﻴل ﻜﻤﻴﺔ ﻤﻘﺩﺍﺭﻫﺎ ‪ 1.0‬ﻤل ﻤﻥ‬
‫ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺎﺌﻲ ﻟﻠﻤﻠﻭﻥ ﺘﺭﻜﻴﺯ ‪ %1‬ﺒﺎﺴﺘﻌﻤﺎل ﺍﻟﻤﺤﻘﻥ ﺍﻟﺩﻗﻴﻕ ﺃﻭ ﺃﻨﺒﻭﺒﺔ ﺸﻌﺭﻴﺔ ﺭﻓﻴﻌﺔ‪ ،‬ﻋﻠﻰ ﺃﻥ‬
‫ﻴﻜﻭﻥ ﺘﻭﺯﻴﻊ ﻫﺫﻩ ﺍﻟﻜﻤﻴﺔ ﻤﻨﺘﻅﻤﺎﹰ ﺒﻘﺩﺭ ﺍﻹﻤﻜﺎﻥ ﻓﻲ ﻨﻁﺎﻕ ﺍﻟﻤﺴﺘﻁﻴل ﺴﺎﻟﻑ ﺍﻟﺫﻜﺭ‪ .‬ﻴﺴﻤﺢ ﻟﻠﻭﺭﻗﺔ‬
‫ﺒﺎﻟﺠﻔﺎﻑ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ ﻟﻤﺩﺓ ‪ 2-1‬ﺴﺎﻋﺔ ﺃﻭ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﻩ ‪050‬ﻡ ﻟﻤﺩﺓ ‪5‬‬
‫ﺩﻗﺎﺌﻕ ﻓﻲ ﺍﻟﻔﺭﻥ ﺜﻡ ﺘﺘﺭﻙ ﻟﻤﺩﺓ ‪ 15‬ﺩﻗﻴﻘﺔ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ‪.‬‬
‫)ﺝ( ‪ -‬ﺘﺜﺒﻴﺕ ﺍﻟﻭﺭﻗﺔ ﺍﻟﻤﺤﻀﺭﺓ ﻭﻤﻌﻬﺎ ﻭﺭﻗﺔ ﺃﺨﺭﻱ ﺨﺎﻟﻴﺔ ﺘﺴﺘﺨﺩﻡ ﻟﻠﺘﻘﺩﻴﺭ ﺍﻟﺨﺎﻟﻲ ﻓﻲ ﻤﻜﺎﻨﻬﻤﺎ‬
‫ﺍﻟﻤﻨﺎﺴﺏ ﻤﻥ ﺍﻟﺠﻬﺎﺯ ﻭﺫﻟﻙ ﺒﻌﺩ ﺇﻀﺎﻓﺔ ﻜﻤﻴﺔ ﻤﻥ ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﻅﻬﺭ ﻓﻲ ﺍﻟﻤﻜﺎﻥ ﺍﻟﻤﺨﺼﺹ ﺘﻜﻔﻲ‬
‫ﻟﺭﻓﻊ ﻤﺴﺘﻭﺍﻩ ﺇﻟﻲ ‪ 1‬ﺴﻡ ﻤﻥ ﺘﺤﺕ ﻤﺴﺘﻭﻱ ﺍﻟﺨﻁ ﺍﻻﺴﺎﺴﻲ ﺜﻡ ﻴﻐﻁﻲ ﺍﻟﺠﻬﺎﺯ ﺒﺈﺤﻜﺎﻡ‪.‬‬
‫)ﺩ(‪ -‬ﻴﺴﻤﺢ ﻟﻠﻤﺫﻴﺏ ﺒﺎﻟﺼﻌﻭﺩ ﻋﻠﻰ ﻭﺭﻗﺘﻲ ﺍﻟﻔﺼل ﺇﻟﻲ ﺍﻟﻤﺴﺎﻓﺔ ﺍﻟﻤﺤﺩﺩﺓ ﻓﻭﻕ ﺨﻁ ﺍﻷﺴﺎﺱ‬
‫) ‪ (Base line‬ﺜﻡ ﺘﺭﻓﻊ ﺍﻟﻭﺭﻗﺘﺎﻥ ﻭﻴﻨﻘﻼﻥ ﺇﻟﻲ ﻓﺭﻥ ﺘﺠﻔﻴﻑ ﻟﻤﺩﺓ ‪ 15-10‬ﺩﻗﻴﻘﺔ ﻋﻠﻰ ﺩﺭﺠﺔ‬
‫‪060-50‬ﻡ‪ ،‬ﺃﻭ ﻟﺘﺠﻔﻑ ﻓﻲ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ ﺍﻟﻌﺎﺩﻴﺔ‪ ،‬ﺒﻴﻥ ‪ 2 - 1‬ﺴﺎﻋﺔ‪.‬‬
‫)ﻩ(‪ -‬ﺘﻘﻁﻊ ﺍﻟﻤﺴﺘﻁﻴﻼﺕ ﺍﻟﻤﺤﺘﻭﻴﺔ ﻋﻠﻰ ﺍﻷﻟﻭﺍﻥ ﺍﻟﻤﺼﺎﺤﺒﺔ ﻭﺘﻘﻁﻊ ﺍﻟﻤﺴﺘﻁﻴﻼﺕ ﺍﻟﻤﻨﺎﻅﺭﺓ ﻟﻬﺎ‬
‫ﻤﻥ ﺍﻟﻭﺭﻗﺔ ﺍﻟﺨﺎﻟﻴﺔ ﻭﻴﻭﻀﻊ ﻜل ﻤﺴﺘﻁﻴل ﻭﺭﻗﻤﻪ ﻓﻲ ﺃﻨﺒﻭﺒﺔ ﺍﺨﺘﺒﺎﺭ ﻤﺴﺘﻘﻠﺔ ﺜﻡ ﻴﻀﺎﻑ ‪ 5‬ﻤل ﻤﻥ‬
‫ﻤﺫﻴﺏ ﺍﻻﺴﺘﺨﻼﺹ ﻟﻜل ﺃﻨﺒﻭﺒﺔ ﻭﺘﺭﺝ ﺩﺍﺌﺭﻴﺎﹰ ﻟﻤﺩﺓ ‪ 3-2‬ﺩﻗﻴﻘﺔ ﺜﻡ ﻴﻀﺎﻑ ‪ 15‬ﻤل ﻤﻥ ﻤﺤﻠﻭل‬
‫ﺒﻴﻜﺭﺒﻭﻨﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ (Sodium bicarbonate‬ﻭﺘﺭﺝ ﺍﻻﻨﺒﻭﺒﺔ ﻟﻀﻤﺎﻥ ﺍﻟﺨﻠﻁ‪.‬‬
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‫)ﺭ(‪ -‬ﻴﺭﺸﺢ ﻤﺴﺘﺨﻠﺹ ﺍﻟﻠﻭﻥ ﻭﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﺨﺎﻟﻲ ﺨﻼل ﻭﺭﻗﺔ ﺴﺭﻴﻌﺔ ﺍﻟﺘﺭﺸﻴﺢ ﻗﻁﺭﻫﺎ ‪ 9‬ﺴﻡ‪.‬‬
‫ﻭﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﻟﻠﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻤﻠﻭﻨﺔ ﻋﻨﺩ ﺃﻁﻭﺍل ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻤﻘﺎﺒﻠﺔ ﻟﺫﺭﻭﺍﺕ‬
‫ﺍﻤﺘﺼﺎﺼﻬﺎ ﺒﺎﻟﻤﻘﺎﺭﻨﺔ ﻤﻊ ﻤﺤﻠﻭل ﻴﺘﻜﻭﻥ ﻤﻥ ‪ 5‬ﻤل ﻤﻥ ﻤﺫﻴﺏ ﺍﻻﺴﺘﺨﻼﺹ ‪ 15 +‬ﻤل ﻤﺤﻠﻭل‬
‫ﺒﻴﻜﺭﺒﻭﻨﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ‪.‬‬
‫)ﺯ(‪ -‬ﺜﻡ ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﻟﻠﻤﺴﺘﻠﺨﻠﺼﺎﺕ ﺍﻟﺨﺎﻟﻴﺔ ﻋﻨﺩ ﺃﻁﻭﺍل ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ‬
‫ﻗﻴﺎﺱ ﻤﺤﺎﻟﻴل ﺍﻟﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻤﻨﺎﻅﺭﺓ ﻟﻬﺎ‪.‬‬
‫ﻤﺤﺘﻭﻴﺎﺕ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺼﺎﺤﺒﺔ ﻤﻘﺩﺭﺓ ﻜﻨﺴﺒﺔ ﻤﺌﻭﻴﺔ ﺱ ﻓﻲ ﺍﻟﻌﻴﻨﺔ ﻴﻤﻜﻥ ﺍﻟﺤﺼﻭل ﻋﻠﻴﻬﺎ‬
‫ﺒﺎﺴﺘﻌﻤﺎل ﺍﻟﻤﻌﺎﺩﻟﺔ ﺍﻵﺘﻴﺔ‪:‬‬
‫ﺱ = ﻡ ])ﺹ‪ + 1‬ﺹ‪) – (.... + 2‬ﻕ‪ + 1‬ﻕ‪[( ........ + 2‬‬
‫ﻋﻠﻤﺎﹰ ﺒﺄﻥ‪:‬‬
‫ﻡ‪ :‬ﻤﻌﺎﻤل ﺘﺤﻭﻴل ﻤﺤﺩﺩ ﻓﻲ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺨﺎﺼﺔ ﺒﻜل ﻟﻭﻥ‬
‫ﺹ‪ ،1‬ﺹ‪ .....2‬ﺇﻟﺦ ﻫﻲ ﻗﻴﻡ ﺍﻟﻜﺜﺎﻓﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﻟﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺼﺎﺤﺒﺔ‪.‬‬
‫ﻕ‪ ،1‬ﻕ‪ .....2‬ﺇﻟﺦ ﻫﻲ ﻗﻴﻡ ﺍﻟﻜﺜﺎﻓﺎﺕ ﺍﻟﻀﻭﻴﺔ ﻟﻠﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﺨﺎﻟﻴﺔ ﺍﻟﻤﻨﺎﻅﺭﺓ‪.‬‬
‫ﺘﻘﺩﻴﺭ ﺍﻟﻜﻠﻭﺭﻴﺩﺍﺕ‪:‬‬ ‫‪-7‬‬
‫ﻴﺴﺘﻌﻤل ﺠﻬﺎﺯ ﺍﻟﻤﻌﺎﻴﺭﺓ ﺒﺎﻟﺠﻬﺩ ﺍﻟﻜﻬﺭﺒﻲ )‪ (Electrical potential‬ﻤﻊ ﺍﺴﺘﺨﺩﺍﻡ‬

‫ﻗﻁﺏ ﺍﻟﻔﻀﺔ ﺍﻟﺩﻟﻴﻠﻲ ﻭﻗﻁﺏ ﺍﻟﻜﺎﻟﻭﻤﻴل ﺍﻟﻤﺭﺠﻌﻲ ﻭﻗﻨﻁﺭﺓ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ﺍﻟﻤﺸﺒﻌﺔ‬
‫)‪.(Saturated Potassium sulphate bridge‬‬
‫ﻭﻜﺫﻟﻙ ﺍﻟﻜﻭﺍﺸﻑ ﺍﻟﻤﺴﺘﻌﻤﻠﺔ‪:‬‬
‫‪ -‬ﻤﺤﻠﻭل ﻨﺘﺭﺍﺕ ﺍﻟﻔﻀﺔ )‪(0.5 N‬‬
‫‪ -‬ﺤﻤﺽ ﻨﺘﺭﻴﻙ )‪.(1.5 N‬‬
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‫ﺇﺠﺭﺍﺀ ﺍﻟﺘﺠﺭﺒﺔ‪:‬‬
‫ﻴﻭﺯﻥ ﺒﺩﻗﺔ ‪ 1 – 0.5‬ﺠﻡ ﻤﻥ ﻋﻴﻨﺔ ﺍﻟﻤﻠﻭﻥ ﻭﺘﺫﺍﺏ ﻓﻲ ‪ 100‬ﻤل ﻤﺎﺀ ﻭﺘﺤﻤﺽ‬

‫)‪ (Acidify‬ﺒﺈﻀﺎﻓﺔ ‪ 5‬ﻤل ﺤﻤﺽ ﻨﺘﺭﻴﻙ )‪ (Nitric acid‬ﻭﻴﻭﻀﺢ ﻗﻁﺏ ﺍﻟﻔﻀﺔ ﻓﻲ ﻤﺤﻠﻭل‬
‫ﺍﻟﻤﻠﻭﻥ ﻭﻴﻭﺼل ﻗﻁﺏ ﺍﻟﻜﺎﻟﻭﻤﻴل ﺒﺎﻟﺩﺍﺌﺭﺓ ﻋـﻥ ﻁﺭﻴﻘـﺔ ﻗﻨﻁـﺭﺓ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺒﻭﺘﺎﺴـﻴﻭﻡ‬
‫ﺍﻟﻤﺸﺒﻌﺔ‪ .‬ﻴﻘﺩﺭ ﻤﺤﺘﻭﻱ ﺍﻟﻤﻠﻭﻥ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻴﺩﺍﺕ )‪ (Chlorides‬ﺒﺎﻟﻤﻌﺎﻴﺭﺓ ﺒﻨﺘﺭﺍﺕ ﺍﻟﻔﻀﺔ‬
‫)‪ (0.5 N) (Silver nitrate‬ﻭﺘﺤﺴﺏ ﺍﻟﻨﺘﻴﺠﺔ ﻜﻜﻠﻭﺭﻴﺩ ﺼﻭﺩﻴﻭﻡ )‪1] (Sodium chloride‬‬
‫ﻤل )‪ (0.5 N‬ﻤﺤﻠﻭل ﻨﺘﺭﺍﺕ ﺍﻟﻔﻀﺔ = ‪ 0.00585‬ﺠﻡ ﻜﻠﻭﺭﻴﺩ ﺼﻭﺩﻴﻭﻡ[ ﻭﺘﺤﺴﺏ ﺍﻟﻨﺘﻴﺠﺔ‬
‫ﻜﻨﺴﺒﺔ ﻤﺌﻭﻴﺔ ﻤﻥ ﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ ﺍﻟﻤﺄﺨﻭﺫﺓ‪.‬‬
‫‪ -8‬ﺘﻘﺩﻴﺭ ﺍﻟﻜﺒﺭﻴﺘﺎﺕ‪:‬‬
‫ﺍﻟﻜﻭﺍﺸﻑ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ‪:‬‬
‫ﻜﻠﻭﺭﻴﺩ ﺼﻭﺩﻴﻭﻡ )ﺨﺎﻟﻲ ﻤﻥ ﺍﻟﻜﺒﺭﻴﺘﺎﺕ(‬ ‫‪-‬‬
‫ﻤﺤﻠﻭل ﻤﺸﺒﻊ ﻤﻥ ﻜﻠﻭﺭﻴﺩ ﺼﻭﺩﻴﻭﻡ )‪ (NaOH‬ﻓﻲ ﺍﻟﻤﺎﺀ‬ ‫‪-‬‬
‫ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ ‪.1.18 – 1.16‬‬ ‫‪-‬‬
‫ﻤﺤﻠﻭل ﻜﻠﻭﺭﻴﺩ ﺍﻟﺒﺎﺭﻴﻭﻡ )‪.(0.25 N‬‬ ‫‪-‬‬
‫ﺇﺠﺭﺍﺀ ﺍﻟﺘﺠﺭﺒﺔ‪:‬‬
‫)‪ - (1‬ﻴﻭﺯﻥ ﺒﺩﻗﺔ ﺤﻭﺍﻟﻲ ‪ 5‬ﺠﻡ ﻤﻥ ﻋﻴﻨﺔ ﺍﻟﻤﻠﻭﻥ ﻭﺘﻨﻘل ﺇﻟﻲ ﺩﻭﺭﻕ ﻤﺨﺭﻭﻁﻲ ) ‪Conical‬‬
‫‪ (flask‬ﺴﻌﺔ ‪ 250‬ﻤل ﻭﺘﺫﺍﺏ ﻓﻲ ﺤﻭﺍﻟﻲ ‪ 100‬ﻤل ﻤﺎﺀ ﺒﺎﻟﺘﺴﺨﻴﻥ ﻋﻠﻰ ﺤﻤﺎﻡ ﻤﺎﺌﻲ ) ‪Water‬‬
‫‪ (path‬ﺜﻡ ﻴﻀﺎﻑ ‪ 35‬ﺠﻡ ﻜﻠﻭﺭﻴﺩ ﺼﻭﺩﻴﻭﻡ ﻭﻴﺴﺩ ﺍﻟﺩﻭﺭﻕ ﺜﻡ ﻴﺤﺭﻙ ﺩﺍﺌﺭﻴﺎﹰ ﻋﻠﻰ ﻓﺘﺭﺍﺕ‬
‫ﻤﻨﺘﻅﻤﺔ ﺨﻼل ﺴﺎﻋﺔ ﺜﻡ ﻴﺒﺭﺩ ﻭﺘﻨﻘل ﺍﻟﻤﺤﺘﻭﻴﺎﺕ ﺒﺎﻻﺴﺘﻌﺎﻨﺔ ﺒﻤﺤﻠﻭل ﻤﺸﺒﻊ ﻤﻥ ﻜﻠﻭﺭﻴﺩ‬
‫ﺍﻟﺼﻭﺩﻴﻭﻡ ﺇﻟﻲ ﺩﻭﺭﻕ ﻋﻴﺎﺭﻱ )‪ (Volumetric flask‬ﺴﻌﺔ ‪ 250‬ﻤل ﻭﻴﺨﻔﻑ ﻟﻠﻌﻼﻤﺔ‪ .‬ﺘﺭﺝ‬
‫)‪ (Shake‬ﺍﻟﻤﺤﺘﻭﻴﺎﺕ ﺜﻡ ﻴﺭﺸﺢ ﺍﻟﻤﺤﻠﻭل ﻓﻲ ﻭﺭﻗﺔ ﺘﺭﺸﻴﺢ ﺠﺎﻓﺔ ﻭﻴﻨﻘل ﺒﺎﻟﻤﺎﺼﺔ )‪(Pipette‬‬
‫‪ 100‬ﻤل ﻤﻥ ﺍﻟﺭﺸﻴﺢ ﺇﻟﻲ ﻜﺄﺱﹴ ﺴﻌﺔ ‪ 500‬ﻤل‪ .‬ﻭﻴﺨﻔﻑ ﺒﺎﻟﻤﺎﺀ ﺇﻟﻲ ‪ 300‬ﻤل ﻭﻴﺤﻤﺽ‬
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‫ﺒﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )‪ (Hydrochloric acid‬ﻤﺭﻜﺯ ﻭﻴﻀﺎﻑ ‪ 1‬ﻤل ﺯﻴﺎﺩﺓ ﻤﻥ ﺍﻟﺤﻤﺽ‪.‬‬

‫ﻴﺴﺨﻥ ﺍﻟﻤﺤﻠﻭل ﻟﻠﻐﻠﻴﺎﻥ )‪ (Boiling‬ﻭﺘﻀﺎﻑ ﻜﻤﻴﺔ ﺯﺍﺌﺩﺓ ﻤﻥ ﻤﺤﻠﻭل ﻜﻠﻭﺭﻴﺩ ﺍﻟﺒﺎﺭﻴﻭﻡ‬
‫)‪ (Ba2Cl‬ﻨﻘﻁﺔ ﻓﻨﻘﻁﺔ )‪ (Drop by drop‬ﻤﻊ ﺍﻟﺘﻘﻠﻴﺏ‪.‬‬
‫)‪ - (2‬ﻴﻭﻀﻊ ﺍﻟﻤﺨﻠﻭﻁ ﻋﻠﻰ ﺴﻁﺢ ﻤﺴﺨﻥ ﻜﻬﺭﺒﺎﺌﻲ )‪ (Electric heater‬ﻟﻤﺩﺓ ‪ 4‬ﺴﺎﻋﺎﺕ ﺃﻭ‬
‫ﻴﺘﺭﻙ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﺤﺠﺭﺓ )‪ (Room Temperature‬ﻁﻭل ﺍﻟﻠﻴل ﺜﻡ ﻴﺴﺨﻥ ﺇﻟﻲ ﺩﺭﺠﺔ‬
‫‪080‬ﻡ‪ .‬ﻭﻴﺴﻤﺢ ﻟﻠﺭﺍﺴﺏ ﺒﺎﻟﺭﻜﻭﺩ‪ .‬ﻴﺭﺸﺢ ﺭﺍﺴﺏ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺒﺎﺭﻴﻭﻡ )‪ (BaSO4‬ﻭﻴﻐﺴل ﺒﻤﺎﺀ‬
‫ﺴﺎﺨﻥ ﺜﻡ ﻴﺤﺭﻕ ﻋﻨﺩ ﺩﺭﺠﺔ ﺍﻻﺤﻤﺭﺍﺭ ﺍﻟﻤﻌﺘﻤﺩﺓ ﻓﻲ ﺒﻭﻗﺘﺔ ﺴﺒﻕ ﺘﺜﺒﻴﺕ ﻭﺯﻨﻬﺎ ﻟﺤﻴﻥ ﺍﻟﻭﺼﻭل‬
‫ﺇﻟﻲ ﻭﺯﻥ ﺜﺎﺒﺕ‪.‬‬
‫)‪ - (3‬ﻴﺠﺭﻱ ﺘﻘﺩﻴﺭ ﺨﺎل ﻭﺘﺼﺤﺢ ﺍﻟﻨﺘﺎﺌﺞ ﻁﺒﻘﺎ ﻟﺫﻟﻙ ﻭﺘﺤﺴﺏ ﺍﻟﻨﺘﻴﺠﺔ ﻜﻜﺒﺭﻴﺘﺎﺕ ﺼﻭﺩﻴﻭﻡ‬
‫)‪ .(Na2SO4‬ﻭﺯﻥ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻓﻲ ﺍﻟﻌﻴﻨﺔ – ‪ × 2.5‬ﻭﺯﻥ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺒﺎﺭﻴﻭﻡ‬
‫)‪ (BaSO4‬ﺍﻟﻤﺼﺤﺢ × ‪ ،0.6087‬ﺜﻡ ﺘﺤﺴﺏ ﺍﻟﻨﺘﻴﺠﺔ ﻜﻨﺴﺒﺔ ﻤﺌﻭﻴﺔ ﻤﻥ ﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ ﺍﻟﻤﺴﺘﻌﻤﻠﺔ‪.‬‬
‫‪ -9‬ﺘﻘﺩﻴﺭ ﻤﺤﺘﻭﻱ ﺍﻟﻤﻠﻭﻥ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻨﻘﻴﺔ‪:‬‬
‫ﺘﺴﺘﺨﺩﻡ ﺍﻷﺠﻬﺯﺓ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫ﺠﻬﺎﺯ ﻜﺏ ﻟﺘﻭﻟﻴﺩ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ‪ ،‬ﻭﺠﻬﺎﺯ ﺍﻟﻤﻌﺎﻴﺭﺓ‬ ‫‪-‬‬
‫ﺩﻭﺍﺭﻕ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﺃﻭ ﺩﻭﺍﺭﻕ ﺍﺨﺘﺯﺍل ﺒﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ﺴﻌﺔ ‪ 500‬ﻤل‪.‬‬ ‫‪-‬‬
‫ﻭﺘﺴﺘﻌﻤل ﺠﻤﻴﻊ ﺍﻟﻜﻭﺍﺸﻑ ﻴﺠﺏ ﺃﻥ ﺘﻜﻭﻥ ﻤﻥ ﺍﻟﻤﻜﻭﺍﺸﻑ ﺍﻟﺘﺤﻠﻴﻠﻴﺔ ﻭﻴﺠﺏ ﺍﺴﺘﻌﻤﺎل ﺍﻟﻤﺎﺀ‬
‫ﺍﻟﻤﻘﻁﺭ ﻓﻲ ﻜل ﺍﻟﺤﺎﻻﺕ‪.‬‬
‫ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺤﺩﻴﺩﻭﺯ ﺍﻟﻨﺸﺎﺩﺭﻱ )‪(Ammonium ferrous suphate‬‬ ‫ﺃ(‬
‫ﺒﻴﻜﺭﻭﻤﺎﺕ ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ )‪ (0.5 N) (Potassium dichromate‬ﺒﺎﻟﻀﺒﻁ‬ ‫ﺏ(‬
‫ﺜﻴﻭﺴﻴﺎﻨﺎﺕ ﺍﻷﻤﻭﻨﻴﻭﻡ )‪.% 20 (Ammonium thiocynate‬‬ ‫ﺠ(‬
‫ﻤﺤﻠﻭل ﺤﻤﺽ ﻜﺒﻴﺭﺘﻴﻙ )‪.(H2SO4 10 N‬‬ ‫ﺩ(‬
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‫ﻤﻠﺢ ﻤﻨﻅﻡ ﺴﺘﺭﺍﺕ ﺜﻼﺜﻲ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺜﻨﺎﺌﻲ ﺍﻟﻤﺎﺌﻴﺔ ﺃﻭ ﻁﺭﻁﺭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﺤﻤﻀﻴﺔ‬ ‫ﻫ(‬
‫)‪ .(Acidic Sodium tartarate‬ﻭﻴﺴﺘﻌﻤل ﺃﻴﻬﻤﺎ ﻁﺒﻘﺎﹰ ﻟﻤﺎ ﻴﻨﺹ ﻋﻠﻴﻪ ﺒﺎﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ‬
‫ﻟﻜل ﻤﻠﻭﻥ‪.‬‬
‫ﻤﺤﻠﻭل ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ )‪.(0.2 N) (Titanium chloride‬‬ ‫ﻭ(‬
‫ﻭﻴﺤﻀﺭ ﻜﻤﺎ ﻴﻠﻲ‪:‬‬
‫ﻴﻨﻘل ﺇﻟﻲ ﺩﻭﺭﻕ ﻜﺒﻴﺭ ﺫﻭ ﻗﺎﻉ ﻤﺴﺘﺩﻴﺭ ﺤﺠﻡ ﻤﻥ ﻤﺤﻠﻭل ‪ %15‬ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ‬
‫ﺍﻟﻤﺤﺘﻭﻱ ﻋﻠﻰ ‪ 33-31‬ﺠﻡ ﻤﻥ ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ﻟﻜل ﻟﺘﺭ ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺭﺍﺩ ﺘﺤﻀﻴﺭﻩ ﺜﻡ‬
‫ﻴﻀﺎﻑ ‪ 100‬ﻤل ﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻜﺜﺎﻓﺘﻪ ‪ 1.18 -1.16‬ﻟﻜل ﻟﺘﺭ ﻤﻥ ﺍﻟﻤﺤﻠﻭل‪ .‬ﻴﺴﺨﻥ‬
‫ﺍﻟﺨﻠﻴﻁ ﻟﺩﺭﺠﺔ ﺍﻟﻐﻠﻴﺎﻥ ﻟﻤﺩﺓ ‪ 2-1‬ﺩﻗﻴﻘﺔ ﺜﻡ ﻴﺴﻜﺏ ﻓﻲ ﻤﺎﺀ ﺒﺎﺭﺩ ﻭﻴﻜﻤل ﻟﻠﺤﺠﻡ ﺍﻟﻤﻁﻠﻭﺏ ﻓﻲ‬
‫ﺯﺠﺎﺠﺔ ﺠﻬﺎﺯ ﺍﻟﻤﻌﺎﻴﺭﺓ‪ .‬ﻴﺨﻠﻁ ﺠﻴﺩﺍﹰ ﻭﻴﺤﻔﻅ ﻓﻲ ﺠﻭ ﻤﻥ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﻭﻜﻭﺴﻴﻠﺔ ﺇﻀﺎﻓﻴﺔ‬
‫ﻟﻤﻨﻊ ﺃﻜﺴﺩﺓ )‪ (Oxidation‬ﺍﻟﻤﺤﻠﻭل ﻭﻴﻐﻁﻲ ﺒﻁﺒﻘﺔ ﻤﻥ ﺯﻴﺕ ﺍﻟﺒﺎﺭﺍﻓﻴﻥ )‪(Paraffin oil‬‬
‫ﺍﻟﻁﺒﻲ ﺴﻤﻜﻬﺎ ‪ 6‬ﻤﻠﻠﻴﻤﺘﺭ‪.‬‬
‫ﻁﺭﻴﻘﺔ ﻋﻤل ﺍﻟﺘﺠﺭﺒﺔ‪:‬‬
‫)ﺃ ( ‪ -‬ﻤﻌﺎﻴﺭ ﻤﺤﻠﻭل ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ‪:‬‬
‫)‪ -(1‬ﻴﻭﺯﻥ ﺜﻼﺜﺔ ﺠﺭﺍﻤﺎﺕ ﻤﻥ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺤﺩﻴﺩﻭﺯ ﺍﻟﻨﺸﺎﺩﺭﻴﺔ ) ‪Ammonium Ferrous‬‬

‫‪ (sulphate‬ﻓﻲ ﺩﻭﺭﻕ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﺃﻭ ﺩﻭﺭﻕ ﺍﻻﺨﺘﺯﺍل ﺒﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ‪ .‬ﻭﻴﻤﺭﺭ‬
‫ﺘﻴﺎﺭ ﻤﺴﺘﻤﺭ ﻤﻥ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﺇﻟﻲ ﻨﻬﺎﻴﺔ ﺍﻟﺘﻘﺩﻴﺭ‪ .‬ﻴﻀﺎﻑ ‪ 50‬ﻤل ﻤﺎﺀ‪ 25 ،‬ﻤل ﻤﺤﻠﻭل‬
‫ﺤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ )‪ (Sulphuric acid solution‬ﺜﻡ ‪ 50‬ﻤل ﻤﺤﻠﻭل )‪ (0.2 N‬ﺒﻴﻜﻭﺭﻤﺎﺕ‬
‫ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ )‪ .(Potassium bichromate‬ﻴﻨﻘﻁ ﺒﻤﺤﻠﻭل ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ﻟﺤﻴﻥ ﺍﻟﺤﺼﻭل‬
‫ﺇﻟﻲ ﻗﺭﺏ ﻨﻘﻁﺔ ﻨﻬﺎﻴﺔ ﺍﻟﻤﻌﺎﻴﺭﺓ ﺍﻟﻤﺤﺴﻭﺒﺔ‪ .‬ﺜﻡ ﻴﻀﺎﻑ ‪ 5‬ﻤﺤﻠﻭل ﺜﻴﻭﺴﻴﺎﻨﺎﺕ ﺍﻟﻨﺸﺎﺩﺭ‬
‫)‪ (Ammonium thiocyanate‬ﻭﻴﺴﺘﻤﺭ ﻓﻲ ﺍﻟﺘﻨﻘﻴﻁ ﺤﺘﻲ ﻴﺘﻼﺸﻲ )‪ (diminishing‬ﺍﻟﻠﻭﻥ‬
‫ﺍﻷﺤﻤﺭ ﻭﻴﻅل ﺍﻟﻤﺤﻠﻭل ﺃﺨﻀﺭﺍﹰ‪.‬‬
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‫)‪ -(2‬ﻴﺠﺭﻱ ﺘﻘﺩﻴﺭ ﺨﺎﻟﻲ ﺒﺎﺴﺘﻌﻤﺎل ‪ 3‬ﺠﻡ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺤﺩﻴﺩﻭﺯ ﺍﻟﻨﺸﺎﺩﺭﻱ ) ‪Ammonium‬‬
‫‪ (Ferrous sulphate‬ﺒﺎﺴﺘﻌﻤﺎل ﻨﻔﺱ ﻜﻤﻴﺎﺕ ﺍﻟﻤﺎﺀ ﻭﺍﻟﺤﻤﺽ ﻭﻤﺤﻠﻭل ﺜﻴﻭﺴﻴﺎﻨﺎﺕ ﺍﻟﻨﺸﺎﺩﺭ‬
‫ﻭﺘﻤﺭﻴﺭ ﺘﻴﺎﺭ ﻤﺴﺘﻤﺭ ﻤﻥ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﻜﻤﺎ ﺴﺒﻕ ﺸﺭﺤﻪ‪.‬‬
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‫ﻋﺩﺩ ﺍﻟﻤﻠﻠﻴﻴﻠﺘﺭﺍﺕ ﺍﻟﻤﺼﺤﺤﺔ ﺒﺎﻟﺘﻘﺩﻴﺭ ﺍﻟﺨﺎﻟﻲ ﻤﻥ ﻤﺤﻠﻭل ﻜﺎﻟﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ‬ ‫ﻡ=‬

‫ﺍﻟﻤﺴﺘﻌﻤل ﻓﻲ ﺍﻟﺘﻨﻘﻴﻁ‬
‫ﻡ ‪ :‬ﺍﻟﻤﻌﺎﻤل ﻟﻤﺤﻠﻭل ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ )‪.(0.2 N‬‬
‫)ﺏ( ‪ -‬ﺘﻘﺩﻴﺭ ﻤﺤﺘﻭﻱ ﺍﻟﻤﻠﻭﻥ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ) ‪Determination of coloring material‬‬

‫‪:(in dyes‬‬
‫ﻴﻭﺯﻥ ﺒﺎﻟﻀﺒﻁ ﻜﻤﻴﺔ ﻤﻥ ﺍﻟﻤﻠﻭﻥ ﺘﺒﻌﺎﹰ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﻟﻜل ﻤﻨﻬﺎ ﻭﺘﻨﻘل ﺇﻟﻲ ﺩﻭﺭﻕ‬
‫ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﺃﻭ ﺩﻭﺭﻕ ﺍﻻﺨﺘﺯﺍل ﺒﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ﺜﻡ ﻴﻀﺎﻑ ‪ 10‬ﺠﻡ ﻤﻥ ﺴﺘﺭﺍﺕ‬
‫ﺜﻼﺜﺔ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺜﻨﺎﺌﻴﺔ ﺍﻟﻤﺎﺌﻴﺔ ﺃﻭ ‪ 15‬ﺠﻡ ﻤﻥ ﻁﺭﻁﺭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﺤﻤﻀﻴﺔ ) ‪Acidic‬‬
‫‪ (sodium tartarate‬ﻭﻴﺴﺘﻌﻤل ﺃﻴﻬﻤﺎ ﻁﺒﻘﺎﹰ ﻟﻤﺎ ﺫﻜﺭ ﻓﻲ ﻤﻭﺍﺼﻔﺎﺕ ﻜل ﻤﻠﻭﻥ‪ 150 ،‬ﻤل ﻤﺎﺀ‪.‬‬
‫ﻴﻤﺭﺭ ﺘﻴﺎﺭ ﻤﻥ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﻓﻲ ﺍﻟﺩﻭﺭﻕ ﻭﻴﺴﺨﻥ ﺍﻟﻤﺤﻠﻭل ﻟﻠﻐﻠﻴﺎﻥ ﻭﻴﻨﻘﻁ ﺒﻤﺤﻠﻭل‬
‫ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ﺍﻟﺴﺎﺒﻕ ﻤﻌﺎﻴﺭﺘﻪ ﻤﻊ ﺍﻻﺤﺘﻔﺎﻅ ﺒﺘﻴﺎﺭ ﻤﺴﺘﻤﺭ ﺜﺎﺒﺕ ﻤﻥ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ‬
‫ﻭﻗﺭﺏ ﻨﻬﺎﻴﺔ ﺍﻟﺘﻨﻘﻴﻁ ﻴﻀﺎﻑ ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ﺇﻟﻲ ﺍﻟﻨﻬﺎﻴﺔ‪ .‬ﻴﻘﻭﻡ ﺍﻟﻤﻠﻭﻥ ﺒﺩﻭﺭ ﺍﻟﺩﻟﻴل ﺍﻟﺫﺍﺘﻲ ﻤﺎ‬
‫ﻟﻡ ﻴﻨﺹ ﻋﻠﻰ ﻏﻴﺭ ﺫﻟﻙ ﻓﻲ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻠﻭﻥ‪.‬‬
‫ﺃ × ﻭ× ‪ × 100‬ﻡ‬
‫ﺍﻟﻨﺴﺒﺔ ﺍﻟﻤﺌﻭﻴﺔ ﻟﻠﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻤﻠﻭﻥ =‬

‫ﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ‬
‫ﺤﻴﺙ ﺃﻥ‪:‬‬
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‫ﺃ‪ :‬ﻋﺩﺩ ﻤﻠﻠﻴﻠﺘﺭﺍﺕ ﻤﺤﻠﻭل )‪ (0.5 N‬ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ) ‪ (Ttitanium Chloride‬ﺍﻟﻤﺴﺘﺨﺩﻤﺔ‬

‫ﺒﻌﺩ ﺘﺼﺤﻴﺤﻬﺎ ﺒﺎﻟﺘﻘﺩﻴﺭ ﺍﻟﺨﺎﻟﻲ‪.‬‬
‫ﻭ‪ :‬ﻭﺯﻥ ﺴﺘﺭﺍﺕ ﺜﻼﺜﺔ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺃﻭ ﻁﺭﻁﺭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﺤﻤﻀﻴﺔ‬
‫ﻡ‪ :‬ﻭﺯﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﻌﺎﺩل ل ‪ 1‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ‪ 0.2 N‬ﺍﻟﻤﻨﺼﻭﺹ ﻋﻠﻴﻪ ﻓﻲ ﻤﻭﺍﺼﻔﺎﺕ ﻜل‬
‫ﻤﻠﻭﻥ‪.‬‬
‫ﺘﻘﺩﻴﺭ ﺍﻟﻨﺤﺎﺱ ﻭﺍﻟﺯﺭﻨﻴﺦ ﻭﺍﻟﺭﺼﺎﺹ ) ‪Copper, Arsenic and Lead‬‬ ‫‪-10‬‬

‫‪:(Determination‬‬
‫ﻭﺘﺴﺘﺨﺩﻡ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺃﺴﺎﺴﺎﹰ ﻟﺘﻘﺩﻴﺭ ﻋﻨﺎﺼﺭ ﺍﻟﻨﺤﺎﺱ ﻭﺍﻟﺯﺭﻨﻴﺦ ﻭﺍﻟﺭﺼﺎﺹ ﻓﻲ‬
‫ﺍﻟﻤﺤﻠﻭل ﺍﻟﻨﺎﺘﺞ ﻤﻥ ﺍﻟﺘﺭﻤﻴﺩ ﺍﻟﺭﻁﺏ ﻟﻌﻴﻨﺔ ﻭﺯﻨﻬﺎ ‪ 2.5‬ﺠﻡ ﺤﻴﺙ ﻴﺘﻡ ﻓﺼل ﻫﺫﻩ ﺍﻟﻤﻌﺎﺩﻥ ﻜﻠﻴﺔ‬
‫ﺒﺎﻻﺴﺘﺨﻼﺹ ﺒﺎﻟﻤﺫﻴﺒﺎﺕ ﺜﻡ ﺘﻘﺩﻴﺭ ﺘﺭﻜﻴﺯ ﻜل ﻤﻨﻬﺎ ﺘﻘﺩﻴﺭﺍﹰ ﻀﻭﺌﻴﺎﹰ ﻭﺘﺴﺘﺨﺩﻡ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﻋﺎﻤﺔ‬
‫ﻟﺘﻘﺩﻴﺭ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻌﻀﻭﻴﺔ ﺍﻟﺘﻲ ﺘﺘﻁﻠﺏ ﻤﻭﺍﺼﻔﺎﺘﻬﺎ ﺤﺩﻭﺩﺍﹰ ﻀﺌﻴﻠﺔ ﻟﻬﺫﻩ ﺍﻟﻤﻌﺎﺩﻥ ﻋﻠﻰ ﺃﻻ ﺘﺘﻌﺩﻱ‬
‫ﻜﻤﻴﺔ ﺍﻟﻤﻌﺎﺩﻥ ﺍﻷﺨﺭﻯ ﺍﻟﻤﺼﺎﺤﺒﺔ ‪ 500‬ﺠﺯﺀ ﻓﻲ ﺍﻟﻤﻠﻴﻭﻥ‪.‬‬
‫ﻭﺘﺴﺘﺨﺩﻡ ﺍﻻﺠﻬﺯﺓ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪ -‬ﺩﻭﺍﺭﻕ ﻜﻠﺩﺍﻫل ﻤﺼﻨﻭﻋﺔ ﻤﻥ ﺍﻟﺴﻴﻠﻴﻜﺎ ﺃﻭ ﺍﻟﺒﻴﺭﻜﺱ )ﺴﻌﺔ ‪ 100‬ﻤل( ﻤﺯﻭﺩﺓ ﺒﻌﻨﻕ ﺠﺎﻨﺒﻲ ﻋﻥ‬
‫ﻁﺭﻴﻕ ﻭﺼﻠﺔ ﻤﺴﻨﻔﺭﺓ ) ‪.(Quick fit‬‬
‫‪ -‬ﻤﻜﺜﻑ ﻤﺎﺀ ﺒﺎﺭﺩ ﻤﺭﻜﺏ ﻓﻲ ﻋﻨﻕ ﺩﻭﺭﻕ ﻤﺨﺭﻭﻁﻲ ﺴﻌﺔ ‪ 50‬ﻤل‪.‬‬
‫‪ -‬ﺃﻗﻤﺎﻉ ﻓﺼل ﻤﺩﺭﺠﺔ ﺍﺴﻁﻭﺍﻨﻴﺔ ﺍﻟﺸﻜل ﺴﻌﺔ ‪ 50 ،25‬ﻭ‪ 100‬ﻤل ﺫﺍﺕ ﺴﻴﻘﺎﻥ ﻗﺼﻴﺭﺓ ﺘﺒﺭﺯ‬
‫ﺒﻤﻘﺩﺍﺭ ‪ 1.3‬ﺴﻡ ﻤﻥ ﺘﺤﺕ ﺍﻟﺼﻨﺒﻭﺭ )‪.(Tap water‬‬
‫‪ -‬ﺍﻟﻤﻁﻴﺎﻑ ﺃﻭ ﺠﻬﺎﺯ ﻗﻴﺎﺱ ﺍﻟﻠﻭﻥ ﺍﻟﻀﻭﻜﻬﺭﺒﻲ‪.‬‬
‫‪ -‬ﻭﺘﺴﺘﺨﺩﻡ ﻜﻭﺍﺸﻑ ﺫﺍﺕ ﻨﻘﺎﻭﺓ ﻜﻴﻤﺎﻭﻴﺔ ﻋﺎﻟﻴﺔ‪ .‬ﻭﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﺍﻟﺨﺎﻟﻲ ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ ﺒﺎﺴﺘﻤﺭﺍﺭ‪.‬‬
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‫‪ -‬ﺤﻤﺽ ﺒﻨﺯﻭﻴﻙ ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ ‪ 1.42‬ﺃﻋﻴﺩ ﺘﻘﻁﻴﺭﻩ ﻜﻠﻴﺔ ﻓﻲ ﺠﻬﺎﺯ ﺯﺠﺎﺠﻲ ﻭﻴﺴﺘﺨﺩﻡ ﻫﺫﺍ‬
‫ﺍﻟﺤﺎﻤﺽ ﺒﻘﻭﺘﻪ ﺍﻟﻜﺎﻤﻠﺔ ﺃﻭ ﺒﻌﺩ ﺘﺨﻔﻴﻔﻪ ﺒﺎﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﺤﺴﺏ ﺍﻟﻠﺯﻭﻡ‪.‬‬
‫‪ -‬ﺤﻤﺽ ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﻤﺨﻔﻑ ﺘﺨﻔﻑ ‪ 30‬ﻤل ﻤﻥ ﺍﻟﺤﻤﺽ ﺍﻟﻤﺭﻜﺯ ﺇﻟﻲ ‪ 100‬ﻤل ﺒﺎﻟﻤﺎﺀ‪.‬‬
‫‪ -‬ﺤﻤﺽ ﺍﻟﺒﻴﺭﻭﻜﻠﻭﺭﻴﻙ ﺘﺭﻜﻴﺯ ‪ % 60‬ﺒﺎﻟﻭﺯﻥ ﺨﺎل ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ ﺇﺫﺍ ﺃﻋﻁﺕ ﺃﻱ ﻤﺎﺩﺓ ﺘﻘﺩﻴﺭﺍﹰ‬
‫ﺨﺎﻟﻴﺎﹰ ﻋﺎﻟﻴﺎﹰ ﺨﺼﻭﺼﺎﹰ ﻓﻲ ﺍﻟﺭﺼﺎﺹ )‪ (Lead‬ﻴﺠﺭﻱ ﺇﻋﺎﺩﺓ ﺘﻘﻁﻴﺭ ﺤﻤﺽ ﺍﻟﺒﻴﺭﻭﻜﻠﻭﺭﻴﻙ ﻓﻲ‬
‫ﺠﻬﺎﺯ ﻤﻥ ﺍﻟﺯﺠﺎﺝ ﺍﻟﻜﺎﻤل ﺘﺤﺕ ﻀﻐﻁ ﻤﻨﺨﻔﺽ ﺤﻭﺍﻟﻲ ‪ 20‬ﻤﻡ‪.‬‬
‫ﻤﻠﺤﻭﻅﺔ‪ :‬ﻻ ﺘﺴﺘﺨﺩﻡ ﺃﻱ ﺸﺤﻭﻡ ﻓﻲ ﺍﻟﻭﺼﻼﺕ ﺍﻟﻤﺼﻨﻔﺭﺓ‪.‬‬
‫‪ -‬ﺤﻤﺽ ﺍﻟﻜﺒﺭﺘﻴﻙ ﺘﺭﻜﻴﺯ ‪ % 98 - 96‬ﺍﻟﻨﻘﻲ ﺍﻟﺨﺎﻟﻲ ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ – ﻴﻌﺎﺩ ﺘﻘﻁﻴﺭﻩ‪ ،‬ﺇﺫﺍ ﻟﺯﻡ‬
‫ﺍﻻﻤﺭ‪.‬‬
‫‪ -‬ﺤﻤﺽ ﺍﻟﻜﺒﺭﺘﻴﻙ ﺍﻟﻤﺨﻔﻑ )‪ – (Dilute Sulphuric Acid‬ﻴﺨﻠﻁ ﺤﺠﻤﺎﻥ ﻤﺘﺴﺎﻭﻴﺎﻥ ﻤﻥ‬

‫ﺍﻟﺤﻤﺽ ﺍﻟﻤﺭﻜﺯ )‪ (Conc. Acid‬ﻭﺍﻟﻤﺎﺀ ﻭﻴﺒﺭﺩ ﺍﻟﻤﺨﻠﻭﻁ‪.‬‬
‫‪ -‬ﻤﺤﻠﻭل ﺤﻤﺽ ﻜﺒﺭﻴﺘﻴﻙ )‪ (1 N) (Sulphuric acid‬ﺨﺎل ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ‪.‬‬
‫‪ -‬ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )‪ (Hydrochrolic acid‬ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ ‪1.18 – 1.16‬‬

‫)‪ (specific weight‬ﻭﺨﺎﻟﻲ ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ‪.‬‬
‫‪ -‬ﻤﺤﻠﻭل ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ) ‪ (5 N‬ﺨﺎل ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ‪.‬‬
‫‪ -‬ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )‪ (0.1 N‬ﺨﺎل ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ‪.‬‬
‫‪ -‬ﻤﺤﻠﻭل ﻨﺸﺎﺩﺭ )‪ (10 N) (Ammonia solution‬ﺨﺎل ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ‪.‬‬
‫‪ -‬ﻤﺤﻠﻭل ﺜﻨﺎﺌﻲ ﺍﻟﺜﻴﺯﻭﻥ ‪ % 0.008‬ﻭﺯﻥ‪/‬ﺤﺠﻡ ﻓﻲ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭﻴﺤﻀﺭ ﻤﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﺼﻠﺒﺔ‬

‫ﺍﻟﻨﻘﻴﺔ ﺒﺈﺫﺍﺒﺔ ﺍﻟﻭﺯﻥ ﺍﻟﻤﻁﻠﻭﺏ ﻓﻲ ﺍﻟﺤﺠﻡ ﺍﻟﻤﻨﺎﺴﺏ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻤﻌﺎﺩ ﺘﻘﻁﻴﺭﻩ‪.‬‬
‫‪ -‬ﺜﻨﺎﺌﻲ ﺇﻴﺜﻴل ﺍﻷﻤﻭﻨﻴﻭﻡ ﺜﻨﺎﺌﻲ ﺇﻴﺜﺎﻴل ﺜﻨﺎﺌﻲ ﺜﻴﻭﺍﻟﻜﺭﺒﺎﻤﺎﺕ‪.‬‬
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‫ﻤﺤﻠﻭل ‪ % 1‬ﻭﺯﻥ‪/‬ﺤﺠﻡ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ )‪ (Chloroform‬ﻴﺫﺍﺏ ‪ 1‬ﺠﻡ ﻤﻥ ﺍﻟﻜﺎﺸﻑ‬

‫ﺍﻟﻨﻘﻲ ﺍﻟﻤﺘﺒﻠﺭ ﻓﻲ ‪ 100‬ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭﺍﻟﻤﻌﺎﺩ ﺘﻘﻁﻴﺭﻩ )‪ (Redistillation‬ﻭﻴﺤﻔﻅ ﻓﻲ‬
‫ﺯﺠﺎﺠﺔ ﻋﻨﺒﺭﻴﺔ ﺍﻟﻠﻭﻥ ﻋﻠﻰ ﺃﻥ ﻻ ﻴﺴﺘﺨﺩﻡ ﺒﻌﺩ ﺃﺴﺒﻭﻉ ﻤﻥ ﺘﺤﻀﻴﺭﻩ ﻭﻴﺭﻤﺯ ﻟﻬﺫﺍ ﺍﻟﻤﺤﻠﻭل ﺒﺄﺴﻡ‬
‫ﻜﺎﺸﻑ ﺍﻟﻜﺭﺒﺎﻤﺎﺕ‪.‬‬
‫‪ -‬ﺴﺘﺭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ :(Sodium citrate‬ﻤﺤﻠﻭل ‪ % 25‬ﻭﺯﻥ‪/‬ﺤﺠﻡ ﺘﻘﺭﻴﺒﺎﹰ – ﻴﺫﺍﺏ ‪150‬‬

‫ﺠﻡ ﻤﻥ ﺴﺘﺭﺍﺕ ﺜﻼﺜﻲ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺜﻨﺎﺌﻲ ﺍﻟﻤﺎﺌﻴﺔ )‪ (Trisodium dihydrate‬ﻓﻲ ﺍﻟﻤﺎﺀ‬
‫)‪ (Water‬ﻭﻴﺨﻔﻑ ﺇﻟﻲ ‪ 500‬ﻤل‬
‫– ﺘﻨﻘل ﺇﻟﻲ ﻗﻤﻊ ﻓﺼل )‪ (Separating funnel‬ﺴﻌﺘﻪ ‪ 1‬ﻟﺘﺭ ﻭﻴﻀﺎﻑ ½ﻤل ﻤﺤﻠﻭل ﻨﺸﺎﺩﺭ‬
‫ﻤﺭﻜﺯ ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ ‪ 0.89 – 0.88‬ﻭﻴﺭﺝ ﺠﻴﺩﺍﹰ ﻤﻊ ‪ 50‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺜﻨﺎﺌﻲ ﺍﻟﺜﻴﺯﻭﻥ ‪0.02‬‬
‫‪ %‬ﻓﻲ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‪ ،‬ﻴﻔﺼل ﻭﻴﻜﺭﺭ ﺍﻻﺴﺘﺨﻼﺹ ﻓﻲ ﺤﻤﺎﻡ ‪ 50‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺩﺍﻴﺜﻴﺯﻭﻥ )‪10‬‬
‫ﻤل ﻤﻥ ﻤﺤﻠﻭل ‪ 40 + % 0.02‬ﻤل ﻜﻠﻭﺭﻭﻓﻭﺭﻡ(‪ .‬ﺤﺘﻲ ﻴﺼﻴﺭ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻷﺨﻴﺭ ﺃﺨﻀﺭ‬
‫ﺍﻟﻠﻭﻥ‪ .‬ﻭﺃﺨﻴﺭﺍﹰ ﻴﻀﺎﻑ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻭﻡ ﺤﺘﻲ ﻴﺼﺒﺢ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻷﺨﻴﺭ ﻋﺩﻴﻡ ﺍﻟﻠﻭﻥ‪ .‬ﺒﻌﺩ ﺫﻟﻙ‬
‫ﻴﺤﻔﻅ ﺍﻟﻜﺎﺸﻑ ﻓﻲ ﺯﺠﺎﺠﺔ ﻤﻥ ﺍﻟﺒﻭﻟﻴﺜﻴﻥ )‪.(Polythene‬‬
‫‪ -‬ﻤﺤﻠﻭل ‪ % 10‬ﻭﺯﻥ‪/‬ﺤﺠﻡ ﻤﻥ ﺴﻴﺎﻨﻴﺩ ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ )‪ (Potassium cyanide‬ﻴﺫﺍﺏ ‪ 50‬ﺠﻡ‬

‫ﺴﻴﺎﻨﻭﺭ ﺒﻭﺘﺎﺴﻴﻭﻡ ﻓﻲ ﺍﻟﻤﺎﺀ ﻭﻴﺨﻔﻑ ﺇﻟﻲ ‪ 100‬ﻤل‪ ،‬ﻴﻜﺭﺭ ﺍﺴﺘﺨﻼﺹ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل ﺒﻤﺤﻠﻭل‬
‫‪ % 0.02‬ﺩﺍﻴﺜﻴﺯﻭﻥ ﻜﻤﺎ ﺴﺒﻕ ﺸﺭﺤﻪ ﺤﺘﻲ ﻴﺤﺘﻔﻅ ﺍﻟﺠﺯﺀ ﺍﻷﺨﻴﺭ ﺒﻠﻭﻨﻪ ﺍﻷﺨﻀﺭ ﺍﻷﺼﻠﻲ‪،‬‬
‫ﻭﻴﺴﺘﺨﻠﺹ ﺍﻟﻤﻘﺩﺍﺭ ﺍﻟﺯﺍﺌﺩ ﻤﻥ ﺜﻨﺎﺌﻲ ﺍﻟﺜﻴﺯﻭﻥ ﻤﻥ ﺍﻟﻭﺠﻪ ﺍﻟﻤﺎﺌﻲ ﺒﻜﻤﻴﺎﺕ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‬
‫ﻭﻗﺩﺭﻫﺎ ‪ 10‬ﻤل ﺘﺴﺘﺨﺩﻡ ﺃﻗل ﺯﻴﺎﺩﺓ ﻤﻤﻜﻨﺔ ﻤﻥ ﻤﺤﻠﻭل ﺜﻨﺎﺌﻲ ﺍﻟﺜﻴﺯﻭﻥ ﺤﻴﺙ ﺃﻥ ﺃﻱ ﺯﻴﺎﺩﺓ ﻜﺒﻴﺭﺓ‬
‫ﻴﺼﻌﺏ ﺍﻟﺘﺨﻠﺹ ﻤﻨﻬﺎ ﺒﺎﻻﺴﺘﺨﻼﺹ )‪ .(Extraction‬ﻴﺨﻔﻑ ﻤﺤﻠﻭل ﺍﻟﺴﻴﺎﻨﻴﺩ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺇﻟﻲ‬
‫ﺤﺠﻡ ‪ 500‬ﻤل ﺒﺎﻟﻤﺎﺀ ﻭﻴﺤﻔﻅ ﻓﻲ ﺯﺠﺎﺠﺔ ﻤﻥ ﺍﻟﺒﻭﻟﻴﺜﻴﻥ‪.‬‬
‫‪ -‬ﻤﺤﻠﻭل ﺍﻟﺴﻴﺎﻨﻴﺩ ﺍﻟﻨﺸﺎﺩﺭﻱ )‪ (Ammonium cyanide‬ﻴﺨﻔﻑ ‪ 1‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺴﻴﺎﻨﻭﺭ‬

‫ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ‪ 2‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﻨﻭﺸﺎﺩﺭﻱ )‪ (10 N‬ﺇﻟﻲ ‪ 100‬ﻤل ﺒﺎﻟﻤﺎﺀ‪.‬‬
‫‪ -‬ﻤﺤﻠﻭل ﻴﻭﺩﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ (Sodium iodide‬ﺘﺭﻜﻴﺭ ‪ % 20‬ﻭﺯﻥ‪/‬ﺤﺠﻡ‪ /‬ﻴﺫﺍﺏ ‪ 20‬ﺠﻡ ﻤﻥ‬

‫ﻴﻭﺩﻭﺭ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ (Sodium iodide‬ﻓﻲ ‪ 100‬ﻤل ﻤﺎﺀ ﻭﻴﻀﺎﻑ ‪ 0.2‬ﻤل ﻤﺤﻠﻭل ﻨﻭﺸﺎﺩﺭ‬
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‫)ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ ‪ (0.89 – 0.88‬ﺜﻡ ﻴﺴﺘﺨﻠﺹ ﺍﻟﻤﺯﻴﺞ ﺒﻭﺍﺴﻁﺔ ‪ 10‬ﻤل ﻤﻥ ﻜﺎﺸﻑ ﺍﻟﻜﺎﺭﺒﺎﻤﺎﺕ‬
‫ﺒﺎﻟﺭﺝ ﻟﻤﺩﺓ ﺜﻼﺜﻴﻥ ﺜﺎﻨﻴﺔ‪ ،‬ﺘﺴﺘﺒﻌﺩ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‪ ،‬ﺜﻡ ﻴﻌﺎﺩ ﺭﺝ ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﻤﻊ ‪ 10‬ﻤل‬
‫ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻤﻊ ﺍﺴﺘﺒﻌﺎﺩ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻟﻐﺴﻴل )‪.(Washing‬‬
‫‪ -‬ﻤﺤﻠـﻭل ﻤﻭﻟﻭﺒﻴـﺩﺍﺕ ﺍﻟﻨﺸـﺎﺩﺭ )‪ (Ammonium molybdates‬ﻴـﺫﺍﺏ ‪ 17.5‬ﺠـﻡ‬

‫ﻤﻥ ﻤﻭﻟﻭﺒﻴﺩﺍﺕ ﺍﻟﻨﺸﺎﺩﺭ)‪ (Ammonium molybdates‬ﻓﻲ ‪ 250‬ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ ﺜﻡ ﻴﺨﻠﻁ ﻤﻊ‬
‫‪ 150‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ )‪) (10 N) (Suphuric Acid Solution‬ﻤﻀﺒﻭﻁ‬
‫ﺍﻟﻌﻴﺎﺭﻴﺔ(‪ .‬ﻴﺭﺸﺢ ﺇﻟﻲ ﺩﻭﺭﻕ ﻤﻌﻴﺎﺭﻱ ﺴﻌﺔ ﻟﺘﺭ ﻭﺍﺤﺩ ﺫﻭ ﺍﻟﻌﻼﻤﺔ ﺍﻟﻭﺍﺤﺩﺓ‪ .‬ﻴﻐﺴل ﺍﻟﻤﺘﺒﻘﻲ ﻋﻠﻰ‬
‫ﻭﺭﻗﺔ ﺍﻟﺘﺭﺸﻴﺢ ﺒﺎﻟﻤﺎﺀ ﺜﻡ ﻴﻀﺎﻑ ‪ 250‬ﻤل ﺒﺎﻟﻀﺒﻁ ﻤﻥ ﻤﺤﻠﻭل ﺤﻤﺽ ﺍﻟﺒﻴﺭﻜﻠﻭﺭﻴﻙ ‪HClO4‬‬
‫)‪) (4 N) (Perchloric acid‬ﻤﻀﺒﻭﻁ ﺍﻟﻌﻴﺎﺭﻴﺔ( ﺜﻡ ﻴﺨﻔﻑ ﺍﻟﺠﻤﻴﻊ ﺇﻟﻲ ﺍﻟﻌﻼﻤﺔ ﺒﺎﻟﻤﺎﺀ‬
‫ﺍﻟﻤﻘﻁﺭ‪ .‬ﻴﺤﻔﻅ ﺍﻟﻜﺎﺸﻑ ﻓﻲ ﺯﺠﺎﺠﺔ ﻤﻥ ﺍﻟﺒﻭﻟﻴﺜﻴﻥ‪.‬‬
‫‪ -‬ﺒﻴﻜﺒﺭﺘﻴﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ‪.(Hydrogen Sulphate Sodium ) NaHSo4‬‬
‫ﻴﺤﻀﺭ ﻤﺤﻠﻭل ﺘﺭﻜﻴﺯ ‪) % 5‬ﻭﺯﻥ‪/‬ﺤﺠﻡ( ﻓﻲ ﺍﻟﻤﺎﺀ‪ ،‬ﻴﺤﻀﺭ ﻁﺎﺯﺠﺎﹰ ﺃﺴﺒﻭﻋﻴﺎﹰ ﻤﻊ‬

‫ﺘﺭﺸﻴﺤﻪ‪.‬‬
‫‪ -‬ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﻬﻴﺩﺭﺍﺯﻴﻥ‪ :‬ﻤﺤﻠﻭل ‪) % 0.03‬ﻭﺯﻥ‪/‬ﺤﺠﻡ( ﻓﻲ ﺍﻟﻤﺎﺀ‪.‬‬
‫‪ -‬ﻤﺤﻠﻭل ﺍﻟﺯﺭﻨﻴﺦ ﺍﻟﻘﻴﺎﺴﻲ )‪ :(Standard Arsenic Solution‬ﻴﺫﺍﺏ ‪ 1.320‬ﺠﻡ ﻤﻥ ﺜﺎﻟﺙ‬

‫ﺃﻜﺴﻴﺩ ﺍﻟﺯﺭﻨﻴﺦ ) ‪) (ArO3‬ﺃﻜﺴﻴﺩ ﺍﻟﺯﺭﻨﻴﺨﻭﺯ( ﺒﺎﻟﺘﺩﻓﺌﺔ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﻻ ﺘﺘﻌﺩﻱ ‪060‬ﻡ ﻤﻊ‬
‫‪ 14‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ‪ 5 N‬ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ (NaOH‬ﻓﻲ ﻜﺄﺱ ﺴﻌﺔ ‪ 100‬ﻤل‪ .‬ﻴﺒﺭﺩ‬
‫ﺍﻟﺨﻠﻴﻁ ﺜﻡ ﻴﻀﺎﻑ ‪ 0.2‬ﻤل ﻤﻥ ﺩﻟﻴل ﺍﻟﻔﻴﻨﻭل ﻓﻴﺜﺎﻟﻴﻥ )‪ (Phenophthlene‬ﺜﻡ ﻴﻌﺎﺩل ﺍﻟﻤﺯﻴﺞ‬
‫ﺒﻭﺍﺴﻁﺔ )‪ (6 N‬ﺤﻤﺽ ﻜﺒﺭﻴﺘﻴﻙ‪ .‬ﻴﻨﻘل ﺍﻟﻤﺯﻴﺞ ﺇﻟﻲ ﺩﻭﺭﻕ ﻋﻴﺎﺭﻱ ﺫﻭ ﺍﻟﻌﻼﻤﺔ ﺍﻟﻭﺍﺤﺩﺓ ﺴﻌﺔ‬
‫ﻟﺘﺭ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ‪ 10‬ﺠﻡ ﻤﻥ ﺒﻴﻜﺭﺒﻭﻨﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻤﺫﺍﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﻤﻊ ﻏﺴﻴل ﺍﻟﻜﺄﺱ ﺒﺎﻟﻤﺎﺀ‪.‬‬
‫‪ -‬ﻴﺨﻔﻑ ﺍﻟﻜل ﺇﻟﻲ ﺍﻟﻌﻼﻤﺔ ﺒﺎﻟﻤﺎﺀ ﻋﻨﺩ ﺩﺭﺠﺔ ‪0 20‬ﻡ ﻭﻴﺨﻠﻁ‬
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‫‪ -‬ﻴﺨﻔﻑ ‪ 10‬ﻤل ﻤﻥ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ ﻟﺘﺭ ﻋﻨﺩ ﺩﺭﺠﺔ ‪020‬ﻡ ﺒﺎﻟﻤﺎﺀ ﻓﻲ ﺩﻭﺭﻕ ﻋﻴﺎﺭﻱ ﺫﻭ‬
‫ﺍﻟﻌﻼﻤﺔ ﺍﻟﻭﺍﺤﺩﺓ ﺘﺒﻌﺎﹰ ﻟﻠﻤﻁﻠﻭﺏ )‪ 1‬ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻻﺨﻴﺭ ﻴﻌﺎﺩل ‪ 0.01‬ﻤﻠﻠﻴﺠﺭﺍﻡ ﺯﺭﻨﻴﺦ "‪10‬‬
‫ﻤﻴﻜﺭﻭﺠﺭﺍﻡ ﺯﺭﻨﻴﺦ"(‪.‬‬
‫‪ -‬ﻤﺤﻠﻭل ﺍﻟﻨﺤﺎﺱ ﺍﻟﻘﻴﺎﺴﻲ‪ :‬ﻴﺫﺍﺏ ‪ 0.3928‬ﺠﻡ ﻜﺒﺭﻴﺘﺎﺕ ﻨﺤﺎﺱ ﻨﻘﻴﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﻓﻲ ﺩﻭﺭﻕ‬
‫ﻋﻴﺎﺭﻱ )‪ (Volumetric flask‬ﺫﻭ ﺍﻟﻌﻼﻤﺔ ﺍﻟﻭﺍﺤﺩﺓ ﻤﻊ ﺍﻟﺘﺨﻔﻴﻑ ﺒﺎﻟﻤﺎﺀ ﺇﻟﻲ ﺍﻟﻌﻼﻤﺔ ﻋﻨﺩ‬
‫ﺩﺭﺠﺔ ‪020‬ﻡ‪ .‬ﻴﺨﻔﻑ ‪ 10‬ﻤل ﻤﻥ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ ‪ 100‬ﻤل ﻋﻨﺩ ﺩﺭﺠﺔ ‪0 20‬ﻡ ﻓﻲ ﺩﻭﺭﻕ‬
‫ﻋﻴﺎﺭﻱ ﺴﻌﺔ ‪ 100‬ﻤل ﺒﺎﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﺘﺒﻌﺎﹰ ﻟﻠﻤﻁﻠﻭﺏ‪1) .‬ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻷﺨﻴﺭ ﻴﻌﺎﺩل ‪0.01‬‬
‫ﻤﻠﻠﻴﺠﺭﺍﻡ ﻨﺤﺎﺱ "‪ 10‬ﻤﻴﻜﺭﻭﺠﺭﺍﻡ ﻨﺤﺎﺱ"(‪.‬‬
‫‪ -‬ﻤﺤﻠﻭل ﺍﻟﺭﺼﺎﺹ ﺍﻟﻘﻴﺎﺴﻲ‪ :‬ﻴﺫﺍﺏ ‪ 1.6‬ﺠﻡ ﻤﻥ ﻨﺘﺭﺍﺕ ﺍﻟﺭﺼﺎﺹ )‪ (Lead nitrate‬ﻓﻲ‬

‫ﺤﻤﺽ ﻨﺘﺭﻴﻙ )‪) (Nitric acid‬ﻴﺨﻔﻑ ‪ 10‬ﻤل ﻤﻥ ﺤﻤﺽ ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﻤﺭﻜﺯ ﺏ ‪ 20‬ﻤل ﻤﻥ‬
‫ﺍﻟﻤﺎﺀ ﻭﻴﻐﻠﻲ ﺍﻟﺨﻠﻴﻁ ﻟﻠﺘﺨﻠﺹ ﻤﻥ ﺃﺒﺨﺭﺓ ﺃﻜﺎﺴﻴﺩ ﺍﻟﻨﺘﺭﻭﺠﻴﻥ ﺜﻡ ﻴﺒﺭﺩ( ﺜﻡ ﻴﺨﻔﻑ ﺍﻟﻤﺯﻴﺞ ﺇﻟﻲ‬
‫ﺍﻟﻌﻼﻤﺔ ﻓﻲ ﺩﻭﺭﻕ ﻋﻴﺎﺭﻱ ﺴﻌﺔ ﻟﺘﺭ ﻭﺍﺤﺩ ﻋﻨﺩ ﺩﺭﺠﺔ ‪020‬ﻡ‪ .‬ﻴﺨﻔﻑ ‪ 5‬ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻷﺨﻴﺭ‬
‫ﺇﻟﻲ ‪ 500‬ﻤل ﺒﺎﻟﻤﺎﺀ ﻋﻨﺩ ﺩﺭﺠﺔ ‪020‬ﻡ ﻓﻲ ﺩﻭﺭﻱ ﻋﻴﺎﺭﻱ ﺴﻌﺔ ‪ 500‬ﻤل ﺘﺒﻌﺎﹰ ﻟﻠﻤﻁﻠﻭﺏ )‪ 1‬ﻤل‬
‫ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻷﺨﻴﺭ ﻴﻌﺎﺩل ‪ 0.01‬ﻤﻠﻠﻴﺠﺭﺍﻡ ﺭﺼﺎﺹ "‪ 10‬ﻤﻴﻜﺭﻭﺠﺭﺍﻡ ﺭﺼﺎﺹ"(‪.‬‬
‫ﻜﺒﺭﻴﺘﺎﺕ ﺼﻭﺩﻴﻭﻡ ﻻ ﻤﺎﺌﻴﺔ ﺤﺒﻴﺒﻴﺔ )‪.(Anhydrous Sodium sulphate‬‬ ‫‪-‬‬
‫ﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻤﻌﺎﺩ ﺘﻘﻁﻴﺭﻩ‪ ،‬ﻴﻼﺤﻅ ﺍﺴﺘﺨﺩﺍﻡ ﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺫﻭ ﺩﺭﺠﺔ ﻨﻘﺎﻭﺓ ﻋﺎﻟﻴﺔ ﺤﻴﺙ‬ ‫‪-‬‬
‫ﺃﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻷﻗل ﻨﻘﺎﻭﺓ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺸﻭﺍﺌﺏ ﻤﻥ ﺍﻟﺯﻨﻙ )‪ (Zinc‬ﻤﻤﺎ ﻴﺤﺘﻡ ﺇﻋﺎﺩﺓ ﺘﻘﻁﻴﺭﻩ‪.‬‬
‫ﻤﺎﺀ ﻤﻘﻁﺭ ﺨﺎل ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ ﻤﻊ ﺇﻋﺎﺩﺓ ﺘﻘﻁﻴﺭﻩ ﻓﻲ ﺠﻬﺎﺯ ﺯﺠﺎﺠﻲ ﺇﺫﺍ ﻟﺯﻡ ﺍﻷﻤﺭ –‬ ‫‪-‬‬
‫ﻴﺨﺘﺒﺭ ﺍﻟﻤﺎﺀ ﻟﺨﻠﻭﻩ ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ ﺒﺈﻀﺎﻓﺔ ﻨﻘﻁﺔ ﻤﻥ ﻤﺤﻠﻭل ﻨﺸﺎﺩﺭ )‪ (10 N‬ﺇﻟﻲ ‪ 100‬ﻤل ﻤﻥ‬
‫ﺍﻟﻤﺎﺀ ﻤﺘﺒﻭﻋﺎﹰ ﺒﺈﻀﺎﻓﺔ ‪ 5‬ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺜﻡ ﻨﻘﻁﺔ ﺃﻭ ﻨﻘﻁﺘﻴﻥ ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ‪ .‬ﻴﺭﺝ‬
‫ﺍﻟﺨﻠﻴﻁ ﻟﻤﺩﺓ ‪ 30‬ﺜﺎﻨﻴﺔ ﺜﻡ ﻴﺘﺭﻙ ﻟﺘﻨﻔﺼل ﺍﻟﻁﺒﻘﺎﺕ‪ .‬ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﺴﻔﻠﻲ ﻴﺠﺏ ﺃﻻ ﻴﺯﻴﺩ‬
‫ﻟﻭﻨﻬﺎ ﻋﻠﻰ ﺍﻟﻠﻭﻥ ﺍﻟﻘﺭﻤﺯﻱ ﺍﻟﻀﻌﻴﻑ ﺩﻻﻟﺔ ﻋﻠﻰ ﻭﺠﻭﺩ ﺁﺜﺎﺭ ﻤﻥ ﺍﻟﺭﺼﺎﺹ ﺃﻭ ﺍﻟﺯﻨﻙ ﺃﻭ‬
‫ﻜﻼﻫﻤﺎ‪ .‬ﻴﻀﺎﻑ ﻤل ﻤﻥ ﻤﺤﻠﻭل ‪) % 10‬ﻭﺯﻥ‪/‬ﺤﺠﻡ( ﺴﻴﺎﻨﻴﺩ ﺒﻭﺘﺎﺴﻴﻭﻡ‪ .‬ﻴﻌﺎﺩ ﺍﻟﺭﺝ ﺜﻡ ﻴﺘﺭﻙ‬
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‫ﻟﺘﻨﻔﺼل ﺍﻟﻁﺒﻘﺎﺕ ﻭﻓﻲ ﻫﺫﻩ ﺍﻟﺤﺎﻟﺔ ﻴﺠﺏ ﺃﻥ ﺘﻜﻭﻥ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻤﻨﻔﺼﻠﺔ ﻋﺩﻴﻤﺔ ﺍﻟﻠﻭﻥ‬
‫ﺘﻘﺭﻴﺒﺎﹰ ﺩﻻﻟﺔ ﻋﻠﻰ ﻋﺩﻡ ﻭﺠﻭﺩ ﺍﻟﺭﺼﺎﺹ‪.‬‬
‫ﻭﺘﺠﻬﻴﺭ ﺍﻟﻌﻴﻨﺔ ﻟﻼﺨﺘﺒﺎﺭ ﺒﻭﺯﻥ ﺒﺎﻟﻀﺒﻁ ﻤﺎ ﻴﻘﺭﺏ ﻤﻥ ‪ 5‬ﺠﻡ ﻤﻥ ﻋﻴﻨﺔ ﺍﻟﻤﻠﻭﻥ ﻓﻲ‬
‫ﺩﻭﺭﻕ ﻜﻠﺩﺍﻫل ﺴﻌﺔ ‪ 150-100‬ﻤل ﺜﻡ ﻴﻀﺎﻑ ‪ 10‬ﻤل ﻤﻥ ﺤﻤﺽ ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﻤﺨﻔﻑ‪ .‬ﺒﻤﺠﺭﺩ‬
‫ﺃﻥ ﻴﺒﺩﺃ ﺍﻟﺘﻔﺎﻋل ﺍﻟﻤﺒﺩﺌﻲ ﻴﺴﺨﻥ ﺒﺭﻓﻕ ﺤﺘﻲ ﺘﻬﺩﺃ ﺸﺩﺓ ﺍﻟﺘﻔﺎﻋل ﺜﻡ ﻴﺒﺭﺩ‪ .‬ﻴﻀﺎﻑ ﺘﺩﺭﻴﺠﻴﺎﹰ ‪ 8‬ﻤل‬
‫ﺤﻤﺽ ﻜﺒﺭﻴﺘﻴﻙ ﻤﺭﻜﺯ ﺒﺴﺭﻋﺔ ﻻ ﺘﺅﺩﻱ ﺇﻟﻲ ﺇﺤﺩﺍﺙ ﺃﻱ ﻓﻭﺭﺍﻥ ﻋﻨﺩ ﺍﻟﺘﺴﺨﻴﻥ )‪ 10-5‬ﺩﻗﺎﺌﻕ‬
‫ﺘﻘﺭﻴﺒﺎﹰ( ﺜﻡ ﻴﺴﺘﻤﺭ ﻓﻲ ﺍﻟﺘﺴﺨﻴﻥ ﺤﺘﻲ ﻴﺼﺒﺢ ﻟﻭﻥ ﺍﻟﻤﺤﻠﻭل ﺩﺍﻜﻨﺎﹰ )‪) (Dark‬ﻴﺒﺩﺃ ﻓﻲ ﺍﻟﺘﻜﺭﺒﻥ(‪.‬‬
‫ﻴﻀﺎﻑ ﺤﻤﺽ ﻨﺘﺭﻴﻙ ﻤﺭﻜﺯ ﺒﺒﻁﺀ ﻭﺒﻜﻤﻴﺎﺕ ﺼﻐﻴﺭﺓ ﻤﻊ ﺍﻟﺘﺴﺨﻴﻥ ﺒﻴﻥ ﻜل ﺇﻀﺎﻓﺔ‪،‬‬
‫ﻭﺃﺨﺭﻯ ﺤﺘﻲ ﻴﺼﺒﺢ ﻟﻭﻥ ﺍﻟﻤﺤﻠﻭل ﺩﺍﻜﻨﺎﹰ ﺜﺎﻨﻴﺔ‪ .‬ﻭﻴﺠﺏ ﻋﺩﻡ ﺍﻟﺘﺴﺨﻴﻥ ﺒﺸﺩﺓ ﺘﺅﺩﻱ ﺇﻟﻲ ﺯﻴﺎﺩﺓ‬
‫ﺍﻟﺘﻜﺭﺒﻥ ﻭﺇﻻ ﻨﺘﺞ ﻓﻘﺩ ﻓﻲ ﻜﻤﻴﺔ ﺍﻟﺯﺭﻨﻴﺦ )‪ (Arsenic‬ﻤﻊ ﺍﻟﻌﻨﺎﻴﺔ ﺒﻭﺠﻭﺩ ﻜﻤﻴﺔ ﺯﺍﺌﺩﺓ ﻤﻥ ﺤﻤﺽ‬
‫ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﺤﺭ ﺒﺎﺴﺘﻤﺭﺍﺭ‪ .‬ﻴﺴﺘﻤﺭ ﻓﻲ ﻫﺫﻩ ﺍﻟﻤﻌﺎﻤﻠﺔ ﺤﺘﻲ ﻴﻜﺘﺴﺏ ﺍﻟﻤﺤﻠﻭل ﻟﻭﻥ ﺃﺼﻔﺭ ﺒﺎﻫﺕ ﻭﻻ‬
‫ﻴﺼﺒﺢ ﻟﻭﻨﻪ ﺩﺍﻜﻨﺎﹰ ﺒﺎﻟﺘﺴﺨﻴﻥ ﻟﻔﺘﺭﺍﺕ ﻁﻭﻴﻠﺔ‪ .‬ﻴﻀﺎﻑ ‪ 0.5‬ﻤل ﺤﻠﻭل ﺤﻤﺽ ﺒﻴﺭﻭﻜﻠﻭﺭﻴﻙ‬
‫) ‪ (HClO4‬ﻤﻊ ﻜﻤﻴﺔ ﻗﻠﻴﻠﺔ ﻤﻥ ﺤﻤﺽ ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﻤﺭﻜﺯ ﺜﻡ ﻴﺴﺨﻥ ﻟﻤﺩﺓ ‪ 15‬ﺩﻗﻴﻘﺔ‪ .‬ﻴﻌﺎﺩ ﺒﻌﺩ ﺫﻟﻙ‬
‫ﺇﻀﺎﻓﺔ ‪ 0.5‬ﻤل ﻤﺤﻠﻭل ﺤﻤﺽ ﺍﻟﺒﻴﺭﻜﻠﻭﺭﻴﻙ ﺜﻡ ﺍﻟﺘﺴﺨﻴﻥ ﻟﺒﻀﻊ ﺩﻗﺎﺌﻕ ﺃﺨﺭﻱ‪ .‬ﻴﺅﺨﺫ ﻓﻲ‬
‫ﺍﻻﻋﺘﺒﺎﺭ ﻜﻤﻴﺔ ﺤﻤﺽ ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﻤﺭﻜﺯ ﺍﻟﻤﻀﺎﻓﺔ‪ .‬ﻴﺒﺭﺩ ﺍﻟﻤﺤﻠﻭل ﻗﻠﻴﻼﹰ ﺜﻡ ﻴﺨﻔﻑ ﺒـ ‪ 10‬ﻤل ﻤﻥ‬
‫ﺍﻟﻤﺎﺀ‪ .‬ﺍﻟﻤﺤﻠﻭل ﻴﺠﺏ ﺃﻥ ﻴﻜﻭﻥ ﻋﺩﻴﻡ ﺍﻟﻠﻭﻥ ﺘﻤﺎﻤﺎﹰ )ﻗﺩ ﻴﺘﻠﻭﻥ ﺍﻟﻤﺤﻠﻭل ﺒﻠﻭﻥ ﺃﺼﻔﺭ ﺒﺎﻫﺕ ﻓﻲ‬
‫ﺤﺎﻟﺔ ﻭﺠﻭﺩ ﺘﺭﻜﻴﺯﺍﺕ ﻋﺎﻟﻴﺔ ﻤﻥ ﺍﻟﺤﺩﻴﺩ‪ ،‬ﻴﻐﻠﻲ )‪ (Boiling‬ﺍﻟﻤﺤﻠﻭل ﺒﺭﻓﻕ ﻤﻊ ﺘﺠﻨﺏ ﺤﺩﻭﺙ‬
‫ﻓﻭﺭﺍﻥ ﺍﻨﻔﺠﺎﺭﻱ ﺤﺘﻲ ﺘﻅﻬﺭ ﺃﺩﺨﻨﺔ ﺒﻴﻀﺎﺀ )‪ .(White‬ﻴﺒﺭﺩ ﺍﻟﻤﺤﻠﻭل ﻭﻴﻀﺎﻑ ‪ 5‬ﻤل ﺃﺨﺭﻱ‬
‫ﻤﻥ ﺍﻟﻤﺎﺀ ﺜﻡ ﻴﻌﺎﺩ ﺍﻟﻐﻠﻴﺎﻥ ﺤﺘﻲ ﺘﺘﺼﺎﻋﺩ ﺍﻷﺩﺨﻨﺔ‪ .‬ﻴﺒﺭﺩ ﺍﻟﻤﺤﻠﻭل ﻨﻬﺎﺌﻴﺎﹰ ﻭﻴﺨﻔﻑ ﺒﻭﺍﺴﻁﺔ ‪ 15‬ﻤل‬
‫ﻤﻥ ﺍﻟﻤﺎﺀ‪.‬‬
‫ﻴﺤﻀﺭ ﻜﺸﺎﻑ ﺍﺨﺘﺒﺎﺭ ﺨﺎﻟﻲ ﺒﺈﻀﺎﻓﺔ ‪ 8‬ﻤل ﻤﻥ ﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ ﺍﻟﻤﺭﻜﺯ ﺇﻟﻲ ﻨﻔﺱ‬
‫ﺍﻟﻜﻤﻴﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﺴﺎﺒﻘﺎﹰ ﻤﻥ ﺤﻤﺽ ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﻤﺭﻜﺯ )‪ 25-20‬ﻤل(‪ 1 ،‬ﻤل ﻤﺤﻠﻭل ﺤﻤﻀﻲ‬
‫ﺍﻟﺒﻴﺭﻜﻠﻭﺭﻴﻙ ﻓﻲ ﺩﻭﺭﻕ ﻜﻠﺩﺍﻫل ﺜﻡ ﺍﻟﻐﻠﻴﺎﻥ ﺤﺘﻲ ﺘﺼﺎﻋﺩ ﺍﻷﺩﺨﻨﺔ‪ .‬ﻴﺴﺘﻤﺭ ﻓﻲ ﺍﻟﺘﺴﺨﻴﻥ ﺒﻌﺩ ﺫﻟﻙ‬
‫ﻟﻤﺩﺓ ‪ 20‬ﺩﻗﻴﻘﺔ ﺜﻡ ﻴﺒﺨﺭ ﻤﺭﺘﻴﻥ ﺒﻌﺩ ﺇﻀﺎﻓﺔ ‪ 5‬ﻤل ﻤﺎﺀ ﻓﻲ ﻜل ﻤﺭﺓ ﻭﻴﺨﻔﻑ ﺃﺨﻴﺭﺍﹰ ﺒﻭﺍﺴﻁﺔ ‪15‬‬
‫ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ‪.‬‬
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‫ﺘﺒﺭﺩ ﺍﻟﻤﺤﺎﻟﻴل ﺇﻟﻲ ﺩﻭﺍﺭﻕ ﻓﻲ ﻋﻴﺎﺭﻴﺔ ﺴﻌﺔ ﺍﻟﻭﺍﺤﺩﺓ ‪ 50‬ﻤل ﻤﻊ ﻏﺴﻴل ﺩﻭﺭﻕ ﻜﻠﺩﺍﻫل‬
‫ﺒﻜﻤﻴﺎﺕ ﻤﺘﺘﺎﺒﻌﺔ ﻗﺩﺭﻫﺎ ‪ 2‬ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ‪ .‬ﺜﻡ ﻴﻀﺎﻑ ‪ 10‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ) ‪ (5 N‬ﺤﻤﺽ‬
‫ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻟﻜل ﻤﻥ ﺩﻭﺍﺭﻕ ﻜﻠﺩﺍﻫل‪ .‬ﻴﺴﺨﻥ ﻟﺒﺩﺀ ﺍﻟﻐﻠﻴﺎﻥ ﻤﻊ ﺘﺤﺭﻴﻙ ﺍﻟﺩﻭﺍﺭﻕ ﺩﺍﺌﺭﻴﺎﹰ ﺒﺸﺩﺓ‬
‫ﻟﻐﺴل ﺠﻭﺍﻨﺒﻬﺎ‪ .‬ﺜﻡ ﺘﺒﺭﺩ ﻭﻴﻨﻘل ﺍﻟﺤﻤﺽ اﻟ ﻰ ﺍﻟﺩﻭﺍﺭﻕ ﺍﻟﻌﻴﺎﺭﻴﺔ‪ .‬ﻭﺃﺨﻴﺭﺍﹰ ﺘﻐﺴل ﺩﻭﺍﺭﻕ ﻜﻠﺩﺍﻫل‬
‫ﺒﻜﻤﻴﺎﺕ ﻤﺘﺘﺎﺒﻌﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﺜﻡ ﻴﻀﺎﻑ ﻨﺎﺘﺞ ﺍﻟﻐﺴﻴل ﻟﻠﺩﻭﺍﺭﻕ ﺍﻟﻌﻴﺎﺭﻴﺔ ﺍﻟﻤﺩﺭﺠﺔ ﻭﻴﻜﻤل ﺇﻟﻲ‬
‫ﺍﻟﻌﻼﻤﺔ ﺒﺎﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﻭﻴﺴﻤﻲ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل )ﺃ(‪.‬‬
‫ﺍﺴﺘﺨﻼﺹ ﺍﻟﻨﺤﺎﺱ ﻭﺍﻟﺯﺭﻨﻴﺦ‪:‬‬
‫ﺘﻨﻘل ﻜﻤﻴﺔ ‪ 25‬ﻤل ﻤﻥ ﻤﺤﻠﻭل )ﺃ( ﺍﻟﺴﺎﺒﻕ ﺇﻟﻲ ﺩﻭﺭﻕ ﻤﺨﺭﻭﻁﻲ ﺴﻌﺔ ‪ 100‬ﻤل ﺜﻡ‬
‫ﻴﻀﺎﻑ ‪ 10‬ﻤل ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )‪ (HCl‬ﻤﺭﻜﺯ‪ 2 ،‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺒﻭﺩﻭﺯﺭ ﺍﻟﺼﻭﺩﻴﻭﻡ‬
‫ﻭﻴﺩﻓﺎﹰ ﺍﻟﺨﻠﻴﻁ ﺇﻟﻲ ‪o40-35‬ﻡ‪.‬‬
‫ﻴﻀﺎﻑ ﺒﻌﺩ ﺫﻟﻙ ‪ 0.5‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﻤﻴﺘﺎ ﺒﻴﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ (NaHSO4‬ﺜﻡ‬

‫ﻴﺒﺭﺩ ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ ‪0 25-20‬ﻡ ﺜﻡ ﻴﻨﻘل ﺍﻟﺨﻠﻴﻁ ﺇﻟﻲ ﻗﻤﻊ ﻓﺼل ﺍﺴﻁﻭﺍﻨﻲ ﺴﻌﺔ ‪ 50‬ﻤل‪ .‬ﻴﻐﺴل‬
‫ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ ﺒﻜﻤﻴﺎﺕ ﻗﺩﺭﻫﺎ ‪ 1‬ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ ﻓﻲ ﻜل ﻤﺭﺓ ﻋﻠﻰ ﺃﻻ ﻴﺯﻴﺩ ﺤﺠﻡ ﺍﻟﻤﺤﻠﻭل‬
‫ﻓﻲ ﻗﻤﻊ ﺍﻟﻔﺼل ﻋﻠﻰ ‪ 40‬ﻤل ﺤﺘﻲ ﻻ ﻴﻘل ﺘﺭﻜﻴﺯ ﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻓﻴﻪ ﻋﻥ )‪.(3 N‬‬
‫ﻴﻀﺎﻑ ‪ 5‬ﻤل ﻤﻥ ﻜﺎﺸﻑ ﺍﻟﻜﺎﺭﺒﺎﻤﺎﺕ ﺜﻡ ﻴﺭﺝ ﺍﻟﻤﺤﻠﻭل ﺒﺸﺩﺓ ﻟﻤﺩﺓ ‪ 40‬ﺜﺎﻨﻴﺔ ﻭﻴﺘﺭﻙ ﺍﻟﺨﻠﻴﻁ‬
‫ﻟﻴﻨﻔﺼل ﺜﻡ ﺘﺴﺤﺏ ﺍﻟﻁﺒﻘﺔ ﺍﻟﺴﻔﻠﻲ ﺇﻟﻲ ﻗﻤﻊ ﻓﺼل ﻤﺩﺭﺝ ﺴﻌﺔ ‪ 25‬ﻤل ﻤﻊ ﺍﻻﺤﺘﺭﺍﺱ ﻤﻥ‬
‫ﻭﺼﻭل ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﺇﻟﻲ ﺴﺎﻕ ﻗﻤﻊ ﺍﻟﻔﺼل ﺍﻷﻭل‪ .‬ﺘﻐﺴل ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﻓﻲ ﺍﻟﻘﻤﻊ ﺍﻷﻭل‬
‫ﺒﻭﺍﺴﻁﺔ ‪ 0.5‬ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺩﻭﻥ ﺍﻟﺭﺝ ﻭﺘﺴﺤﺏ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ ﻗﻤﻊ ﺍﻟﻔﺼل‬
‫ﺍﻟﺜﺎﻨﻲ‪.‬‬
‫ﻭﻴﻌﺎﺩ ﺍﺴﺘﺨﻼﺹ ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﻤﺭﺓ ﺃﺨﺭﻱ ﻓﻲ ﺍﻟﻘﻤﻊ ﺍﻷﻭل ﺒﻭﺍﺴﻁﺔ ﻜﻤﻴﺔ ﺃﺨﺭﻱ‬
‫ﻤﻥ ﻜﺎﺸﻑ ﺍﻟﻜﺎﺭﺒﺎﻤﺎﺕ ﻗﺩﺭﻫﺎ ‪ 2‬ﻤل ﺜﻡ ﺍﻟﺭﺝ ﻟﻤﺩﺓ ‪ 30‬ﺜﺎﻨﻴﺔ ﺜﻡ ﺘﺘﺭﻙ ﻟﺘﻨﻔﺼل ﻭﺘﺴﺤﺏ ﻁﺒﻘﺔ‬
‫ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ )‪ (Chloroform‬ﺍﻟﺴﻔﻠﻲ ﺇﻟﻲ ﻗﻤﻊ ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ ﻤﻊ ﻏﺴﻴل ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ‬
‫ﺍﻟﻤﺘﺒﻘﻴﺔ ﺒﻭﺍﺴﻁﺔ ‪ 0.5‬ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻜﻤﺎ ﺴﺒﻕ ﺸﺭﺤﻪ ﻤﻊ ﺴﺤﺏ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‬
‫ﺍﻟﻤﺘﻜﻭﻨﺔ ﺇﻟﻲ ﻗﻤﻊ ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ ﺒﻨﻔﺱ ﺍﻟﻁﺭﻴﻘﺔ ﻭﻴﺭﻤﺯ ﻟﻪ ﺒﻤﺤﻠﻭل )ﺏ( ﺘﻌﺎﺩ ﻤﺤﺘﻭﻴﺎﺕ ﻗﻤﻊ‬
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‫ﺍﻟﻔﺼل ﺃﻭل ﺇﻟﻲ ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ )‪ (Conical flask‬ﺍﻷﺼﻠﻲ ﻤﻊ ﻏﺴل ﻗﻤﻊ ﺍﻟﻔﺼل‬
‫ﺒﻭﺍﺴﻁﺔ ﻜﻤﻴﺔ ﻗﻠﻴﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﻴﻨﻘل ﻫﻭ ﺍﻴﻀﺎﹰ ﺇﻟﻲ ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ ﻴﺤﻔﻅ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل‬
‫ﺍﻟﺤﻤﻀﻲ )‪ (Acidic Solution‬ﻭﻴﺭﻤﺯ ﻟﻪ ﺒﻤﺤﻠﻭل )ﺠ( ﻭﻫﻭ ﺍﻟﺫﻱ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺭﺼﺎﺹ‬
‫ﻟﺘﻘﺩﻴﺭ ﻫﺫﺍ ﺍﻟﻌﻨﺼﺭ‪.‬‬
‫ﺘﻘﺩﻴﺭ ﺍﻟﻨﺤﺎﺱ‪:‬‬
‫ﻴﺠﻬﺯ ﺍﻟﻤﺤﻠﻭل ﻟﻠﺘﻘﺩﻴﺭ ﺒﺈﻀﺎﻓﺔ ‪ 10‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺤﻤﺽ ﻜﺒﺭﻴﺘﻴﻙ )‪ (1 N‬ﺇﻟﻲ‬

‫ﻤﺠﻤﻭﻉ ﺍﻟﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻤﻴﺔ )ﻤﺤﻠﻭل ﺏ( ﺍﻟﻤﻭﺠﻭﺩ ﻓﻲ ﻗﻤﻊ ﻓﺼل ﺴﻌﺔ ‪ 25‬ﻤل ﻤﻥ‬
‫ﺍﻟﺭﺝ ﻟﻤﺩﺓ ‪ 5‬ﺜﻭﺍﻨﻲ )ﺘﺠﺭﻱ ﻋﻤﻠﻴﺔ ﺍﻟﻐﺴﻴل ﺒﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ ﻟﻠﺘﺨﻠﺹ ﻤﻥ ﺃﻱ ﺁﺜﺎﺭ ﻟﻠﻔﻭﺴﻔﺎﺕ‬
‫)‪ (Phosphate traces‬ﺤﻴﺙ ﺍﻨﻬﺎ ﺘﺘﺩﺍﺨل ﻓﻲ ﺍﻟﺘﻘﺩﻴﺭ ﺍﻟﻜﻤﻲ ) ‪Quantitative‬‬
‫‪ (determination‬ﻟﻠﺯﺭﻨﻴﺦ ﻤﻌﻁﻴﺔ ﻨﺘﺎﺌﺞ ﻋﺎﻟﻴﺔ‪.‬‬
‫ﻴﺘﺭﻙ ﺍﻟﺨﻠﻴﻁ ﻟﻴﻨﻔﺼل ﻤﻊ ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﺠﻔﺎﻑ ﺴﺎﻕ ﺍﻟﻘﻤﻊ‪ .‬ﺘﺴﺤﺏ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‬
‫ﺇﻟﻲ ﻤﺨﺒﺎﺭ ﻤﺩﺭﺝ ﺠﺎﻑ ﺴﻌﺔ ‪ 10‬ﻤل ﺜﻡ ﺘﻐﺴل ﺍﻟﻁﺒﻘﺔ ﺍﻟﺤﺎﻤﻀﻴﺔ ﺒﻭﺍﺴﻁﺔ ‪ 0.5‬ﻤل ﻤﻥ‬
‫ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‪ .‬ﻴﻀﺎﻑ ﻨﺎﺘﺞ ﻏﺴﻴل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ ﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻻﺼﻠﻲ ﻓﻲ‬
‫ﺍﻟﻤﺨﺒﺎﺭ ﺍﻟﻤﺩﺭﺝ ﻭﺘﺴﺘﺒﻌﺩ ﺍﻟﻁﺒﻘﺔ ﺍﻟﺤﺎﻤﻀﻴﺔ‪ .‬ﻴﻜﻤل ﺤﺠﻡ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻤﻲ ﺇﻟﻲ ‪ 9‬ﻤل‬
‫ﺒﺎﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺜﻡ ﻴﻨﻘل ﺇﻟﻲ ﺩﻭﺭﻕ ﺠﺎﻑ ﺴﻌﺔ ‪ 25‬ﺃﻭ ‪ 50‬ﻤل ﻴﻐﺴل ﺍﻟﻤﺨﺒﺎﺭ ﺒﻭﺍﺴﻁﺔ ‪ 1‬ﻤل ﻤﻥ‬
‫ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭﻴﻀﺎﻑ ﻨﺘﺎﺌﺞ ﺍﻟﻐﺴﻴل ﺇﻟﻲ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻤﻲ ﺍﻟﺫﻱ ﺃﺼﺒﺢ ﺤﺠﻤﻪ ﺍﻵﻥ‬
‫‪ 10‬ﻤل‪ .‬ﻴﻀﺎﻑ ﻤﻥ ‪ 1 - 0.5‬ﺠﻡ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺭﺍﺌﻘﺎﹰ ﻴﻘﻔل ﺍﻟﺩﻭﺭﻕ ﺒﻭﺍﺴﻁﺔ ﺴﺩﺍﺩﺓ ﻭﻴﺘﺭﻙ‬
‫ﺴﺎﻜﻨﺎﹰ ﻟﻤﺩﺓ ﻨﺼﻑ ﺴﺎﻋﺔ ﺤﻴﺙ ﻗﺩ ﻴﺘﻠﻭﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻤﻲ ﺒﻠﻭﻥ ﺃﺼﻔﺭ ﻨﺘﻴﺠﺔ ﻟﻭﺠﻭﺩ‬
‫ﺸﻭﺍﺌﺏ ﺃﺨﺭﻱ ﻏﻴﺭ ﺍﻟﻨﺤﺎﺱ ﻭﺴﺭﻋﺎﻥ ﻤﺎ ﻴﺨﺘﻔﻲ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﺨﻼل ﻫﺫﻩ ﺍﻟﻤﺩﺓ‪.‬‬
‫ﻴﻌﺎﻤل ﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻤﻥ ﻜﺎﺸﻑ ﺍﻻﺨﺘﺒﺎﺭ ﺍﻟﺨﺎﻟﻲ ﺒﻨﻔﺱ ﺍﻟﻁﺭﻴﻘﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ‬

‫ﻟﻤﺤﻠﻭل ﺍﻟﻤﻠﻭﻥ‪ .‬ﺘﺤﻔﻅ ﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻟﺘﻘﺩﻴﺭ ﺍﻟﻨﺤﺎﺱ‪.‬‬
‫ﻴﺘﻡ ﺇﻋﺩﺍﺩ ﻤﻨﺤﻨﻲ ﺍﻟﻤﻌﺎﻴﺭﺓ )‪ (Cure Preparation‬ﺒﺎﻵﺘﻲ‪:‬‬
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‫ﺇﻟﻲ ﻜل ﻤﻥ ﺴﺒﻊ ﺩﻭﺍﺭﻕ ﻤﺨﺭﻭﻁﻴﺔ ﺴﻌﺔ ‪ 100‬ﻤل ﻴﻀﺎﻑ ‪ 6‬ﻤل ﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ‬
‫ﺍﻟﻤﺨﻔﻑ‪ 20 ،‬ﻤل ﻤﺤﻠﻭل )‪ (5N‬ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ‪ ،7 ،5 ،4 ،3 ،2 ،1 ،‬ﻤﻠﻠﻴﺘﺭﺍﺕ ﻤﻥ‬
‫ﻤﺤﻠﻭل ﺍﻟﻨﺤﺎﺱ ﺍﻟﻘﻴﺎﺴﻲ‪ .‬ﺜﻡ ﻴﻀﺎﻑ ﺇﻟﻲ ﻜل ﺩﻭﺭﻕ ‪ 2‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﻴﻭﺩﻭﺭ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻭﻴﺩﻓﺄ‬
‫ﺇﻟﻲ ‪o40-35‬ﻡ ﻭﺘﻨﻘل ﻤﺤﺘﻭﻴﺎﺕ ﻜل ﺩﻭﺭﻕ ﺇﻟﻲ ﻗﻤﻊ ﻓﺼل ﺴﻌﺔ ‪ 50‬ﻤل ﻭﻴﻀﺒﻁ ﺍﻟﺤﺠﻡ ﺇﻟﻲ‬
‫‪ 40-35‬ﻤل ﻭﻴﺴﺘﺨﻠﺹ ﺒﻭﺍﺴﻁﺔ ﻜﺎﺸﻑ ﺍﻟﻜﺎﺭﺒﺎﻤﺎﺕ ﻜﻤﺎ ﺴﺒﻕ ﻤﻊ ﻀﺒﻁ ﺍﻟﺤﺠﻡ ﺍﻟﻨﻬﺎﺌﻲ‬
‫ﻟﻠﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻤﻲ ﺇﻟﻲ ‪ 10‬ﻤل ﺒﻭﺍﺴﻁﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻜﻤﺎ ﺴﺒﻕ ﺸﺭﺤﻪ‪ .‬ﻴﺭﻭﻕ ﻜل‬
‫ﻤﺴﺘﺨﻠﺹ ﺒﻭﺍﺴﻁﺔ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﻼﻤﺎﺌﻴﺔ ﻭﻴﺘﺭﻙ ﻜل ﺩﻭﺭﻕ ﺴﺎﻜﻨﺎﹰ ﻟﻤﺩﺓ ﻨﺼﻑ ﺴﺎﻋﺔ‪.‬‬
‫ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻟﻜل ﻤﺴﺘﺨﻠﺹ ﻓﻲ ﺨﻠﻴﺔ ﻀﻭﻜﻬﺭﺒﻴﺔ ﻋﺭﻀﻬﺎ ‪ 1‬ﺴﻡ ﻋﻨﺩ ﻤﻭﺠﺔ ﻀﻭﺌﻴﺔ‬
‫ﻁﻭﻟﻬﺎ ‪ 45‬ﻤﻠﻠﻴﻤﻴﻜﺭﻭﻥ ﺒﺎﻟﻤﻘﺎﺭﻨﺔ ﻤﻊ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﺨﺎﻟﻲ ﻤﻥ ﺍﻟﻨﺤﺎﺱ ﺜﻡ ﻴﺭﺴﻡ ﺍﻟﺨﻁ ﺍﻟﺒﻴﺎﻨﻲ‬
‫ﺍﻟﺫﻱ ﻴﺭﺒﻁ ﺒﻴﻥ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻭﺘﺭﻜﻴﺯ ﺍﻟﻨﺤﺎﺱ ﺒﺎﻟﻤﻴﻜﺭﻭﺠﺭﺍﻡ‪.‬‬
‫ﺘﻘﺩﻴﺭ ﺍﻟﻨﺤﺎﺱ ﻓﻲ ﻤﺤﻠﻭل ﺍﻟﻌﻴﻨﺔ‪:‬‬
‫ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ )‪ (Optical density‬ﻟﻜل ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﻌﻴﻨﺔ ﻭﻜﺎﺸﻑ‬

‫ﺍﻻﺨﺘﺒﺎﺭ ﺍﻟﺨﺎﻟﻲ ﺒﺎﻟﻤﻘﺎﺭﻨﺔ ﺒﻤﺤﻠﻭل ﺨﺎﻟﻲ ﻴﺘﻜﻭﻥ ﻤﻥ ‪ 7‬ﻤل ﻤﻥ ﻜﺎﺸﻑ ﺍﻟﻜﺎﺭﺒﺎﻤﺎﺕ‪ 3 ،‬ﻤل ﻤﻥ‬
‫ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻤﺠﻔﻑ ﺒﻭﺍﺴﻁﺔ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﻼﻤﺎﺌﻴﺔ‪ .‬ﺜﻡ ﺘﻁﺭﺡ ﻗﺭﺍﺀﺓ ﺍﻻﺨﺘﺒﺎﺭ ﺍﻟﺨﺎﻟﻲ‬
‫ﻤﻥ ﻗﺭﺍﺀﺓ ﻤﺤﻠﻭل ﺍﻟﻌﻴﻨﺔ ﻭﻤﻥ ﺍﻟﺨﻁ ﺍﻟﺒﻴﺎﻨﻲ ﻴﻘﺭﺍﹰ ﻋﺩﺩ ﺍﻟﻤﻴﻜﺭﻭﺠﺭﺍﻤﺎﺕ ﻤﻥ ﺍﻟﻨﺤﺎﺱ ﺍﻟﺘﻲ ﺘﻘﺎﺒل‬
‫ﻫﺫﻩ ﺍﻟﻘﺭﺍﺀﺓ ﺍﻟﻤﺼﺤﺤﺔ‪.‬‬
‫ﻤﻴﻜﺭﻭﺠﺎﻤﺎﺕ ﺍﻟﻨﺤﺎﺱ )‪2 × (µg‬‬

‫ﻋﺩﺩ ﺃﺠﺯﺍﺀ ﺍﻟﻨﺤﺎﺱ ﻓﻲ ﺍﻟﻤﻠﻴﻭﻥ )‪= (ppm‬‬
‫ﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ‬
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‫ﻤﻠﺤﻭﻅﺔ‪:‬‬
‫ﺇﺫﺍ ﺘﻌﺩﺕ ﻜﻤﻴﺔ ﺍﻟﻨﺤﺎﺱ ﻓﻲ ﻤﺤﺎﻟﻴل ﺍﻻﺨﺘﺒﺎﺭ ‪ 50‬ﻤﻴﻜﺭﻭﺠﺭﺍﻡ )‪ (µg‬ﻓﺈﻨﻪ ﻴﺠﺏ ﺯﻴﺎﺩﺓ‬
‫ﺘﺨﻔﻴﻑ ﺍﻟﻤﺤﻠﻭل ﺒﻭﺍﺴﻁﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻤﻊ ﻤﺭﺍﻋﺎﺓ ﺘﺨﻔﻴﻑ ﻜﺎﺸﻑ ﺍﻻﺨﺘﺒﺎﺭ ﺍﻟﺨﺎﺹ ﺒﻨﻔﺱ‬
‫ﺍﻟﻨﺴﺒﺔ ﺜﻡ ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻜﻤﺎﺴﺒﻕ ﻭﺘﺅﺨﺫ ﻨﺴﺏ ﺍﻟﺘﺨﻔﻴﻑ ﻓﻲ ﺍﻻﻋﺘﺒﺎﺭ ﻋﻨﺩ ﺍﻟﺤﺴﺎﺏ‪.‬‬
‫ﺘﻘﺩﻴﺭ ﺍﻟﺯﺭﻨﻴﺦ )‪:(Ar‬‬
‫ﺒﻌﺩ ﻗﺭﺍﺀﺓ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻟﻠﻤﺤﺎﻟﻴل ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻓﻲ ﺘﻘﺩﻴﺭ ﺍﻟﻨﺤﺎﺱ ﻴﻌﺎﺩ ﻜل ﻤﺤﻠﻭل‬
‫ﺇﻟﻲ ﺩﻭﺭﻗﻪ ﺍﻟﺨﺎﺹ ﻤﻊ ﻏﺴل ﺨﻠﻴﺔ ﺍﻟﺘﻘﺩﻴﺭ ﺒﺄﻗل ﻜﻤﻴﺔ ﻤﻤﻜﻨﺔ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺒﺎﺴﺘﺨﺩﺍﻡ‬
‫ﺯﺠﺎﺠﺔ ﻏﺴﻴل ﻤﻊ ﺇﻀﺎﻓﺔ ﻨﻭﺍﺘﺞ ﺍﻟﻐﺴﻴل ﻟﻨﻔﺱ ﺍﻟﺩﻭﺭﻕ‪ .‬ﻴﺼﻔﻲ ﻤﺤﻠﻭل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ‬
‫ﺩﻭﺭﻕ ﻤﺨﺭﻭﻁﻲ ﺁﺨﺭ ﺴﻌﺔ ‪ 50‬ﻤل ﻤﻊ ﻏﺴل ﺍﻟﺭﺍﺴﺏ ﺍﻟﻤﺘﺒﻘﻲ ﻤﻥ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻓﻲ ﻜل‬
‫ﺩﻭﺭﻕ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺼﻔﻕ ﺒﺜﻼﺙ ﻏﺴﻼﺕ ﺼﻐﻴﺭﺓ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻤﻊ ﺇﻀﺎﻓﺔ ﻨﺎﺘﺞ ﺍﻟﻐﺴﻴل ﺇﻟﻲ‬
‫ﺍﻟﻤﺤﻠﻭل ﺍﻷﺼﻠﻲ‪ .‬ﻴﺠﺏ ﻤﻼﺤﻅﺔ ﺘﻼﻓﻲ ﺇﻨﺘﻘﺎل ﺃﻱ ﺠﺴﻴﻤﺎﺕ ﻤﻥ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺇﻟﻲ‬
‫ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺼﻔﻭﻕ‪ .‬ﻴﺴﺘﺒﻌﺩ ﺭﺍﺴﺏ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻭﻴﺤﺘﻔﻅ ﺒﺎﻟﻤﺤﻠﻭل ﺍﻟﻤﺼﻔﻕ ﺤﻴﺙ‬
‫ﻴﺴﺘﺨﺩﻡ ﻟﺘﻘﺩﻴﺭ ﺍﻟﺯﺭﻨﻴﺦ‪ .‬ﻴﻀﺎﻑ ﺇﻟﻲ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل ﺍﻻﺨﻴﺭ )ﻤﺤﻠﻭل ﺍﻟﺯﺭﻨﻴﺦ ﻓﻲ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ(‪.‬‬
‫‪ 0.2 ± 2‬ﻤل ﻤﺤﻠﻭل ﻤﻭﻟﻭﺒﻴﺩﺍﺕ ﺍﻻﻤﻭﻨﻴﻭﻡ )‪ (Ammonium molybdenum‬ﺜﻡ ﺘﻐﻁﻲ‬
‫ﻓﻭﻫﺔ ﺍﻟﺩﻭﺭﻕ ﺠﺯﺌﻴﺎﹰ ﺒﻔﻘﺎﻋﺔ ﺯﺠﺎﺠﻴﺔ ﺜﻡ ﻴﺒﺨﺭ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺒﺤﺫﺭ ﻓﻭﻕ ﺤﻤﺎﻡ ﻤﺎﺌﻲ‪ .‬ﻭﻋﻨﺩﻤﺎ‬
‫ﻴﺘﻡ ﺘﺒﺨﻴﺭ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻴﻨﻘل ﺍﻟﺩﻭﺭﻕ ﺇﻟﻲ ﺴﻁﺢ ﺴﺎﺨﻥ ﻜﻬﺭﺒﺎﺌﻲ ﻭﻴﺴﺘﻜﻤل ﺍﻟﺘﺒﺨﻴﺭ ﺤﺘﻲ ﺘﺒﺩﺃ‬
‫ﺃﺩﺨﻨﺔ ﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ ﻓﻲ ﺍﻟﺘﺼﺎﻋﺩ ﻤﺼﺤﻭﺒﺔ ﺒﺘﻔﺎﻋل ﻓﺠﺎﺌﻲ ﺒﻴﻥ ﺤﻤﺽ ﺍﻟﺒﻴﺭﻭﻜﻠﻭﺭﻴﻙ‬
‫ﻭﺍﻟﻤﺎﺩﺓ ﺍﻟﻌﻀﻭﻴﺔ‪ ،‬ﻴﺴﻤﺢ ﻟﻬﺫﺍ ﺍﻟﺘﻔﺎﻋل ﺍﻻﺨﻴﺭ ﺃﻥ ﻴﺴﺘﻤﺭ ﻟﻤﺩﺓ ﺩﻗﻴﻘﺔ ﻭﺍﺤﺩﺓ ﻓﻘﻁ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺘﻤﺎﻡ‬
‫ﺘﺤﻁﻴﻡ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻌﻀﻭﻴﺔ ﺜﻡ ﻴﺭﻓﻊ ﺍﻟﺩﻭﺭﻕ ﻤﻥ ﻋﻠﻰ ﺍﻟﺴﻁﺢ ﺍﻟﺴﺎﺨﻥ ﻭﻴﺘﺭﻙ ﻟﻴﺒﺭﺩ ﺜﻡ ﺘﺭﻓﻊ ﺍﻟﻜﺭﺓ‬
‫ﺍﻟﺯﺠﺎﺠﻴﺔ ﻤﻊ ﻋﺩﻡ ﻏﺴﻠﻬﺎ ﺤﺘﻲ ﻻ ﻴﺨﻔﻑ ﺍﻟﺤﺎﻤﺽ ﺍﻟﻤﻭﺠﻭﺩ‪.‬‬
‫ﻴﻭﻀﺢ ﺍﻟﻤﻜﺜﻑ ﺍﻻﺼﺒﻌﻲ ﺍﻟﺒﺎﺭﺩ ﻤﻊ ﻤﻠﺌﻪ ﺒﺎﻟﻤﺎﺀ ﻤﻊ ﻤﺭﺍﻋﺎﺓ ﺃﻥ ﻴﻜﻭﻥ ﺴﻁﺤﻪ‬

‫ﺍﻟﺨﺎﺭﺠﻲ ﺠﺎﻓﺎﹰ ﻨﻅﻴﻔﻴﺎﹰ‪ .‬ﻴﻭﻀﻊ ﺍﻟﺩﻭﺭﻕ ﻓﻭﻕ ﺍﻟﺴﺨﺎﻥ ﺍﻟﻜﻬﺭﺒﺎﺌﻲ ﻭﻴﺴﺨﻥ ﻟﻤﺩﺓ ﻋﺸﺭﺓ ﺩﻗﺎﺌﻕ ﻋﻨﺩ‬
‫ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ )‪250‬ﻡ( ﺘﺴﻤﺢ ﺒﺘﻜﻭﻴﻥ ﺴﺘﺎﺭ ﻤﻥ ﺍﻷﺩﺨﻨﺔ ﺘﻤﻸ ﻨﺼﻑ ﺍﻟﺩﻭﺭﻕ ﻭﺒﺤﻴﺙ ﺘﺭﺘﻔﻊ‬
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‫ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻤﺎﺀ ﻓﻲ ﺍﻟﻤﻜﺜﻑ ﺇﻟﻲ ‪o5 ± 90‬ﻡ‪ ،‬ﻓﻲ ﻨﻬﺎﻴﺔ ﻤﺩﺓ ﺍﻟﺘﺴﺨﻴﻥ )‪ 10‬ﺩﻗﺎﺌﻕ( ﻴﺘﺭﻙ‬
‫ﺍﻟﻤﺤﻠﻭل ﺒﻌﺩ ﺫﻟﻙ ﻟﻴﺒﺭﺩ‪.‬‬
‫ﻴﻌﺎﻤل ﻜﺎﺸﻑ ﺍﻻﺨﺘﺒﺎﺭ ﺍﻟﺨﺎﻟﻲ ﺒﻨﻔﺱ ﺍﻟﻁﺭﻴﻘﺔ ﺍﻟﺘﻲ ﻋﻭﻤل ﺒﻬﺎ ﻤﺤﻠﻭل ﺍﻻﺨﺘﺒﺎﺭ‪.‬‬
‫ﻴﺘﻡ ﺇﻋﺩﺍﺩ ﻤﻨﺤﻨﻲ ﺍﻟﻤﻌﺎﻴﺭﺓ ﺒﺎﻵﺘﻲ‪:‬‬
‫ﻴﻨﻘل ﺇﻟﻲ ﻜل ﻤﻥ ﺴﺕ ﺩﻭﺍﺭﻕ ﻤﺨﺭﻭﻁﻴﺔ ﺴﻌﺔ ﻜل ﻤﻨﻬﺎ ‪ 50‬ﻤل‪،0.5 ، 0.2 ،0 :‬‬

‫‪ 2 ،1.5،1‬ﻤل‪ .‬ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺯﺭﻨﻴﺦ ﺍﻟﻘﻴﺎﺴﻲ ﺒﺎﻻﻀﺎﻓﺔ ﺇﻟﻲ ‪ 2‬ﻤل ﻤﺤﻠﻭل ﻤﻭﻟﻭﺒﻴﺩﺍﺕ‬
‫ﺍﻻﻟﻤﻭﻨﻴﻭﻡ ﺜﻡ ﺘﻐﻁﻲ ﻓﻭﻫﺔ ﻜل ﺩﻭﺭﻕ ﺠﺯﺌﻴﺎﹰ ﺒﻭﺍﺴﻁﺔ ﻓﻘﺎﻋﺔ ﺯﺠﺎﺠﻴﺔ‪ ،‬ﺜﻡ ﻴﺒﺨﺭ ﺍﻟﺠﻤﻴﻊ ﺤﺘﻲ‬
‫ﺍﻟﺘﺩﺨﻴﻥ ﺜﻡ ﺘﺭﻓﻊ ﺍﻟﻔﻘﺎﻋﺔ ﻭﺘﻐﺴل ﺒﻭﺍﺴﻁﺔ ﻋﺩﺓ ﻨﻘﻁ ﻤﻥ ﺍﻟﻤﺎﺀ ﺜﻡ ﻴﻌﺎﺩ ﺘﺒﺨﻴﺭ ﻤﺤﺘﻭﻴﺎﺕ ﺍﻟﺩﻭﺭﻕ‬
‫ﺍﻟﻤﻔﺘﻭﺡ ﻟﻤﺠﺭﺩ ﺍﻟﺘﺩﺨﻴﻥ‪ .‬ﻴﻭﻀﻊ ﻓﻲ ﻜل ﺩﻭﺭﻕ ﻤﻜﺜﻑ ﺃﺼﺒﻌﻲ ﺒﺎﺭﺩ ﻭﺘﺴﺘﻜﻤل ﺍﻟﻌﻤﻠﻴﺔ ﻜﻤﺎ‬
‫ﺴﺒﻕ ﺸﺭﺤﻪ ﻤﻊ ﺍﻟﻌﻴﻨﺔ‪.‬‬
‫ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻟﻜل ﻤﻥ ﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﻨﺎﺘﺠﺔ ﺍﻟﺴﺎﺒﻘﺔ ﺒﻭﺍﺴﻁﺔ ﺨﻠﻴﺔ ﻀﻭﺌﻴﺔ ﺴﻌﺔ‬
‫‪ 2‬ﺴﻡ‪ 3‬ﻋﻨﺩ ﻤﻭﺠﺔ ﻀﻭﺌﻴﺔ ﻁﻭﻟﻬﺎ ‪ 840‬ﻤﻠﻠﻴﻤﻴﻜﺭﻭﻥ ﺒﺎﻟﻤﻘﺎﺭﻨﺔ ﻤﻊ ﻤﺤﺘﻭﻴﺎﺕ ﺍﻟﺩﻭﺭﻕ ﺍﻟﺫﻱ ﻻ‬
‫ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺯﺭﻨﻴﺦ ﻤﻀﺎﻑ‪ ،‬ﻭﺫﻟﻙ ﺒﻌﺩ ﻤﻌﺎﻤﻠﺔ ﺠﻤﻴﻊ ﺍﻟﻤﺤﺎﻟﻴل ﻁﺒﻘﺎﹰ ﻟﻤﺎ ﻴﻠﻲ‪ :‬ﺒﻌﺩ ﻏﺴل‬
‫ﺠﺩﺭﺍﻥ ﺍﻟﻤﻜﺜﻑ ﺍﻻﺼﺒﻌﻲ ﺍﻟﺒﺎﺭﺩ ﺒـ ‪ 5‬ﻤل ﺤﻤﺽ ﻜﺒﺭﻴﺘﻴﻙ )‪ (H2SO4‬ﻋﻴﺎﺭﻱ ﺒﻭﺍﺴﻁﺔ‬
‫ﻤﺎﺼﺔ ﻤﺘﺒﻭﻋﺔ ﺒﺤﻭﺍﻟﻲ ‪ 2‬ﻤل ﻤﺎﺀ ﺜﻡ ﻴﻐﻠﻲ ﻟﻤﺩﺓ ‪ 3-2‬ﺩﻗﺎﺌﻕ ﻻﺯﺍﻟﺔ ﺁﺜﺎﺭ ﺍﻟﻜﻠﻭﺭ ﺜﻡ ﻴﺒﺭﺩ ﻟﺩﺭﺠﺔ‬
‫ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ‪ .‬ﻴﻀﺎﻑ ‪ 1‬ﻤل ﻤﺤﻠﻭل ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﻬﻴﺩﺭﺍﺯﻴﻥ ﻭﺘﻨﻘل ﺇﻟﻲ ﻤﺨﺒﺎﺭ ﺫﻱ ﻏﻁﺎﺀ‬
‫ﺯﺠﺎﺠﻲ ﺴﻌﺔ ‪ 10‬ﻤل‪ .‬ﻴﺨﻔﻑ ﺍﻟﻲ ﺍﻟﻌﻼﻤﺔ )‪ 10‬ﻤل( ﺒﺎﻟﻤﺎﺀ‪ .‬ﻴﺨﻠﻁ ﺠﻴﺩﺍﹰ ﻭﻴﻌﺎﺩ ﻨﻘل ﻤﺤﺘﻭﻴﺎﺘﻪ‬
‫ﺜﺎﻨﻴﺔ ﺇﻟﻲ ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ‪ .‬ﻴﻐﻁﻲ ﻓﻭﻫﺔ ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ ﺠﺯﺌﻴﺎﹰ ﺒﻭﺍﺴﻁﺔ ﻓﻘﺎﻋﺔ ﺯﺠﺎﺠﻴﺔ‬
‫ﻭﻴﺴﺨﻥ ﻓﻭﻕ ﺤﻤﺎﻡ ﻤﺎﺌﻲ ﻟﻤﺩﺓ ‪ 15‬ﺩﻗﻴﻘﺔ ﻴﺭﻓﻊ ﻤﻥ ﺍﻟﺤﻤﺎﻡ ﻭﻴﺘﺭﻙ ﺴﺎﻜﻨﺎﹰ ﻟﻤﺩﺓ ‪ 30‬ﺩﻗﻴﻘﺔ ﻭﻴﺒﺭﺩ‬
‫ﻟﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ‪ .‬ﺘﺠﺭﻱ ﻨﻔﺱ ﺍﻟﻤﻌﺎﻤﻼﺕ ﻋﻠﻰ ﻤﺤﻠﻭل ﻜﺎﺸﻑ ﺍﻻﺨﺘﺒﺎﺭ ﺍﻟﺨﺎﻟﻲ‪ .‬ﺘﻘﺎﺱ‬
‫ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻜﻤﺎ ﺴﺒﻕ ﺸﺭﺤﻪ ﺘﻁﺭﻕ ﻗﻴﻤﺔ ﻜﺎﺸﻑ ﺍﻟﺘﻘﺩﻴﺭ ﺍﻟﺨﺎﻟﻲ ﻤﻥ ﻗﻴﻤﺔ ﻤﺤﻠﻭل ﺍﻻﺨﺘﺒﺎﺭ‬
‫ﻭﺘﻘﺭﺃ ﻤﻥ ﻤﻨﺤﻨﻲ ﺍﻟﻤﻌﺎﻴﺭﺓ ﻋﺩﺩ ﻤﻴﻜﺭﻭﺠﺭﺍﻤﺎﺕ ﺍﻟﺯﺭﻨﻴﺦ ﺍﻟﻤﻘﺎﺒﻠﺔ ﻟﻬﺫﻩ ﺍﻟﻘﻴﻤﺔ ﺍﻟﻤﺼﺤﺤﺔ‪.‬‬
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‫ﻤﻴﻜﺭﻭﺠﺭﺍﻤﺎﺕ ﺍﻟﻨﺤﺎﺱ × ‪2‬‬

‫ﻋﺩﺩ ﺃﺠﺯﺍﺀ ﺍﻟﺯﺭﻨﻴﺦ ﻓﻲ ﺍﻟﻤﻠﻴﻭﻥ =‬
‫ﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ ﺍﻟﻤﺄﺨﻭﺫﺓ‬
‫ﺘﻘﺩﻴﺭ ﺍﻟﺭﺼﺎﺹ‪:‬‬
‫ﻭﻴﺘﻡ ﺘﺤﻀﻴﺭ ﺍﻟﻤﺤﻠﻭل ﻟﻼﺨﺘﺒﺎﺭ )‪ ،(Preparation of Solution‬ﻴﻭﻀﻊ ﺍﻟﺩﻭﺭﻕ‬

‫ﺍﻟﺫﻱ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﻤﺤﻠﻭل ﺍﻟﺤﻤﻀﻲ ﺍﻟﻤﺘﺒﻘﻲ ﺒﻌﺩ ﺍﺴﺘﺨﻼﺹ ﻜل ﻤﻥ ﺍﻟﻨﺤﺎﺱ ﻭﺍﻟﺯﺭﻨﻴﺦ ﻓﻭﻕ‬
‫ﺴﺨﺎﻥ ﻜﻬﺭﺒﺎﺌﻲ ﻭﻴﺒﺨﺭ ﺤﺘﻲ ﻴﻘﻑ ﺘﺼﺎﻋﺩ ﺍﻟﻴﻭﺩ )‪ (Iodine‬ﻭﺒﺩﺃ ﻅﻬﻭﺭ ﺃﺒﺨﺭﺓ ﻭﺍﻀﺤﺔ‪ .‬ﻴﺘﺭﻙ‬
‫ﺍﻟﻤﺤﻠﻭل ﺒﻌﺩ ﺫﻟﻙ ﻟﻴﺒﺭﺩ ﻭﻴﺨﻔﻑ ﺒـ‪ 10‬ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ ﺜﻡ ﻴﻀﺎﻑ ‪ 5‬ﻤل ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ‬
‫ﻤﺭﻜﺯ ﺒﺎﻻﻀﺎﻓﺔ ﺇﻟﻲ ‪ 1‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﻤﻴﺘﺎﺒﻴﻜﺒﺭﻴﺘﻴﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ‪Sodium )NaHSO3‬‬
‫‪ .(metasulphide‬ﻴﺴﺨﻥ ﺍﻟﺨﻠﻴﻁ ﺤﺘﻲ ﺍﻟﻐﻠﻴﺎﻥ ﺜﻡ ﻴﺒﺭﺩ‪ .‬ﻴﻀﺎﻑ ﺒﻌﺩ ﺫﻟﻙ ‪ 2‬ﻤل ﻤﻥ ﻤﺤﻠﻭل‬
‫ﺴﺘﺭﺍﺕ ﺼﻭﺩﻴﻭﻡ‪ 0.2 ،‬ﻤل ﻤﻥ ﺩﻟﻴل ﺃﺯﺭﻕ ﺍﻟﺜﻴﻤﻭل )‪ (Blue thymol‬ﻭﻴﻌﺎﺩل ﺍﻟﻤﺤﻠﻭل‬
‫ﺒﻭﺍﺴﻁﺔ ﻤﺤﻠﻭل ﺃﻤﻭﻨﻴﺎ )‪10 (Ammonia Solution‬ﻉ )‪ (10 N‬ﺤﺘﻲ ﻴﻅﻬﺭ ﺍﻟﻠﻭﻥ ﺍﻷﺯﺭﻕ‬
‫ﺍﻟﻤﺨﻀﺭ )‪ (Greenish blue‬ﺍﻟﺩﺍل ﻋﻠﻰ ﺭﻗﻡ ﻫﻴﺩﺭﻭﺠﻴﻨﻲ )‪ (pH‬ﻴﺘﺭﺍﻭﺡ ﺒﻴﻥ ‪ 9.5 – 9‬ﺜﻡ‬
‫ﻴﺒﺭﺩ ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ )‪.(Room temperature‬‬
‫ﻴﻨﻘل ﺍﻟﻤﺤﻠﻭل ﺍﻟﺴﺎﺒﻕ ﺇﻟﻲ ﺩﻭﺭﻕ ﻓﺼل ﺴﻌﺔ ‪ 50‬ﻤل ﺜﻡ ﺘﻀﺎﻑ ‪ 5‬ﻤل ﻤﻥ‬
‫ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭ‪ 1‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻭﻴﺭﺝ ﺠﻴﺩﺍﹰ ﻟﻤﺩﺓ ‪ 30‬ﺜﺎﻨﻴﺔ‪ .‬ﻴﻼﺤﻅ ﺃﻥ ﻟﻭﻥ‬
‫ﺍﻟﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻴﺘﻐﻴﺭ ﻤﻥ ﺍﻷﺨﻀﺭ ﺇﻟﻲ ﺍﻟﻘﺭﻤﺯﻱ ﺍﻟﺒﺭﺍﻕ ﻭﺇﺫﺍ ﻟﻡ ﻴﺤﺩﺙ ﺫﻟﻙ ﻴﻀﺎﻑ ‪0.1‬‬
‫ﻤل ﺃﺨﺭﻱ ﻤﻥ ﻤﺤﻠﻭل ﺍﻻﻤﻭﻨﻴﺎ )‪ (10 N‬ﻭﻴﻌﺎﺩ ﺍﻟﺭﺝ ﺜﻡ ﻴﺴﺘﻤﺭ ﻋﻥ ﻁﺭﻴﻕ ﺇﻀﺎﻓﺔ ﻭﺒﻌﺩ ﺍﻟﺭﺝ‬
‫ﻴﺘﻐﻴﺭ ﺍﻟﻠﻭﻥ ﻤﻥ ﺍﻟﻘﺭﻤﺯﻱ ﺍﻟﺒﺭﺍﻕ ﺇﻟﻲ ﺍﻟﻠﻭﻥ ﺍﻷﻗل ﺒﺭﻴﻘﺎﹰ ﻨﺘﻴﺠﺔ ﻟﻭﺠﻭﺩ ﻜﻤﻴﺔ ﺯﺍﺌﺩﺓ ﻁﻔﻴﻔﺔ ﻤﻥ‬
‫ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺭﻭﻥ ﻏﻴﺭ ﺍﻟﻤﺘﺤﺩ‪ .‬ﻓﻲ ﺤﺎﻟﺔ ﻋﺩﻡ ﻭﺠﻭﺩ ﺍﻟﻜﺎﺩﻤﻴﻭﻥ )‪ (Cadmium‬ﺃﻭﺍﻟﻨﻴﻜل‬
‫)‪ (Nickel‬ﺃﻭ ﺍﻟﻜﻭﺒﺎﻟﺕ )‪ ،(Cobalt‬ﻓﺈﻥ ﻜﻤﻴﺔ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻴﻤﻜﻥ ﺍﻋﺘﺒﺎﺭﻫﺎ‬
‫ﻤﻘﻴﺎﺱ ﺘﻘﺭﻴﺒﻲ ﻟﻜﻤﻴﺔ ﺍﻟﺭﺼﺎﺹ ﻭﺍﻟﺯﻨﻙ ﻓﻲ ﺍﻟﻌﻴﻨﺔ‪.‬‬
‫ﻴﺭﺝ ﺍﻟﻤﺤﻠﻭل ﻟﻤﺩﺓ ‪ 15‬ﺜﺎﻨﻴﺔ ﺜﻡ ﻴﺘﺭﻙ ﻫﺎﺩﺌﺎﹰ ﻟﻴﻨﻔﺼل ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ ﻁﺒﻘﺘﻴﻥ ﺘﻤﺎﻤﺎﹰ‬
‫ﻭﺘﺴﺤﺏ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻓﻭﺭﻡ ﺇﻟﻲ ﺩﻭﺭﻕ ﻤﺨﺭﻭﻁﻲ ﺴﻌﺔ ‪ 50‬ﻤل‪ .‬ﺘﻐﺴل ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﺒﻌﺩﺓ ﻨﻘﻁ‬
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‫ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺒﺩﻭﻥ ﺭﺝ ﺜﻡ ﺘﺴﺤﺏ ﺍﻻﺨﻴﺭﺓ ﺇﻟﻲ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻻﺼﻠﻲ ﻴﻀﺎﻑ ﺇﻟﻲ ﺍﻟﻁﺒﻘﺔ‬
‫ﺍﻟﻤﺎﺌﻴﺔ ‪ 2‬ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‪ 1 ،‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻭﻴﺭﺝ ﺍﻟﺨﻠﻴﻁ ﻟﻤﺩﺓ ‪ 15‬ﺜﺎﻨﻴﺔ ﺜﻡ‬
‫ﻴﺘﺭﻙ ﺴﺎﻜﻨﺎﹰ ﻟﺘﻔﺼل ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‪ ،‬ﻴﺠﺏ ﺃﻥ ﺘﺒﻘﻲ ﺨﻀﺭﺍﺀ ﺃﻭ ﺨﻀﺭﺍﺀ ﻤﺯﺭﻗﺔ‪.‬‬
‫ﺇﺫﺍ ﺘﺤﻭﻟﺕ ﺇﻟﻲ ﺍﻟﻠﻭﻥ ﺍﻟﻘﺭﻤﺯﻱ ﺩل ﺫﻟﻙ ﻋﻠﻰ ﺃﻥ ﺍﻻﺴﺘﺨﻼﺹ ﻏﻴﺭ ﻜﺎﻤل ﻭﻓﻲ ﻫﺫﻩ‬
‫ﺍﻟﺤﺎﻟﺔ ﻴﺠﺏ ﺇﻀﺎﻓﺔ ﻜﻤﻴﺔ ﺃﺨﺭﻱ ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻤﻊ ﺍﻟﺭﺝ ﻟﻀﻤﺎﻥ ﻭﺠﻭﺩ ﺯﻴﺎﺩﺓ ﻤﻥ‬
‫ﺍﻻﺨﻴﺭ ‪ 1‬ﻤل ﻋﻠﻰ ﺍﻷﻗل‪.‬‬
‫ﺘﻀﺎﻑ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺒﻌﺩ ﻓﺼﻠﻬﺎ ﻏﻠﻲ ﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻻﺼﻠﻲ ﺍﻟﺫﻱ‬
‫ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺭﺼﺎﺹ ﻭﺍﻟﺯﻨﻙ ﻭﺘﺴﺘﺒﻌﺩ )‪ (remove‬ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﺍﻟﻤﺘﺒﻘﻴﺔ‪.‬‬
‫ﺘﻨﻘل ﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻤﺘﺠﻤﻌﺔ ﺇﻟﻲ ﻗﻤﻊ ﻓﺼل ﻤﻊ ﻏﺴل ﺍﻟﺩﻭﺭﻕ ﺒﻘﻠﻴل ﻤﻥ‬
‫ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‪ .‬ﺘﻀﺎﻑ ‪ 10‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )‪ (0.1 N‬ﺜﻡ ﻴﺭﺝ ﺍﻟﺨﻠﻴﻁ‬
‫ﺒﺸﺩﺓ ﻟﻤﺩﺓ ‪ 30‬ﺜﺎﻨﻴﺔ ﺜﻡ ﻴﺘﺭﻙ ﻟﻴﻨﻔﺼل‪ .‬ﺘﻘل ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ ﺩﻭﺭﻕ ﻓﺼل ﺁﺨﺭ ﻭﻴﻐﺴل‬
‫ﺍﻟﺤﻤﺽ ﺍﻟﻤﺘﺒﻘﻲ ﺒﻜﻤﻴﺔ ﺒﺴﻴﻁﺔ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺒﺩﻭﻥ ﺭﺝ ﻭﻴﻀﺎﻑ ﻨﺎﺘﺞ ﺍﻟﻐﺴﻴل ﺇﻟﻲ‬
‫ﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻷﺼﻠﻲ‪ .‬ﻴﻨﻘل ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﺤﻤﻀﻲ ﺇل ﺩﻭﺭﻕ ﻤﺨﺭﻭﻁﻲ ﻤﻊ ﻏﺴﻴل‬
‫ﻗﻤﻊ ﺍﻟﻔﺼل ﺒﻘﻠﻴل ﻤﻥ ﺍﻟﻤﺎﺀ‪ .‬ﻴﻌﺎﺩ ﺍﻻﺴﺘﺨﻼﺹ ﻤﺤﻠﻭل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺏ ‪ 10‬ﻤل ﺃﺨﺭﻱ ﻤﻥ‬
‫ﻤﺤﻠﻭل ﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ) ‪ (0.1 N‬ﻜﻤﺎ ﺴﺒﻕ ﻭﺘﺴﺒﻌﺩ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭﻴﻀﺎﻑ‬
‫ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﺤﻤﻀﻲ ﺍﻟﻨﺎﺘﺞ ﻋﻠﻲ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﺤﻤﻀﻲ ﺍﻷﻭل ﻭﻴﻀﺎﻑ ﺇﻟﻲ ﻤﺠﻤﻭﻉ‬
‫ﺍﻟﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﺤﻤﻀﻴﺔ ﺍﻟﺫﻱ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﻜل ﺍﻟﺭﺼﺎﺹ ﻭﺍﻟﺯﻨﻙ ⅓ ﻤل ﻤﺤﻠﻭل ﺴﺘﺭﺍﺕ‬
‫ﺼﻭﺩﻴﻭﻡ )‪ (Sodium citrate Solution‬ﻭ½ ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﻨﺸﺎﺩﺭ ) ‪Ammonia‬‬
‫‪ (10 N) (solution‬ﻤﺘﺒﻭﻋﺔ ﺒﺈﻀﺎﻓﺔ ‪ 1‬ﻤل ﻤﺤﻠﻭل ﺴﻴﺎﻨﻭﺭ ﺒﻭﺘﺎﺴﻴﻭﻡ ) ‪Potassium‬‬
‫‪.(cyanosed‬‬
‫ﻴﻨﻘل ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ ﺩﻭﺭﻕ ﻓﺼل ﺴﻌﺔ ‪ 50‬ﻤل ﻤﻊ ﻏﺴل ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ ﺒﻜﻤﻴﺔ‬
‫ﻗﻠﻴﻠﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﺜﻡ ﻴﻀﺎﻑ ‪ 2‬ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‪ ½ ،‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻭﻴﺭﺝ‬
‫ﺍﻟﺨﻠﻴﻁ ﺠﻴﺩﺍﹰ‪ .‬ﺇﺫ ﺘﺤﻭل ﻟﻭﻥ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ ﺍﻟﻘﺭﻤﺯﻱ ﺍﻟﺒﺭﺍﻕ ﻴﺴﺘﻤﺭ ﻓﻲ ﺇﻀﺎﻓﺔ ﻤﺤﻠﻭل‬
‫ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻋﻠﻰ ﺼﻭﺭﺓ ﺩﻓﻌﺎﺕ ﻜل ﻤﻨﻬﺎ ‪ 1‬ﻤل ﺤﺘﻲ ﻴﺼﻴﺭ ﻟﻭﻥ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭ ﺃﻜﺜﺭ‬
‫ﺯﺭﻗﺔ‪.‬‬
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‫ﻭﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﺘﻜﺘﺴﺏ ﻟﻭﻨﺎﹰ ﺃﺼﻔﺭ ﻨﺘﻴﺠﺔ ﻟﻭﺠﻭﺩ ﺯﻴﺎﺩﺓ ﻁﻔﻴﻔﺔ ﻤﻥ ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﺍﻟﺤﺭ‪،‬‬
‫ﺘﺴﺤﺏ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﺴﻔﻠﻲ ﻓﻲ ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ ﺍﻷﺼل )ﺴﻌﺔ ‪ 50‬ﻤل( ﻤﻊ ﻏﺴل‬
‫ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﻤﺭﺘﻴﻥ ﺒﻭﺍﺴﻁﺔ ‪ 1‬ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻓﻲ ﻜل ﻤﺭﺓ ﻭﻴﻀﺎﻑ ﻨﺎﺘﺞ ﺍﻟﻐﺴﻴل ﺇﻟﻲ‬
‫ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻷﺼﻠﻲ‪ ،‬ﺘﺭﺝ ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﻟﻤﺩﺓ ‪ 15‬ﺜﺎﻨﻴﺔ ﻤﻊ ‪ 0.2‬ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‪ .‬ﻓﻲ‬
‫ﺤﺎﻟﺔ ﺘﻤﺎﻡ ﺍﺴﺘﺨﻼﺹ ﻜل ﺍﻟﺭﺼﺎﺹ ﻓﺈﻥ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺘﻜﺘﺴﺏ ﻟﻭﻨﺎﹰ ﺃﺨﻀﺭ ﺒﺎﻫﺕ ) ‪pale‬‬
‫‪ (yellow‬ﺃﻭ ﺃﺨﻀﺭ ﻤﺯﺭﻕ )‪ .(Bluish green‬ﺇﺫﺍ ﻅﻬﺭ ﻟﻭﻥ ﻗﺭﻤﺯﻱ ﻴﺴﺘﻤﺭ ﻓﻲ ﺇﻀﺎﻓﺔ‬
‫ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻋﻠﻰ ﺼﻭﺭﺓ ﻜﻤﻴﺎﺕ ﻜل ﻤﻨﻬﺎ ½ ﻤل ﺤﺘﻲ ﻴﺘﺒﻘﻲ ﻜﻤﻴﺔ ﺯﺍﺌﺩﺓ ﻤﻨﻪ ﺜﻡ ﻴﻀﺎﻑ‬
‫ﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻨﺎﺘﺞ ﺇﻟﻲ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻷﺼﻠﻲ ﻤﻊ ﺍﻟﻐﺴﻴل ﺒﻭﺍﺴﻁﺔ ﻋﺩﺓ ﻨﻘﻁ ﻤﻥ‬
‫ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ‪.‬‬
‫ﻤﺠﻤﻭﻉ ﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻨﺎﺘﺠﺔ ﻴﺠﺏ ﺃﻻ ﻴﺯﻴﺩ ﻤﺠﻤﻭﻋﻬﺎ ﻋﻥ ‪ 10‬ﻤل‬

‫ﺤﻴﺙ ﺃﻥ ﻜﻤﻴﺔ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺭﻭﻥ ﺍﻟﻼﺯﻤﺔ ﻻﺴﺘﺨﻼﺹ ﻜل ﺍﻟﺭﺼﺎﺹ ﺍﻟﻤﻭﺠﻭﺩ ﺘﻘﻑ ﻟﻲ ﻜل‬
‫ﺍﻷﺤﻴﺎﻥ ﻋﻨﺩ ‪ 5‬ﻤل ﻭﻏﺎﻟﺒﺎﹰ ﻤﺎ ﺘﻜﻭﻥ ﺃﻗل ﻤﻥ ‪ 3‬ﻤل‪ .‬ﺘﺴﺘﺒﻌﺩ ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ‪ .‬ﻴﻨﻘل ﻤﺠﻤﻭﻉ‬
‫ﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ ﻗﻤﻊ ﻓﺼل ﺴﻌﺔ ‪ 25‬ﻤل ﻤﻊ ﻏﺴل ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ ﺒﻌﺩﺓ‬
‫ﻨﻘﻁ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭﺇﻀﺎﻓﺘﻬﺎ ﺇﻟﻲ ﻤﺤﺘﻭﻴﺎﺕ ﻗﻤﻊ ﺍﻟﻔﺼل‪ .‬ﻴﻀﺎﻑ ‪ 10‬ﻤل ﻤﻥ ﻤﺤﻠﻭل‬
‫ﺍﻟﺴﻴﺎﻨﻭﺭ ﺍﻟﻨﺸﺎﺩﺭﻱ )‪ (Ammonium cyanosed‬ﺍﻟﻠﻭﻥ ﻭﺘﺭﺝ ﺍﻟﻤﺤﺘﻭﻴﺎﺕ ﺤﺘﻲ ﻴﻘﻑ ﺘﻐﻴﺭ‬
‫ﺍﻟﻠﻭﻥ )‪ 10‬ﺜﻭﺍﻨﻲ ﺘﻘﺭﻴﺒﺎﹰ( ﻭﻴﺘﺭﻙ ﺍﻟﻜل ﻟﻴﻨﻔﺼل‪ .‬ﺇﺫﺍ ﻜﺎﻥ ﻟﻭﻥ ﺍﻟﻁﺒﻘﺔ ﺍﻟﻨﺸﺎﺩﺭﻴﺔ ﺃﺼﻔﺭ ﺒﺎﻫﺕ‬
‫ﻓﺈﻥ ﺍﻟﻐﺴل ﻟﻤﺭﺓ ﻭﺍﺤﺩﺓ ﻴﻜﻔﻲ ﺃﻤﺎ ﺇﺫﺍ ﻜﺎﻥ ﺍﻟﻠﻭﻥ ﺩﺍﻜﻥ )ﺩﻻﻟﺔ ﻋﻠﻰ ﻭﺠﻭﺩ ﻜﻤﻴﺔ ﻜﺒﻴﺭﺓ ﺯﺍﺌﺩﺓ ﻤﻥ‬
‫ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﺍﻟﺤﺭ( ﻴﻨﻘل ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ ﻗﻤﻊ ﻓﺼل ﺁﺨﺭ ﻭﺘﻐﺴل ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﺒﻭﺍﺴﻁﺔ‬
‫ﻗﻠﻴل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﺫﻱ ﻴﻀﺎﻑ ﺇﻟﻲ ﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻻﺼﻠﻲ ﻤﻊ ﻏﺴل ﺍﻟﻜل ﻤﺭﺓ‬
‫ﺃﺨﺭﻱ ﺒﻭﺍﺴﻁﺔ ‪ 10‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺴﻴﺎﻨﻭﺭ ﺍﻟﻨﺸﺎﺩﺭﻱ ﺒﻌﺩ ﻫﺫﺍ ﺍﻟﻐﺴﻴل ﻴﺠﻔﻑ ﺴﺎﻕ ﻗﻤﻊ‬
‫ﺍﻟﻔﺼل ﺒﻭﺍﺴﻁﺔ ﻭﺭﻗﺔ ﺘﺭﺸﻴﺢ ﺜﻡ ﺘﺴﺤﺏ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ ﻤﺨﺒﺎﺭ ﻤﺩﺭﺝ ﺠﺎﻑ ﺴﻌﺔ ‪10‬‬
‫ﻤل ﻤﻊ ﺇﺠﺭﺍﺀ ﻋﻤﻠﻴﺔ ﺍﻟﻔﺼل ﺘﻤﺎﻤﺎﹰ ﺒﻘﺩﺭ ﺍﻻﻤﻜﺎﻥ‪ .‬ﺘﻐﺴل ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ )‪(Aqueous layer‬‬
‫ﺒﻘﻠﻴل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭﻴﻀﺎﻑ ﻨﺎﺘﺞ ﻋﻤﻠﻴﺔ ﺍﻟﻐﺴﻴل ﺇﻟﻲ ﻤﺤﻠﻭل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻷﺼﻠﻲ ﺜﻡ‬
‫ﻴﺴﺘﻜﻤل ﺍﻟﺤﺠﻡ ﺇﻟﻲ ‪ 10‬ﻤل ﺒﻭﺍﺴﻁﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭﻴﻤﺯﺝ ﺍﻟﺨﻠﻴﻁ ﺠﻴﺩﺍﹰ ﺜﻡ ﻴﺘﺭﻙ ﺴﺎﻜﻨﺎﹰ ﻟﻌﺩﺓ‬
‫ﺩﻗﺎﺌﻕ ﻓﻲ ﺍﻟﻅﻼﻡ ﺃﻭ ﻓﻲ ﻀﻭﺀ ﺨﺎﻓﺕ‪ .‬ﺇﺫﺍ ﻜﺎﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻨﺎﺘﺞ ﻏﻴﺭ ﺸﻔﺎﻑ ﺘﻤﺎﻤﺎﹰ ﻴﺭﺸﺢ ﺨﻼل‬
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‫ﻭﺭﻗﺔ ﺘﺭﺸﻴﺢ ﺠﺎﻓﺔ ﻗﻁﺭﻫﺎ ‪ 9‬ﺴﻡ ﺇﻟﻲ ﺇﻨﺎﺀ ﺠﺎﻑ‪ .‬ﻴﻌﺎﻤل ﺍﻟﻤﺤﻠﻭل ﺍﻟﺨﺎﻟﻲ ﺒﻨﻔﺱ ﺍﻟﻁﺭﻴﻘﺔ‬
‫ﺍﻟﺴﺎﺒﻘﺔ‪.‬‬
‫ﻭﻴﺘﻡ ﺇﻋﺩﺍﺩ ﻤﻨﺤﻨﻲ ﺍﻟﻤﻌﺎﻴﺭﺓ ﺒﺎﻻﺘﻲ‪:‬‬
‫ﻓﻲ ﻜل ﻤﻥ ‪ 6‬ﺩﻭﺍﺭﻕ ﻤﺨﺭﻭﻁﻴﺔ ﺴﻌﺔ ﻜل ﻤﻨﻬﺎ ‪ 50‬ﻤل ﻴﻨﻘل ﺒﺎﻟﻀﺒﻁ ‪ 20‬ﻤل ﻤﺤﻠﻭل‬
‫)‪ (0.1 N‬ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )‪ (HCl‬ﺜﻡ ‪ ،4 ،3 ،2 ،1 ،0‬ﻭ‪ 5‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺭﺼﺎﺹ‬
‫ﻗﻴﺎﺴﻲ ﺜﻡ ﻴﺴﺘﻜﻤل ﻜﻤﺎ ﺴﺒﻕ ﺸﺭﺤﻪ ﻤﺒﺘﺩﺍﺌﺎﹰ )ﺒﺎﻀﺎﻓﺔ ‪ 0.5‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺴﺘﺭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ‬
‫ﺤﺘﻲ ﻨﻬﺎﻴﺔ ﺍﻟﻌﻤﻠﻴﺔ ﺍﻟﺴﺎﺒﻕ ﺫﻜﺭﻫﺎ ﻓﻲ ﺍﻟﺒﻨﺩ ﺍﻟﺴﺎﺒﻕ(‪.‬‬
‫ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ )‪ (Optical density‬ﻟﻜل ﻤﻥ ﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻤﻴﺔ‬

‫ﺍﻟﻤﺤﻀﺭﺓ ﻭﺫﻟﻙ ﻓﻲ ﺨﻠﻴﺔ ﻀﻭﺌﻴﺔ )‪ (Optical cell‬ﻁﻭل ﻤﺴﺎﺭ ﻀﻭﺌﻬﺎ ‪ 1‬ﺴﻡ ﻋﻨﺩ ﻤﻭﺠﺔ‬
‫ﻀﻭﺌﻴﺔ ﻁﻭﻟﻬﺎ ‪ 15‬ﻤﻠﻠﻴﻤﻴﻜﺭﻭﻥ ﺒﻤﻘﺎﺭﻨﺘﻬﺎ ﺒﺎﻟﻤﺤﻠﻭل ﺍﻷﻭل ﺍﻟﺫﻱ ﻻ ﻴﺤﺘﻭﻱ ﺃﻱ ﺭﺼﺎﺹ(‪.‬‬
‫ﻴﺭﺴﻡ ﺭﺴﻡ ﺒﻴﺎﻨﻲ ﺍﻟﺫﻱ ﻴﺭﺒﻁ ﺒﻴﻥ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻭﻋﺩﺩ ﻤﻴﻜﺭﻭﺠﺭﺍﻤﺎﺕ ﺍﻟﺭﺼﺎﺹ‬
‫ﻓﻲ ﺍﻟﻤﺤﻠﻭل‪.‬‬
‫ﺘﻘﺩﻴﺭ ﺍﻟﺭﺼﺎﺹ ﻓﻲ ﻤﺤﻠﻭل ﺍﻻﺨﺘﺒﺎﺭ‪:‬‬
‫ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﻴﺔ ﻟﻤﺤﻠﻭل ﺍﻻﺨﺘﺒﺎﺭ ﻭﻤﺤﻠﻭل ﺍﻟﻜﺎﺸﻑ ﺍﻟﺨﺎﻟﻲ ﻤﻊ ﻤﻘﺎﺭﻨﺘﻬﺎ‬

‫ﺒﺎﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻨﻘﻲ‪.‬‬
‫ﺘﻁﺭﺡ ﻗﻴﻤﺔ ﻗﺭﺍﺀﺓ ﺍﻟﻜﺎﺸﻑ ﺍﻟﺨﺎﻟﻲ ﻤﻥ ﻗﺭﺍﺀﺓ ﻤﺤﻠﻭل ﺍﻻﺨﺘﺒﺎﺭ ﻭﺘﻘﺩﺭ ﻗﻴﻤﺔ ﻤﺎ ﻴﻘﺎﺒل‬
‫ﺍﻟﻨﺎﺘﺞ ﻤﻥ ﻤﻴﻜﺭﻭﺠﺭﻭﺍﻤﺎﺕ ﺍﻟﺭﺼﺎﺹ‪ .‬ﺒﻭﺍﺴﻁﺔ ﻤﻨﺤﻨﻲ ﺍﻟﻤﻌﺎﻴﺭﺓ ﺍﻟﺴﺎﺒﻕ ﺇﻋﺩﺍﺩﻩ‪.‬‬
‫ﻤﻴﻜﺭﻭﺠﺎﻤﺎﺕ ﺍﻟﺭﺼﺎﺹ × ‪2‬‬

‫ﻋﺩﺩ ﺃﺠﺯﺍﺀ ﺍﻟﺯﺭﻨﻴﺦ ﻓﻲ ﺍﻟﻤﻠﻴﻭﻥ=‬
‫ﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ ﺍﻟﻤﺄﺨﻭﺫﺓ‬
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‫ﺘﻘﺩﻴﺭ ﺤﺩﻭﺩ ﺍﻟﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ ﻜﻜﺒﺭﻴﺘﻴﺩﺍﺕ‪:‬‬ ‫‪-11‬‬
‫ﻴﺘﻡ ﺘﻘﺩﻴﺭﻫﺎ ﺠﻬﺎﺯ ﻜﺏ ﻟﺘﺤﻀﻴﺭ ﻜﺒﺭﻴﺘﻴﺩ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻥ ﻭﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪ -‬ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻤﺨﻔﻑ )‪.(Dilute Hydrochloric Acid‬‬
‫ﻴﻤﺯﺝ ﺠﺯﺀ ﻭﺍﺤﺩ ﻤﻥ ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻤﺭﻜﺯ )ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ ‪ (1.18 – 1.16‬ﻤﻊ ‪39‬‬
‫ﺠﺯﺀ )ﺒﺎﻟﺤﺠﻡ( ﻤﻥ ﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ‪.‬‬
‫‪ -‬ﺤﻤﺽ ﺍﻻﺴﻜﻭﺭﺒﻴﻙ )‪(Ascorpic Acid‬‬
‫‪ -‬ﻤﺤﻠﻭل ﻜﻠﻭﺭﻴﺩ ﺍﻟﻜﻭﺒﺎﻟﺘﻭﺯ‪.‬‬
‫ﻴﺫﺍﺏ ﺤﻭﺍﻟﻲ ‪ 65‬ﺠﻡ ﻤﻥ ﻜﻠﻭﺭﻴﺩ ﺍﻟﻜﻭﺒﺎﻟﺘﻭﺯ ﻓﻲ ﻤﺤﻠﻭل ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ‬

‫ﻤﺨﻔﻑ ﻭﻴﺨﻔﻑ ﺍﻟﻜل ﺇﻟﻲ ﻟﺘﺭ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺤﻤﺽ‪ .‬ﺘﻘﺩﺭ ﻗﻭﺓ ﺍﻟﻤﺤﻠﻭل ﺒﺎﻟﻀﺒﻁ ﻜﻤﺎ ﻴﻠﻲ‪:‬‬
‫ﻴﺅﺨﺫ ‪ 5‬ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﻌﺩ ﻓﻲ ﺩﻭﺭﻕ ﻋﻴﺎﺭﻱ ﺫﻭ ﻏﻁﺎﺀ ﺯﺠﺎﺠﻲ ﺴﻌﺔ ‪250‬‬
‫ﻤل‪ ،‬ﺜﻡ ﻴﻀﺎﻑ ‪ 5‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﻓﻭﻕ ﺃﻜﺴﻴﺩ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻥ ‪Hydrogene ) H2O2‬‬
‫‪) (peroxide‬ﺍﻟﺫﻱ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ‪ % 3.5 – 2.5‬ﻭﺯﻥ‪/‬ﺤﺠﻡ ﻤﻥ ) ‪ (H2O2‬ﺜﻡ ‪ 15‬ﻤل ﻤﻥ‬
‫ﻤﺤﻠﻭل ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺼﻭﺩﻴﻭﻡ )‪ (5 N) (NaOH‬ﻭﻴﻐﻠﻲ ﺍﻟﺨﻠﻴﻁ ﻟﻤﺩﺓ ﻋﺸﺭﺓ ﺩﻗﺎﺌﻕ ﺜﻡ ﻴﺒﺭﺩ‬
‫ﻭﻴﻀﺎﻑ ‪ 2‬ﺠﻡ ﺒﻭﺩﻭﺭ ﺒﻭﺘﺎﺴﻴﻭﻡ‪ 20 ،‬ﻤل ﺤﻤﺽ ﻜﺒﺭﻴﺘﻴﻙ ﻗﺭﺍﺀﺓ ‪) %25‬ﺤﺠﻡ‪/‬ﺤﺠﻡ(‪ .‬ﻋﻨﺩﻤﺎ‬
‫ﻴﺫﻭﺏ ﺍﻟﺭﺍﺴﺏ ﻴﻘﻁﺭ ﺍﻟﻴﻭﺩ ﺍﻟﻤﺘﺤﺭﺭ ﺒﻭﺍﺴﻁﺔ ﻤﺤﻠﻭل ﺜﻴﻭﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ .(0.1 N‬ﻜل ‪1‬‬
‫ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل )‪ (0.1 N‬ﺜﻴﻭﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ = ‪ 23.8‬ﻤﺠﻡ ﻤﻥ ﻜﻠﻭﺭﻴﺩ ﺍﻟﻜﻭﺒﺎﻟﺘﻭﺯ‪،‬‬
‫ﻴﻀﺒﻁ ﺍﻟﺤﺠﻡ ﺍﻟﻨﻬﺎﺌﻲ ﻟﻠﻤﺤﻠﻭل ﺍﻻﺼﻠﻲ ﻋﻥ ﻁﺭﻴﻕ ﺇﻀﺎﻓﺔ ﻤﺎ ﻴﻜﻔﻲ ﻤﻥ ﺤﻤﺽ‬
‫ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﺍﻟﻤﺨﻔﻑ ﺒﺤﻴﺙ ﻴﺤﺘﻭﻱ ﺍﻟﻤﻠﻠﻴﻠﺘﺭ ﺍﻟﻭﺍﺤﺩ ﻋﻠﻰ ‪ 59.5‬ﻤﻠﻠﻴﺠﺭﺍﻡ ﻤﻥ ﻜﻠﻭﺭﻴﺩ‬
‫ﺍﻟﻜﻭﺒﺎﻟﺘﻭﺯ‪.‬‬
‫‪ -‬ﻤﺤﻠﻭل ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﻨﺤﺎﺱ‬
‫ﻴﺫﺍﺏ ﻤﺎ ﻴﻘﺭﺏ ﻤﻥ ‪ 65‬ﺠﻡ ﻜﺒﺭﻴﺘﺎﺕ ﻨﺤﺎﺱ ﻓﻲ ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻤﺨﻔﻑ‬

‫ﻭﻴﺨﻔﻑ ﺍﻟﻜل ﺇﻟﻲ ﻟﺘﺭ ﺒﺎﻟﺤﻤﺽ ﺘﻘﺩﺭ ﻗﻭﺓ ﺍﻟﻤﺤﻠﻭل ﺍﻻﺨﻴﺭ ﺒﺎﻟﻀﺒﻁ ﻜﻤﺎ ﻴﻠﻲ‪:‬‬
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‫ﺘﺨﻔﻑ ﺒﺎﻟﻀﺒﻁ ‪ 10‬ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ ‪ 50‬ﻤل ﺒﺎﻟﻤﺎﺀ ﺜﻡ ﻴﻀﺎﻑ ‪ 4‬ﻤل ﺤﻤﺽ‬
‫ﺨﻠﻴﻙ ﺜﻠﺠﻲ‪ 3 ،‬ﺠﻡ ﻴﻭﺩﻭﺭ ﺒﻭﺘﺎﺴﻴﻭﻡ ﻭﻴﻘﻁﺭ ﺍﻟﻴﻭﺩ ﺍﻟﻤﺘﺤﺭﺭ ﺒﻭﺍﺴﻁﺔ ﻤﺤﻠﻭل ‪ 0.1 N‬ﻤﻥ‬
‫ﺜﻴﻭﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻤﺴﺘﺨﺩﻤﺎﹰ ﻤﺤﻠﻭل ﺍﻟﻨﺸﺎ ﻜﺩﻟﻴل )‪.(Starch Indicator‬‬
‫ﻜل ﻤﻠﻲ ﻟﻴﺘﺭ ﻤﻥ ﻤﺤﻠﻭل ﺜﻴﻭﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ 24.97 (0.1 N‬ﻤﻠﻠﻴﺠﺭﺍﻡ ﻤﻥ‬
‫ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﻨﺤﺎﺱ ﻓﻲ ﺍﻟﺤﺠﻡ ﺍﻟﻨﻬﺎﺌﻲ ﻟﻠﻤﺤﻠﻭل ﺍﻻﺼﻠﻲ ﺒﺈﻀﺎﻓﺔ ﻤﺎ ﻴﻜﻔﻲ ﻤﻥ ﻤﺤﻠﻭل ﺤﻤﺽ‬
‫ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﺒﺤﻴﺙ ﻴﺤﺘﻭﻱ ﺍﻟﻤﻠﻲ ﻟﻴﺘﺭ ﺍﻟﻭﺍﺤﺩ ﻋﻠﻰ ‪ 62.4‬ﻤﺠﻡ ﻤﻥ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﻨﺤﺎﺱ‪.‬‬
‫ﻴﺫﺍﺏ ﻤﺎ ﻴﻘﺭﺃ ﻤﻥ ‪ 55‬ﺠﻡ ﻤﻥ ﻜﻠﻭﺭﻴﺩ ﺍﻟﺤﺩﻴﺩﻴﻙ )‪ (Ferric Chloride‬ﻓﻲ ﺤﻤﺽ‬

‫ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻤﺨﻔﻑ ﻭﻴﻜﻤل ﺍﻟﻜل ﺇﻟﻲ ﻟﺘﺭ ﻭﺍﺤﺩ ﺒﺎﻟﺤﻤﺽ ﺘﻘﺩﺭ ﻗﻭﺓ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻨﺎﺘﺞ ﺒﺎﻟﻀﺒﻁ‬
‫ﻜﻤﺎ ﻴﻠﻲ‪:‬‬
‫ﻴﻘﺎﺱ ﺒﺎﻟﻀﺒﻁ ‪ 10‬ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﻓﻲ ﺩﻭﺭﻕ ﺒﻐﻁﺎﺀ ﺯﺠﺎﺠﻲ ﻭﻴﻀﺎﻑ ‪ 15‬ﻤل ﻤﻥ‬
‫ﺍﻟﻤﺎﺀ ‪ 5‬ﻤل ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻤﺭﻜﺯ )ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ ‪ (1.18 – 1.17‬ﺜﻡ ‪ 4‬ﺠﻡ ﻤﻥ ﻴﻭﺩﻭﺭ‬
‫ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ﻭﻴﻘﻔل ﺍﻟﺩﻭﺭﻕ ﻭﻴﺘﺭﻙ ﺴﺎﻜﻨﺎﹰ ﻟﻤﺩﺓ ‪ 15‬ﺩﻗﻴﻘﺔ ﻓﻲ ﺍﻟﻅﻼﻡ‪ .‬ﻴﺨﻔﻑ ﺍﻟﻤﺤﻠﻭل ﺒﻭﺍﺴﻁﺔ‬
‫‪ 100‬ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ ﻭﻴﻨﻘﻁ‪ .‬ﺍﻟﻴﻭﺩ ﺍﻟﻤﺘﺤﺭﺭ ﺒﻭﺍﺴﻁﺔ ﻤﺤﻠﻭل ﻤﻥ ﺜﻴﻭﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ) ‪0.1‬‬
‫‪ (N‬ﻤﺴﺘﺨﺩﻤﺎﹰ ﻤﺤﻠﻭل ﺍﻟﻨﺸﺎ ﻜﺩﻟﻴل‪ .‬ﻴﺠﺭﻱ ﺘﻘﺩﻴﺭ ﺨﺎﻟﻲ ﺒﻨﻔﺱ ﺍﻟﻁﺭﻴﻘﺔ ﻭﺍﻟﻜﻴﻤﺎﺕ ﺍﻟﺴﺒﺎﻗﺔ ﻤﻥ‬
‫ﺍﻟﻤﺤﺎﻟﻴل ﻭﺘﺠﺭﻱ ﺍﻟﺘﺼﺤﻴﺤﺎﺕ ﺍﻟﻼﺯﻤﺔ‪.‬‬
‫ﻜل ﻤﻠﻠﻴﻠﺘﺭ ﻤﻥ ﻤﺤﻠﻭل ﺜﻴﻭﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ 27.03 = (0.1 N‬ﺠﻡ ﻤﻥ ﻜﻠﻭﺭﻴﺩ‬

‫ﺍﻟﺤﺩﻴﺩﻴﻙ‪ .‬ﻴﻀﺒﻁ ﺍﻟﺤﺠﻡ ﺍﻟﻨﻬﺎﺌﻲ ﻟﻠﻤﺤﻠﻭل ﺍﻻﺼﻠﻲ ﺒﺈﻀﺎﻓﺔ ﺍﻟﻜﻤﻴﺔ ﺍﻟﻜﺎﻓﻴﺔ ﻤﻥ ﻤﺤﻠﻭل ﺤﻤﺽ‬
‫ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )‪ (HCl‬ﺒﺤﻴﺙ ﻴﺤﺘﻭﻱ ﺍﻟﻤﻠﻠﻴﻠﺘﺭ ﻤﻨﻪ ﻋﻠﻰ ‪ 45‬ﻤﺠﻡ ﻤﻥ ﻜﻠﻭﺭﻴﺩ ﺍﻟﺤﺩﻴﺩﻴﻙ‬
‫)‪.(Ferric Choloride‬‬
‫‪ -‬ﺍﻟﻠﻭﻥ ﺍﻟﻘﻴﺎﺴﻲ ﺍﻟﺜﺎﺒﺕ ﻏﻴﺭ ﺍﻟﻌﻀﻭﻱ‪:‬‬
‫ﻴﻤﺯﺝ ‪ 10‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﻜﻠﻭﺭﻴﺩ ﺍﻟﻜﻭﺒﺎﻟﺘﻭﺯ‪ 16 ،‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﻜﺒﺭﻴﺘﺎﻥ ﺍﻟﻨﺤﺎﺱ‬

‫)‪ 7 ،(Cupper sulphate‬ﻤل ﻤﺤﻠﻭل ﻜﻠﻭﺭﻴﺩ ﺍﻟﺤﺩﻴﺩﻴﻙ‪ 67 ،‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺤﻤﺽ‬
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‫ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ) ‪ HCl Dil.‬ﺍﻟﻤﺨﻔﻑ ﻴﻭﻀﻊ ‪ 20‬ﻤل ﻤﻥ ﻫﺫﺍ ﺍﻟﺨﻠﻴﻁ ﻓﻲ ﺃﻨﺒﻭﺒﺔ ﻤﻘﺎﺴﻲ ‪2.5‬‬
‫– ‪ 15.2‬ﺴﻡ ﻭﻴﻤﺯﺝ ﺠﻴﺩﺍﹰ ﺜﻡ ﺘﻠﺤﻡ ﺍﻷﻨﺒﻭﺒﺔ‪.‬‬
‫ﺤﻴﺙ ﻴﺅﺨﺫ ‪ 10‬ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺃ )ﺍﻟﻤﺴﺘﻌﻤل ﻓﻲ ﺘﻘﺩﻴﺭ ﺍﻟﻨﺤﺎﺱ ﻭﺍﻟﺯﺭﻨﻴﺦ‬

‫ﻭﺍﻟﺭﺼﺎﺹ( ﻓﻲ ﻜﺄﺱ ﺴﻌﺔ ‪ 50‬ﻤل ﻭﻴﺒﺨﺭ ﻓﻭﻕ ﺴﺨﺎﻥ ﻟﺤﻴﻥ ﻅﻬﻭﺭ ﻤﺎﺩﺓ ﺼﻠﺒﺔ ﺒﻴﻀﺎﺀ ﻓﻲ‬
‫ﺍﻟﻤﺤﻠﻭل ﺃﻭ ﺤﺘﻲ ﻴﺘﺒﻘﻲ ﺁﺜﺎﺭ ﻤﻥ ﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ‪ .‬ﻴﺒﺭﺩ ﻭﻴﻀﺎﻑ ‪ 8‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺤﻤﺽ‬
‫ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻤﺨﻔﻑ ﻭﻴﺤﺭﻙ ﺍﻟﻜﺄﺱ ﺩﺍﺌﺭﻴﺎﹰ ﺤﺘﻲ ﺘﺫﻭﺏ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺼﻠﺒﺔ ﺍﻟﻤﺘﻜﻭﻨﺔ ﻴﻨﻘل ﺍﻟﻜل‬
‫ﺇﻟﻲ ﺃﻨﺒﻭﺒﺔ ﻏﻠﻴﺎﻥ ﻜﺎﻟﺴﺎﺒﻘﺔ )‪15 – 2.5‬ﺴﻡ( ﻤﺴﺘﺨﺩﻤﺎﹰ ‪ 12‬ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ ﻻﺴﺘﻜﻤﺎل ﻋﻤﻠﻴﺔ ﺍﻟﻨﻘل‬
‫ﺜﻡ ﻴﻀﺎﻑ ‪ 0.1‬ﺠﻡ ﺤﻤﺽ ﺃﺴﻜﻭﺭﺒﻴﻙ‪ .‬ﻴﻤﺭﺭ ﺘﻴﺎﺭ ﻤﻥ ﻜﺒﺭﻴﺘﻴﺩ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻥ )‪ (HCl‬ﺒﻌﺩ ﻏﺴﻠﻪ‬
‫ﺒﺎﻟﻤﺎﺀ ﻓﻲ ﺍﻟﻤﺤﻠﻭل ﺍﻟﺴﺎﺒﻕ ﻟﻤﺩﺓ ‪ 10‬ﺩﻗﺎﺌﻕ‪ .‬ﻴﻘﺎﺭﻥ ﻟﻭﻥ ﻤﺤﻠﻭل ﺍﻻﺨﺘﺒﺎﺭ ﺍﻟﻨﺎﺘﺞ ﺒﺎﻟﻠﻭﻥ ﺍﻟﻘﻴﺎﺴﻲ‬
‫ﺍﻟﺴﺎﺒﻕ ﺇﻋﺩﺍﺩﻩ‪.‬‬
‫ﺘﺅﺨﺫ ﺍﻟﻨﺘﻴﺠﺔ ﻜﻤﺎﺴﺒﻕ ﻋﻠﻰ ﺃﺴﺎﺱ ﺃﻥ ﺍﻟﻠﻭﻥ ﻴﺴﺎﻭﻱ ﺃﻭ ﺃﺩﻜﻥ ﺃﻭ ﺃﺨﻑ ﻤﻥ ﺍﻟﻠﻭﻥ‬
‫ﺍﻟﻘﻴﺎﺴﻲ ﺍﻟﻤﺤﻀﺭ‪.‬‬
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‫ﺗﺤﺎﻟﯿﻞ أﻟﻮان اﻻزو اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء‬ ‫اﻻﻟﻮان اﻟﺼﻨﺎﻋﯿﺔ ﻓﻲ اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ‬
‫ﺘﺤﺎﻟﻴل ﺃﻟﻭﺍﻥ ﺍﻻﺯﻭ ﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﻓﻲ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫)‪(Identification of water – soluble coal-tar Dyes present in Food stuffs‬‬
‫ﻴﺘﻡ ﺇﻀﺎﻓﺔ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻭﻟﺘﺤﺩﻴﺩ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﻓﻲ ﺍﻟﻤﺎﺩﺓ‬
‫ﺍﻟﻐﺫﺍﺌﻴﺔ ﻫﻨﺎﻟﻙ ﺃﻨﻭﺍﻉ ﻤﻥ ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻭﺘﺸﻤل ﺍﻟﻤﻌﺎﻤﻼﺕ ﺍﻻﻭﻟﻴﺔ‪ ،‬ﻓﺼل ﺍﻟﻠﻭﻥ ﻤﻥ‬
‫ﻤﺤﻠﻭل ﺍﻻﻏﺫﻴﺔ‪ ،‬ﻓﺼل ﻟﻭﻥ ﺃﻭ ﺍﻜﺜﺭ ﻤﺨﻠﻭﻁ ﻤﻊ ﺒﻌﺽ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻭﺘﺤﺩﻴﺩ ﺍﻻﻟﻭﺍﻥ ﺒﺎﻻﻀﺎﻓﺔ‬
‫ﺍﻟﻰ ﺘﺤﻠﻴل ﺠﻭﺩﺓ ﺍﻟﺼﺒﻐﺔ ﻨﻔﺴﻬﺎ ﻭﻤﻁﺎﺒﻘﺘﻬﺎ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺴﻼﻤﺘﻬﺎ ﻭﺨﻠﻭﻫﺎ‬
‫ﻤﻥ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺭﻁﻨﺔ‪ ،‬ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﺤﺎﻟﻴل ﺘﺸﻤل‪:‬‬
‫‪ -1‬ﺍﻟﻤﻌﺎﻤﻠﺔ ﺍﻻﻭﻟﻴﺔ ﻟﻸﻏﺫﻴﺔ )‪:(Preliminary Treatment of the Food‬‬
‫ﺍﻟﻤﻌﺎﻤﻼﺕ ﺍﻻﻭﻟﻴﺔ ﻟﻸﻏﺫﻴﺔ ﺘﺸﻤل ﺇﺴﺘﺨﻼﺹ ﺍﻷﻟﻭﺍﻥ ﺍﻟﺤﻤﻀﻴﺔ )‪ (Acidic colours‬ﻤﻥ‬

‫ﺍﻻﻏﺫﻴﺔ‪ ،‬ﺤﻴﺙ ﻴﺘﻡ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻭﻓﻕ ﺍﻻﺘﻲ‪:‬‬
‫ﺃ‪ -‬ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ ))‪:(Non-alcoholic drinks (soft drinks‬‬

‫ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺤﻤﻀﻴﺔ ﻓﻲ ﻤﻌﻅﻡ ﻫﺫﻩ ﺍﻻﻨﻭﺍﻉ ﻤﻥ ﺍﻻﻏﺫﻴﺔ ﻴﺘﻡ ﻓﺼﻠﻬﺎ ﻤﺒﺎﺸﺭﺓ ﺒﺈﺴﺘﺨﺩﺍﻡ‬
‫ﻁﺭﻴﻘﺔ ﺍﻻﺴﺘﺨﻼﺹ ﺒﺎﻟﺼﻭﻑ )‪ ،(Wool test‬ﻭﻓﻲ ﺒﻌﻀﻬﺎ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﺃﻥ ﺘﻜﻭﻥ ﺤﻤﻀﻴﺔ ﻗﻠﻴﻼ‬
‫ﻭﺍﻟﺘﺤﻤﻴﺽ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺤﻤﺽ ﺍﻟﺨﻠﻴﻙ )‪ (Acetic acid‬ﺃﻭ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ﺍﻟﻤﻬﺩﺭﺠﺔ‬
‫)‪.(Potassium hydrogen sulphate‬‬
‫ﺏ‪ -‬ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻜﺤﻭﻟﻴﺔ )‪:(Alcoholic liquids‬‬
‫ﻴﺘﻡ ﺘﺴﺨﻴﻨﻬﺎ ﺃﻭﻻ ﻷﺒﻌﺎﺩ ﺍﻟﻜﺤﻭل ﺜﻡ ﺇﺴﺘﺨﻼﺹ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻋﻠﻰ ﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ‬
‫)‪ (Wool test‬ﺒﻌﺩ ﺘﺤﻤﻴﻀﻬﺎ‪.‬‬
‫ﺕ‪ -‬ﺍﻻﻏﺫﻴﺔ ﺍﻟﺴﺎﺌﻠﺔ )‪:(Soluble Foods‬‬
‫ﻫﺫﻩ ﺍﻻﻏﺫﻴﺔ ﻤﺜل ﺍﻟﻤﺭﺒﺎﺕ ﻭﺍﻟﺤﻠﻭﻴﺎﺕ ﻭﺍﻻﻴﺴﻜﺭﻴﻡ‪ ،‬ﻴﺘﻡ ﺃﺨﺫﻫﺎ ﻭﺇﺫﺍﺒﺘﻬﺎ ﻓﻲ ‪ 30‬ﻤل ﻤﺎﺀ ﺜﻡ‬
‫ﺘﻌﺎﻤل ﺒﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ )‪.(Wool test‬‬
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‫ﺙ‪ -‬ﺍﻻﻏﺫﻴﺔ ﺍﻟﺘﻲ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻨﺸﺎﺀ )‪:(Starch based food‬‬

‫ﻫﺫﻩ ﺍﻻﻏﺫﻴﺔ ﺘﺸﻤل ﺍﻟﻜﻴﻙ )‪ (Cakes‬ﻭﺍﻟﻜﺎﺴﺘﺭﺩ )‪ ،(Custard powder‬ﻭﺘﻌﺎﻤل ﺃﻭﻟﻴﺎ‬
‫ﺒﺎﻻﺘﻲ‪:‬‬
‫ﻁﺤﻥ ‪ 10‬ﺠﺭﺍﻡ ﻤﻥ ﺍﻟﻌﻴﻨﺔ ﺠﻴﺩﺍ‪.‬‬ ‫‪-‬‬
‫ﺘﺨﻠﻁ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻁﺤﻭﻨﺔ ﻤﻊ ‪ 50‬ﻤل ﻤﻥ ﻤﺫﻴﺏ ﻴﺘﻜﻭﻥ ﻤﻥ ‪ % 2‬ﺃﻤﻭﻨﻴﺎ )‪،(Ammonia‬‬ ‫‪-‬‬
‫ﻭ‪ % 70‬ﻜﺤﻭل )‪ ،(alcohol‬ﻭﺘﺘﺭﻙ ﻟﻌﺩﺩ ﻤﻥ ﺍﻟﺴﺎﻋﺎﺕ‪.‬‬
‫ﺘﺭﺝ ﺍﻟﻌﻴﻨﺔ ﺠﻴﺩﺍ ﺜﻡ ﻴﺘﻡ ﻓﺼل ﺍﻟﺴﺎﺌل ﺍﻟﻤﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺼﺒﻐﺔ ﺒﺎﻟﻁﺭﺩ ﺍﻟﻤﺭﻜﺯﻱ ﻋﻥ ﺍﻟﻤﺎﺩﺓ‬ ‫‪-‬‬
‫ﺍﻟﻐﺫﺍﺌﻴﺔ‪.‬‬
‫ﻴﺘﻡ ﻭﻀﻊ ﺍﻟﺴﺎﺌل ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻪ ﻤﻥ ﺒﺎﻟﻁﺭﺩ ﺍﻟﻤﺭﻜﺯﻱ )‪ (Centrifuge‬ﻓﻲ ﺇﻨﺎﺀ ﺘﺒﺨﻴﺭ‬ ‫‪-‬‬
‫ﻓﻲ ﺤﻤﺎﻡ ﻤﺎﺌﻲ )‪ ،(Water bath‬ﻟﻠﺘﺨﻠﺹ ﻤﻥ ﺍﻟﻜﺤﻭل ﻭﺍﻻﻤﻭﻨﻴﺎ‪.‬‬
‫ﻴﺘﻡ ﺃﺨﺫ ﺍﻟﺭﺍﺴﺏ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻪ ﻤﻥ ﺍﻟﺴﺎﺌل )ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﻠﻭﻥ( ﻭﻭﻀﻌﻪ ﻓﻲ ‪ 30‬ﻤل‬ ‫‪-‬‬
‫ﻤﺎﺀ )‪.(Water‬‬
‫ﻴﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺍﻟﺼﺒﻐﺔ ﻋﻥ ﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ )‪ (Wool test‬ﻤﻥ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل‪.‬‬ ‫‪-‬‬
‫ﺝ‪ -‬ﺍﻟﺜﻤﺎﺭ ﺍﻟﻤﻌﻠﺒﺔ )‪:(Canned Fruits‬‬
‫ﺘﻌﺎﻤل ﺍﻟﺜﻤﺎﺭ ﻤﺜل ﻤﻌﺎﻤﻠﺔ ﺍﻟﻜﻴﻙ ﻭﺍﻟﻨﺸﺎﺀ ﻭﻓﻕ ﺍﻵﺘﻲ‪:‬‬
‫ﺒﻁﺤﻥ ‪ 10‬ﺠﺭﺍﻡ ﻤﻥ ﺍﻟﻌﻴﻨﺔ ﺠﻴﺩﺍ‪.‬‬ ‫‪-‬‬
‫ﺘﺨﻠﻁ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻁﺤﻭﻨﺔ ﻤﻊ ‪ 50‬ﻤل ﻤﻥ ﻤﺫﻴﺏ ﻴﺘﻜﻭﻥ ﻤﻥ ‪ % 2‬ﺃﻤﻭﻨﻴﺎ )‪،(Ammonia‬‬ ‫‪-‬‬
‫ﻭ‪ % 70‬ﻜﺤﻭل )‪ ،(alcohol‬ﻭﺘﺘﺭﻙ ﻟﻌﺩﺩ ﻤﻥ ﺍﻟﺴﺎﻋﺎﺕ‪.‬‬
‫ﻴﺘﻡ ﻓﺼل ﺍﻟﺴﺎﺌل ﺍﻟﻤﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺼﺒﻐﺔ ﺒﺎﻟﻁﺭﺩ ﺍﻟﻤﺭﻜﺯﻱ ﻋﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ‪.‬‬ ‫‪-‬‬
‫ﻴﺘﻡ ﻭﻀﻊ ﺍﻟﺴﺎﺌل ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻪ ﻤﻥ ﺍﻟﻁﺭﺩ ﺍﻟﻤﺭﻜﺯﻱ )‪ (Centrifuge‬ﻓﻲ ﺇﻨﺎﺀ ﺘﺒﺨﻴﺭ‬ ‫‪-‬‬
‫ﻓﻲ ﺤﻤﺎﻡ ﻤﺎﺌﻲ )‪ ،(Water bath‬ﻟﻠﺘﺨﻠﺹ ﻤﻥ ﺍﻟﻜﺤﻭل ﻭﺍﻻﻤﻭﻨﻴﺎ‪.‬‬
‫ﻴﺘﻡ ﺃﺨﺫ ﺍﻟﺭﺍﺴﺏ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻪ ﻤﻥ ﺍﻟﺴﺎﺌل )ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﻠﻭﻥ( ﻭﻭﻀﻌﻪ ﻓﻲ ‪ 30‬ﻤل‬ ‫‪-‬‬
‫ﻤﺎﺀ )‪.(Water‬‬
‫ﻴﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺍﻟﺼﺒﻐﺔ ﻋﻥ ﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ )‪.(Wool test‬‬ ‫‪-‬‬
‫ﺡ‪ -‬ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺤﺘﻭﻴﺔ ﻋﻠﻰ ﺩﻫﻭﻥ ﻋﺎﻟﻴﺔ )‪:(Products contain a high fat content‬‬
‫ﻭﻫﻲ ﺍﻟﻤﺭﻜﺒﺎﺕ ﻤﺜل ﺍﻟﺴﺠﻙ )‪ ،(Sausages‬ﺍﻟﻠﺤﻭﻡ )‪ ،(Meats‬ﻭﻤﻌﺠﻨﺎﺕ ﺍﻻﺴﻤﺎﻙ‬
‫)‪ (Fish paste‬ﻭﺘﺘﻡ ﻭﻓﻕ ﺍﻵﺘﻲ‪:‬‬
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‫ﻴﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺍﻟﺩﻫﻭﻥ ﻋﻥ ﻁﺭﻴﻘﺔ ﺍﻟﺒﺘﺭﻭﻟﻴﻡ ﺍﻟﺨﻔﻴﻑ )‪.(light petroleum‬‬ ‫‪-‬‬

‫ﻴﺘﻡ ﺍﻟﺤﺼﻭل ﻋﻠﻰ ﺍﻟﻠﻭﻥ ﻓﻲ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺎﺌﻲ )‪ (Aqueous solution‬ﺒﺈﺴﺘﻌﻤﺎل ﺍﻟﻤﺎﺀ‬ ‫‪-‬‬
‫ﺍﻟﺴﺎﺨﻥ )‪ ،(Hot water‬ﻤﻊ ﺍﻟﻤﻼﺤﻅﺔ ﺃﻥ ﺍﻷﻟﻭﺍﻥ ﺍﻟﺘﻲ ﺘﺫﻭﺏ ﻓﻲ ﺍﻟﺯﻴﺕ ﺘﻤﻴل ﺍﻟﻰ‬
‫ﺇﻋﻁﺎﺀ ﻤﺤﻠﻭل ﻤﻠﻭﻥ ﻓﻲ ﺍﻟﻤﺫﻴﺒﺎﺕ ﺍﻟﻌﻀﻭﻴﺔ )‪ ،(Organic solvents‬ﻭﻓﻲ ﺤﺎﻻﺕ ﻤﻌﻘﺩﺓ‬
‫ﺘﻌﺎﻤل ﺒﺄﺴﺘﻭﻥ ﺩﺍﻓﻲﺀ ‪ % 90 – 50‬ﺃﻭ ﻜﺤﻭل ﺩﺍﻓﻲﺀ )ﻟﻴﻘﻭﻡ ﺒﺘﺭﺴﻴﺏ ﺍﻟﻨﺸﺎﺀ( ﻭﻴﺤﺘﻭﻱ‬
‫ﻋﻠﻰ ‪ % 2‬ﺃﻤﻭﻨﻴﺎ‪ .‬ﻗﺒل ﺘﺤﻤﻴﺽ )‪ (Acidifying‬ﺍﻟﻤﺫﻴﺒﺎﺕ ﺍﻟﻌﻀﻭﻴﺔ ﻴﺠﺏ ﺃﻥ ﺘﺯﺍل ﻤﻥ‬
‫ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ‪.‬‬
‫ﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﺴﺠﻭﻙ ﻁﺭﻴﻘﺔ )‪:(BFMIRA‬‬ ‫‪-‬‬
‫ﻴﺘﻡ ﺨﻠﻁ ‪ 20‬ﺠﺭﺍﻡ ﻤﻥ ﺍﻟﻌﻴﻨﺔ ﻤﻊ ‪ 14‬ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ )‪ ،(Water‬ﻭ‪ 25‬ﻤل ﻤﻥ ﺍﻻﻴﺜﺎﻨﻭل‬ ‫‪-‬‬
‫)‪ ،(Ethanol‬ﻭﻭﺍﺤﺩ ﻤل ﻤﻥ ﺍﻻﻤﻭﻨﻴﺎ ‪ ،(Ammonia) 0.88‬ﻭﻴﺘﻡ ﺍﻟﺘﺭﻜﻴﺯ ﻟﻤﺩﺓ ‪30‬‬
‫ﺩﻗﻴﻘﺔ ﺜﻡ ﺘﺭﺸﺢ )‪ (Filtered‬ﻭﺘﺭﻜﺯ ﺒﺎﻟﺘﺒﺨﻴﺭ ﺘﺤﺕ ﺍﻟﺤﺭﺍﺭﺓ‪.‬‬
‫ﻤﻌﺎﺠﻴﻥ ﺍﻟﺴﻤﻙ )‪:(Fish paste‬‬ ‫‪-‬‬
‫ﻴﺘﻡ ﺃﺨﺫ ‪ 20‬ﺠﻡ ﻤﻥ ﺍﻟﻌﻴﻨﺔ )‪ (Fish paste‬ﻤﻊ ‪ 6‬ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ‪ ،‬ﻭ‪ 20‬ﻤل ﻤﻥ ﺍﻻﺴﺘﻭﻥ‬ ‫‪-‬‬
‫)‪ (Acetone‬ﻭﻨﻘﻁﺔ ﺃﻤﻭﻨﻴﺎ )‪ (Ammonia‬ﻭﺘﺤﺭﻙ ﺒﺸﺩﺓ ﺤﺘﻰ ﻴﺘﻡ ﺇﺨﺘﻼﻁ ﺍﻟﻤﺫﻴﺏ‬
‫ﺒﺎﻟﻌﺠﻴﻨﺔ ﺠﻴﺩﺍ ﻟﻴﺘﻡ ﺘﻌﻠﻕ ﺍﻟﻠﻭﻥ ﻓﻲ ﺍﻟﻤﺤﻠﻭل‪.‬‬
‫ﻴﺘﻡ ﻋﻤل ﻁﺭﺩ ﻤﺭﻜﺯﻱ ﻟﻔﺼل ﺍﻟﻤﺫﻴﺏ ﻭﺍﻟﻠﻭﻥ ﻋﻥ ﺒﻘﻴﺔ ﺍﻟﻌﺠﻴﻨﺔ‪.‬‬ ‫‪-‬‬
‫ﺜﻡ ﻴﺴﺨﻥ ﺍﻟﻤﺤﻠﻭل ﻓﻲ ﺤﻤﺎﻡ ﻤﺎﺌﻲ )‪ (Water bath‬ﻟﻁﺭﺩ ﺍﻻﺴﺘﻭﻥ ﻤﻥ ﺍﻟﻤﺤﻠﻭل‪.‬‬ ‫‪-‬‬
‫ﺜﻡ ﺘﻜﺭﺭ ﻋﻤﻠﻴﺔ ﺇﻋﺎﺩﺓ ﺍﻻﺴﺘﺨﻼﺹ‪.‬‬ ‫‪-‬‬
‫ﻴﺘﻡ ﺍﻟﺘﺨﻠﺹ ﻤﻥ ﺍﻟﺩﻫﻭﻥ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺒﺘﺭﻭل ﺍﻟﺨﻔﻴﻑ )‪.(light petroleum‬‬ ‫‪-‬‬
‫ﻴﺘﻡ ﺘﺤﻤﻴﺽ ﺍﻟﻤﺤﻠﻭل ﻗﺒل ﺇﺴﺘﺨﻼﺹ ﺍﻟﻠﻭﻥ ﻤﻨﻪ ﺒﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ )‪ (Wool test‬ﻭﺫﻟﻙ‬ ‫‪-‬‬
‫ﻷﻥ ﺍﻟﻠﻭﻥ ﻋﻨﺩ ﻫﺫﻩ ﺍﻟﻤﻌﺎﻤﻠﺔ ﻴﻜﻭﻥ ﻓﻲ ﻭﺴﻁ ﻗﺎﻋﺩﻱ‪.‬‬
‫‪ -2‬ﻓﺼل ﺍﻟﻠﻭﻥ ﻤﻥ ﻤﺤﻠﻭل ﺍﻻﻏﺫﻴﺔ )‪:(Extration of the Colour from the Food‬‬
‫ﻴﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺍﻟﻠﻭﻥ ﻤﻥ ﺍﻷﻏﺫﻴﺔ ﺒﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ ﺍﻻﺒﻴﺽ ) ‪Pure white knitting‬‬
‫‪ ،(wool‬ﻭﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺘﺴﺘﻌﻤل ﻤﺒﺎﺸﺭﺓ ﺇﺫﺍ ﻟﻡ ﺘﻜﻥ ﻫﻨﺎﻟﻙ ﻤﻭﺍﻨﻊ‪ ،‬ﻭﻫﻲ ﺘﺘﻡ ﺒﺎﻻﺘﻲ‪:‬‬
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‫ﺇﺫﺍ ﻜﺎﻥ ﺍﻟﺼﻭﻑ ﺠﺎﻫﺯﺍ ﻓﺘﺘﻡ ﻋﻠﻴﺔ ﻋﻤﻠﻴﺔ ﺍﻟﺘﺼﺒﻴﻎ ﻤﺒﺎﺸﺭﺓ‪ ،‬ﺃﻤﺎ ﺇﺫﺍ ﻜﺎﻥ ﻏﻴﺭ ﺠﺎﻫﺯ ﻓﻴﺘﻡ‬ ‫•‬
‫ﺍﻟﺤﺼﻭل ﻋﻠﻰ ﺼﻭﻑ ﺃﺒﻴﺽ ﻤﻥ ﺍﻷﻏﻨﺎﻡ ﻭﻴﻔﻀل ﺃﻥ ﻴﻜﻭﻥ ﺒﻁﻭل ‪ 20‬ﺴﻡ‪ ،‬ﻴﺘﻡ ﻏﺴل‬
‫ﺍﻟﺼﻭﻑ ﺠﻴﺩﺍ ﻭﺇﺯﺍﻟﺔ ﺃﻱ ﺸﻭﺍﺌﺏ ﺃﻭ ﻤﻜﻭﻨﺎﺕ ﻤﻌﻪ ﺤﺘﻰ ﻴﻜﻭﻥ ﻨﻘﻴﺎ‪.‬‬
‫ﻴﺘﻡ ﻭﻀﻊ ﺍﻟﺼﻭﻑ ﺍﻟﻨﻘﻲ )‪ (Pure white knitting wool‬ﻓﻲ ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ‬ ‫•‬
‫)‪ (Sodium hydroxide‬ﺃﻭ ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻻﻤﻭﻨﻴﺎ )‪ (Ammonia hydroxide‬ﻭﻴﺴﺨﻥ‬
‫ﻤﻊ ﺍﻟﺘﻘﻠﻴﺏ ﺒﺈﺴﺘﻌﻤﺎل ﻗﻀﻴﺏ ﺯﺠﺎﺠﻲ ﻟﻤﺩﺓ ‪ 15‬ﺩﻗﻴﻘﺔ‪.‬‬
‫ﻴﺴﺘﺨﺭﺝ ﺍﻟﺼﻭﻑ ﺒﻌﺩ ﺫﻟﻙ ﻭﻴﻭﻀﻊ ﻓﻲ ﻤﺎﺀ )‪ (water‬ﻟﻤﺩﺓ ‪ 15‬ﺩﻗﻴﻘﺔ ﻤﻊ ﺍﻟﺘﻘﻠﻴﺏ‬ ‫•‬
‫ﺒﺎﻟﻘﻀﻴﺏ ﺍﻟﺯﺠﺎﺠﻲ‪.‬‬
‫ﺍﻟﺘﺼﺒﻴﻎ‪ :‬ﺃﺨﺫ ﺸﻌﻴﺭﺍﺕ )‪ (Strips‬ﻤﻥ ﺍﻟﺼﻔﻭﻑ ﺍﻟﻤﻌﺎﻤل ﺒﻁﻭل ‪ 20‬ﺴﻡ ﻭﺘﻭﻀﻊ ﻓﻲ ‪35‬‬ ‫•‬
‫ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﻟﻠﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﻌﺎﻤﻠﺔ ﻭﻓﻕ ﻁﺒﻴﻌﺔ ﺍﻟﻤﺎﺩﺓ )ﻤﺸﺭﻭﺒﺎﺕ ﻏﻴﺭ ﻜﺤﻭﻟﻴﺔ ‪،‬‬
‫ﻜﺤﻭﻟﻴﺔ‪ ،‬ﻤﻨﺘﺠﺎﺕ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻨﺸﺎﺀ ﺃﻭ ﻤﻨﺘﺠﺎﺕ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻤﻭﺍﺩ ﺩﻫﻨﻴﺔ(‪.‬‬
‫ﻴﺘﻡ ﺘﺤﻤﻴﺽ ﺍﻟﻤﺤﻠﻭل ﻋﻠﻰ ﺨﻔﻴﻑ ﺜﻡ ﺘﺴﺨﻥ ﺍﻟﻤﺤﺘﻭﻴﺎﺕ ﺍﻟﻰ ﺩﺭﺠﺔ ﺍﻟﻐﻠﻴﺎﻥ ﻟﻔﺘﺭﺓ ﻤﻥ‬ ‫•‬
‫ﺍﻟﺯﻤﻥ ﺤﻭﺍﻟﻲ ﻨﺼﻑ ﺍﻟﺴﺎﻋﺔ ﻤﻊ ﺍﻟﺘﻘﻠﻴﺏ‪.‬‬
‫ﻴﺘﻡ ﻏﺴل ﺍﻟﺼﻭﻑ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﺔ ﻤﻥ ﺍﻟﺘﺼﺒﻴﻎ ﺒﻤﺎﺀ ﺍﻟﺼﻨﺒﻭﺭ )‪.(tap water‬‬ ‫•‬
‫ﻴﺤﻭل ﺍﻟﺼﻭﻑ ﺒﻌﺩ ﻏﺴﻠﻪ ﺍﻟﻰ ﻜﺎﺱ )‪ (Tank‬ﺯﺠﺎﺠﻲ ﻭﻤﻥ ﺜﻡ ﻴﺘﻡ ﻏﻠﻴﻪ ﺒﺸﺩﺓ ﻓﻲ ﻤﺤﻠﻭل‬ ‫•‬
‫ﺍﻻﻤﻭﻨﻴﺎ ﺍﻟﻤﺨﻔﻑ )‪.(Dilute ammonia solution‬‬
‫ﺇﺫﺍ ﺘﻡ ﻅﻬﻭﺭ ﺍﻟﻠﻭﻥ ﻓﻲ ﻤﺤﻠﻭل ﺍﻻﻤﻭﻨﻴﺎ ﺍﻟﻤﺨﻔﻑ ﻴﻌﻨﻲ ﻭﺠﻭﺩ ﺼﺒﻐﺔ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ‬ ‫•‬
‫ﺍﻟﺤﻤﻀﻴﺔ )ﻭﻫﻲ ﺘﺴﻤﻰ ﺍﻟﻤﺭﺤﻠﺔ ﺍﻻﻭﻟﻰ(‪.‬‬
‫ﻴﺘﻡ ﺇﺴﺘﺨﺭﺍﺝ ﺍﻟﺼﻭﻑ ﻤﻥ ﻤﺤﻠﻭل ﺍﻻﻤﻭﻨﻴﺎ ﺜﻡ ﻴﺠﻌل ﺍﻟﻤﺤﻠﻭل ﺤﻤﻀﻲ ﻗﻠﻴل ﻭﻴﺘﻡ‬ ‫•‬
‫ﺍﻟﺘﺴﺨﻴﻥ‪.‬‬
‫ﻴﻀﺎﻑ ﻗﻠﻴل ﻤﻥ ﺍﻟﺼﻭﻑ ﻭﻴﻭﺍﺼل ﺍﻟﺘﺴﺨﻴﻥ ﺤﺘﻰ ﻜل ﺍﻟﻠﻭﻥ ﻴﺘﻡ ﺇﺯﺍﻟﺘﻪ ﻤﻥ ﺍﻟﻤﺤﻠﻭل‪.‬‬ ‫•‬
‫ﻴﺘﻡ ﺇﻋﺎﺩﺓ ﺇﺴﺘﺨﻼﺹ ﺍﻟﺼﺒﻐﺔ ﻤﻥ ﺍﻟﺼﻭﻑ ﻭﺜﺎﻨﻴﺎ ﺒﺎﻻﻤﻭﻨﻴﺎ ﺍﻟﻤﺨﻔﻑ )ﻭﻫﺫﻩ ﺍﻻﻋﺎﺩﺓ‬ ‫•‬
‫ﻟﻠﺘﺼﺒﻴﻎ ﻤﻊ ﺍﻟﻁﺭﻴﻘﺔ ﺍﻻﻭﻟﻰ ﺘﺴﻤﻰ ﺒﺎﻟﻁﺭﻴﻘﺔ ﺍﻟﻤﺯﺩﻭﺠﺔ(‪.‬‬
‫ﻴﺘﻡ ﺘﺭﺸﻴﺢ )‪ (fiter‬ﺍﻟﻤﺤﻠﻭل ﻋﺒﺭ ﻜﻤﻴﺔ ﻗﻠﻴﻠﺔ ﻤﻥ ﻗﻁﻥ ﺍﻟﺼﻭﻑ ﻭﻴﺘﻡ ﺍﻟﺘﺴﺨﻴﻥ‪.‬‬ ‫•‬
‫ﻤﻥ ﻫﻨﺎ ﻨﺠﺩ ﺃﻥ ﺘﻘﺎﻨﺔ ﺍﻟﻁﺭﻴﻘﺔ ﺍﻟﻤﺯﺩﻭﺠﺔ ﻟﻺﺴﺘﺨﻼﺹ ﺒﺎﻟﺼﻭﻑ ) ‪Woal‬‬
‫‪ (exraction‬ﺘﻌﻁﻲ ﻤﻨﺘﺞ ﻨﻘﻲ‪.‬‬
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‫ﻭﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﻼﺤﻅﺎﺕ ﻴﺠﺏ ﺃﻥ ﺘﻭﻀﻊ ﻓﻲ ﻋﻴﻥ ﺍﻻﻋﺘﺒﺎﺭ ﻋﻥ ﺇﺴﺘﺨﺩﺍﻡ ﻫﺫﻩ‬

‫ﺍﻟﻁﺭﻴﻘﺔ ﻭﻫﻲ‪:‬‬
‫ﻋﺎﻤل ﺍﻟﺤﺭﺍﺭﺓ ﺨﻼل ﻋﻤﻠﻴﺔ ﺍﻟﺘﺼﻨﻴﻊ ﻭﻋﻤﻠﻴﺘﻲ ﺘﺼﺒﻴﻎ ﺍﻟﺼﻭﻑ ﺍﻻﺜﻨﻴﻥ ﻤﻌﺎ ﻴﻤﻜﻨﺎ ﺃﻥ‬ ‫‪-‬‬
‫ﻭﺍﻟﻤﻁﻴﺎﻑ‬ ‫)‪(Chromatography‬‬ ‫ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‬ ‫ﻓﻲ‬ ‫ﺘﺄﺜﻴﺭ‬ ‫ﺍﻟﻰ‬ ‫ﻴﺅﺩﻴﺎﻥ‬
‫ﺍﻟﻀﻭﺌﻲ)‪ (Spectrophotometery‬ﻓﻲ ﻤﺴﺘﻭﻯ ﻗﻤﺔ ﻤﻨﺤﻨﻰ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﻰ ﻗﻤﺔ‬
‫ﻤﻨﺤﻨﻰ ﺍﻟﻠﻭﻥ ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻘﻴﺎﺴﻲ‪.‬‬
‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻴﻤﻜﻥ ﺍﻥ ﺘﻤﺘﺹ ﺒﺎﻟﺼﻭﻑ ﺨﻼل ﺍﻟﻌﻤﻠﻴﺔ ﺍﻻﻭﻟﻰ ﻭﻟﻜﻥ ﺍﻟﻠﻭﻥ ﻟﻴﺱ ﺩﺍﺌﻤﺎ‬ ‫‪-‬‬
‫ﻴﺘﻡ ﺇﺴﺘﺨﻼﺼﻪ ﺒﺎﻻﻤﻭﻨﻴﺎ‪.‬‬
‫ﺍﻟﻌﻴﻨﺎﺕ ﺍﻷﺴﺎﺴﻴﺔ ﻴﻤﻜﻥ ﺍﻥ ﺘﺠﻌل ﺍﻟﻐﺫﺍﺀ ﻗﻠﻭﻱ )‪ (Strong alkali‬ﺒﺎﻻﻤﻭﻨﻴﺎ‪ ،‬ﻭﻴﺴﺨﻥ ﻤﻊ‬ ‫‪-‬‬
‫ﺍﻟﺼﻭﻑ‪ ،‬ﻭﺒﻌﺩ ﺫﻟﻙ )‪ (stripping‬ﻤﻊ ﺤﻤﺽ ﺍﻟﺨﻠﻴﻙ‪.‬‬
‫ﻤﻊ ﺃﻥ ﻜل ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻭﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﺤﻤﻀﻴﺔ‪ ،‬ﻓﺈﻥ ﻤﺅﺸﺭ ﻭﺠﻭﺩ ﺼﺒﻐﺎﺕ‬ ‫‪-‬‬
‫ﺤﻤﻀﻴﺔ ﻓﻲ ﺍﻟﻤﺭﺍﺤل ﺍﻻﻭﻟﻲ ﺍﻻﺴﺎﺴﻴﺔ ﺍﻟﻤﺨﺘﺯﻟﺔ ﻤﻥ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻴﻌﻁﻲ ﺇﺤﺘﻤﺎل ﻭﺠﻭﺩ‬
‫ﺃﻟﻭﺍﻥ ﻏﻴﺭ ﻤﺴﻤﻭﺡ ﺒﻬﺎ‪.‬‬
‫ﺍﻟﺼﺒﻐﺎﺕ )‪ (Basic rhodumine dyes‬ﺃﺴﺘﺨﺩﻤﺕ ﻗﺒل ﻗﺎﻨﻭﻥ ﻋﺎﻡ ‪.1957‬‬ ‫‪-‬‬
‫ﻭﻋﻨﺩ ﺇﺴﺘﺨﺩﺍﻡ ﺍﻻﻤﻴﺩﺍﺕ ﺍﻟﻌﺩﻴﺩﺓ ﺍﻟﻤﺼﻨﻌﺔ ﻤﺜل ﺍﻟﺴﻠﻴﻭﻥ ﻭﺍﻟﻨﻴﻠﻭﻥ )‪(Slion or Nylon‬‬ ‫‪-‬‬
‫ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺒﺩﻻ ﻋﻥ ﺍﻟﺼﻭﻑ ﻴﻤﻜﻥ ﺍﻥ ﺘﺘﺠﻨﺏ ﺇﺫﺍ ﻜﺎﻥ ﻫﻨﺎﻟﻙ ﺃﺴﺘﺨﺩﺍﻡ ﻟﻁﺭﻴﻘﺔ ﺇﺯﺍﻟﺔ‬
‫ﺍﻟﺩﻫﻭﻥ ﻤﻥ ﺍﻟﻌﻴﻨﺎﺕ ﺃﻡ ﻻ‪.‬‬
‫ﺍﻟﺼﺒﻐﺎﺕ ﻴﻤﻜﻥ ﻜﺫﻟﻙ ﺃﻥ ﺘﺴﺘﺨﻠﺹ ﻤﻥ ﺍﻟﻐﺫﺍﺀ ﺍﻟﻤﻌﺎﻤل ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﺫﻴﺒﺎﺕ ﺍﻟﻌﻀﻭﻴﺔ‬ ‫‪-‬‬
‫)‪ (defating) (Oraganic solvents‬ﻤﺜل ﺍﻟﻜﻴﻨﻭﻟﻴﻥ ﺃﻭ ﺍﻟﻜﺤﻭﻻﺕ ﺍﻟﻌﺎﻟﻴﺔ ) ‪Higher‬‬
‫‪.(alcohols‬‬
‫) ‪:(Separation and Identification of the Extracted Colours‬‬ ‫ﻓﺼل ﻭﺘﺤﺩﻴﺩ ﺍﻷﻟﻭﺍﻥ ﺍﻟﻤﺴﺘﺨﻠﺹ‬ ‫‪-3‬‬
‫ﺃ‪ -‬ﺍﻟﺘﺠﺭﺒﺔ ﺍﻟﻌﺎﻤﺔ )‪:(General method‬‬
‫ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺃﻥ ﺍﻟﻁﺭﻴﻘﺔ ﺍﻟﻤﺘﺒﻌﺔ ﺩﺍﺌﻤﺎ ﻴﺘﻡ ﻓﻴﻬﺎ ﺍﻟﺘﺤﺩﻴﺩ ﺍﻟﻨﻬﺎﺌﻲ ﺍﻟﻠﻭﻥ ﺒﻭﺍﺴﻁﺔ‬
‫ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺇﻻ ﺃﻥ ﺍﻟﻔﺤﺹ ﺍﻟﻨﻭﻋﻲ ﻟﻤﻜﻭﻨﺎﺕ ﺍﻟﻠﻭﻥ ﺒﺈﺴﺘﺨﺩﺍﻡ ﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ ﻷﺴﺘﺨﻼﺹ‬
‫ﺍﻟﻠﻭﻥ ﻭﻤﻘﺎﺭﻨﺔ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺒﻠﻭﻥ ﻴﻜﻭﻥ ﻤﻌﺭﻭﻑ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺃﻭ ﺒﻤﻌﻨﻰ ﺁﺨﺭ ﻟﻭﻥ‬
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‫ﻗﻴﺎﺴﻲ )‪ (Standard or Reference‬ﺒﺎﻻﻀﺎﻓﺔ ﻷﻀﺎﻓﺔ )‪ (HCl‬ﺤﻤﺽ ﺍﻟﻬﻴﺩﻭﻜﻠﻭﺭﻴﻙ‬

‫ﻟﺘﺤﺩﻴﺩ ﺍﻟﺘﻐﻴﻴﺭ ﻓﻲ ﺍﻟﻠﻭﻥ‪.‬‬
‫ﻓﻲ ﺒﻌﺽ ﺍﻻﺤﻴﺎﻥ ﻴﺘﻡ ﺇﺴﺘﺨﺩﺍﻡ ﻭﺭﻗﺔ ﺍﻟﺘﺭﺸﻴﺢ )‪ (Filter paper‬ﻟﺘﺤﺩﻴﺩ ﻭﺠﻭﺩ ﻋﺩﺩ ﻤﻥ‬
‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﻠﻭﻁﺔ ﻤﻊ ﺒﻌﺽ ﻭﺫﻟﻙ ﺒﻌﻤل ﻨﻘﻁﺔ ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﻋﻠﻰ ﻭﺭﻗﺔ ﺍﻟﺘﺭﺸﻴﺢ ) ‪Filter‬‬
‫‪ (paper‬ﻭﺇﻀﺎﻓﺔ ﻗﻁﺭﺍﺕ ﻗﻠﻴﻠﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﻋﻠﻰ ﺃﻭ ﻤﺴﺎﺤﺔ ﺍﻟﻭﺭﻗﺔ‪ ،‬ﻓﺘﻅﻬﺭ ﺤﺩﻭﺩ‬
‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﺘﻠﻔﺔ )‪.(Zones‬‬
‫ﺏ‪ -‬ﺍﻟﻔﺼل ﺒﺎﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ )‪:(Chromatography‬‬

‫ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ ﺒﻌﻤل ﺘﺠﺭﻴﺔ ﻜﺭﻤﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ ) ‪Paper‬‬
‫‪ (Chromatography‬ﺃﻭ ﺍﻟﻁﺒﻘﺔ ﺍﻟﺭﻗﻴﻘﺔ )‪:(Thin Layer Chromatography‬‬
‫‪Paper‬‬ ‫)‬ ‫ﺍﻟﻭﺭﻗﻴﺔ‬ ‫ﺒﻜﺭﻤﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‬ ‫ﺍﻟﻤﺨﻠﻭﻁﺔ‬ ‫ﻟﻸﻟﻭﺍﻥ‬ ‫ﺍﻟﺼﺒﻐﺎﺕ‬ ‫ﺘﻘﺩﻴﺭ‬ ‫•‬
‫‪:(Chromatography‬‬
‫ﻴﻤﻜﻥ ﺍﻥ ﺘﻔﺼل ﺍﻻﻟﻭﺍﻥ ﺒﻭﺍﺴﻁﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ‪ .‬ﺤﻴﺙ ﺘﺘﻡ ﻋﻤﻠﻴﺔ‬

‫ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺒﺎﻻﺘﻲ‪:‬‬
‫ﺇﺨﺘﻴﺎﺭ ﻭﺭﻗﺔ ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﻭﺍﺕ ﻤﺎﻥ ﺴﻲ ﺁﺭ ﺇل ﻭﻥ )‪(Whatman CRL 1 paper‬‬ ‫•‬
‫ﺒﺤﻴﺙ ﺃﻥ ﻴﺘﻡ ﻭﻀﻌﻬﺎ ﻓﻲ ﻜﺎﺱ ﻜﺒﻴﺭ )‪ ،(beaker‬ﻭﺫﻟﻙ ﻟﺘﻭﻓﻴﺭ ﺍﻟﺠﻭ ﺍﻟﻤﺸﺒﻊ ﻭﻋﺩﻡ ﺘﺒﺨﺭ‬
‫ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺘﺤﺭﻙ )‪ ،(Mobile phase‬ﺍﻟﺫﻱ ﻴﺴﺎﻋﺩ ﻓﻲ ﺘﻘﺩﻡ ﺴﺭﻴﺎﻥ ﺍﻟﻤﺤﻠﻭل ﻟﻴﻔﺼل‬
‫ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﺤﺴﺏ ﻗﻴﻤﺔ ﻤﻌﺎﻤل ﻤﻌﺩل ﺍﻻﻨﺴﻴﺎﺏ )‪.(Rf- value‬‬
‫ﻴﺘﻡ ﻋﻤل ﻤﺤﻠﻭل ﻤﻥ ﺍﻟﻜﻭﺍﺸﻑ ﺒﻌﻤل ﻤﺫﻴﺏ ﻤﺸﺒﻊ ﻟﺠﻭ ﺇﻨﺎﺀ ﺍﻟﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ ﻭﻤﻥ‬ ‫•‬
‫ﺃﻫﻡ ﺍﻟﻤﺫﻴﺒﺎﺕ ﻴﺘﻜﻭﻥ ﻤﻥ ‪ 700‬ﻤل ﻤﻥ ﺍﻟﻜﻴﺘﻭﻥ ﺍﻟﻤﺜﻴﻠﻲ ﺍﻻﻴﺜﻴﻠﻲ ‪(Methyl ethyle‬‬
‫)‪ ،ketone‬ﻭ‪ 300‬ﻤل ﺃﺴﻴﺘﻭﻥ‪ 2 ،‬ﻤل ﻤﺤﻠﻭل ﻨﺸﺎﺩﺭ )‪) (amonia‬ﻜﺜﺎﻓﺘﻪ ‪– 0.88‬‬
‫‪ .(0.89‬ﻭﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﺫﻴﺒﺎﺕ ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻟﻠﻔﺼل ﺤﺴﺏ ﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﺒﺭﻴﻁﺎﻨﻴﺔ )‪(BSI‬‬
‫ﻭﺤﺴﺏ ﻜﺘﻴﺏ )‪ (APA‬ﻭ )‪ (BFMIRA‬ﻭﻓﻕ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (54‬ﺍﻟﺘﺎﻟﻲ‪:‬‬
‫)‪:(53‬ﺃﻨﻭﺍﻉ ﺍﻟﻤﺫﻴﺒﺎﺕ ﺤﺴﺏ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺒﺭﻴﻁﺎﻨﻴﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﻓﻲ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ‪:‬‬ ‫ﺠﺩﻭل ﺭﻗﻡ‬
‫ﺍﻟﻤﺫﻴﺏ )ﺍﻟﻨﺴﺏ ﺍﻟﻤﻭﻀﺤﺔ ﺒﺎﻟﺘﺭﺘﻴﺏ(‬ ‫ﺭﻗﻡ‬
‫ﺍﻟﻤﺫﻴﺏ‬
‫____________________________________________________________ ‪149‬‬

‫‪ 1‬ﻤل ﻤﻥ ‪ 1‬ﺃﻤﻭﻨﻴﺎ ‪ (Ammonia) 0.88‬ﻤﻊ ‪ 99‬ﻤل ﻤﺎﺀ ﻤﻘﻁﺭ )‪(Water‬‬ ‫‪1‬‬

‫)ﺒﺎﻟﺤﺠﻡ(‪.‬‬
‫‪ 2.5‬ﻤل ﻤﻥ ﻜﻠﻭﺭﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﻤﺎﺌﻲ )‪(Aqueous sodium chloride‬‬ ‫‪2‬‬

‫‪ % 2‬ﻜﻠﻭﺭﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ (Sodium chloride‬ﻓﻲ ‪ % 50‬ﻜﺤﻭل‬ ‫‪3‬‬

‫)‪) (Ethanol‬ﺒﺎﻟﺤﺠﻡ(‪.‬‬
‫ﺍﻴﺴﻭﺒﻴﻭﺘﺎﻨﻭل )‪ (Iso-butanol ethanol‬ﻭﺇﻴﺜﺎﻨﻭل )‪ (Ethanol‬ﻭﻤﺎﺀ‬ ‫‪4‬‬

‫)‪ (Water‬ﺒﻨﺴﺒﺔ ‪) 1:2:1‬ﺒﺎﻟﺤﺠﻡ(‪.‬‬
‫ﺍﻟﺒﻴﻭﺘﺎﻨﻭل ﺍﻟﻌﺎﺩﻱ )‪ (n-butanol‬ﻤﺎﺀ )‪ ،(Water‬ﺤﻤﺽ ﺍﻟﺨﻠﻴﻙ ) ‪Glacial‬‬ ‫‪5‬‬

‫‪ (acetic acid‬ﺒﻨﺴﺒﺔ ‪) 5 : 12 : 20‬ﺒﺎﻟﺤﺠﻡ(‪.‬‬
‫ﺃﻴﺴﻭ ﺒﻴﻭﺘﺎﻨﻭل )‪ ،(Iso-butanol‬ﻓﻴﻨﻭل )‪ ،(Phenol‬ﻤﺎﺀ )‪ (Water‬ﺒﻨﺴﺒﺔ ‪:3‬‬ ‫‪6‬‬

‫‪ 2 :2‬ﺜﻡ ﻴﻀﺎﻑ ‪ 1‬ﻤل ﻤﻥ ﺍﻻﻤﻭﻨﻴﺎ )‪) (Ammonia‬ﺒﺎﻟﺤﺠﻡ(‪.‬‬
‫‪ 80‬ﺠﺭﺍﻡ ﻤﻥ ﺍﻟﻔﻴﻨﻭل )‪ (Phenol‬ﻤﻊ ‪ 20‬ﺠﺭﺍﻡ ﻤﺎﺀ )‪) (Water‬ﺒﺎﻟﺤﺠﻡ(‪.‬‬ ‫‪7‬‬
‫ﺇﻴﺜﺎﻴل ﻤﻴﺜﺎﻴل ﻜﻴﺘﻭﻥ )‪ (Ethyl methyl ketone‬ﻭﺃﺴﺘﻭﻥ )‪ (Acetone‬ﻭﻤﺎﺀ‬ ‫‪8‬‬

‫)‪ (Water‬ﺜﻡ ﺇﻀﺎﻓﺔ ﺃﻤﻭﻨﻴﺎ )‪.(Ammonia‬ﺒﻨﺴﺒﺔ ‪1 : 150 : 150 : 350‬‬
‫ﺇﻴﺜﺎﻴل ﻤﻴﺜﺎﻴل ﻜﻴﺘﻭﻥ )‪ (Ethyl methyl ketone‬ﻭﺃﺴﺘﻭﻥ )‪ (Acetone‬ﻭﻤﺎﺀ‬ ‫‪9‬‬

‫)‪ (Water‬ﺒﻨﺴﺒﺔ ‪) 3 : 3 : 7‬ﺒﺎﻟﺤﺠﻡ(‪.‬‬
‫ﺇﻴﺜﺎﻴل ﺍﺴﺘﻴﺕ )‪ ،(Ethyl acetate‬ﺒﺎﻴﺭﺍﻴﺩﻴﻥ ) ‪ ،(Pyridine‬ﻤﺎﺀ )‪(Water‬‬ ‫‪10‬‬

‫ﺒﻨﺴﺒﺔ‪ 4 : 5 : 11‬ﺒﺎﻟﺤﺠﻡ‪.‬‬
‫____________________________________________________________ ‪150‬‬

‫‪ 50‬ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺍﻻﻤﻭﻨﻴﺎ )‪ 0.88 (Ammonia‬ﺍﻟﻤﺨﻔﻑ ﻴﻀﺎﻑ ﺍﻟﻰ ‪100‬‬ ‫‪11‬‬

‫ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ )‪ ،(distilled water‬ﻭﻴﺘﻡ ﺘﺫﻭﻴﺏ ‪ 2‬ﺠﺭﺍﻡ ﻤﻥ ﻤﻠﺢ ﺨﻠﻴل‬
‫ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﺜﻼﺜﻲ )‪) (Trisodium citrate‬ﺒﺎﻟﺤﺠﻡ(‪.‬‬
‫ﻤﺎﺀ ﻤﻘﻁﺭ )‪ (Water‬ﺍﻟﻰ ﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﻴﻙ ) ‪Hydrochloric acid, sp.‬‬ ‫‪12‬‬

‫‪ (gr. 1.18‬ﺒﻨﺴﺒﺔ ‪ 6.5 :30‬ﺒﺎﻟﺤﺠﻡ‪.‬‬
‫ﺕ ‪ -‬ﻓﺼل ﻤﺭﻜﺒﺎﺕ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﻠﻭﻁﺔ )‪:(Separation of components of mixed colours‬‬

‫ﻴﻭﻀﻊ ﺨﻁ ﺃﻓﻘﻲ )‪ (Horizontal line‬ﺃﻭ ﺤﺯﻤﺔ ﺭﻗﻴﻘﺔ )‪ (Thin band‬ﻤﻥ ﺍﻟﺼﺒﻐﺔ‬ ‫•‬
‫ﺒﺨﻁ ﺍﻓﻘﻲ ﻋﻠﻰ ﺒﻌﺩ ‪ 2‬ﺴﻡ ﻤﻥ ﻗﺎﻋﺩﺓ ﺍﻟﻭﺭﻗﺔ ) ‪Piece of whatman No. 1‬‬
‫‪ (chromatography paper‬ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻨﺒﻭﺒﺔ ﺭﻗﻴﻘﺔ )‪.(Capilary tube‬‬
‫ﻴﺘﻡ ﺘﺠﻔﻴﻑ )‪ (Drying‬ﺍﻟﻭﺭﻗﺔ ﺍﻟﺘﻲ ﻋﻠﻴﻬﺎ ﺍﻟﺤﺯﻤﺔ ﺃﻭ ﺍﻟﺨﻁ ﺍﻻﻓﻘﻲ ﻭﺫﻟﻙ ﺒﺎﻟﻔﺭﻥ ﺃﻭ ﺘﺭﻜﻬﺎ‬ ‫•‬
‫ﻟﺘﺠﻑ ﺘﺤﺕ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ ﺍﻟﻌﺎﺩﻴﺔ‪.‬‬
‫ﻴﺘﻡ ﺘﻌﻠﻴﻕ ﻜﺄﺱ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺘﺤﺭﻙ )‪ (Mobile phase‬ﻋﻠﻰ ﺍﻟﺤﻭﺍﻤل ﺃﻋﻠﻰ ﺍﻹﻨﺎﺀ ﺍﻟﻜﺒﻴﺭ‬ ‫•‬
‫)‪ (Tank‬ﻟﻠﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‪.‬‬
‫ﺘﻭﻀﻊ ﻜﻤﻴﺔ ﻤﻨﺎﺴﺒﺔ ﻤﻥ ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﻁﻠﻭﺏ ﻓﻲ ﻜﺄﺱ ﺍﻟﻤﺫﻴﺏ ﺃﻋﻠﻰ ﺍﻻﻨﺎﺀ )‪ (Tank‬ﻭﻏﺎﻟﺒﺎ‬ ‫•‬
‫ﻤﺎ ﻴﺘﻡ ﺇﺨﺘﻴﺎﺭ ﺍﻟﺒﻴﻭﺘﺎﻥ ﺍﻟﻌﺎﺩﻱ )‪ (normal butane‬ﻤﻊ ﺍﻟﻤﺎﺀ )‪ (Water‬ﻭﺤﻤﺽ ﺍﻟﺨﻠﻴﻙ‬
‫)‪ (Acetic acid‬ﺒﻨﺴﺒﺔ ‪.5 : 12 :20‬‬
‫ﻴﺘﻡ ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﻗﻴﻤﺔ ﻤﻌﺎﻤل ﺍﻹﻨﺴﻴﺎﺏ )‪ (Rf-value‬ﻭﻋﻼﻗﺘﻪ ﻤﻊ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻭﺠﻭﺩﺓ ﺃﻭ‬ ‫•‬
‫ﺍﻟﻤﺘﻭﻗﻌﺔ‪.‬‬
‫ﺘﺘﺭﻙ ﻭﺭﻗﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺒﺎﻟﻭﻀﻊ ﺍﻋﻼﻩ ﺒﺩﺍﺨل ﺇﻨﺎﺀ ﺍﻟﻜﺭﻤﻭﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ ﺍﻟﻰ ﺃﻥ‬ ‫•‬
‫ﻴﺼل ﺍﻟﻤﺫﻴﺏ ﺍﻟﻰ ‪ 10‬ﺴﻡ‪.‬‬
‫ﻴﻼﺤﻅ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ )‪ (Secondary dyes‬ﻓﻲ ﺍﻟﺼﺒﻐﺔ‪.‬‬ ‫•‬
‫ﻴﻼﺤﻅ ﻫل ﻫﻨﺎﻟﻙ ﺘﻁﺎﺒﻕ ﺒﻴﻥ ﻟﻭﻥ ﺃﻭ ﺃﻜﺜﺭ ﻓﻲ ﻨﻘﻁﺔ ﻭﺍﺤﺩﺓ‪.‬‬ ‫•‬
‫ﻴﺘﻡ ﻗﻁﻊ ﻫﺫﺍ ﺍﻟﺠﺯﺀ ﺍﻟﻤﺘﻁﺎﺒﻕ ﻤﻥ ﺍﻟﻭﺭﻗﺔ‪.‬‬ ‫•‬
‫ﺘﺴﺘﺨﻠﺹ ﺍﻷﻟﻭﺍﻥ ﺍﻟﻤﻁﺎﺒﻘﺔ ﻓﻲ ﻨﻔﺱ ﺍﻟﺨﻁ ﺒﺎﻟﻤﺎﺀ ﺃﻭ ﻤﺤﻠﻭل ﺍﻻﺴﺘﻭﻥ ﺍﻟﻤﺎﺌﻲ ) ‪Aqueous‬‬ ‫•‬
‫‪.(acetone‬‬
‫____________________________________________________________ ‪151‬‬

‫ﻴﺘﻡ ﺘﺒﺨﻴﺭ ﺍﻟﻤﺫﻴﺏ ﺒﻌﺩ ﺍﻻﺴﺘﺨﻼﺹ ﺍﻟﻰ ﺩﺭﺠﺔ ﺍﻟﺠﻔﺎﻑ ﻭﻴﻌﺎﺩ ﺍﻻﺴﺘﺨﻼﺹ ﻓﻲ ﻨﻘﺎﻁ ﻗﻠﻴﻠﺔ‬ ‫•‬
‫ﻤﻥ ﺍﻟﻤﺎﺀ‪.‬‬
‫ﺇﺫﺍ ﻜﺎﻥ ﺍﻻﺴﺘﺨﻼﺹ ﻏﻴﺭ ﻤﺤﺩﺩ ﻴﺘﻡ ﺇﻋﺎﺩﺓ ﺍﻟﻁﺭﻴﻘﺔ ﺒﺈﺴﺘﺨﺩﺍﻡ ﻤﺫﻴﺏ ﻤﺨﺘﻠﻑ ﺤﺘﻰ ﺘﻅﻬﺭ‬ ‫•‬
‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺘﻁﺎﺒﻘﺔ ﻋﻠﻰ ﻭﺭﻗﺔ ﺍﻟﺘﺭﺸﻴﺢ‪.‬‬
‫‪ -4‬ﺘﺤﺩﻴﺩ ﻭﻓﺼل ﺍﻻﻟﻭﺍﻥ )‪:(Identification and the separated Colours‬‬
‫ﺘﺘﻡ ﻓﻲ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺨﻤﺱ ﺃﻨﻭﺍﻉ ﻤﻥ ﺍﻟﻔﺼل ﻟﺘﺤﺩﻴﺩ ﺍﻟﺼﺒﻐﺔ ﺇﺫﺍ ﻜﺎﻨﺕ ﻤﻔﺭﺩﺓ ﺃﻭ‬
‫ﻤﺨﻠﻭﻁﺔ ﻭﻫﻲ‪:‬‬
‫ﺃ‪ -‬ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ )‪.(Paper Charomatography‬‬

‫ﺏ‪ -‬ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻁﺒﻘﺔ ﺍﻟﺭﻗﻴﻘﺔ )‪.(Thin layer Chromatography‬‬
‫ﺕ‪ -‬ﺍﻟﺘﺤﻠﻴل ﺍﻟﺘﺄﻜﻴﺩﻱ ﺒﺎﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ ) ‪Confirmation of the Identity of Dyes‬‬
‫‪.(Using the Spectrometery‬‬
‫ﺙ‪ -‬ﺘﺤﻠﻴل ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ) ‪High Pressure Liquid‬‬
‫‪.(Chromatography‬‬
‫ﺝ‪ -‬ﺘﺤﻠﻴل ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ﻭﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ ) ‪High Pressure‬‬
‫‪.(Liquid Chromatography with Mass Specrophotometry‬‬
‫ﺃ‪ -‬ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ )‪:(Paper Charomatography‬‬
‫ﻴﺘﻡ ﻗﻁﻊ ﻭﺭﻗﺔ ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﻭﺍﺕ ﻤﺎﻥ ﺴﻲ ﺁﺭ ﺇل )‪(Whatman CRL 1 paper‬‬ ‫‪-‬‬
‫ﺒﺤﻴﺙ ﻴﺘﻡ ﻭﻀﻊ ﺍﻟﻤﺫﻴﺏ )‪ (Solvent‬ﻭﺘﺜﺒﺕ ﻓﻲ ﺍﻟﺩﺍﺨل ﻤﺘﻭﺍﺯﻴﺔ )‪ (Parallel‬ﻤﻥ ﻏﻴﺭ‬
‫ﺃﻥ ﺘﻼﻤﺱ ﺠﻭﺍﻨﺏ ﻓﻲ ﺍﻟﻜﺎﺱ ﻜﺒﻴﺭ )‪ ،(Tank‬ﻭﺫﻟﻙ ﻟﺘﻭﻓﻴﺭ ﺍﻟﺠﻭ ﺍﻟﻤﺸﺒﻊ ﻭﻋﺩﻡ ﺘﺒﺨﺭ‬
‫ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺘﺤﺭﻙ )‪ ،(Mobile phase‬ﺍﻟﺫﻱ ﻴﺴﺎﻋﺩ ﻓﻲ ﺘﻘﺩﻡ ﺴﺭﻴﺎﻥ ﺍﻟﻤﺤﻠﻭل ﻟﻴﻔﺼل‬
‫ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﺤﺴﺏ ﻗﻴﻤﺔ ﻤﻌﺎﻤل ﻤﻌﺩل ﺍﻻﻨﺴﻴﺎﺏ )‪.(Rf- value‬‬
‫ﻴﺭﺴﻡ ﺨﻁ ﺃﻓﻘﻲ )‪ (Horizontal line‬ﺃﻭ ﺤﺯﻤﺔ ﺭﻗﻴﻘﺔ )‪ (Thin band‬ﻤﻥ ﺍﻟﺼﺒﻐﺔ‬ ‫‪-‬‬
‫ﻤﻭﺍﺯﻴﺔ ﻟﻠﻘﺎﻋﺩﺓ )‪ (Parallel‬ﻋﻠﻰ ﺒﻌﺩ ‪ 2‬ﺴﻡ )‪.(Bottom‬‬
‫ﻴﺘﻡ ﻭﻀﻊ ﻨﻘﺎﻁ )‪ (Spots‬ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺭﻜﺯ ﻟﻠﺼﺒﻐﺔ ﻏﻴﺭ ﺍﻟﻤﻌﺭﻭﻓﺔ ﻋﻠﻰ ﻫﺫﺍ ﺍﻟﺨﻁ ﻓﻲ‬ ‫‪-‬‬
‫ﺘﺴﻠﺴل ﻤﻊ ﻨﻘﺎﻁ ﺃﺨﺭﻯ ﻤﻥ ﻤﺤﺎﻟﻴل ﻤﺎﺌﻴﺔ )‪ (aqueous solution‬ﻟﺼﺒﻐﺎﺕ ﻗﻴﺎﺴﻴﺔ‬
‫____________________________________________________________ ‪152‬‬

‫)‪ (Standard or reference dyes‬ﻤﻌﻠﻭﻤﺔ ﻋﻠﻰ ﻁﻭل ﺍﻟﺨﻁ ﺍﻟﻤﻭﺍﺯﻱ ﻟﻘﺎﻋﺩﺓ ﺍﻟﻭﺭﻗﻴﺔ‪،‬‬
‫ﻤﻥ ﺜﻡ ﺘﺠﻔﻑ ﺍﻟﻨﻘﺎﻁ ﺠﻴﺩﺍ‪.‬‬
‫ﻴﺘﻡ ﻟﻑ ﺍﻟﻭﺭﻗﺔ ﺒﻤﺸﺎﺒﻙ ﻋﻠﻰ ﺃﺴﻁﻭﺍﻨﺔ ﺍﻟﻤﺫﻴﺏ ﺍﻟﺘﻲ ﺘﻭﻀﻊ ﺃﻋﻠﻰ ﻜﺄﺱ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‬ ‫‪-‬‬
‫)‪ (Litre Beaker‬ﻭﺘﺘﺩﻟﻰ ﻷﺴﻔل ﺒﻌﻴﺩﺍ ﻋﻥ ﺨﻁ ﺍﻟﻨﻘﺎﻁ ﺒﺤﻴﺙ ﺘﺘﻭﺴﻁ ﺇﻨﺎﺀ‬
‫ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ )‪.(Charomatography‬‬
‫ﻴﺘﻡ ﺘﺠﻔﻴﻑ )‪ (Drying‬ﺍﻟﻭﺭﻗﺔ ﺍﻟﺘﻲ ﻋﻠﻴﻬﺎ ﺍﻟﺤﺯﻤﺔ ﺃﻭ ﺍﻟﺨﻁ ﺍﻻﻓﻘﻲ ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺎﺕ‬ ‫‪-‬‬
‫ﺍﻟﻤﺭﺍﺩ ﻓﺤﺼﻬﺎ‪.‬‬
‫ﻴﺘﻡ ﺘﻌﻠﻴﻕ ﻜﺄﺱ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺘﺤﺭﻙ )‪ (Mobile phase‬ﻋﻠﻰ ﺍﻟﺤﻭﺍﻤل ﺃﻋﻠﻰ ﺍﻹﻨﺎﺀ ﺍﻟﻜﺒﻴﺭ‬ ‫‪-‬‬
‫)‪ (Tank‬ﻟﻠﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‪.‬‬
‫ﺇﻀﺎﻓﺔ ﻜﻤﻴﺔ ﻤﻨﺎﺴﺒﺔ ﻤﻥ ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﻁﻠﻭﺏ )ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﺫﻴﺒﺎﺕ ﻜﻤﺎ ﺘﻡ ﺫﻜﺭﻫﺎ ﺴﺎﺒﻘﺎ‬ ‫‪-‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ (53‬ﻓﻲ ﻜﺄﺱ ﺍﻟﻤﺫﻴﺏ ﺃﻋﻠﻰ ﺍﻻﻨﺎﺀ )‪ (Tank‬ﻭﻏﺎﻟﺒﺎ ﻤﺎ ﻴﺘﻡ ﺇﺨﺘﻴﺎﺭ ﺍﻟﺒﻴﻭﺘﺎﻥ‬
‫ﺍﻟﻌﺎﺩﻱ )‪ (normal butane‬ﻤﻊ ﺍﻟﻤﺎﺀ )‪ (Water‬ﻭﺤﻤﺽ ﺍﻟﺨﻠﻴﻙ )‪(Acetic acid‬‬
‫ﺒﻨﺴﺒﺔ ‪ ،5 : 12 :20‬ﺒﺤﻴﺙ ﻴﻜﻭﻥ ﺇﺭﺘﻔﺎﻉ ﺍﻟﻭﺭﻗﺔ ﺩﺍﺨل ﺍﻟﻤﺫﻴﺏ ‪ 1‬ﺴﻡ ﻤﻥ ﺍﻟﻘﺎﻋﺩﺓ‬
‫ﺍﻟﻤﻭﺍﺯﻴﺔ ﻟﺨﻁ ﻨﻘﺎﻁ ﺍﻟﺼﺒﻐﺎﺕ‪.‬‬
‫ﻋﻨﺩﻤﺎ ﻴﺒﻠﻎ ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﺘﺤﺭﻙ ﺤﻭﺍﻟﻲ ‪ 10‬ﺴﻡ ﻤﻥ ﺨﻁ ﺍﻟﺒﺩﺍﻴﺔ )‪ ،(Starting point‬ﻴﺘﻡ‬ ‫‪-‬‬
‫ﺇﺴﺘﺨﺭﺍﺝ ﺍﻟﻭﺭﻗﺔ ﻭﻴﻌﻠﻡ ﻤﺴﺘﻭﻯ ﺘﺤﺭﻙ ﺍﻟﻤﺫﻴﺏ ﻋﻠﻰ ﺍﻟﻭﺭﻗﺔ ﻭﻴﻜﺘﺏ ﻁﻭل ﺘﺤﺭﻙ ﺍﻟﻤﺫﻴﺏ‬
‫ﻋﻠﻰ ﺍﻟﻭﺭﻗﺔ‪.‬‬
‫ﻴﺘﻡ ﻤﻼﺤﻅﺔ ﻤﺴﺎﻓﺔ ﺘﺤﺭﻙ ﺍﻟﺼﺒﻐﺔ ﻏﻴﺭ ﺍﻟﻤﻌﺭﻭﻓﺔ ﻋﻠﻰ ﻭﺭﻗﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﻤﻥ‬ ‫‪-‬‬
‫ﺍﻟﻘﺎﻋﺩﺓ ﻭﻨﻘﺎﻁ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ )ﺍﻟﻤﻌﺭﻭﻓﺔ( ﻋﻠﻰ ﻨﻔﺱ ﺍﻟﻭﺭﻗﺔ‪ ،‬ﻓﻲ ﺘﺤﺩﻴﺩ ﻗﻴﻤﺔ ﺘﺤﺭﻙ‬
‫ﻨﻘﻁﺔ ﺍﻟﻠﻭﻥ ﻤﻥ ﺍﻟﻘﺎﻋﺩﺓ )‪ (Rf-value‬ﻗﻴﺎﺴﺎ ﻋﻠﻰ ﻨﻬﺎﻴﺔ ﺘﺤﺭﻙ ﺍﻟﻤﺫﻴﺏ ﻋﻠﻰ ﺍﻟﻭﺭﻗﺔ‪.‬‬
‫ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﻨﻭﻉ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺠﻬﻭﻟﺔ ﻤﻘﺎﺭﻨﺔ ﺒﺎﻟﺼﺒﻐﺔ ﺍﻟﻤﻌﺭﻭﻓﺔ‪.‬‬ ‫‪-‬‬
‫ﻴﺘﻡ ﺇﻋﺎﺩﺓ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺒﺈﺴﺘﻌﻤﺎل ﻤﺫﻴﺒﺎﺕ ﻤﺨﺘﻠﻔﺔ ﻴﺘﻡ ﻓﻴﻬﺎ ﺠﻤﻴﻌﺎ ﻤﻘﺎﺭﻨﺔ ﻗﻴﻤﺔ ﻤﻌﺎﻤل‬ ‫‪-‬‬
‫ﻨﺴﺒﺔ ﺍﻟﺘﺤﺭﻙ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻤﻊ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ‪ ،‬ﻭﻤﻘﺎﺭﻨﺘﻬﺎ ﺒﺎﻟﺘﺠﺭﺒﺔ ﺍﻻﻭﻟﻰ‪.‬‬
‫ﻜﻤﺎ ﻴﻤﻜﻥ ﻤﻘﺎﺭﻨﺔ ﻤﻌﺎﻤل ﺍﻻﻨﺴﻴﺎﺏ )ﺍﻟﺘﺤﺭﻙ( ﻟﻜل ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻭﻏﻴﺭ‬ ‫‪-‬‬
‫ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻭﻓﻕ ﺍﻟﻤﻠﺤﻕ ﺭﻗﻡ )‪ (2‬ﻤﻥ ﻗﺎﺌﻤﺔ ﺍﻟﻤﻠﺤﻘﺎﺕ ﺒﻬﺫﺍ ﺍﻟﻜﺘﺎﺏ‪.‬‬
‫ﻴﻼﺤﻅ ﺃﻥ ﻜﺜﻴﺭ ﻤﻥ ﻨﻘﺎﻁ ﺍﻻﻟﻭﺍﻥ ﻏﻴﺭ ﻤﺴﻤﻭﺡ ﺒﻬﺎ ﺘﻌﻁﻲ ﻨﻘﺎﻁ ﻤﻜﺜﻔﺔ ﺍﻻﻀﺎﺀﺓ ﻋﻨﺩﻤﺎ‬ ‫‪-‬‬
‫ﺘﺨﺘﺒﺭ ﺘﺤﺕ ﺘﺄﺜﻴﺭ ﺍﻻﺸﻌﺔ ﻓﻭﻕ ﺍﻟﺒﻨﻔﺴﺠﻴﺔ‪.‬‬
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‫ﻗﻴﺎﺱ ﻨﻭﻉ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ ﻭﺍﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ‬

‫)‪:(Spectrophotometer‬‬
‫‪ -‬ﻋﻠﻰ ﺍﻟﺘﺠﺭﺒﺔ ﺃﻋﻼﻩ ﻴﺘﻡ ﺍﻻﺘﻲ‪:‬‬
‫‪ -‬ﺇﺴﺘﺨﻼﺹ ﺍﻟﺼﺒﻐﺔ ﺒﻤﺫﻴﺏ ﺍﻻﺴﺘﺨﻼﺹ ُ)‪ (Extracting solvent‬ﻭﻴﺘﻜﻭﻥ ﻤﻥ ﺨﻠﻴﻁ ﻤﻥ‬
‫ﺃﺤﺠﺎﻡ ﻤﺘﺴﺎﻭﻴﺔ ﻤﻥ ﻜل ﻤﻥ ﺍﻻﺴﻴﺘﻭﻥ )‪ (Acetone‬ﻭﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ )‪،(Distilled water‬‬
‫ﺤﻴﺙ ﺘﻘﻁﻊ ﺍﻟﻭﺭﻗﺔ ﻓﻲ ﻤﻜﺎﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺘﻘﺩﻤﺔ ﻋﻠﻰ ﺍﻟﻭﺭﻗﺔ ﻭﺘﻭﻀﻊ ﻓﻲ ﻤﺫﻴﺏ‬
‫ﺍﻻﺴﺘﺨﻼﺹ ﺘﻜﻭﻥ ﺍﻟﺼﺒﻐﺔ‪.‬‬
‫‪ -‬ﻴﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺍﻟﺼﺒﻐﺔ ﺒﺎﻟﻤﺫﻴﺏ ﻭﻤﻥ ﺜﻡ ﻴﺘﻡ ﺇﺠﺭﺍﺀ ﺍﻟﻜﺸﻑ ﺒﺎﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ‬
‫)‪ (Spectrophotometer‬ﻭﻤﻘﺎﺭﻨﺔ ﺍﻟﻨﺘﻴﺠﺔ ﻤﻊ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺃﻭ ﻗﻴﺎﺱ ﺩﺭﺠﺔ‬
‫ﺇﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻟﻤﺴﺘﺨﻠﺼﺔ ﻭﻤﻘﺎﺭﻨﺘﻬﺎ ﺒﺎﻟﺼﺒﻐﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ‪.‬‬
‫ﺏ‪ -‬ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻁﺒﻘﺔ ﺍﻟﺭﻗﻴﻘﺔ ﺍﻟﺭﻗﻴﻘﺔ )‪(Thin layer Chromatography‬‬
‫ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺘﻌﻁﻲ ﻨﺘﺎﺌﺞ ﺴﺭﻴﻌﺔ ﻭﺩﻗﻴﻘﺔ ﻤﻘﺎﺭﻨﺔ ﺒﺎﻟﺘﺤﻠﻴل ﺒﺎﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ‪.‬‬
‫ﻭﺘﺘﻡ ﻋﻤﻠﻴﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﻟﻠﻁﺒﻘﺔ ﺍﻟﺭﻗﻴﻘﺔ ﻭﻓﻕ ﺍﻻﺘﻲ‪:‬‬
‫ﺘﺤﻀﺭ ﺸﺭﻴﺤﺔ ﺒﻁﺒﻘﺔ ﺭﻗﻴﻘﺔ ﻤﻥ ﺍﻟﺴﻴﻠﻴﻜﺎ )‪ (Silica gel kiesegel G‬ﺒﺴﻤﻙ )‪،(250 µ‬‬ ‫•‬
‫ﻋﻠﻰ ﺸﺭﻴﺤﺔ ﺯﺠﺎﺝ )‪ (Glass plate‬ﺒﺄﺒﻌﺎﺩ ‪ 10 × 20‬ﺴﻡ ﺃﻭ ‪ 20 × 20‬ﺴﻡ‪.‬‬
‫ﻴﺘﻡ ﺘﺴﺨﻴﻥ ﻫﺫﻩ ﺍﻟﺸﺭﻴﺤﺔ ﻓﻲ ﻓﺭﻥ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺘﻪ ‪ 160‬ﻡ ﻟﻤﺩﺓ ﺴﺎﻋﺔ ﻭﻨﺼﻑ‪.‬‬ ‫•‬
‫ﻴﺘﻡ ﺘﺒﺭﻴﺩ ﺍﻟﺸﺭﻴﺤﺔ ﻓﻲ ﻤﺠﻔﻑ )‪ (Desicator‬ﻟﺘﺠﻨﺏ ﺘﺸﺒﻊ ﺍﻟﺴﻴﻠﻴﻜﺎ ﺒﺎﻟﺭﻁﻭﺒﺔ ﻤﻥ ﺍﻟﺠﻭ‬ ‫•‬
‫ﺍﻟﻤﺤﻴﻁ‪.‬‬
‫ﻴﺘﻡ ﻋﻤل ﻤﺤﻠﻭل ﻤﺭﻜﺯﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺒﺈﻀﺎﻓﺔ ﺍﻟﻤﺎﺀ ﺍﻟﻰ ﺍﻟﻠﻭﻥ‪.‬‬ ‫•‬
‫ﻴﺘﻡ ﺃﺨﺫ ﻋﻴﻨﺔ ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﻠﻭﻥ ﺒﻭﺍﺴﻁﺔ ﻤﺎﺼﺔ ﺍﻭ ﺃﻨﺒﻭﺒﺔ ﺸﻌﺭﻴﺔ ﺒﺴﻤﻙ ‪ 5‬ﻤﻴﻜﺭﻭﻟﻴﺘﺭ ) ‪5‬‬ ‫•‬
‫‪ (µL‬ﻭﻜﺫﻟﻙ ﺠﻤﻴﻊ ﻤﺤﺎﻟﻴل ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺭﻭﻓﺔ )ﺍﻟﻘﻴﺎﺴﻴﺔ(‪ ،‬ﻭﻴﺘﻡ ﻭﻀﻊ ﻨﻘﺎﻁ ﺃﻭ ﺤﺯﻤﺔ ﻤﻥ‬
‫ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻭﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﻘﻴﺎﺴﻴﺔ ﻋﻠﻰ ﺒﻌﺩ ‪ 2‬ﺴﻡ ﻋﻠﻰ ﺍﻻﻗل ﻤﻥ ﻗﺎﻋﺩﺓ ﺍﻟﺸﺭﻴﺤﺔ‬
‫ﺍﻟﺯﺠﺎﺠﻴﺔ )‪.(Glass plate‬‬
‫ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‬ ‫ﺇﻨﺎﺀ‬ ‫ﻓﻲ‬ ‫ﺍﻟﻤﻨﺎﺴﺏ‬ ‫)‪(Solvent‬‬ ‫ﺍﻟﻤﺫﻴﺏ‬ ‫ﻭﻀﻊ‬ ‫ﻴﺘﻡ‬ ‫•‬
‫)‪ (Chromatography Tank‬ﺒﺈﺭﺘﻔﺎﻉ ﺃﻗل ﻤﻥ ‪ 2‬ﺴﻡ‪.‬‬
‫ﻭﻓﻲ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﻟﺘﺤﻠﻴل ﺍﻻﻟﻭﺍﻥ ﺍﻟﻘﺎﺒﻠﺔ ﻟﻠﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤﺎﺀ ﺘﺘﻡ ﺒﻭﺍﺴﻁﺔ ﻤﺫﻴﺒﻴﻥ ﻓﻘﻁ ﻫﻤﺎ‪:‬‬
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‫‪ -1‬ﺃﻴﺴﻭﺒﺭﻭﺒﺎﻨﻭل )‪ :(Iso-propanol‬ﺃﻤﻭﻨﻴﺎ ‪ : (ammonia) 0.88‬ﻤﺎﺀ )‪ (water‬ﺒﻨﺴﺒﺔ‬

‫‪.1 :1 : 10‬‬
‫‪ -2‬ﻤﺤﻠﻭل ﻨﺘﺭﻴﺩ ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ﺍﻟﻤﺸﺒﻊ )‪.(Saturatd potassium nitrate solution‬‬
‫ﻴﺘﻡ ﺇﺩﺨﺎل ﺍﻟﺸﺭﻴﺤﺔ ﺒﺭﻓﻕ ﺍﻟﻰ ﺇﻨﺎﺀ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﻟﺘﺠﻨﺏ ﺴﻘﻭﻁ ﺃﻭ ﺘﺸﻘﻕ ﻁﺒﻘﺔ ﺍﻟﺴﻴﻠﻴﻜﺎ‬ ‫•‬
‫ﻭﻴﻐﻁﻰ ﺇﻨﺎﺀ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‪ ،‬ﺒﺤﻴﺙ ﺘﻜﻭﻥ ﺍﻟﻨﻘﺎﻁ ﺍﻟﺘﻲ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻻﻟﻭﺍﻥ ﺃﻋﻠﻰ‬
‫ﻤﺴﺘﻭﻯ ﺍﻟﻤﺫﻴﺏ‪.‬‬
‫ﻴﺘﺭﻙ ﺇﻨﺎﺀ ﺍﻟﻔﺼل )‪ (Separating tank‬ﻓﻲ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺤﻭﺍﻟﻲ )‪25 – 20‬ﻡ(‪،‬‬ ‫•‬
‫ﻭﻴﺭﺍﻗﺏ ﺤﺘﻰ ﻭﺼﻭل ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﺘﺼﺎﻋﺩ )‪ (Mobile phase‬ﺃﻋﻠﻰ ﻁﺒﻘﺔ ﺍﻟﺴﻴﻠﻴﻜﺎ‬
‫)‪ (Silica gel‬ﺍﻟﻭﻀﻊ ﺍﻟﺜﺎﺒﺕ )‪ (Staionery phase‬ﺍﻟﻰ ﺇﺭﺘﻔﺎﻉ ‪ 10‬ﺴﻡ‪ ،‬ﻭﻴﺘﻡ ﺤﺴﺎﺏ‬
‫ﻗﻴﻤﺔ ﻤﻌﺩل ﺍﻻﻨﺴﻴﺎﺏ )‪.(Rf-value‬‬
‫‪ -‬ﺘﻘﺎﺱ ﻁﻭل ﺍﻟﻤﺴﺎﻓﺔ ﺒﻴﻥ ﻗﺎﻋﺩﺓ ﺍﻟﺤﺯﻤﺔ ﻭﻨﻬﺎﻴﺔ ﺘﻘﺩﻡ ﺍﻟﻤﺫﻴﺏ )‪(Developing solvent‬‬
‫ﻋﻠﻰ ﺍﻟﺸﺭﻴﺤﺔ‪.‬‬
‫‪ -‬ﺘﻘﺎﺱ ﺍﻟﻤﺴﺎﻓﺔ ﺒﻴﻥ ﻗﺎﻋﺩﺓ ﻭﻨﻬﺎﻴﺔ ﻗﻤﺔ ﺍﻟﺤﺯﻤﺔ ﺍﻟﺭﻗﻴﻘﺔ ﻋﻠﻰ ﺍﻟﺸﺭﻴﺤﺔ‪.‬‬
‫‪ -‬ﺘﺤﺴﺏ ﻗﻴﻤﺔ ﻤﻌﺎﻤل ﺍﻟﺘﺤﻭﻴل )‪ (Rf-value‬ﺒﻤﺴﺎﻓﺔ ﺍﻟﺤﺯﻤﺔ ﺍﻟﻰ ﻤﺴﺎﻓﺔ ﺍﻟﻤﺫﻴﺏ ﺒﺎﻟﻭﺭﻗﺔ‪.‬‬
‫‪ -‬ﺘﻘﺎﺭﻥ ﺍﻟﻨﺘﻴﺠﺔ ﻤﻊ ﻤﻌﺎﻤل ﺘﺤﻭﻴل ﺍﻟﺼﺒﻐﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ )‪ (Standard Dye‬ﺒﻤﻘﺎﺭﻨﺔ ﻤﻌﺩل‬
‫ﻤﻌﺎﻤل ﺍﻻﻨﺴﻴﺎﺏ )‪ (Rf-value‬ﻤﻥ ﺠﺩﻭل ﺩﻴﻜﺱ )‪ (Dickes paper tabulated‬ﻟﻸﻟﻭﺍﻥ‬
‫ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻭﻏﻴﺭ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﺒﺎﺴﺘﻌﻤﺎل ﻨﻅﺎﻡ ﺍﻟﻤﺫﻴﺏ ﺍﻟﺜﻨﺎﺌﻲ ) ‪Two solvent‬‬
‫‪ ،(system‬ﻤﻊ ﻨﻘﺎﻁ ﺍﻻﻟﻭﺍﻥ ﻏﻴﺭ ﺍﻟﻤﻌﺭﻭﻓﺔ ﻤﻊ ﻗﻴﻤﺔ )‪ (Rf-value‬ﺍﻟﺘﻲ ﺒﺎﻟﺠﺩﻭل ﻓﻲ ﻜل‬
‫ﺍﻟﺤﺎﻻﺕ ﻟﻠﻤﺫﻴﺒﻴﻥ‪.‬‬
‫ﺍﻟﺘﺤﻠﻴل ﺍﻟﺘﺄﻜﻴﺩﻱ ﻟﻸﻟﻭﺍﻥ ﺍﻟﻤﻔﺼﻭﻟﺔ ﺒﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻁﺒﻘﺔ ﺍﻟﺭﻗﻴﻘﺔ ﺒﺎﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ‬
‫)‪:(Spectrophotometer‬‬
‫ﻴﺘﻡ ﺍﻟﺘﺤﻠﻴل ﺍﻟﺘﺄﻜﻴﺩﻱ ﺒﺈﺠﺭﺍﺀ ﺇﺨﺘﺒﺎﺭ ﺇﻤﺘﺼﺎﺼﻴﺔ ﺍﻟﻠﻭﻥ ﺒﺎﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ‪ ،‬ﺤﻴﺙ ﻴﺘﻡ‬
‫ﺇﺯﺍﻟﺔ ﺍﻟﺴﻴﻠﻴﻜﺎ ﺍﻟﻤﺤﺘﻭﻴﺔ ﻋﻠﻰ ﺍﻟﻠﻭﻥ ﻤﻥ ﺍﻟﺸﺭﻴﺤﺔ‪ ،‬ﻭﺇﺫﺍﺒﺘﻬﺎ ﺒﻤﺫﻴﺏ ﺍﻻﺴﺘﺨﻼﺹ ُ) ‪Extracting‬‬
‫‪ (solvent‬ﻭﻴﺘﻜﻭﻥ ﻤﻥ ﺨﻠﻴﻁ ﻤﻥ ﺃﺤﺠﺎﻡ ﻤﺘﺴﺎﻭﻴﺔ ﻤﻥ ﻜل ﻤﻥ ﺍﻻﺴﻴﺘﻭﻥ )‪ (Acetone‬ﻭﺍﻟﻤﺎﺀ‬
‫ﺍﻟﻤﻘﻁﺭ )‪ ،(Distilled water‬ﺤﻴﺙ ﺘﻘﻁﻊ ﺍﻟﺴﻴﻠﻜﺎ ﻓﻲ ﺍﻟﺸﺭﻴﺤﺔ ﻤﻥ ﻤﻜﺎﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺘﻘﺩﻤﺔ‬
‫ﻋﻠﻰ ﺍﻟﺸﺭﻴﺤﺔ ﻭﺘﻭﻀﻊ ﻓﻲ ﻤﺫﻴﺏ ﺍﻻﺴﺘﺨﻼﺹ‪.‬‬
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‫‪ -‬ﻴﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺍﻟﺼﺒﻐﺔ ﺒﺎﻟﻤﺫﻴﺏ ﻭﻤﻥ ﺜﻡ ﻴﺘﻡ ﺇﺠﺭﺍﺀ ﺍﻟﻜﺸﻑ ﺒﺎﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ‬
‫)‪ (Spectrophotometer‬ﻭﻗﺭﺍﺀﺓ ﺇﻤﺘﺼﺎﺼﻴﺔ ﺍﻟﻠﻭﻥ ﻭﻤﻘﺎﺭﻨﺔ ﺍﻟﻨﺘﻴﺠﺔ ﻤﻊ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺃﻭ‬
‫ﻗﻴﺎﺱ ﺩﺭﺠﺔ ﺇﻤﺘﺼﺎﺹ ﻟﻠﺼﺒﻐﺔ ﺍﻟﻤﺴﺘﺨﻠﺼﺔ ﻭﻤﻘﺎﺭﻨﺘﻬﺎ ﺒﺎﻟﺼﺒﻐﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﻭﻴﻤﻜﻥ ﻤﻘﺎﺭﻨﺘﻬﺎ‬
‫ﺒﻤﻠﺤﻘﺎﺕ ﺭﻗﻡ )‪ (3‬ﺍﻟﻤﻨﺤﻨﻴﺎﺕ ﺍﻟﻤﻠﺤﻘﺔ ﻓﻲ ﻨﻬﺎﻴﺔ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ‪.‬‬
‫‪Confirmation of the‬‬ ‫ﺕ‪ -‬ﺘﺎﻜﻴﺩ ﺘﺤﺩﻴﺩ ﺍﻟﺼﺒﻐﺎﺕ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ‬
‫)‪:(Identity of Dyes Using the Spectrometery‬‬
‫ﻟﺫﻟﻙ ﺇﺫﺍ ﺃﻅﻬﺭﺕ ﺍﻟﻁﺒﻘﺔ ﻓﻲ ﺘﺤﺎﻟﻴل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺃﻭ ﺍﻟﺘﺤﻠﻴل ﺒﺎﻟﻤﻁﻴﺎﻑ ﻨﺘﺎﺌﺞ ﻟﻭﻥ‬
‫ﻏﻴﺭ ﻤﺴﻤﻭﺡ ﺒﻪ‪ ،‬ﻟﺫﺍ ﻴﺠﺏ ﻋﻤل ﺍﻟﺘﺤﻠﻴل ﺍﻟﺘﺎﻟﻲ ﺃﻭ ﺒﻘﻴﺔ ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﻨﻭﻉ‬
‫ﺍﻟﻠﻭﻥ‪.‬‬
‫ﺒﻌﺩ ﻓﺼل ﺍﻟﻠﻭﻥ ﻭﺍﻟﺘﺤﺩﻴﺩ ﺒﻭﺍﺴﻁﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‪ ،‬ﻗﺩ ﺘﻅﻬﺭ ﺒﻌﺽ ﺍﻻﻟﻭﺍﻥ ﺒﺄﻨﻬﺎ ﻏﻴﺭ‬
‫ﻤﺴﻤﻭﺡ ﺒﻬﺎ‪ ،‬ﻟﺫﻟﻙ ﻗﺒل ﻜﺘﺎﺒﺔ ﺘﻘﺭﻴﺭ ﺒﻬﺫﺍ ﺍﻟﻤﻀﻤﺎﺭ ﻴﺠﺏ ﺃﻥ ﺘﺠﺭﻱ ﻫﺫﻩ ﺍﻟﻌﻤﻠﻴﺔ ﻋﻠﻰ ﺍﻟﻠﻭﻥ‪:‬‬
‫ﻴﺨﻔﻑ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺘﻌﺎﺩﻟﺔ )‪ (Neutral‬ﺍﻟﻰ ﺩﺭﺠﺔ ﻤﻘﺒﻭﻟﺔ ﻤﻥ ﺍﻟﻠﻭﻥ ﻓﻲ ﺍﻟﻤﺤﻠﻭل‬
‫ﺍﻟﻰ ﺍﻟﺤﺩ ﺍﻟﺫﻱ ﻴﺴﻤﺢ ﺒﻘﺭﺍﺀﺘﻬﺎ ﺒﻭﺍﺴﻁﺔ ﺠﻬﺎﺯ ﺍﻟﻤﻁﻴﺎﻑ )‪.(Spectrophotometery‬‬
‫ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ )‪ (Absorption curve‬ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ‬
‫)‪ (Spectrophotometer‬ﻟﻠﻤﺤﻠﻭل ﺍﻟﻤﺘﻌﺎﺩل )‪ (Neutral‬ﻭﻓﻲ ﺍﻟﻤﺤﻠﻭل ﺍﻟﺤﻤﻀﻲ )‪(Acid‬‬
‫ﻭﺍﻟﻤﺤﻠﻭل ﺍﻟﻘﺎﻋﺩﻯ )‪ (Alkaline‬ﻟﻨﻔﺱ ﺍﻟﻠﻭﻥ‪.‬‬
‫ﻴﺘﻡ ﻤﻘﺎﺭﻨﺔ ﻨﺘﺎﺌﺞ ﺍﻟﻘﻴﻤﺔ ﺍﻟﻌﻠﻴﺎ ) ‪ (Maxima‬ﻟﻠﻤﻨﺤﻨﻰ ﺍﻟﻤﺘﻌﺎﺩل ﺍﻟﺤﻤﻀﻲ ﻭﺍﻟﻘﺎﻋﺩﻱ‬
‫ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻬﺎ ﻤﻥ ﺍﻟﺼﺒﻐﺔ )ﺤﻴﺙ ﺃﻥ ﻤﻌﻅﻡ ﻤﻨﺤﻨﻴﺎﺕ ﺍﻻﻟﻭﺍﻥ ﻟﻠﺼﺒﻐﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ‬
‫ﻭﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﺘﻡ ﺘﺤﺩﻴﺩﻫﺎ ﺇﻻ ﺍﻷﺯﺭﻕ ‪.((Black 7984) 7984‬‬
‫ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺘﻌﺎﺩﻟﺔ )‪ (Neutral‬ﻗﻴﻤﺔ ﻤﻌﺎﺩﻟﺘﻬﺎ ﻓﻲ ‪ % 0.02‬ﺨﻠﻴﻙ ﺍﻻﻤﻭﻨﻴﺎ ) ‪Ammonia‬‬
‫‪ ،(acetate‬ﻭﺍﻟﺤﻤﻀﻴﺔ )‪ (Acid‬ﻫﻲ ﻴﺘﻡ ﺘﺤﻤﻴﻀﻬﺎ ﺒﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )‪(0.1 N) (HCl‬‬
‫ﻤﻌﻴﺎﺭﻴﺘﻪ ‪ 0.1‬ﻭﺍﻟﻤﺤﻠﻭل ﺍﻟﻘﺎﻋﺩﻱ )‪ (Alkaline‬ﺒﻬﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ )‪ (NaOH‬ﻤﻌﻴﺎﺭﻴﺘﻪ‬
‫‪.(0.1 N) 0.1‬‬
‫ﺘﺘﻡ ﻋﻤﻠﻴﺔ ﺍﻟﺘﺼﺒﻴﻎ ﻭﻓﺼل ﺍﻟﺼﺒﻐﺔ )‪ (Dyeing and stripping‬ﺒﺈﺴﺘﻌﻤﺎل ﻁﺭﻴﻘﺔ‬
‫ﺍﻟﺼﻭﻑ‪ ،‬ﻭﻓﻲ ﺒﻌﺽ ﺍﻻﺤﻴﺎﻥ ﻴﺅﺩﻴﺎﻥ ﺍﻟﻰ ﺘﻐﻴﻴﺭ ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﻸﻟﻭﺍﻥ ﻭﺒﺎﻟﺘﺎﻟﻲ ﺘﺅﺜﺭ ﻋﻠﻰ‬
‫ﺍﻟﻘﻴﻡ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻬﺎ ﺒﺎﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺃﻭ ﺍﻟﻤﻨﺤﻨﻴﺎﺕ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻬﺎ ﺒﺎﻟﺘﺤﻠﻴل ﺍﻟﻁﻴﻔﻲ‬
‫)‪.(Spectrophotometry‬‬
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‫ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﺍﻟﻠﻭﻥ ﺒﻘﻁﻊ ﺍﻟﻤﻜﺎﻥ ﺍﻟﺫﻱ ﻴﺤﺘﻭﻴﻪ ﺇﺫﺍ ﻜﺎﻥ ﻓﻲ ﺍﻟﻭﺭﻗﺔ ﺃﻭ ﻜﺸﻁﺔ ﺇﺫﺍ ﻜﺎﻥ ﻓﻲ‬
‫ﺍﻟﻁﺒﻘﺔ ﺍﻟﺭﻗﻴﻘﺔ ﻓﻲ ﻤﻜﺎﻥ ﺨﻁ ﺍﻟﻠﻭﻥ ﺃﻭ ﻨﻘﺎﻁ ﺍﻟﻠﻭﻥ ﺍﻟﻤﻨﺴﺤﺒﺔ ﻋﻠﻰ ﺍﻟﺴﻴﻠﻴﻜﺎ‪.‬‬
‫ﺘﺫﻭﻴﺏ ﻫﺫﺍ ﺍﻟﺠﺯﺀ ﻓﻲ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﻨﺎﺴﺏ )‪ (Suitable solvent‬ﺃﻭ ﺍﻟﻤﺎﺀ )‪ (Water‬ﺃﻭ‬ ‫•‬
‫ﺍﻻﺴﺘﻭﻥ ﻭﺍﻟﻜﺤﻭل )‪.(Acetone-alcohol‬‬
‫ﺒﻌﺩ ﺇﺠﺭﺍﺀ ﺍﻟﻁﺭﺩ ﺍﻟﻤﺭﻜﺯﻱ ﺃﻭ ﺍﻟﺘﺭﺸﻴﺢ )‪ (filteration‬ﻴﺘﻡ ﻓﺼل ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﺤﻀﺭ‬ ‫•‬
‫ﺒﺎﻟﺘﺒﺨﻴﺭ ﻭﻤﻥ ﺜﻡ ﻴﺫﻭﺏ ﻓﻲ ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻤﻌﻴﺎﺭﻴﺘﻪ )‪ (0.1 N‬ﺃﻭ ﻀﺒﻁ ﺘﺭﻜﻴﺯ‬
‫ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺎﺌﻲ ﺍﻟﻰ ﻤﻌﻴﺎﺭﻴﺔ )‪ (0.1 N‬ﺒﺎﻟﻘﺎﻋﺩﺓ ﻭﺘﺘﻡ ﻗﺭﺍﺀﺓ ﺍﻻﻤﺘﺼﺎﺹ ﺍﻟﻀﻭﺌﻲ‬
‫)‪ (Spectra‬ﻤﻥ ‪ 650 – 210‬ﻨﺎﻨﻭﻤﻴﺘﺭ )‪.(nm‬‬
‫ﺍﻟﻤﺤﻠﻭل ﻏﻴﺭ ﺍﻟﻤﻌﺎﻤل )‪ (Fresh‬ﻴﺠﺏ ﻀﺒﻁﻪ ﺒﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )‪ (HCl‬ﻤﻌﻴﺎﺭﻴﺘﻪ‬ ‫•‬
‫)‪ (0.1 N‬ﻭﻴﺘﻡ ﺘﻜﺭﺍﺭ ﺍﻟﻘﺭﺍﺀﺍﺕ‪.‬‬
‫ﺍﻟﻤﻨﺤﻨﻴﺎﺕ ﺍﻟﺘﻲ ﻴﺘﻡ ﺍﻟﺘﺤﺼل ﻋﻠﻴﻬﺎ ﺘﺘﻡ ﻤﻘﺎﺭﻨﺘﻬﺎ ﺒﻬﺫﻩ ﺍﻟﺘﻲ ﺘﻡ ﺘﻭﻀﻴﺤﻬﺎ‪.‬‬ ‫•‬
‫ﺕ ‪ -‬ﺘﺤﻠﻴل ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ) ‪High Pressure Liquid‬‬

‫ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ )‪ (HPLC‬ﻤﻥ ﺍﻟﻁﺭﻕ ﺍﻟﺤﺩﻴﺜﺔ ﻟﺘﺤﺩﻴﺩ ﺍﻟﻠﻭﻥ‪ ،‬ﺤﻴﺙ ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﺍﻻﻟﻭﺍﻥ‬
‫ﻟﻠﺼﺒﻐﺔ ﺍﻟﻨﻘﻴﺔ ﻭﺩﺭﺍﺴﺔ ﺍﻟﻤﻜﻭﻨﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﺒﻤﻘﺎﺭﻨﺔ ﻨﺘﺎﺌﺞ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺭﺍﺩ ﻓﺤﺼﻬﺎ ) ‪Sample‬‬
‫‪ (solution‬ﻤﻊ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻘﻴﺎﺴﻲ )‪ (Standard (Reference) Solution‬ﻟﻠﺼﺒﻐﺔ ﻟﺘﺤﺩﻴﺩ‬
‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ ﺘﺤﺘﻭﻴﻬﺎ ﺍﻟﺼﺒﻐﺔ ﻭﺃﻱ ﺠﺯﻴﺌﺎﺕ ﺃﺨﺭﻯ‪ .‬ﻭﻓﻲ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺘﺘﻡ ﻋﻤﻠﺔ ﺇﺴﺘﺨﻼﺹ‬
‫ﺍﻟﺼﺒﻐﺔ ﺒﺎﻟﺼﻭﻑ ﺍﻟﻤﺴﺘﺨﻠﺹ ﻋﻥ ﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ ﺃﻭ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺴﺘﺨﻠﺹ ﻤﻥ‬
‫ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ ﺃﻭ ﺍﻟﻁﺒﻘﺔ ﺍﻟﺭﻗﻴﻘﺔ ﺜﻡ ﻴﺘﻡ ﺤﻘﻥ ﺍﻟﻤﺴﺘﺨﻠﺹ ﻓﻲ ﺠﻬﺎﺯ‬
‫ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‪ ،‬ﻭﻜﺫﻟﻙ ﻴﺘﻡ ﺤﻘﻥ ﻤﺤﺎﻟﻴل ﻗﻴﺎﺴﻴﺔ ﻟﻠﻌﻴﻨﺎﺕ ﻓﻲ ﺍﻟﺠﻬﺎﺯ ﺒﻌﺩ ﺘﺤﺩﻴﺩ ﻤﻨﺤﻰ ﺃﻭ‬
‫ﻤﻨﺤﻨﻴﺎﺕ ﺍﻟﻠﻭﻥ ﻟﻠﻌﻴﻨﺔ‪ ،‬ﺜﻡ ﺘﺘﻡ ﺍﻟﻤﻘﺎﺭﻨﺔ ﺒﻴﻥ ﻨﺘﺎﺌﺞ ﺍﻟﻌﻴﻨﺔ ﺍﻟﻤﻁﻠﻭﺏ ﻓﺤﺼﻬﺎ ﻭﺍﻟﻘﻴﺎﺴﻴﺔ‪.‬‬
‫ﺙ‪ -‬ﺘﺤﻠﻴل ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ﻭﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ ) ‪High Pressure‬‬
‫‪:(Liquid Chromatography with Mass Specrophotometry‬‬
‫ﺘﻌﺘﺒﺭ ﻁﺭﻴﻘﺔ )‪ (HPLC-MS‬ﻤﻥ ﺃﺤﺩﺙ ﺍﻟﻁﺭﻕ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﺍﻵﻥ ﻟﻔﺤﺹ ﺍﻟﺼﺒﻐﺎﺕ‪،‬‬
‫ﻭﺘﺘﻤﻴﺯ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺒﺎﻟﺴﻬﻭﻟﺔ ﻭﺍﻟﺩﻗﺔ ﻓﻲ ﺍﻟﻨﺘﺎﺌﺞ‪ ،‬ﻜﻤﺎ ﺃﻨﻬﺎ ﻻ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﻤﺤﺎﻟﻴل ﻗﻴﺎﺴﻴﺔ ﻟﺘﺤﺩﻴﺩ‬
‫ﺍﻨﻭﺍﻉ ﺍﻟﺼﺒﻐﺎﺕ ﺃﻭ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻌﻀﻭﻴﺔ ﺍﻻﺨﺭﻯ ﺍﻟﻤﻭﺠﻭﺩﺓ ﻤﻊ ﺍﻟﺼﺒﻐﺔ ﻭﺫﻟﻙ ﻟﻭﺠﻭﺩ ﺍﻟﻤﻁﻴﺎﻑ‬
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‫ﺍﻟﻜﺘﻠﻲ )‪ (Mass Specrophotometry‬ﻟﺘﺤﺩﻴﺩ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻓﻲ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ‪ ،‬ﻓﻘﻁ‬

‫ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﺇﺴﺘﺨﻼﺹ ﺍﻟﺼﺒﻐﺔ ﻤﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺒﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ ﺜﻡ ﻴﺘﻡ ﺘﺠﻬﻴﺯ ﺍﻟﻤﺤﻠﻭل‬
‫ﺤﺴﺏ ﺍﻟﺨﻁﻭﺍﺕ ﺍﻟﺴﺎﺒﻘﺔ ﻭﻤﻥ ﺜﻡ ﺤﻘﻨﻪ ﻓﻲ ﺍﻟﺠﻬﺎﺯ ﻭﻀﺒﻁ ﻁﺭﻴﻘﺔ ﺘﺸﻐﻴﻠﻪ‪ .‬ﺇﻻ ﺃﻨﻪ ﻓﻲ ﺤﺎﻟﺔ‬
‫ﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ ﺍﻟﻤﻠﺤﻘﺔ ﺒﺎﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﻻ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﻤﺤﺎﻟﻴل ﻗﻴﺎﺴﻴﺔ‪ ،‬ﻓﻴﻌﻁﻲ ﺍﻟﺠﻬﺎﺯ ﻨﻭﻋﻴﺔ‬
‫ﻭﻜﻤﻴﺔ ﺍﻟﺼﺒﻐﺔ ﻭﺃﻨﻭﺍﻉ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺘﻲ ﻤﻌﻬﺎ ﻭﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻌﻀﻭﻴﺔ ﺍﻻﺨﺭﻯ ﻤﺜل ﺴﻭﺩﺍﻥ ﻭﻥ‬
‫ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ‪ ،‬ﻤﻌﺘﻤﺩﺍ ﻋﻠﻰ ﺘﺤﻠﻴل ﻤﻁﻴﺎﻑ ﺍﻟﻜﺘﻠﺔ ﻟﻤﻜﻭﻨﺎﺕ ﺍﻟﺘﻲ ﻴﺘﻡ ﻓﺼﻠﻬﺎ‬
‫ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﻓﻲ ﺍﻟﺠﻬﺎﺯ‪ ،‬ﻭﻤﻥ ﺫﺍﻜﺭﺓ ﺍﻟﻜﻤﺒﻴﻭﺘﺭ ﺍﻟﻤﻠﺤﻕ ﺒﺎﻟﺠﻬﺎﺯ ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﺍﻻﺴﻤﺎﺀ ﺍﻟﺘﺠﺎﺭﻴﺔ‬
‫ﺃﻭ ﺍﻟﻤﺸﻬﻭﺭﺓ ﻟﻠﻤﺭﻜﺒﺎﺕ‪ .‬ﻭﺒﻬﺫﺍ ﻨﺤﺼل ﻋﻠﻰ ﺍﻟﻤﺭﻜﺏ ﻭﺘﺭﻜﻴﺒﺘﻪ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺸﻜل ﺍﻟﻤﺭﻜﺏ‬
‫ﻭﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﺍﻻﺨﺭﻯ ﺍﻟﻤﺭﺘﺒﻁﺔ ﺒﻌﻤﻠﻴﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻤﺭﺘﺒﻁﻪ ﺒﺎﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ‪.‬‬
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‫ﺗﺤﺎﻟﯿﻞ أﻟﻮان اﻻزو ﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﺯﻴﺕ‬ ‫اﻻﻟﻮان اﻟﺼﻨﺎﻋﯿﺔ ﻓﻲ اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ‬
‫ﺍﻟﻔﺼل ﺍﻟﺭﺍﺒﻊ‬
‫ﺘﺤﺎﻟﻴل ﺃﻟﻭﺍﻥ ﺍﻻﺯﻭ ﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﺯﻴﺕ ﻭﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‬

‫)‪(Identification of Oil – Soluble coal-tar Dyes present in Food stuffs‬‬
‫ﻨﺠﺩ ﺃﻥ ﻤﻌﻅﻡ ﺍﻻﻟﻭﺍﻥ ﺃﻭ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻤﺴﺘﺨﺭﺠﺔ ﻤﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺍﻟﺘﻲ ﺘﺫﻭﺏ‬
‫ﻓﻲ ﺍﻟﺯﻴﺕ ﻏﻴﺭ ﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺇﻻ ﻟﻭﻨﻴﻥ ﻓﻘﻁ ﻫﻤﺎ ﻻﺼﻔﺭ ﺍﻟﺯﻴﺘﻲ ﺠﻲ ﺠﻲ ) ‪Oil‬‬
‫‪ ،(yellow GG‬ﻭﺍﻻﺼﻔﺭ ﺍﻟﺯﻴﺘﻲ ﺇﻜﺱ ﺒﻲ )‪.(Oil yellow X P‬‬
‫ﺍﻻﺼﻔﺭ ﺍﻟﺯﻴﺘﻲ ﺠﻲ ﺠﻲ )‪ (Oil yellow GG‬ﻴﻤﻜﻥ ﺇﺴﺘﺨﻼﺼﻬﺎ ﺒﻬﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻤﻥ‬
‫ﺍﻟﻤﺤﻠﻭل ﺍﻻﻴﺜﻴﺭﻴﻠﻲ )‪ ،(Ethereal solution‬ﻭﻟﻜﻥ ﺍﻻﺼﻔﺭ ﺇﻜﺱ ﺒﻲ )‪(Oil yellow X P‬‬
‫ﻭﻋﺩﺩ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﻏﻴﺭ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻻ ﻴﻤﻜﻥ ﻓﺼﻠﻬﺎ ﺃﻭ ﺇﺴﺘﺨﻼﺼﻬﺎ ﺇﻻ ﺒﻁﺭﻴﻘﺔ‬
‫ﺍﺨﺭﻯ‪ ،‬ﻭﺫﻟﻙ ﻗﺒل ﺇﺴﺘﺨﻼﺹ ﺍﻟﻠﻭﻥ ﻴﺠﺏ ﺇﺯﺍﻟﺔ ﺍﻟﻤﺎﺀ ﺃﻭﻻ ﻤﻥ ﺍﻟﻐﺫﺍﺀ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺒﺘﺭﻭﻟﻴﻡ‬
‫ﺍﻟﺨﻔﻴﻑ )‪ (light petroleum‬ﺜﻡ ﺒﻌﺩ ﺫﻟﻙ ﻴﻤﻜﻥ ﺇﺴﺘﺨﻼﺹ ﺍﻟﻠﻭﻥ ﺒﺎﻟﺤﻤﺽ ﺍﻟﻤﺭﻜﺯ ﻭﻓﻕ‬
‫ﻁﺭﻴﻘﺔ ﺇﺘﺤﺎﺩ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﻴﻥ ﺍﻟﺘﺤﻠﻴﻴﻥ ﻟﺴﻨﺔ )‪ ،(AOAC, 1965) (1965‬ﺃﻭ ﺍﻟﻤﺫﻴﺏ ﺍﻟﺘﺠﺯﻴﺌﻲ‬
‫ﺜﺎﻨﻲ ﻤﻴﺜﻴل ﺍﻟﻔﻭﺭﻤﻴﺩ )‪ (N, N-dimethyl formide‬ﻭﺍﻟﺒﺘﺭﻭل ﺍﻟﻤﺨﻔﻑ ) ‪light‬‬
‫‪.(petroleum‬‬
‫‪ -1‬ﻁﺭﻴﻘﺔ ﻤﺎﺭﻙ ﻭﺇﻡ ﺴﻲ ﻜﻴﻭﻭﻥ )‪:(Mark and Mc Keown Method‬‬
‫ﻴﺘﻡ ﺘﺫﻭﻴﺏ ‪ 10‬ﺠﺭﺍﻡ ﻤﻥ ﺍﻟﺯﻴﺕ ﻓﻲ ‪ 50‬ﻤل ﺍﻟﺒﺘﺭﻭل ﺍﻟﺨﻔﻴﻑ )‪(light petroleum‬‬ ‫•‬
‫ﺜﻡ ﻴﺼﻔﻰ )‪ (filtered‬ﻭﻴﺘﻡ ﺘﺤﻭﻴﻠﻪ ﻟﻠﻔﺎﺼل )‪.(Separator‬‬
‫• ﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺜﻼﺙ ﺃﺠﺯﺍﺀ ﻤﻥ ‪ 20‬ﻤل ﺜﺎﻨﻲ ﻤﻴﺜﻴل ﺍﻟﻔﻭﺭﻤﻴﺩ )‪ ،(DMF‬ﺜﻡ ﺘﻁﺭﺡ‬
‫ﻁﺒﻘﺔ ﺍﻟﺒﺘﺭﻭل )‪.(petroleum layer‬‬
‫ﻴﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺭﻜﺏ ﻟﻠﺩﺍﻱ ﻓﻴﻨﺎﻴل ﻓﻭﺭﻤﻴﺩ )‪ (DMF‬ﻤﻊ ‪ 25‬ﻤل ﺒﺎﻟﺠﺯﺀ‬ ‫•‬
‫ﻤﻥ ﺍﻟﺒﺘﺭﻭل ﺍﻟﺨﻔﻴﻑ )‪ ،(light petroleum‬ﺜﻡ ﺇﻋﺎﺩﺓ ﺍﻻﺴﺘﺨﻼﺹ ﻓﻲ ﻜل ﻤﺭﺓ ل ‪ 5‬ﻤل‬
‫ﻤﻥ ﺩﺍﻱ ﻤﻴﺜﺎﻴل ﻓﻭﺭﻤﻴﺩ )‪.(N, N-dimethyl formide‬‬
‫ﻴﺘﻡ ﻁﺭﺡ ﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﺒﺘﺭﻭل‪.‬‬ ‫•‬
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‫ﻴﺨﻔﻑ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻱ ﻓﻴﻨﺎﻴل ﻓﻭﺭﻤﻴﺩ ﺒﺈﻀﺎﻓﺔ ﺤﺠﻡ ﻤﺴﺎﻭﻱ ﻤﻥ ﺍﻟﻤﺎﺀ ﻭﻴﺴﺘﺨﻠﺹ ﻤﺭﺓ‬ ‫•‬
‫ﻤﻊ ‪ 30‬ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭﻤﺭﺓ ﺏ ‪ 10‬ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻓﻭﺭﻡ ﻜﺫﻟﻙ‪.‬‬
‫ﻴﺘﻡ ﻭﻀﻊ ﺍﻟﻤﺤﻠﻭل ﻓﻲ ﺠﻬﺎﺯ ﺍﻟﻁﺭﺩ ﺍﻟﻤﺭﻜﺯﻱ )‪ (Centrifuge‬ﻭﻤﻥ ﺜﻡ ﻴﺘﺭﻙ‬ ‫•‬
‫ﻟﻴﺴﺘﻘﺭ ﻭﻴﻜﻭﻥ ﻁﺒﻘﺘﻴﻥ‪ ،‬ﺜﻡ ﺘﻁﺭﺡ ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﻟﻠﺩﺍﻱ ﻓﻴﻨﺎﻴل ﻓﻭﺭﻤﻴﺩ )‪.(DMF‬‬
‫ﻴﺘﻡ ﺘﺒﺨﻴﺭ ﻤﺤﻠﻭل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻰ ﺍﻟﻭﺼﻭل ﺍﻟﻰ ﺩﺭﺠﺔ )‪020‬ﻡ( ﺍﻟﻰ ﻤﺭﺤﻠﺔ ﺠﻔﺎﻑ‬ ‫•‬
‫ﺒﻘﺎﻴﺎ ﺍﻟﻤﺤﻠﻭل ﺘﺤﺕ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ ﻭﻅﺭﻭﻑ ﻀﻐﻁ ﻤﻨﺨﻔﺽ‪.‬‬
‫ﺇﺫﺍ ﻜﺎﻨﺕ ﻜﻤﻴﺔ ﺍﻟﺩﻫﻭﻥ ﻗﻠﻴﻠﺔ ﻓﻴﻤﻜﻥ ﺇﺠﺭﺍﺀ ﺍﻟﻔﺤﺹ ﺒﺎﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺃﻭ ﺍﻟﻤﻁﻴﺎﻑ‬ ‫•‬
‫ﺍﻟﻀﻭﺌﻲ ﻓﻲ ﻫﺫﻩ ﺍﻟﻤﺭﺤﻠﺔ‪.‬‬
‫ﻴﺘﻡ ﺇﺯﺍﻟﺔ ﺒﻘﺎﻴﺎ ﺍﻟﺨﻁﻭﺓ ﺍﻟﺴﺎﺒﻘﺔ ﻓﻲ ‪ 25‬ﻤل ﺩﺍﻱ ﻤﻴﺜﺎﻴل ﻓﻭﺭﻤﻴﺩ )‪ (DMF‬ﻭﻴﺘﻡ‬ ‫•‬
‫ﺘﺤﻭﻴﻠﻪ ﺍﻟﻰ ﺍﻟﻔﺎﺼﻠﺔ )‪ ،(Separator‬ﻭﻴﻀﺎﻑ ‪ 25‬ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ ﻭﻴﺴﺘﺨﻠﺹ ﺒﺄﺭﺒﻌﺔ‬
‫ﺃﺠﺯﺍﺀ ﻤﻥ ‪ 25‬ﻤل ﺒﺘﺭﻭل ﺨﻔﻴﻑ )‪.(light petroleum‬‬
‫ﻴﺘﻡ ﺍﻟﺘﺨﻠﺹ ﻤﻥ ﺍﻟﺩﺍﻱ ﻓﻴﻨﺎﻴل ﻓﻭﺭﻤﻴﺩ )‪ (DMF‬ﺍﻟﻤﺎﺌﻴﺔ ﻭﻴﺘﻡ ﺍﻟﻐﺴل ﺒﺎﻟﺒﺘﺭﻭل ﺍﻟﺨﻔﻴﻑ‬ ‫•‬
‫)‪ (light petroleum‬ﺍﻟﻤﺨﻠﻭﻁ ﻤﻊ ﺍﻟﻤﺎﺀ ﻷﺯﺍﻟﺔ ﺍﻟﺩﺍﻱ ﻤﻴﺜﺎﻴل ﻓﻭﺭﻤﻴﺩ )‪ (DMF‬ﻭﻤﻥ ﺜﻡ‬
‫ﺘﺒﺨﻴﺭ ﻤﺤﻠﻭل ﺍﻟﺒﺘﺭﻭل )‪ (petroleum‬ﺍﻟﺨﻔﻴﻑ ﺘﺤﺕ ﻀﻐﻁ ﻤﻨﺨﻔﺽ ﺘﺤﺕ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ‬
‫ﺍﻟﻐﺭﻓﺔ‪.‬‬
‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﺯﻴﺕ ﻴﻤﻜﻥ ﺃﻥ ﺘﻔﺼل ﺒﻁﺭﻴﻘﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ‬ ‫•‬
‫ﺍﻟﻤﻌﻜﻭﺴﺔ )‪ (Reverse-phase paper chromatography‬ﻭﺫﻟﻙ ﻷﻥ ﺍﻟﻭﺭﻗﺔ ﺍﻟﺘﻲ‬
‫ﺘﺴﺘﻌﻤل ﻓﻲ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺘﻌﺎﻤل ﻓﻲ ﺍﻻﻭل ﻗﺒل ﻭﻀﻊ ﻨﻘﺎﻁ ﻤﺤﺎﻟﻴل ﺍﻟﺼﺒﻐﺎﺕ ﻋﻠﻴﻬﺎ‪ ،‬ﺤﻴﺙ‬
‫ﻴﺘﻡ ﻏﻤﺭ )‪ (soaked‬ﺍﻟﻭﺭﻗﺔ ﻓﻲ ﻤﺤﻠﻭل ﺒﺘﺭﻜﻴﺯ ‪ %10‬ﻤﻥ ﺍﻟﺒﺭﺍﻓﻴﻥ ﺍﻟﺴﺎﺌل ) ‪Liquid‬‬
‫‪ (parafine‬ﻤﺨﻠﻭﻁ ﻤﻊ ﺍﻻﻴﺜﺭ )‪ .(Ether‬ﺜﻡ ﺘﻌﻠﻕ ﺍﻟﻭﺭﻗﺔ ﺍﻟﻤﻐﻤﻭﺭﺓ ﺒﺎﻟﻤﺫﻴﺏ ﻟﻁﺭﺡ‬
‫ﺍﻟﻤﺤﻠﻭل ﺍﻟﺯﺍﺌﺩ ﻭﺘﺠﻔﻑ ﺘﺤﺕ ﻀﻐﻁ ﻤﻨﺨﻔﺽ‪.‬‬
‫ﻴﺘﻡ ﺘﺫﻭﻴﺏ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻓﻲ ﻤﺫﻴﺏ ﻤﻨﺎﺴﺏ ﻟﻠﻜﺭﻭﻤﺎﺘﻐﺭﺍﻓﻴﺎ ﻤﻥ ﺍﻻﻴﺜﺭ ﺃﻭ ﺍﻻﻴﺜﺭ‬ ‫•‬
‫ﻭﺍﻟﻜﺤﻭﻻﺕ‪ ،‬ﻭﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﻤﻨﺎﺴﺒﺔ ﻫﻲ‪:‬‬
‫‪ -1‬ﺨﻠﻁ ﺍﻻﺴﺘﻭﻥ ﻤﻊ ﺍﻟﻤﺎﺀ ﺒﻨﺴﺒﺔ ‪) 30 :70‬ﺒﺎﻟﺤﺠﻡ(‪.‬‬
‫‪ -2‬ﺨﻠﻁ ﺩﻴﻭﻜﺴﺎﻥ ﻤﻊ ﺍﻟﻤﺎﺀ ﺒﻨﺴﺒﺔ ‪) 40 :60‬ﺒﺎﻟﺤﺠﻡ(‪.‬‬
‫____________________________________________________________ ‪160‬‬

‫ﻭﻀﻊ ﺍﻟﻭﺭﻗﺔ ﻓﻲ ﺇﻨﺎﺀ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ )‪ ،(chromatography‬ﻭﺇﺘﺒﺎﻉ ﺍﻟﺨﻁﻭﺍﺕ‬ ‫•‬

‫ﺍﻟﻤﻁﻠﻭﺒﺔ ﻟﺘﺤﺩﻴﺩ ﻗﻴﻤﺔ ﻤﻌﺎﻤل ﺍﻻﻨﺴﻴﺎﺏ )‪ ،(Rf-value‬ﻭﻤﻘﺎﺭﻨﺔ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺠﻬﻭﻟﺔ ﺍﻻﺴﻡ‬
‫ﻤﻊ ﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﻘﻴﺎﺴﻴﺔ ﻟﻠﺼﺒﻐﺎﺕ ﺍﻟﻤﻌﺭﻭﻓﺔ ﺍﻻﺴﻡ ﻜﻤﺎ ﺘﻡ ﺫﻜﺭﻩ ﺴﺎﺒﻘﺎ ﻓﻲ ﻁﺭﻴﻘﺔ‬
‫ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ‪.‬‬
‫‪ -2‬ﻁﺭﻴﻘﺔ ﺍﻟﺘﺎﻜﻴﺩ ﺒﺎﻟﻤﻁﻴﺎﻑ )‪:(Spectrophotometry‬‬

‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺫﺍﺌﺒﺔ ﺍﻟﺯﻴﺕ ﻴﻤﻜﻥ ﺃﻥ ﺘﺤﺩﺩ ﻜﺫﻟﻙ ﺒﺈﺯﺍﻟﺔ ﻤﺴﺘﺨﻠﺹ ﺍﻟﺼﺒﻐﺔ ﻓﻲ‬
‫ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ )‪ (Chloroform‬ﺃﻭ ﺍﻻﺴﺘﻭﻥ )‪ (Acetone‬ﻤﻊ ﻤﺭﺍﻋﺎﺓ ﺃﻥ ﺘﻜﻭﻥ ﺩﺭﺠﺔ ﺘﺭﻜﻴﺯ‬
‫ﺍﻟﻠﻭﻥ ﻓﻲ ﺍﻟﻤﺤﻠﻭل ﻤﻨﺎﺴﺒﺔ ﻟﻠﺠﻬﺎﺯ ﻟﻴﻘﻭﻡ ﺒﻘﺭﺍﺀﺘﻬﺎ‪ ،‬ﻭﻤﻥ ﺜﻡ ﻴﺘﻡ ﺍﻟﺤﺼﻭل ﻋﻠﻰ ﻤﻨﺤﻨﻰ‬
‫ﺍﻻﻤﺘﺼﺎﺹ ﺒﺎﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ‪ ،‬ﻭﻤﻘﺎﺭﻨﺔ ﺍﻟﻨﺘﻴﺠﺔ ﺍﻟﺘﻲ ﻴﺘﻡ ﺍﻟﺤﺼﻭل ﻋﻠﻴﻬﺎ ﺒﻘﻤﻡ ﺇﻤﺘﺼﺎﺹ‬
‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻘﺎﺒﻠﺔ ﻟﻠﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﺯﻴﺕ ﻭﻫﻲ ﻭﻓﻕ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪(54‬‬
‫ﺍﻻﺘﻲ‪:‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(54‬ﺩﺭﺠﺔ ﺇﻤﺘﺼﺎﺹ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻘﺎﺒﻠﺔ ﻟﻠﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﺯﻴﺕ‪:‬‬
‫ﺩﺭﺠﺔ ﺍﻻﻤﺘﺼﺎﺹ‬ ‫ﺍﻻﺴﻡ ﺍﻹﻨﺠﻠﻴﺯﻱ‬ ‫ﺍﻻﺴﻡ ﺍﻟﻌﺭﺒﻲ‬ ‫ﺍﻟﺭﻗﻡ‬
‫‪nm 380‬‬ ‫‪Oil yellow GG‬‬ ‫ﺍﻻﺼﻔﺭ ﺠﻲ ﺠﻲ‬ ‫‪1‬‬
‫‪nm 405‬‬ ‫‪Oil yellow X P‬‬ ‫ﺍﻻﺼﻔﺭ ﺇﻜﺱ ﺒﻲ‬ ‫‪2‬‬
‫‪ -3‬ﺘﺤﻠﻴل ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ) ‪High Pressure Liquid‬‬

‫ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ )‪ (HPLC‬ﻤﻥ ﺍﻟﻁﺭﻕ ﺍﻟﺤﺩﻴﺜﺔ ﻟﺘﺤﺩﻴﺩ ﺍﻟﻠﻭﻥ‪ ،‬ﺤﻴﺙ ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﺍﻻﻟﻭﺍﻥ ﻟﻠﺼﺒﻐﺔ‬
‫ﺍﻟﻨﻘﻴﺔ ﻭﺩﺭﺍﺴﺔ ﺍﻟﻤﻜﻭﻨﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﺒﻤﻘﺎﺭﻨﺔ ﻨﺘﺎﺌﺞ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺭﺍﺩ ﻓﺤﺼﻬﺎ ) ‪Sample‬‬
‫____________________________________________________________ ‪161‬‬

‫‪ (solution‬ﻤﻊ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻘﻴﺎﺴﻲ )‪ (Standard (Reference) Solution‬ﻟﻠﺼﺒﻐﺔ ﻟﺘﺤﺩﻴﺩ‬

‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ ﺘﺤﺘﻭﻴﻬﺎ ﺍﻟﺼﺒﻐﺔ ﻭﺃﻱ ﺠﺯﻴﺌﺎﺕ ﺃﺨﺭﻯ‪.‬‬
‫ﺃ‪ -‬ﺘﺤﻠﻴل ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ﻭﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ ) ‪High Pressure‬‬
‫‪:(Liquid Chromatography with Mass Specrophotometry‬‬
‫ﺘﻌﺘﺒﺭ ﻁﺭﻴﻘﺔ )‪ (HPLC-MS‬ﻤﻥ ﺃﺤﺩﺙ ﺍﻟﻁﺭﻕ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﺍﻵﻥ ﻟﻔﺤﺹ ﺍﻟﺼﺒﻐﺎﺕ‪،‬‬
‫ﻭﺘﺘﻤﻴﺯ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺒﺎﻟﺴﻬﻭﻟﺔ ﻭﺍﻟﺩﻗﺔ ﻓﻲ ﺍﻟﻨﺘﺎﺌﺞ‪ ،‬ﻜﻤﺎ ﺃﻨﻬﺎ ﻻ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﻤﺤﺎﻟﻴل ﻗﻴﺎﺴﻴﺔ ﻟﺘﺤﺩﻴﺩ‬
‫ﺍﻨﻭﺍﻉ ﺍﻟﺼﺒﻐﺎﺕ ﺃﻭ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻌﻀﻭﻴﺔ ﺍﻻﺨﺭﻯ ﺍﻟﻤﻭﺠﻭﺩﺓ ﻤﻊ ﺍﻟﺼﺒﻐﺔ ﻭﺫﻟﻙ ﻟﻭﺠﻭﺩ ﺍﻟﻤﻁﻴﺎﻑ‬
‫ﺍﻟﻜﺘﻠﻲ )‪ (Mass Specrophotometry‬ﻟﺤﺩﻴﺩ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻓﻲ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ‪،‬‬
‫ﻓﻘﻁ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﺇﺴﺘﺨﻼﺹ ﺍﻟﺼﺒﻐﺔ ﻤﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺒﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ ﺜﻡ ﻴﻡ ﺘﺠﻬﻴﺯ ﺍﻟﻤﺤﻠﻭل‬
‫ﺤﺴﺏ ﺍﻟﺨﻁﻭﺍﺕ ﺍﻟﺴﺎﺒﻘﺔ ﻭﻤﻥ ﺜﻡ ﺤﻘﻨﻪ ﻓﻲ ﺍﻟﺠﻬﺎﺯ‪ .‬ﻓﻴﻌﻁﻲ ﺍﻟﺠﻬﺎﺯ ﻨﻭﻋﻴﺔ ﻭﻜﻤﻴﺔ ﺍﻟﺼﺒﻐﺔ‬
‫ﻭﺃﻨﻭﺍﻉ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺘﻲ ﻤﻌﻬﺎ ﻭﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻌﻀﻭﻴﺔ ﺍﻻﺨﺭﻯ ﻤﺜل ﺴﻭﺩﺍﻥ ﻭﻥ ﻭﻏﻴﺭﻫﺎ ﻤﻥ‬
‫ﺍﻟﻤﻭﺍﺩ‪.‬‬
‫____________________________________________________________ ‪162‬‬

‫اﻟﺒﺎب اﻟﺮاﺑﻊ‬
‫إﺿﺎﻓﺔ اﻷﻟﻮان ﻟﻠﻤﺎدة اﻟﻐﺬاﺋﯿﺔ‬
‫ﻃﺮق ﺗﺪاول وﺳﻼﻣﺔ اﻻﻟﻮان‬
‫اﻷﻣﺮاض واﻻﺿﺮار‬
‫ﻃﺮق اﻟﺴﻼﻣﺔ واﻟﻮﻗﺎﯾﺔ‬

‫إﺿﺎﻓﺔ اﻷﻟﻮان ﻟﻠﻤﺎدة اﻟﻐﺬاﺋﯿﺔ‬ ‫اﻻﻟﻮان اﻟﺼﻨﺎﻋﯿﺔ ﻓﻲ اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ‬
‫ﺍﻟﺒﺎﺏ ﺍﻟﺭﺍﺒﻊ‬
‫ﺍﻟﻔﺼل ﺍﻻﻭل‬
‫ﺇﻀﺎﻓﺔ ﺍﻷﻟﻭﺍﻥ ﻟﻠﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫)‪(Addition of Colours to Foods‬‬
‫ﻨﺴﺒﺔ ﻷﻨﻪ ﺨﻼل ﺍﻟﺴﻨﻴﻥ ﺍﻟﻤﺘﺄﺨﺭﺓ ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ ﺘﻡ ﺤﺫﻓﻬﺎ ﻤﻥ ﻗﺎﺌﻤﺔ‬
‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ‪ ،‬ﻤﺜل ﺍﻟﺒﻭﻨﺴﻴﻭ ‪ ،MX‬ﻭﻟﻜﻥ ﻗﺒل ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻱ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﻴﺠﺏ ﺍﻟﺘﻌﺭﻑ‬
‫ﻋﻠﻰ ﺍﻹﺴﻡ ﺃﻭ ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓﺔ ﻭﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ ﻟﻠﻭﻥ‪ ،‬ﻭﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺃﻥ ﻨﻭﻉ ﺍﻟﺼﺒﻐﺔ ﻫﻭ‬
‫ﻤﺴﻤﻭﺡ ﺒﻪ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺃﻡ ﻻ ﺃﻭ ﺃﻥ ﻫﻨﺎﻟﻙ ﻤﺤﺎﺫﻴﺭ ﻟﻠﺘﻌﺎﻤل ﻤﻌﻬﺎ‪ ،‬ﺃﻭ ﺍﻟﺭﺠﻭﻉ‬
‫ﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﺒﻠﺩ ﺍﻟﻤﻌﻨﻲ‪ ،‬ﻷﻥ ﺒﻌﺽ ﺍﻟﺩﻭل ﻤﻨﻌﺕ ﺇﺴﺘﻌﻤﺎل ﺒﻌﺽ ﺍﻻﻟﻭﺍﻥ ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺃﻥ ﻟﺠﻨﺔ‬
‫ﺍﻟﺴﻼﻤﺔ ﺍﻟﺩﻭﻟﻴﺔ ﺴﻤﺤﺕ ﺒﺈﺴﺘﺨﺩﺍﻤﻬﺎ‪ ،‬ﺜﻡ ﺇﺠﺭﺍﺀ ﺍﻟﺘﺤﺎﻟﻴل ﻋﻠﻴﻬﺎ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺴﻼﻤﺘﻬﺎ ﻭﻤﻁﺎﺒﻘﺘﻬﺎ‬
‫ﻟﻠﻤﻭﺍﺼﻔﺎﺕ‪.‬‬
‫ﻜﻤﺎ ﺃﻥ ﻓﻲ ﺇﻀﺎﻓﺔ ﺍﻱ ﻤﻥ ﻫﺫﻩ ﺍﻷﻟﻭﺍﻥ ﻴﺠﺏ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﺒﺼﻭﺭﺓ ﻤﻀﺒﻭﻁﺔ‪ ،‬ﻭﺫﻟﻙ‬
‫ﻨﺴﺒﺔ ﻷﻥ ﻫﻨﺎﻟﻙ ﻤﻌﺎﻴﻴﺭ ﺘﻤﺕ ﻤﻼﺤﻅﺘﻬﺎ ﻋﻨﺩ ﺍﻻﻀﺎﻓﺔ ﻤﻥ ﺤﻴﺙ ﺍﻟﺠﺭﻋﺔ ﺍﻵﻤﻨﺔ‪ ،‬ﻭﺍﻟﻜﻤﻴﺎﺕ‬
‫ﺍﻟﻤﺴﺘﻬﻠﻜﺔ ﻴﻭﻤﻴﺎ ﻤﻥ ﺍﻟﺼﻨﻑ ﺍﻟﻤﻌﻨﻲ‪ ،‬ﺒﺎﻻﻀﺎﻓﺔ ﻟﻨﻭﻋﻴﺔ ﺍﻟﺼﺒﻐﺔ ﻨﻔﺴﻬﺎ‪ ،‬ﻜﻤﺎ ﺃﻨﺼﺢ ﺩﺍﺌﻤﺎ‬
‫ﺍﻟﺭﺠﻭﻉ ﺍﻟﻰ ﻨﺸﺭﺍﺕ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻓﻲ ﺍﻟﺒﻠﺩ ﺍﻟﻤﻌﻨﻲ ﻟﻠﺘﺎﻜﺩ ﻤﻥ ﺍﻟﻤﻘﺎﺩﻴﺭ ﺍﻟﻤﻀﺎﻓﺔ ﺍﻟﻰ ﺍﻻﻏﺫﻴﺔ ﺇﻥ‬
‫ﻭﺠﺩﺕ‪ ،‬ﻭﺇﺫﺍ ﻟﻡ ﺘﻭﺠﺩ ﻴﻤﻜﻥ ﺍﻻﺨﺫ ﺒﻤﺎ ﻭﺭﺩ ﻓﻲ ﻫﺫﺍ ﺍﻟﻔﺼل ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﻷﻨﻬﺎ ﻤﻠﺨﺹ ﻤﻥ‬
‫ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﺘﺠﺎﺭﺏ ﻭﺍﻟﺘﻁﺒﻴﻘﺎﺕ ﻓﻲ ﻫﺫﺍ ﺍﻟﻤﺠﺎل‪.‬‬
‫ﻭﻗﺒل ﺃﺴﺘﺨﺩﺍﻡ ﺍﻻﻟﻭﺍﻥ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻀﺭﻭﺭﺓ ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﺃﻥ ﻫﺫﻩ ﺍﻟﻤﺎﺩﺓ‬

‫ﺍﻟﻤﻀﺎﻓﺔ ﺴﺎﻟﻤﺔ ﺍﻭ ﺁﻤﻨﺔ ﻓﻲ ﺘﺭﻜﻴﺯﻫﺎ ﺍﻟﻤﻀﺎﻑ ﺒﻨﺎﺀ ﻋﻠﻰ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﺍﻟﻌﻠﻤﻴﺔ ﺍﻟﻤﺘﻭﻓﺭﺓ ﻭﺍﻟﻤﺘﺎﺤﺔ‬
‫ﻓﻲ ﺤﻴﻨﻪ ﻭﺫﻟﻙ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻜل ﺍﻓﺭﺍﺩ ﺍﻟﻤﺠﺘﻤﻊ ﺒﺎﺴﺘﺜﻨﺎﺀ ﺒﻌﺽ ﺍﻟﺤﺎﻻﺕ ﺍﻟﻨﺎﺩﺭﺓ ﻭﺍﻟﺘﻲ ﺘﻌﺎﻨﻲ ﻤﻥ‬
‫ﺤﺴﺎﺴﻴﺔ ﻟﻬﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ‪ ،‬ﺒﺎﻻﻀﺎﻓﺔ ﺍﻟﻰ ﺍﻟﻨﺴﺏ ﺍﻟﻤﻁﻠﻭﺏ ﺇﻀﺎﻓﺘﻬﺎ ﺤﺴﺏ ﺍﻟﺠﺭﻋﺔ ﺍﻻﻤﻨﺔ‬
‫ﻭﻨﻭﻉ ﺍﻟﻐﺫﺍﺀ‪.‬‬
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‫ﺍﻟﺠﺭﻋﺔ ﺍﻵﻤﻨﺔ‪:‬‬
‫ﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﺠﺭﻋﺔ ﺍﻵﻤﻨﺔ ﻟﻺﻨﺴﺎﻥ ﻓﻘﺩ ﺤﺩﺩ ﺍﻟﻤﺨﺘﺼﻭﻥ ﻓﻲ ﻤﺠﺎل ﺼﺤﺔ ﺍﻻﻨﺴﺎﻥ ﺒﺩﻭل‬
‫ﺍﻻﺘﺤﺎﺩ ﺍﻻﻭﺭﻭﺒﻲ ﺩﺭﺠﺔ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﻀﺎﻑ ﻭﺍﻟﺘﻲ ﻻ ﺘﻅﻬﺭ ﻟﻪ ﺍﻱ ﺍﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻠﻰ ﺤﻴﻭﺍﻨﺎﺕ‬
‫ﺍﻟﺘﺠﺎﺭﺏ ﺜﻡ ﺯﻴﺎﺩﺓ ﻓﻲ ﺍﻷﻤﺎﻥ ﺴﻤﺢ ﺒﺎﺴﺘﺨﺩﺍﻡ ﻤﺎ ﻫﻭ ﻤﻥ ‪ 1‬ﺍﻟﻰ ‪ 100‬ﻤﻥ ﻫﺫﺍ ﺍﻟﺘﺭﻜﻴﺯ‪ ،‬ﻭﺒﻤﻌﻨﻰ‬
‫ﺍﺨﺭ ﺍﻥ ﻟﻡ ﻴﻅﻬﺭ ﻟﻠﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﺍﻱ ﺍﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻨﺩ ﺘﺭﻜﻴﺯ ‪ 100‬ﻤﻴﻠﻴﻐﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﻏﺭﺍﻡ ﻤﻥ‬
‫ﻭﺯﻥ ﺍﻟﺠﺴﻡ ﻓﺎﻥ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻜﻤﺎﺩﺓ ﻤﻀﺎﻓﺔ ﻴﻜﻭﻥ ‪ 1‬ﻤﻴﻠﻴﻐﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﻏﺭﺍﻡ ﻤﻥ ﻭﺯﻥ‬
‫ﺍﻟﺠﺴﻡ ﻭﻫﺫﺍ ﺍﻟﻤﺴﺘﻭﻯ ﺍﻭ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﻨﺨﻔﺽ ﻴﻁﻠﻕ ﻋﻠﻴﻪ ﺍﺴﻡ ﺍﻟﻤﺘﻨﺎﻭل ﺍﻟﻴﻭﻤﻲ ﺍﻟﻤﻘﺒﻭل ﻭﻫﻭ‬
‫ﻴﻤﺜل ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﺫﻱ ﻴﺘﻨﺎﻭﻟﻪ ﺍﻟﻔﺭﺩ ﻴﻭﻤﻴﺎ ﻁﻭل ﺤﻴﺎﺘﻪ ﺩﻭﻥ ﺍﻀﺭﺍﺭ ﺒﺼﺤﺘﻪ‪.‬‬
‫ﺇﻋﺘﺒﺎﺭﺍﺕ ﺍﻻﻀﺎﻓﺔ‪:‬‬
‫ﺇﻀﺎﻓﺔ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻰ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻻﻋﺘﺒﺎﺭﺍﺕ ﺍﻟﻭﺍﺠﺏ ﻤﺭﺍﻋﺎﺘﻬﺎ‬
‫ﻋﻨﺩ ﺇﻀﺎﻓﺘﻬﺎ ﻟﻠﻤﻨﺘﺞ ﻭﻫﻲ‪:‬‬
‫‪ -1‬ﻤﺭﺍﻋﺎﺓ ﺍﻟﺘﺸﺭﻴﻌﺎﺕ ﺍﻟﺩﻭﻟﻴﺔ ﻓﻲ ﺍﻟﺠﻭﺍﻨﺏ ﺍﻟﺼﺤﻴﺔ ﻭﺍﻟﺘﺼﻨﻴﻊ ﻭﺴﻼﻤﺔ ﺍﻟﻤﺎﺩﺓ‪.‬‬

‫‪ -2‬ﻤﺭﺍﻋﺎﺓ ﻤﻭﺍﺼﻔﺎﺕ ﻭﻗﻭﺍﻨﻴﻥ ﺍﻟﺩﻭﻟﺔ ﻓﻲ ﺘﻨﻅﻴﻡ ﻭﺘﺩﺍﻭل ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻋﺒﺭ ﺍﻟﺠﻬﺎﺕ‬
‫ﺍﻟﺘﺸﺭﻴﻌﻴﺔ ﺃﻭ ﺍﻟﺼﺤﻴﺔ ﺃﻭ ﺍﻟﺭﻗﺎﺒﻴﺔ‪.‬‬
‫‪ -3‬ﻤﺭﺍﻋﺎﺓ ﺃﻥ ﺘﻜﻭﻥ ﺍﻟﻤﺎﺩﺓ ﻏﻴﺭ ﻤﻤﻨﻭﻋﺔ ﻓﻲ ﺍﻟﺒﻠﺩ ﺍﻟﺫﻱ ﻴﺼﻨﻊ ﺃﻭ ﻴﺴﺘﻬﻠﻙ ﻓﻴﻪ ﺍﻟﻤﻨﺘﺞ‪.‬‬
‫‪ -4‬ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﺃﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﺼﺎﻟﺤﺔ ﻟﻺﺴﺘﺨﺩﺍﻡ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﻟﻴﺴﺕ ﻟﻠﺼﻨﺎﻋﺎﺕ‬
‫ﺍﻻﺨﺭﻯ‪.‬‬
‫‪ -5‬ﻤﺭﺍﻋﺎﺓ ﺸﻜل ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻭﺨﺼﺎﺌﺼﻬﺎ ﺇﺫﺍ ﻜﺎﻨﺕ ﻓﻲ ﺸﻜل ﺒﺩﺭﺓ ﺃﻭ ﻤﻭﺍﺩ ﺴﺎﺌﻠﺔ‪.‬‬
‫‪ -6‬ﻤﺭﺍﻋﺎﺓ ﺍﻟﻨﺴﺏ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻟﻤﻨﺘﺞ ﺍﻟﻤﻌﺩ ﻟﻺﺴﺘﻬﻼﻙ ﺍﻟﻤﻴﺎﺸﺭ‪.‬‬
‫‪ -7‬ﻴﺠﺏ ﺍﻻﺤﺎﻁﺔ ﺒﺎﻟﻅﺭﻭﻑ ﺍﻟﺨﺎﺼﺔ ﺒﺎﻟﺘﺼﻨﻴﻊ ﻤﻥ ﻋﻭﺍﻤل ﺍﻟﺤﺭﺍﺭﺓ ﻭﺍﻻﻭﻜﺴﺠﻴﻥ ﻭﺍﻟﻭﺴﻁ‬
‫ﺇﺫﺍ ﻜﺎﻥ ﺤﻤﻀﻲ ﺃﻭ ﻗﺎﻋﺩﻴﻥ ﻭﺍﻟﻨﺸﺎﻁ ﺍﻻﻨﺯﻴﻤﻲ ﻟﺘﺠﻨﺏ ﺘﻜﻭﻴﻥ ﻤﺭﻜﺒﺎﺕ ﻏﻴﺭ ﻤﺭﻏﻭﺏ ﻓﻴﻬﺎ ﻓﻲ‬
‫ﺍﻟﻐﺫﺍﺀ ﻨﺘﻴﺠﺔ ﺍﻟﺘﻔﺎﻋﻼﺕ ﻤﻊ ﻁﺒﻴﻌﺔ ﺍﻟﺼﺒﻐﺔ‪.‬‬
‫‪ -8‬ﻤﺭﺍﻋﺎﺓ ﺍﻟﺘﻠﻭﺙ ﺍﻟﻤﻌﺩﻨﻲ ﻭﺍﻟﻨﺸﺎﻁ ﺍﻻﻴﻭﻨﻲ ﻓﻲ ﻤﻭﺍﺩ ﺍﻟﺘﺼﻨﻴﻊ ﻭﺍﻟﺘﻌﺒﺌﺔ‪.‬‬
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‫‪ -9‬ﻤﺭﺍﻋﺎﺓ ﺍﻻﻟﻭﺍﻥ ﻭﺍﻟﻠﻭﻥ ﺍﻟﻤﻁﻠﻭﺏ ﻭﺍﻟﻤﻨﺎﺴﺏ ﻋﻨﺩ ﺨﻠﻁ ﻟﻭﻨﻴﻴﻥ ﺃﻭ ﺃﻜﺜﺭ ﻋﻨﺩ ﻋﻤل ﺍﻻﻟﻭﺍﻥ‬
‫ﺍﻟﻤﺨﻠﻭﻁﺔ‪.‬‬
‫‪ -10‬ﻤﺭﺍﻋﺎﺓ ﻋﺩﻡ ﺘﺄﺜﻴﺭ ﺨﺼﺎﺌﺹ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻋﻠﻰ ﻁﻌﻡ ﻭﻗﻭﺍﻡ ﺍﻟﻤﻨﺘﺞ‪.‬‬
‫‪ -11‬ﻤﺭﺍﻋﺎﺓ ﺃﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﺴﺎﻟﻤﺔ ﺍﻭ ﺁﻤﻨﺔ ﻓﻲ ﺘﺭﻜﻴﺯﻫﺎ ﺍﻟﻤﻀﺎﻑ ﺒﻨﺎﺀ ﻋﻠﻰ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ‬
‫ﺍﻟﻌﻠﻤﻴﺔ ﺍﻟﻤﺘﻭﺍﻓﺭﺓ ﻭﺍﻟﻤﺘﺎﺤﺔ ﻓﻲ ﺤﻴﻨﻪ‪.‬‬
‫‪ -12‬ﺍﻟﻤﺘﺎﺒﻌﺔ ﺍﻟﺩﻭﺭﻴﺔ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺃﻥ ﺍﻟﺼﺒﻐﺔ ﻟﻡ ﻴﺘﻡ ﺤﻅﺭﻫﺎ ﺩﻭﻟﻴﺎ ﺃﻭ ﻅﻬﻭﺭ ﺒﻌﺽ ﺍﻟﺩﺭﺍﺴﺎﺕ‬
‫ﺍﻟﺴﺎﻟﺒﺔ ﻓﻲ ﺃﻱ ﺸﻕ ﻤﻨﻬﺎ ﻗﺒل ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ‪.‬‬
‫ﺃﻗﺴﺎﻡ ﺩﺭﺠﺔ ﺍﻟﺴﻤﺎﺡ ﺒﺈﻀﺎﻓﺔ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻟﻠﻐﺫﺍﺀ‪:‬‬
‫ﺘﻨﻘﺴﻡ ﺍﻻﻟﻭﺍﻥ ﻤﻥ ﺤﻴﺙ ﺍﻟﺴﻤﺎﺡ ﺒﺈﺴﺘﺨﺩﺍﻤﻬﺎ ﺍﻟﻰ‪ ،‬ﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻭﻏﻴﺭ ﻤﺴﻤﻭﺡ ﺒﻬﺎ‬
‫ﺒﺸﺭﻭﻁ‪:‬‬
‫ﺃ‪ -‬ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻷﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻴﻬﺎ‪:‬‬

‫ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﺘﻲ ﻴﺴﻤﺢ ﺇﺴﺘﺨﺩﺍﻡ ﺍﻻﻟﻭﺍﻥ ﻓﻴﻬﺎ ﺒﻐﺭﺽ ﺘﺤﺴﻴﻥ‬
‫ﻤﻅﻬﺭﻫﺎ ﺍﻟﺨﺎﺭﺠﻲ‪ ،‬ﻟﺘﺤﺭﻴﻙ ﺍﻟﺭﻏﺒﺔ ﻓﻲ ﺇﺴﺘﻬﻼﻜﻬﺎ ﻭﺫﻟﻙ ﺒﺎﻻﻟﻭﺍﻥ ﺍﻟﺠﺫﺍﺒﺔ ﺍﻟﺘﻲ ﻴﻀﻔﻴﻬﺎ‬
‫ﺍﻟﻠﻭﻥ ﻋﻠﻰ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ .‬ﻭﺍﻟﻤﻨﺘﺠﺎﺕ ﺃﺩﻨﺎﻩ ﻤﺴﻤﻭﺡ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻻﻟﻭﺍﻥ ﻓﻴﻬﺎ‪:‬‬
‫ﺍﻟﺤﻠﻭﻴﺎﺕ‪ ،‬ﺍﻟﺤﻠﻭﻯ‪ ،‬ﻭﺤﻠﻭﻯ ﺍﻟﻠﺒﺎﻥ‪ ،‬ﺤﻠﻭﻴﺎﺕ ﺍﻟﻤﺹ‪ ،‬ﺍﻟﻤﺭﺒﺎﺕ‪ ،‬ﺍﻟﺠﻠﻲ‪ ،‬ﺍﻟﻜﺎﺴﺘﺭﺩ‪،‬‬ ‫•‬
‫ﺍﻟﻜﺭﻴﻡ‪ ،‬ﻜﺭﺍﻤﻴل‪ ،‬ﻟﻴﺱ ﺍﻟﻠﺒﻥ ﺃﺴﺎﺴﻲ ﻓﻴﻬﺎ ﻭﺍﻟﺒﻭﺩﻨﺞ ﻭﺍﻟﻤﺜﻠﺠﺎﺕ ﺍﻟﻤﻤﺎﺜﻠﺔ‪ ،‬ﺍﻻﻴﺴﻜﺭﻴﻡ‬
‫ﻭﺍﻟﻤﻀﺎﻓﺎﺕ‪ ،‬ﺍﻟﻤﺜﻠﺠﺎﺕ ﺍﻟﻤﺎﺌﻴﺔ ﻭﻤﺴﺎﺤﻴﻘﻬﺎ‪ ،‬ﻤﻨﺘﺠﺎﺕ ﻤﺤﻼﺓ ﺘﻘﺩﻡ ﺒﻌﺩ ﺍﻟﻭﺠﺒﺎﺕ‪.‬‬
‫ﺍﻟﺸﺭﺍﺏ ﺍﻟﺼﻨﺎﻋﻲ ﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ‪ ،‬ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻜﺤﻭﻟﻴﺔ ﻭﻏﻴﺭ ﺍﻟﻜﺤﻭﻟﻴﺔ‪،‬‬ ‫•‬
‫ﻋﺼﻴﺭ ﺍﻟﻔﺎﻜﻬﺔ ﺍﻟﺫﻱ ﺒﻪ ﻤﻀﺎﻓﺎﺕ‪.‬‬
‫ﻤﻜﻤﻼﺕ ﻏﺫﺍﺌﻴﺔ ﺴﺎﺌﻠﺔ ﻭﻤﻜﻤﻼﺕ ﺼﻠﺒﺔ‪ ،‬ﺍﻟﻤﺴﺘﺭﺩﺓ ﻭﺍﻟﻤﺎﻴﻭﻨﻴﺯ‪ ،‬ﺍﻟﻤﻌﻠﺒﺎﺕ‪ ،‬ﺍﻟﺨﺒﺎﺌﺯ‪.‬‬ ‫•‬
‫ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﺤﻴﻭﺍﻨﻴﺔ‪ ،‬ﺘﺭﻜﻴﺒﺎﺕ ﺍﻻﻏﺫﻴﺔ ﺨﺎﺼﺔ ﻟﻠﺘﺤﻜﻡ ﻓﻲ ﺍﻟﻭﺯﻥ ﺃﻭ ﺍﻻﺴﺘﻌﻤﺎل ﺘﺤﺕ‬ ‫•‬
‫ﺍﻷﺸﺭﺍﻑ ﺍﻟﻁﺒﻲ‪.‬‬
‫ﺒﺩﺍﺌل ﺍﻟﻠﺤﻡ ﻭﺍﻟﺴﻤﻙ ﺍﻟﺘﻲ ﺃﺴﺎﺴﻬﺎ ﻤﻥ ﺍﻟﺒﺭﻭﺘﻴﻥ ﺍﻟﻨﺒﺎﺘﻲ‪.‬‬ ‫•‬
‫ﺍﻟﺼﻭﺼﺎﺕ ﺒﺠﻤﻴﻊ ﺃﻨﻭﺍﻋﻬﺎ ﺒﺸﺭﻁ‪.‬‬ ‫•‬
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‫ﺍﻟﻤﺄﻜﻭﻻﺕ ﺍﻟﺸﻌﺒﻴﺔ‪ ،‬ﺍﻟﻔﻭﺍﻜﻬﺔ ﺍﻟﻤﺠﻔﻔﺔ ﻭﺍﻟﻤﻌﻠﺒﺔ‪ ،‬ﺍﻟﺤﺴﺎﺀ ﻭﺍﻟﻤﺭﻕ ﻭﺍﻟﺸﻭﺭﺒﺎﺕ‬ ‫•‬

‫ﻭﺍﻟﻁﺒﺎﺌﺦ‪.‬‬
‫ﺏ‪ -‬ﺍﻟﻤﻨﺘﺠﺎﺕ ﻏﻴﺭ ﺍﻟﻤﺴﻤﻭﺡ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻠﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻴﻬﺎ‪:‬‬
‫ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻏﻴﺭ ﻤﺴﻤﻭﺡ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﻠﻭﻨﺎﺕ ﻓﻴﻬﺎ ‪ ،‬ﻭﺫﻟﻙ ﻟﻌﺩﺩ ﻤﻥ‬
‫ﺍﻻﺴﺒﺎﺏ‪ ،‬ﻤﺜل ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ‪ ،‬ﺍﻻﻀﺭﺍﺭ ﺍﻟﺼﺤﻴﺔ ﺨﺎﺼﺔ ﻟﻸﻁﻔﺎل ﺍﻟﺭﻀﻊ ﻭﺍﻟﻔﻁﺎﻡ‪ ،‬ﺘﺎﺜﻴﺭ‬
‫ﺍﻻﻟﻭﺍﻥ ﻋﻠﻰ ﺍﻟﻤﻅﻬﺭ ﺍﻟﺨﺎﺭﺠﻲ‪ ،‬ﺃﻭ ﻋﺩﻡ ﻀﺭﻭﺭﺓ ﺇﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ‪ ،‬ﺃﻭ ﻁﺒﻴﻌﺔ ﺍﻟﻤﺎﺩﺓ‬
‫ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﺘﻲ ﻻ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﺘﻐﻴﻴﺭ ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻻﺴﺒﺎﺏ ﻭﻫﻲ‪:‬‬
‫ﺃﻏﺫﻴﺔ ﺍﻟﺭﻀﻊ ﻭﺍﻻﻁﻔﺎل ﻭﺍﻟﺘﺭﻜﻴﺒﺎﺕ ﺍﻟﺘﻜﻤﻴﻠﻴﺔ ﻭﺘﺭﻜﻴﺒﺎﺕ ﺍﻟﻔﻁﺎﻡ‪.‬‬ ‫•‬

‫ﻤﻨﺘﺠﺎﺕ ﺍﻟﻜﺎﻜﺎﻭ‪ ،‬ﻤﺸﺭﻭﺏ ﺒﻥ ﺍﻟﺸﻴﻜﻭﻻﺘﻪ ﻭﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺘﺼﻨﻴﻊ‬ ‫•‬
‫ﺍﻟﺸﻴﻜﻭﻻﺘﻪ‪ ،‬ﺍﻟﻤﻜﻭﻨﺎﺕ ﺍﻟﺘﻲ ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻟﺸﻴﻜﻭﻻﺘﻪ‪.‬‬
‫• ﺍﻟﺴﻜﺭﻴﺎﺕ ﺸﺎﻤﻼ ﺍﻟﺴﻜﺭﻴﺎﺕ ﺍﻻﺤﺎﺩﻴﺔ ﻭﺍﻟﺜﻨﺎﺌﻴﺔ‪ ،‬ﻋﺴل ﺍﻟﻨﺤل‪ ،‬ﺍﻟﻌﺴل ﺍﻻﺴﻭﺩ‬
‫ﻭﺍﻟﻤﻭﻻﺹ‪ ،‬ﺍﻟﻁﺤﻴﻨﻴﺔ‪ ،‬ﺤﻼﻭﺓ ﺍﻟﻔﻭل ﺍﻟﺴﻭﺩﺍﻨﻲ‪ ،‬ﺤﻼﻭﺓ ﻁﺤﻨﻴﺔ‪ ،‬ﻤﺴﺤﻭﻕ ﺍﻟﻔﻭل ﺍﻟﺴﻭﺩﺍﻨﻲ‪.‬‬
‫ﺍﻻﻋﺸﺎﺏ ﻭﺍﻟﺘﻭﺍﺒل‪ ،‬ﺍﻟﻔﺎﻜﻬﺔ ﻭﺍﻟﺨﻀﺭﻭﺍﺕ ﺍﻟﻁﺎﺯﺠﺔ ﻭﻋﺵ ﺍﻟﻐﺭﺍﺏ‪ ،‬ﺍﻟﻁﻤﺎﻁﻡ ﻋﺩﺍ‬ ‫•‬
‫ﺼﻠﺼﺔ ﺍﻟﻁﻤﺎﻁﻡ ﺍﻟﺤﺭﻴﻔﺔ ﻭﺍﻟﻜﺎﺘﺸﺏ ﺍﻟﺤﺭﻴﻑ ﻭﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺎﺜﻠﺔ‪ ،‬ﻤﻌﺠﻭﻥ ﻭﻤﺭﻜﺯﺍﺕ‬
‫ﺍﻟﻁﻤﺎﻁﻡ‪ ،‬ﻤﻌﺠﻭﻥ ﺍﻟﻔﺎﻜﻬﺔ ﻭﺍﻟﺨﻀﺭﻭﺍﺕ ﻭﺍﻻﻨﻭﺍﻉ ﺍﻟﻔﺎﺨﺭﺓ ﻤﻥ ﺍﻟﻤﺭﺒﻰ ﻭﺍﻟﻤﺭﻤﻼﺩ‪،‬‬
‫ﻤﻨﺘﺠﺎﺕ ﺍﻟﺨﻀﺭﻭﺍﺕ ﺍﻟﻤﺨﻤﺭﺓ‪ ،‬ﺍﻟﻌﺼﺎﺌﺭ ﺍﻟﻁﺒﻴﻌﻴﺔ ﺒﺩﻭﻥ ﺇﻀﺎﻓﺎﺕ‪ ،‬ﺍﻟﻔﺎﻜﻬﺔ ﻭﺍﻟﺨﻀﺭﻭﺍﺕ‬
‫ﻏﻴﺭ ﺍﻟﻤﻌﺎﻤﻠﺔ‪ ،‬ﻤﻨﺘﺠﺎﺕ ﺍﻟﻔﺎﻜﻬﺔ ﺍﻟﻤﺨﻤﺭﺓ‪.‬‬
‫• ﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﺴﻜﺭﻴﺔ ﻭﺍﻟﺸﺭﺍﺏ ﺍﻟﻤﺠﻔﻑ ﻋﺩﺍ ﺴﻜﺭ ﺍﻟﻨﺒﺎﺕ‪ ،‬ﺍﻟﺩﻗﻴﻕ ﻭﺍﻟﻨﺸﺎﺀ ﻭﺍﻟﺭﺩﺓ‪،‬‬
‫ﺍﻟﺨﻤﻴﺭﺓ‪ ،‬ﺍﻟﺨﺒﺯ ﻭﺍﻟﻤﺨﺒﻭﺯﺍﺕ ﻋﺩﺍ ﺒﻌﺽ ﺍﻻﻨﻭﺍﻉ ﺍﻟﻤﺼﺭﺡ ﺒﺈﻀﺎﻓﺔ ﺍﻷﻟﻭﺍﻥ ﻟﻬﺎ‪ .‬ﻭﻤﻴﺎﻩ‬
‫ﺍﻟﺸﺭﺏ ﺍﻟﻤﻌﺒﺄﺓ‪ ،‬ﺍﻟﻤﻠﺢ ﻭﺒﺩﺍﺌل ﺍﻟﻤﻠﺢ‪ ،‬ﺯﻴﻭﺕ ﺍﻟﻁﻌﺎﻡ ﺍﻟﺴﺎﺌﻠﺔ‪.‬‬
‫• ﺍﻟﻠﺤﻭﻡ ﻭﺍﻟﺩﻭﺍﺠﻥ ﻏﻴﺭ ﺍﻟﻤﻌﺎﻤﻠﺔ‪ ،‬ﺍﻻﺴﻤﺎﻙ ﻭﺍﻟﺭﺨﻭﻴﺎﺕ ﻭﺍﻟﻘﺸﺭﻴﺎﺕ ﺍﻟﻁﺎﺯﺠﺔ‪ ،‬ﺍﻟﺒﻴﺽ‬
‫ﺍﻟﻁﺎﺯﺝ )ﻓﻘﻁ ﻤﺼﺭﺡ ﺒﺎﻷﺨﺘﺎﻡ ﻋﻠﻰ ﺍﻟﻘﺸﺭﺓ ﺍﻟﺨﺎﺭﺠﻴﺔ(‪ ،‬ﻤﻨﺘﺠﺎﺕ ﺍﻟﺒﻴﺽ ﺍﻟﺴﺎﺌﻠﺔ ﺍﻭ‬
‫ﺍﻟﻤﺠﻤﺩﺓ ﺃﻭ ﺍﻟﻤﺠﻔﻔﺔ ﻭﺍﻟﻤﺨﻨﺜﺭﺓ‪.‬‬
‫• ﺍﻟﻠﺒﻥ ﻭﺒﺩﺍﺌل ﺍﻟﻠﺒﻥ ﻭﺍﻟﺸﺎﻱ ﻭﺍﻟﺸﻴﻜﻭﺭﻴﺎ ﻭﻤﺤﻀﺭﺍﺕ ﺍﻟﻨﺒﺎﺘﺎﺕ ﻟﻌﻤل ﺍﻟﻤﺸﺭﻭﺒﺎﺕ‬
‫ﻭﺍﻟﺘﺤﻀﻴﺭﺍﺕ ﺍﻟﺴﺭﻴﻌﺔ ﺍﻟﺫﻭﺒﺎﻥ‪ ،‬ﺍﻟﻘﺸﺩﺓ ﺍﻟﻤﺴﺤﻭﻨﺔ ﺍﻭﺍﻟﻤﺒﺴﺘﺭﺓ ﺍﻭﺍﻟﻤﻌﻘﻤﺔ ﺃﻭﺍﻟﻤﻌﺎﻤﻠﺔ‬
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‫ﺒﺎﻟﺤﺭﺍﺭﺓ ﺍﻟﻌﺎﻟﻴﺔ ﻟﻠﺨﻔﻕ ﺍﻭﻤﺨﻔﻭﻓﺔ‪ ،‬ﻟﺒﻥ ﺍﻟﺨﺽ‪ ،‬ﺠﺒﻥ ﺍﻟﺸﺭﺵ‪ ،‬ﺍﻟﻠﺒﻥ ﺍﻟﺴﺎﺌل ﻏﻴﺭ ﺍﻟﻤﻨﻜﻬﻪ‪،‬‬
‫ﺍﻻﻟﺒﺎﻥ ﺍﻟﻤﻜﺜﻔﺔ ﺃﻭ ﺍﻟﻤﺘﺒﺨﺭﺓ ﻭﻤﺴﺤﻭﻗﻬﺎ‪ ،‬ﻟﺒﻥ ﺍﻟﻔﺭﺯ ﺍﻭ ﻤﺴﺤﻭﻕ‪.‬‬
‫ﺍﻟﻜﻤﻴﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪:‬‬

‫ﻓﻔﻲ ﺤﺎﻟﺔ ﺯﻴﺎﺩﺓ ﺍﻟﻜﻤﻴﺔ ﻋﻥ ﺍﻟﺤﺩﻭﺩ ﻭﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﺎﻨﻬﺎ ﻗﺩ ﺘﺅﺩﻱ ﺍﻟﻰ ﻤﻀﺎﻋﻔﺎﺕ‬
‫ﺨﻁﻴﺭﺓ ﻤﺜل ﺘﻜﻭﻴﻥ ﺍﻷﻭﺭﺍﻡ ﺍﻟﺴﺭﻁﺎﻨﻴﺔ‪ ،‬ﺍﻟﺘﺄﺜﻴﺭ ﻋﻠﻰ ﻭﻅﻴﻔﺔ ﺍﻟﻘﻠﺏ‪ ،‬ﻭﺍﻟﻜﺒﺩ ﻭﺍﻟﻜﻠﻰ‪ ،‬ﺍﻟﺘﺄﺜﻴﺭ ﻋﻠﻰ‬
‫ﺍﻟﻤﺦ ﻭﺍﻟﺠﻬﺎﺯ ﺍﻟﻌﺼﺒﻲ‪ ،‬ﻗﺩ ﺘﺅﺩﻱ ﺍﻟﻰ ﺃﻤﺭﺍﺽ ﻓﻲ ﺍﻟﺠﻠﺩ ﻭﺍﻟﻔﻡ‪ ،‬ﻭﻗﺩ ﺘﺅﺩﻱ ﺍﻟﻰ ﺘﺩﻤﻴﺭ‬
‫ﺍﻟﻔﻴﺘﺎﻤﻴﻨﺎﺕ ﺍﻟﻀﺭﻭﺭﻴﺔ ﻤﺜل ﻓﻴﺘﺎﻤﻴﻥ ‪ B12‬ﻟﺫﺍ ﻓﺎﻥ ﻤﻨﻅﻤﺎﺕ ﻭﺍﺩﺍﺭﺍﺕ ﺍﻷﻏﺫﻴﺔ ﻫﻲ ﺍﻟﺘﻲ ﺘﻘﻭﻡ‬
‫ﺒﻭﻀﻊ ﺍﻟﻘﻭﺍﻨﻴﻥ ﺍﻟﺨﺎﺼﺔ ﺒﺎﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﻭﻜﺫﻟﻙ ﻭﻀﻊ ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻟﻤﺎﺩﺓ‬
‫ﺍﻟﻐﺫﺍﺌﻴﺔ‪ ،‬ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﺍﻭل ﻤﻥ )‪ (55‬ﺍﻟﻰ )‪ (64‬ﺘﻭﻀﺢ ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻭﻟﻤﺯﻴﺩ ﻤﻥ‬
‫ﺍﻟﺘﻭﻀﻴﺢ ﻤﺭﺍﺠﻌﺔ ﺍﻟﻜﻭﺩﻴﻜﺱ ﺃﻭ ﻤﻘﺎﺭﻨﺔ ﺍﻟﻠﻭﻥ ﺒﻁﺒﻴﻌﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻻﺨﺭﻯ ﺍﻟﻤﺸﺎﺒﻬﺔ ﻭﻜﻤﻴﺔ‬
‫ﺍﻟﻠﻭﻥ ﺍﻟﻤﻀﺎﻑ ﻓﻴﻬﺎ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(56‬ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻤﻥ ﺍﻷﻨﺩﻴﺠﻭﺯﻴﻥ ‪ (Indigosine‬ﻓﻲ ﺒﻌﺽ‬
‫ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪:‬‬
‫ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ‬ ‫ﺍﻻﺴﺘﻌﻤﺎﻻﺕ‬ ‫ﺍﻟﻠﻭﻥ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 100‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺸﺭﺍﺏ ﺍﻟﺼﻨﺎﻋﻲ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 100‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﻤﻜﻤﻼﺕ ﻏﺫﺍﺌﻴﺔ ﺴﺎﺌﻠﺔ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 300‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﻤﻜﻤﻼﺕ ﻏﺫﺍﺌﻴﺔ ﺼﻠﺒﺔ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 50‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺤﺴﺎﺀ ﻭﺍﻟﻤﺭﻕ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﻤﺴﺘﺭﺩﺓ ﻭﺍﻟﻤﺎﻴﻭﻨﻴﺯ‬ ‫ﺃﻨﺩﻴﺠﻭﺯﻴﻥ‬
‫) ‪(Indigosine‬‬
‫ﺒﺩﺍﺌل ﺍﻟﻠﺤﻡ ﺍﻟﺴﻤﻙ ﺍﻟﺘﻲ ﺃﺴﺎﺴﻬﺎ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 100‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬
‫ﻤﻥ ﺍﻟﺒﺭﻭﺘﻴﻥ ﺍﻟﻨﺒﺎﺘﻲ‬
‫_______________________________________________________ ‪167‬‬

‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 50‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﻤﻨﺘﺠﺎﺕ ﻤﺤﻼﺓ ﺘﻘﺩﻡ ﺒﻌﺩ ﺍﻟﻭﺠﺒﺎﺕ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 300‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺤﻠﻭﻯ ﻭﺤﻠﻭﻯ ﺍﻟﻠﺒﺎﻥ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﻤﺜﻠﺠﺎﺕ ﺍﻟﻤﺎﺌﻴﺔ ﻭﻤﺴﺎﺤﻴﻘﻬﺎ‬
‫ﺍﻟﺼﻭﺼﺎﺕ ﺒﺠﻤﻴﻊ ﺃﻨﻭﺍﻋﻬﺎ ﺒﺸﺭﻁ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬

‫ﺃﻥ ﻻ ﻴﻜﻭﻥ ﺃﺴﺎﺴﻬﺎ ﻤﻥ ﺍﻟﻁﻤﺎﻁﻡ‬
‫ﺘﺭﻜﻴﺒﺎﺕ ﺍﻻﻏﺫﻴﺔ ﺨﺎﺼﺔ ﻟﻠﺘﺤﻜﻡ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 50‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬

‫ﻓﻲ ﺍﻟﻭﺯﻥ ﺃﻭ ﺍﻻﺴﺘﻌﻤﺎل ﺘﺤﺕ‬
‫ﺍﻷﺸﺭﺍﻑ ﺍﻟﻁﺒﻲ‪.‬‬
‫ﺍﻟﺠﻠﻲ‪ ،‬ﺍﻟﻜﺭﻴﻡ‪ ،‬ﻜﺭﺍﻤﻴل‪ ،‬ﻟﻴﺱ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬

‫ﺍﻟﻠﺒﻥ ﺃﺴﺎﺴﻲ ﻭﺍﻟﺒﻭﺩﻨﺞ ﻭﺍﻟﻤﺜﻠﺠﺎﺕ‬
‫ﺍﻟﻤﻤﺎﺜﻠﺔ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(57‬ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻤﻥ ﺘﺎﺭﺘﺭﺍﺯﻴﻥ )‪ (Tartarazine‬ﻓﻲ ﺒﻌﺽ‬

‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 100‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺒﺩﺍﺌل ﺍﻟﻠﺤﻡ ﻭﺍﻟﺴﻤﻙ‬
‫ﺒﻌﺩ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺘﻘﺩﻡ‬ ‫ﻤﺤﻼﺓ‬ ‫ﻤﻨﺘﺠﺎﺕ‬

‫ﺍﻟﻭﺠﺒﺎﺕ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 300‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺤﻠﻭﻯ ﻭﺍﻟﺤﻠﻭﻯ ﺍﻟﻠﺒﺎﻥ‬ ‫ﺘﺎﺭﺘﺭﺍﺯﻴﻥ‬
‫_______________________________________________________ ‪168‬‬

‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﻜﺎﺘﺸﺏ‬
‫ﺍﻟﺤﺴﺎﺀ ﻭﺍﻟﻤﺭﻕ ﻓﻲ ﺼﻭﺭﻫﺎ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 50‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬

‫ﺍﻟﻤﺨﺘﻠﻔﺔ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﻤﺴﺘﺭﺩﺓ ﻭﺍﻟﻤﺎﻴﻭﻨﻴﺯ‬
‫ﺘﺭﻜﻴﺒﺎﺕ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻁﺒﻴﺔ ﻟﻠﺘﺤﻜﻡ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 50‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬

‫ﻓﻲ ﺍﻟﻭﺯﻥ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 500‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﻤﻨﺘﺠﺎﺕ ﺘﺯﻴﻴﻥ ﺍﻟﺨﺒﺎﺌﺯ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺠﻠﻲ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﻜﺭﻴﻡ ﻜﺭﺍﻤﻴل‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(58‬ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻟﺼﺒﻐﺔ ﺍﻟﻜﻭﺍﻴﻨﻭﻟﻴﻥ )‪ (Quinoline‬ﻓﻲ ﺒﻌﺽ‬

‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 100‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﻤﺭﺒﻰ ﻭﺍﻟﻤﺭﻤﻼﺩ ﻭﺍﻟﺒﺩﺍﺌل‬

‫ﺍﻟﻜﻴﻨﻭﻟﻴﻥ‬
‫ﺍﻟﻤﻤﺎﺜﻠﺔ ﻟﻬﺎ‬
‫_______________________________________________________ ‪169‬‬

‫ﺒﻌﺩ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺘﻘﺩ‬ ‫ﻤﺤﻼﺓ‬ ‫ﻤﻨﺘﺠﺎﺕ‬

‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 300‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺤﻠﻭﻯ ﻭﺍﻟﺤﻠﻭﻯ ﺍﻟﻠﺒﺎﻥ‬

‫ﺍﻟﻁﺒﻴﺔ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 50‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻻﻏﺫﻴﺔ‬ ‫ﺘﺭﻜﻴﺒﺎﺕ‬

‫ﻟﻠﺘﺤﻜﻡ ﻓﻲ ﺍﻟﻭﺯﻥ‬
‫_______________________________________________________ ‪170‬‬

‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(59‬ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻤﻥ ﻟﺼﺒﻐﺔ ﺍﻻﻟﻭﺭﺍ )‪ (Allura‬ﻓﻲ ﺒﻌﺽ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪:‬‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 300‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺤﻠﻭﻯ ﻭﺍﻟﺤﻠﻭﻯ ﺍﻟﻠﺒﺎﻥ‬

‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 100‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺸﺭﺍﺏ ﺍﻟﺼﻨﺎﻋﻲ‬ ‫ﺍﻻﻟﻭﺭﺍ‬

‫_______________________________________________________ ‪171‬‬

‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(60‬ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ )‪ (Brilliant Blue‬ﻓﻲ‬
‫ﺒﻌﺽ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪:‬‬


‫ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ‬

‫_______________________________________________________ ‪172‬‬

‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(61‬ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻟﺼﺒﻐﺔ ﺃﺼﻔﺭ ﻏﺭﻭﺏ )‪ (Sunset Yellow‬ﻓﻲ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 300‬ﻤﻠﺠﻡ ‪/‬‬ ‫ﺍﻟﺤﻠﻭﻯ ﻭﺍﻟﺤﻠﻭﻯ ﺍﻟﻠﺒﺎﻥ‬

‫ﻜﺠﻡ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪/‬‬ ‫ﺍﻟﻤﺜﻠﺠﺎﺕ ﺍﻟﻤﺎﺌﻴﺔ ﻭﻤﺴﺎﺤﻴﻘﻬﺎ‬

‫ﻜﺠﻡ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪/‬‬ ‫ﺍﻟﻜﺎﺘﺸﺏ‬

‫ﻜﺠﻡ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 50‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺤﺴﺎﺀ ﻭﺍﻟﻤﺭﻕ ﻓﻲ ﺼﻭﺭﻫﺎ ﺍﻟﻤﺨﺘﻠﻔﺔ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪/‬‬ ‫ﺍﻟﻤﺴﺘﺭﺩﺓ ﻭﺍﻟﻤﺎﻴﻭﻨﻴﺯ‬ ‫ﺃﺼﻔﺭ ﻏﺭﻭﺏ‬

‫ﻜﺠﻡ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 100‬ﻤﻠﺠﻡ ‪/‬‬ ‫ﺍﻟﺸﺭﺍﺏ ﺍﻟﺼﻨﺎﻋﻲ‬

‫ﻜﺠﻡ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 300‬ﻤﻠﺠﻡ ‪/‬‬ ‫ﻤﻜﻤﻼﺕ ﻏﺫﺍﺌﻴﺔ ﺼﻠﺒﺔ‬

‫ﻜﺠﻡ‬
‫ﺘﺭﻜﻴﺒﺎﺕ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻁﺒﻴﺔ ﻟﻠﺘﺤﻜﻡ ﻓﻲ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 50‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬

‫ﺍﻟﻭﺯﻥ‬
‫_______________________________________________________ ‪173‬‬

‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪/‬‬ ‫ﺍﻟﺠﻠﻲ‬

‫ﻜﺠﻡ‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(62‬ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻟﺼﺒﻐﺔ ﺍﻻﺴﻭﺩ ﺍﻟﻼﻤﻊ )‪ (Black Brilliant‬ﻓﻲ‬
‫ﺒﻌﺩ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺘﻘﺩﻡ‬ ‫ﻤﺤﻼﺓ‬ ‫ﻤﻨﺘﺠﺎﺕ‬

‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 300‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺤﻠﻭﻱ ﻭﺍﻟﺤﻠﻭﻯ ﺍﻟﻠﺒﺎﻥ‬

‫ﺍﻻﺴﻭﺩ ﺍﻟﻼﻤﻊ‬

‫_______________________________________________________ ‪174‬‬

‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(63‬ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻟﺼﺒﻐﺔ ﺍﻻﺨﻀﺭ ﺍﻟﺜﺎﺒﺕ )‪ (Green S‬ﻓﻲ ﺒﻌﺽ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 100‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺸﺭﺍﺏ ﺍﻟﺼﻨﺎﻋﻲ‬ ‫ﺍﻻﺨﻀﺭ ﺍﻟﺜﺎﺒﺕ‬

‫_______________________________________________________ ‪175‬‬

‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(64‬ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻤﻥ ﻟﺼﺒﻐﺔ ﺍﻟﻜﺎﺭﻤﻭﻴﺯﻴﻥ )‪ (Carmoisine‬ﻓﻲ‬

‫ﻤﻨﺘﺠﺎﺕ ﻤﺤﻼﺓ ﺘﻘﺩﻡ ﺒﻌﺩ ﺍﻟﻭﺠﺒﺎﺕ ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 150‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 100‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺤﺴﺎﺀ ﻭﺍﻟﻤﺭﻕ‬

‫ﺍﻟﻜﺎﺭﻤﻭﻴﺯﻴﻥ‬

‫_______________________________________________________ ‪176‬‬

‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(65‬ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻟﺼﺒﻐﺔ ﺒﻨﻲ ﺍﻟﺸﻴﻜﻭﻻﺘﻪ )‪(Brown Chocollate‬‬
‫ﻓﻲ ﺒﻌﺽ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪:‬‬
‫ﻻ ﺘﺯﻴﺩ ﻋﻥ ‪ 100‬ﻤﻠﺠﻡ ‪ /‬ﻜﺠﻡ‬ ‫ﺍﻟﺤﺴﺎﺀ ﻭﺍﻟﻤﺭﻕ‬ ‫ﺒﻨﻲ ﺍﻟﺸﻴﻜﻭﻻﺘﻪ‬
‫_______________________________________________________ ‪177‬‬

‫ﻁﺭﻕ ﺘﺩﺍﻭل ﻭﺴﻼﻤﺔ ﺍﻻﻟﻭﺍﻥ‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﻁﺭﻕ ﺘﺩﺍﻭل ﻭﺴﻼﻤﺔ ﺍﻻﻟﻭﺍﻥ‬
‫)‪(Safty in Handlings Colours‬‬
‫ﺘﺩﺍﻭل ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺘﺨﻀﻊ ﻟﺒﻌﺽ ﺍﻻﺠﺭﺍﺀﺍﺕ ﺍﻟﺘﻲ ﻴﺠﺏ ﺍﻥ ﺘﺘﺒﻊ‪ ،‬ﻭﻟﻜﻥ ﻟﻴﺴﺕ‬
‫ﻫﻨﺎﻟﻙ ﻤﺨﺎﻁﺭ ﻜﺒﻴﺭﺓ ﻋﻠﻰ ﺴﻼﻤﺔ ﺍﻟﺒﻴﺌﺔ ﻤﻥ ﺍﻻﻟﻭﺍﻥ‪ ،‬ﻭﻻ ﺘﺤﺘﺎﺝ ﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻟﺘﺤﺫﻴﻴﺭﺍﺕ‬
‫ﻭﺍﻻﺤﺘﻴﺎﻁﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ‪ .‬ﻭﻟﻜﻥ ﻓﻲ ﻫﺫﺍ ﺍﻟﻔﺼل ﺭﺍﻋﻴﻨﺎ ﺒﻌﺽ ﺍﻟﺠﻭﺍﻨﺏ ﻓﻲ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻻﻭﻟﻴﺔ‬
‫ﻭﺍﻟﻤﻌﺩﻟﺔ )ﺍﻟﻠﻴﻙ ﻜﻠﺭ( )‪ ،(Lake colour‬ﻜﻲ ﺘﺴﺎﻋﺩ ﺍﻟﻌﺎﻤﻠﻴﻥ ﻓﻲ ﺍﻟﻤﺠﺎل ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﺒﻌﻨﺎﻴﺔ‪،‬‬
‫ﻭﺫﻟﻙ ﺇﻨﻁﻼﻗﺎ ﻤﻥ ﺍﻟﺘﻨﻅﻴﻡ ﺍﻟﻌﻠﻤﻲ ﻓﻲ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻟﺼﺒﻐﺎﺕ‪ .‬ﻭﺍﻟﺨﻁﻭﺭﺓ ﻓﻲ ﺍﻟﻤﻭﺍﺩ ﺍﻻﺨﺭﻯ‬
‫ﺍﻟﺜﺎﻨﻭﻴﺔ ﺨﻼل ﺘﺼﻨﻴﻊ ﺍﻟﺼﺒﻐﺔ‪ ،‬ﻭﻜﺫﻟﻙ ﺘﻜﻤﻥ ﺍﻟﺨﻁﻭﺭﺓ ﻋﻨﺩ ﺇﻀﺎﻓﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻻﺨﺭﻯ ﻭﺘﺘﻌﺭﺽ‬
‫ﺍﻟﻤﻨﺘﺠﺎﺕ ﻟﻀﻭﺀ ﻭﺤﺭﺍﺭﺓ ﺍﻟﺸﻤﺱ ﺍﻟﻤﺒﺎﺸﺭﺓ ﻟﻤﺩﺓ ﻁﻭﻴﻠﺔ ﻓﺘﺘﻜﻭﻥ ﻤﻭﺍﺩ ﻀﺎﺭﺓ ﺒﺼﺤﺔ ﺍﻻﻨﺴﺎﻥ‬
‫ﻨﺘﻴﺠﺔ ﺘﻔﺎﻋل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻤﻊ ﺍﺨﺭﻯ‪ .‬ﺃﻭ ﻜﺫﻟﻙ ﺘﻨﺘﺞ ﺍﻟﺨﻁﻭﺭﺓ ﻤﻥ ﺘﺠﺎﻭﺯ ﺍﻟﺤﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻤﻥ‬
‫ﺍﻻﺴﺘﻬﻼﻙ ﺍﻟﻴﻭﻤﻲ‪.‬‬
‫ﻭﺭﻜﺯﺕ ﻓﻲ ﻫﺫﺍ ﺍﻟﻔﺼل ﻋﻠﻰ ﻜﻴﻔﻴﺔ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺤﺘﻠﻔﺔ ﻭﻁﺭﻕ ﺘﺨﺯﻴﻨﻬﺎ‬
‫ﻭﺍﻟﻤﺨﺎﻁﺭ ﺍﻟﺼﺤﻴﺔ‪ ،‬ﻭﻜﻴﻔﻴﺔ ﺍﻟﺘﺨﻠﺹ ﻤﻨﻬﺎ ﻭﻓﻕ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ .(66‬ﻴﻠﻴﺔ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ‬
‫ﺍﻟﻤﻌﺩﻟﺔ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪.(67‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(66‬ﺍﻟﺘﺩﺍﻭل ﻭﺍﻟﻤﺨﺎﻁﺭ ﻭﺍﻟﺘﺨﺯﻴﻥ ﻟﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻻﺤﺎﺩﻴﺔ ) ‪Primary‬‬

‫‪:(Colour‬‬
‫ﺍﻻﺴﺘﻘﺭﺍﺭﻴﺔ ﻭﺍﻟﺜﺒﺎﺕ )‪(Stability & Reactivity‬‬
‫‪ Hazardous‬ﻻ ﺘﻭﺠﺩ‬ ‫)‬ ‫ﺍﻟﻤﺨﺎﻁﺭ‬ ‫ﺘﻔﺎﻋﻼﺕ‬

‫‪(Reactions‬‬
‫ﻤﺨﺎﻁﺭ ﺇﻋﺎﺩﺓ ﺍﻟﺘﻜﻭﻴﻥ ) ‪ Hazardous‬ﻻ ﺘﻨﺸﺄ‬
‫___________________________________________________________ ‪178‬‬

‫‪(Decomposition Product‬‬
‫ﻋﺩﻡ ﺍﻟﺘﻭﺍﻓﻕ ﺍﻟﻜﻴﻤﺎﺌﻲ ) ‪ Chemical In‬ﻤﻊ ﻤﺎﺩﺓ ﻤﺨﺘﺯﻟﺔ ﻗﻭﻴﺔ‪ ،‬ﻤﺯﻴﻼﺕ ﺍﻟﻠﻭﻥ‪،‬‬
‫ﻭﺍﻻﺤﻤﺎﺽ ﻭﺍﻟﻘﻭﺍﻋﺩ ﺍﻟﻘﻭﻴﺔ‬ ‫‪(Compatibility‬‬
‫ﺘﻔﺎﺩﻴﻬﺎ ‪ -1‬ﺍﻟﺘﺴﺨﻴﻥ ﻟﺩﺭﺠﺎﺕ ﺤﺭﺍﺭﺓ ﻋﺎﻟﻴﺔ‬ ‫ﺃﻥ‬ ‫ﻴﺠﺏ‬ ‫ﺍﻟﺘﻲ‬ ‫ﺍﻟﻅﺭﻭﻑ‬

‫‪(Condition‬‬ ‫‪To‬‬ ‫)‪Avoid‬‬
‫‪ -2‬ﺍﻟﺘﺨﺯﻴﻥ ﺘﺤﺕ ﻅﺭﻭﻑ ﺍﻟﺠﻭ ﺍﻟﻤﻜﺘﻡ‬
‫ﻫﺫﻩ ﺍﻟﻤﺎﺩﺓ ﻤﺴﺘﻘﺭﺓ ﺘﺤﺕ ﻅﺭﻭﻑ ﺍﻟﺘﺩﺍﻭل‬ ‫ﺘﻔﺎﻋﻼﺕ ﺍﻟﻤﺎﺩﺓ ) ‪.(Reactivity Data‬‬
‫ﻭﺍﻻﺴﺘﺨﺩﺍﻡ ﺍﻟﻌﺎﺩﻴﺔ‪ ،‬ﻭﻟﻜﻥ ﺤﺴﺎﺴﺔ ﻟﻠﺠﻭ‬
‫ﺍﻟﺭﻁﺏ‬
‫ﺍﻟﺘﺩﺍﻭل ﻭﺍﻟﺘﺨﺯﻴﻥ )‪(Handling & Storage‬‬
‫ﺘﺠﻨﺏ ﺘﻜﻭﻴﻥ ﺍﻟﻐﺒﺎﺭ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻊ‬

‫ﺍﻟﺘﺩﺍﻭل )‪(Handling‬‬
‫ﺍﻟﺼﺒﻐﺔ‬
‫ﻋﻨﺩ ﺍﻟﺘﺨﺯﻴﻥ ﻴﺠﺏ ﺃﻥ ﺘﻜﻭﻥ ﺍﻟﻌﺒﻭﺓ ﻤﻐﻠﻐﺔ‬ ‫ﺍﻟﺘﺨﺯﻴﻥ )‪(Storage‬‬

‫ﺍﻟﻌﺎﺩﻴﺔ‬ ‫ﺍﻟﺤﺭﺍﺭﺓ‬ ‫ﻓﻲ ﺩﺭﺠﺔ‬ ‫ﻭﺘﺨﺯﻥ‬
‫ﻭﺍﻟﺭﻁﻭﺒﺔ ﺍﻟﻌﺎﺩﻴﺔ‪.‬‬
‫ﺍﻟﺘﺨﺯﻴﻥ ﻤﻊ ﻤﻭﺍﺩ ﺃﺨﺭﻯ ) ‪ Do Not Store‬ﻻ ﺘﺨﺯﻥ ﻤﻊ ﺒﻌﺽ ﺍﻟﻠﻭﺍﻥ ﺍﻻﺨﺭﻯ‬

‫ﻤﺘﻼﺼﻘﺔ‬ ‫‪(Together‬‬
‫ﺍﻟﺘﺤﻜﻡ ﻋﻨﺩ ﺍﻟﺘﻌﺭﺽ ﻭﺍﻟﺤﻤﺎﻴﺔ ﺍﻟﺸﺨﺼﻴﺔ ) ‪Exposure Controls/Personal‬‬

‫‪(Protection‬‬
‫ﻻ ﻀﺭﻭﺭﻩ ﻟﻬﺎ‬ ‫‪TLV‬‬
‫‪ Respirator‬ﻴﻤﻜﻥ ﺃﻥ ﺘﺴﺘﺨﺩﻡ )ﻭﻓﻲ ﻫﺫﻩ ﺍﻟﺤﺎﻟﺔ‬ ‫)‬ ‫ﺍﻟﺘﻨﻔﺴﻴﺔ‬ ‫ﺍﻟﺤﻤﺎﻴﺔ‬

‫ﻴﺴﺘﺨﺩﻡ ﻓﻠﺘﺭ ﺠﺯﻴﺌﺎﺕ ﺍﻟﻐﺒﺎﺭ ﺍﻟﻤﺘﻜﻭﻨﺔ‬
‫___________________________________________________________ ‪179‬‬

‫ﺍﻟﺘﺎﻟﻴﺔ‪(DIN 3181-21 :‬‬ ‫‪(Protection‬‬
‫ﺍﻟﺘﻬﻭﻴﺔ ﺍﻟﻤﺤﻠﻴﺔ ﻟﻤﻜﺎﻥ ﺍﻟﻌﻤل ﻟﻬﺎ ﺍﻟﻘﺩﺭﺓ‬ ‫ﺍﻟﺘﻬﻭﻴﺔ )‪(Local ventilation‬‬

‫ﻋﻠﻰ ﺘﻘﻠﻴل ﺍﻟﻐﺒﺎﺭ ﺍﻟﻤﻨﺒﻌﺙ ﻟﺤﻅﺔ ﺇﺴﺘﺨﺩﺍﻡ‬
‫ﺍﻟﻤﺎﺩﺓ‬
‫ﻴﻤﻜﻥ ﺤﻤﺎﻴﺔ ﺍﻟﻌﻴﻥ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻨﻅﺎﺭﺍﺕ‬ ‫ﺤﻤﺎﻴﺔ ﺍﻟﻌﻴﻥ )‪(Eye Protection‬‬

‫ﺍﻟﺨﺎﺼﺔ ﺒﺎﻟﻌﻤل‬
‫ﺇﺴﺘﺨﺩﺍﻡ ﻗﻔﺎﺯﺍﺕ ﺍﻟﺒﻼﺴﺘﻴﻙ ﻤﻊ ﻏﺴل‬ ‫ﺤﻤﺎﻴﺔ ﺍﻟﻴﺩ )‪(Hand Protection‬‬

‫ﺍﻻﻴﺩﻱ ﻗﺒل ﻭﺒﻌﺩ ﺍﻟﻌﻤل ﺒﺎﻟﻤﺎﺀ ﻭﺍﻟﺼﺎﺒﻭﻥ‪.‬‬
‫ﺘﻌﺭﻴﻑ ﺒﺎﻟﻤﺨﺎﻁﺭ )‪(Hazards Identification‬‬
‫ﺍﻻﺤﺘﻴﺎﻁﺎﺕ ﺍﻟﻌﺎﺩﻴﺔ ﻴﺠﺏ ﺃﻥ ﺘﺭﺍﻋﻰ ﻭﺘﻼﺤﻅ ﻋﻨﺩ ﺤﻤل‬ ‫ﺘﺤﺫﻴﺭﺍﺕ ) ‪(Warnings‬‬

‫ﺍﻻﺼﺒﺎﻍ‪ ،‬ﻭﺒﻤﺎ ﺃﻥ ﺍﻟﻤﺎﺩﺓ ﻗﺎﺒﻠﺔ ﻟﻼﻜل‪ ،‬ﻻ ﻤﺨﺎﻁﺭ ﻟﻤﻴﺎﻩ‬
‫ﺍﻟﺸﺭﺏ ﻤﻨﻬﺎ‬
‫ﻤﻌﺎﻴﻴﺭ ﺍﻻﺴﻌﺎﻓﺎﺕ ﺍﻻﻭﻟﻴﺔ )‪(First Aid Measures‬‬
‫ﺘﻐﺴل ﺍﻟﻌﻴﻭﻥ ﺒﻜﻤﻴﺔ ﻜﺎﻓﻴﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﻟﻤﺩﺓ‬ ‫ﺘﺩﻓﻘﻬﺎ ﻓﻲ ﺍﻟﻌﻴﻥ )‪(Eye Contact‬‬
‫ﺃﻗﻼﻫﺎ ‪ 15‬ﺩﻗﻴﻘﺔ‬
‫ﺘﻐﺴل ﺒﻜﻤﻴﺔ ﻭﺍﻓﺭﺓ ﻤﻥ ﺍﻟﻤﺎﺀ ﻭﺍﻟﺼﺎﺒﻭﻥ‬ ‫ﺘﺩﻓﻘﻬﺎ ﻋﻠﻰ ﺍﻟﺠﺴﻡ )‪(Skin Contact‬‬
‫ﺸﺭﺏ ﻜﻤﻴﺔ ﻜﺎﻓﻴﺔ ﺠﺩﺍ ﻤﻥ ﺍﻟﻤﺎﺀ‪ ،‬ﺍﻟﻤﺭﺍﻋﺎﺓ‬ ‫ﺇﺒﺘﻼﻉ ﺍﻟﻤﺎﺩﺓ )‪(Injestion‬‬

‫ﺍﻟﻁﺒﻴﺔ ﺍﻟﺨﺎﺼﺔ ﻗﺩ ﺘﻜﻭﻥ ﻏﻴﺭ ﻀﺭﻭﺭﻴﺔ‬
‫ﻤﻌﺎﻴﻴﺭ ﺇﺯﺍﻟﺔ ﺍﻟﺤﻭﺍﺩﺙ ﺍﻟﺘﻲ ﺘﺤﺩﺙ )‪(Accidental Release Measures‬‬
‫ﻴﺘﻡ ﻤﺴﺢ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺘﺩﻓﻘﺔ ﺒﺭﻓﻕ‪ ،‬ﺜﻡ ﺘﻨﻅﻑ‬ ‫ﺒﻌﺩ ﺍﻟﺘﺩﻓﻕ )‪(After Spillage‬‬
‫___________________________________________________________ ‪180‬‬

‫ﺒﺎﻟﻤﺎﺀ‬
‫ﺇﺴﺘﻌﻤﺎل ﻗﻁﻌﺔ ﻤﻼﺒﺱ ﻗﻁﻨﻴﺔ ﻨﻅﻴﻔﺔ‬ ‫ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺎﺼﺔ )‪(Absorbent Material‬‬
‫ﺇﺴﺘﺒﻌﺎﺩ ﺍﻟﻤﺨﻠﻔﺎﺕ )‪(Disposal Consideration‬‬
‫ﻁﺭﻴﻘﺔ ﺍﻟﺘﺨﻠﺹ ﻤﻥ ﺍﻟﻤﺎﺩﺓ ) ‪ accordance‬ﻴﺘﻡ ﺍﻟﺘﺨﻠﺹ ﻤﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻰ ﺍﻤﺎﻜﻥ ﺍﻟﻨﻔﺎﻴﺎﺕ‬

‫ﻭﻓﻕ ﺍﻟﻀﻭﺍﺒﻁ ﺍﻟﻤﺤﻠﻴﺔ ﻟﻠﻤﻨﻁﻘﺔ‬ ‫‪(with local regulations‬‬
‫ﻤﻘﺎﻴﻴﺱ ﺇﺨﻤﺎﺩ ﺍﻟﺤﺭﺍﺌﻕ )‪(Fire Fighting Measures‬‬
‫ﺍﻟﻭﺴﻁ ﻤﻥ ﺍﻟﺨﺎﺭﺝ ) ‪ Extinguishing‬ﺇﺴﺘﻌﻤﺎل ﺍﻟﻤﻭﺍﺩ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﺠﺎﻓﺔ ﺃﻭ ﺜﺎﻨﻲ‬

‫ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ‪CO2‬‬ ‫‪(Media‬‬
‫ﺇﻋﺎﺩﺓ ﺍﻟﺘﻜﻭﻴﻥ ﺍﻟﺤﺭﺍﺭﻱ ) ‪ Thermal‬ﺇﻋﺎﺩﺓ ﺘﻜﻭﻴﻥ ﺨﻁﺭ ﻟﻡ ﻴﻅﻬﺭ ﻓﻲ ﺍﻟﺘﻌﺎﻤل‬

‫ﻤﻊ ﻫﺫﺍ ﺍﻟﻤﻨﺘﺞ‬ ‫‪(Decomposition‬‬
‫ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﻋﻥ ﺍﻟﺴﻤﻴﺎﺕ ﻓﻲ ﺍﻟﻔﺌﺭﺍﻥ ﻭﺍﻻﺭﺍﻨﺏ ) ‪Toxicological Information (In‬‬

‫)‪(Rats & Mice‬‬
‫‪ 10000 – 6000‬ﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﺠﺭﺍﻡ‬ ‫ﺠﺭﻋﺔ ﺒﺎﻟﻔﻡ ﺒﻤﻌﺩل ‪(LD 50 Oral) 50‬‬
‫ﻤﻥ ﺍﻟﺠﺴﻡ‬
‫‪ 3800 – 5000‬ﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﺠﺭﺍﻡ‬ ‫ﺠﺭﻋﺔ ‪(LD 50 intraperitoneal) 50‬‬

‫ﻤﻥ ﺍﻟﺠﺴﻡ‬
‫ﻻ ﺘﻭﺠﺩ ﺁﺜﺎﺭ ﻤﺭﻀﻴﺔ ﺃﻭ ﻤﻀﺎﻋﻔﺎﺕ‬ ‫ﺠﺭﻋﺔ ﺒﺎﻟﺠﻠﺩ )‪(LD 50 skin‬‬
‫‪ LD‬ﻻ ﺘﻌﺭﻑ‬ ‫‪50‬‬ ‫)‬ ‫ﺒﺎﻻﺴﺘﻨﺸﺎﻕ‬ ‫ﺠﺭﻋﺔ‬

‫‪(inhalation‬‬
‫ﻟﻴﺱ ﻟﻪ ﺤﺴﺎﺴﻴﺔ ﻋﻠﻰ ﺍﻟﻌﻴﻥ‬ ‫ﺍﻟﺤﺴﺎﺴﻴﺔ ﻟﻠﻌﻴﻥ )‪(Eye Irritation‬‬
‫___________________________________________________________ ‪181‬‬

‫ﺍﻟﺤﺴﺎﺴﻴﺔ ﻟﻠﺠﺴﻡ )‪ (Dermal Irritation‬ﻟﻴﺱ ﻟﻪ ﺤﺴﺎﺴﻴﺔ ﻋﻠﻰ ﺍﻟﺠﺴﻡ‬
‫ﺍﻟﻤﻌﺩل ﺍﻟﻴﻭﻤﻲ ﺍﻟﻤﻘﺒﻭل ) ‪Acceptable‬‬

‫‪:(Daily Intake‬‬
‫ﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ ﻤﻥ‬ ‫‪2.5 - 0‬‬
‫ﺍﻟﺠﺴﻡ‬ ‫ﻭﺯﻥ‬ ‫ﻟﺠﻨﺔ ﺍﻟﺨﺒﺭﺍﺀ ﺍﻟﻤﺸﺘﺭﻜﺔ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ‬
‫ﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ ﻤﻥ‬ ‫‪2.5 - 0‬‬ ‫)‪(JECFA‬‬
‫ﻭﺯﻥ ﺍﻟﺠﺴﻡ‬
‫ﻟﺠﻨﺔ )‪(EEC‬‬
‫ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﺍﻟﺒﻴﺌﻴﺔ )‪(Ecological Information‬‬
‫ﺼﺒﻐﺔ ﺼﺎﻟﺤﺔ ﻟﻼﻜل ﻭﻻﺘﻭﺠﺩ ﻤﺨﺎﻁﺭ ﻤﺎﺀ‬ ‫ﻤﺨﺎﻁﺭ ﺍﻟﻤﺎﺀ )‪(Water Hazard‬‬
‫ﻤﻌﻠﻭﻤﺎﺕ ﺍﻟﺘﺭﺤﻴل )‪(Transport Information‬‬
‫ﻟﻴﺴﺕ ﻟﻬﺎ ﻤﺨﺎﻁﺭ ﻓﻲ ﺍﻟﺘﺭﺤﻴل ﻭﺍﻟﺸﺤﻥ‬ ‫ﺍﻟﺸﺤﻥ ﻭﺍﻟﺘﺭﺤﻴل )‪( Cargo‬‬
‫ﻴﺠﺏ ﺃﻥ ﺘﻜﻭﻥ ﻓﻲ ﻤﻌﺯل ﻤﻥ ﺍﻟﻤﻭﺍﺩ‬ ‫ﺍﻟﺤﻔﻅ ﻤﻊ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻻﺨﺭﻯ)‬

‫ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﻤﻌﺭﻀﺔ ﻟﻠﺨﻁﺭ‬ ‫‪(Other chemicals‬‬
‫ﻤﻌﻠﻭﻤﺎﺕ ﻟﺘﻨﻅﻴﻡ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ )‪(Regulatory Information‬‬
‫ﺃﺨﺫﺕ ﻫﺫﻩ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﻤﻠﺨﺹ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﺠﺎﺭﺏ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻌﺭﺒﻴﺔ ﻭﺍﻟﻬﻨﺩﻴﺔ ﻭﻤﻨﻅﻤﺔ‬
‫ﺍﻻﻏﺫﻴﺔ‪ ،‬ﻭﻟﻜﻥ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻴﺠﺏ ﻤﺭﺍﺠﻌﺔ ﻤﻭﺍﺼﻔﺎﺕ ﻭﻤﻘﺎﻴﻴﺱ ﺍﻟﺩﻭﻟﺔ ﻗﺒل ﺇﺩﺨﺎﻟﻬﺎ‬
‫ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ‬
‫ﻤﻌﻠﻭﻤﺎﺕ ﺍﺨﺭﻯ )‪(Other Information‬‬
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‫ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺍﻹﺤﺘﻴﺎﻁﺎﺕ ﺍﻟﺘﻲ ﺫﻜﺭﺕ ﺃﻋﻼﻩ‪ ،‬ﻟﻠﺩﺭﺠﺔ ﺍﻟﻜﺒﻴﺭﺓ ﻓﻲ ﺴﻼﻤﺔ ﺘﺩﺍﻭل ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ‬
‫ﺇﻻ ﺃﻨﻪ ﻴﺠﺏ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻋﻨﺩ ﺍﻟﺘﺩﺍﻭل ﺃﻭ ﺍﻟﺘﺭﺤﻴل ﺍﻭ ﺍﻟﺘﺨﺯﻴﻥ ﺒﻌﻨﺎﻴﺔ ﻟﺘﺠﻨﺏ ﺘﻌﺭﻴﻀﻬﺎ‬
‫ﻟﻠﺘﻠﻑ‪ ،‬ﺒﺎﻻﻀﺎﻓﺔ ﻷﺘﺒﺎﻉ ﺍﻟﺘﻌﻠﻴﻤﺎﺕ ﻭﺍﻟﻘﻭﺍﻨﻴﻴﻥ ﺍﻟﺘﻲ ﺘﺸﺭﻋﻬﺎ ﺍﻟﺩﻭﻟﺔ ﻋﺒﺭ ﺍﺴﺱ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ‬
‫ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻟﻀﻤﺎﻥ ﺍﻟﺘﻌﺎﻤل ﺍﻟﺴﻠﻴﻡ ﻓﻲ ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪.‬‬
‫ﺍﻟﺠﺩﻭل ﺭﻗﻡ )‪ (67‬ﻴﻭﻀﺢ ﺍﻟﺘﺩﺍﻭل ﻭﺍﻟﻤﺨﺎﻁﺭ ﻭﺍﻟﺘﺨﺯﻴﻥ ﺀﺒﺎﻟﻨﺴﺒﺔ ﻟﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻤﻌﺩﻟﺔ‬
‫ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﺤﻴﺙ ﻻ ﺘﺨﺘﻠﻑ ﻁﺭﻕ ﺍﻟﺴﻼﻤﺔ ﻜﺜﻴﺭﺍ ﺒﻴﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻻﻭﻟﻴﺔ ﺒﻌﻀﻬﺎ ﺍﻟﺒﻌﺽ‬
‫ﻭﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﻌﺩﻟﺔ ﻤﻊ ﺒﻌﻀﻬﺎ ﺍﻟﺒﻌﺽ‪ ،‬ﻭﻁﺭﻴﻘﺔ ﺍﻟﺘﺩﺍﻭل ﻭﺍﻟﺴﻼﻤﺔ ﻭﺍﻟﺘﺨﺯﻴﻥ ﻭﺍﻟﺘﺨﻠﺹ ﻤﻨﻪ‬
‫ﺴﻬﻠﺔ‪ ،‬ﻭﻻ ﺘﻤﺜل ﻀﺭﺭ ﻜﺒﻴﺭ ﻟﻠﺒﻴﺌﺔ‪.‬‬
‫ﺠﺩﻭل ﺭﻗﻡ )‪ :(67‬ﺍﻟﺘﺩﺍﻭل ﻭﺍﻟﺨﺎﻁﺭ ﻭﺍﻟﺘﺨﺯﻴﻥ ﻟﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻤﻌﺩﻟﺔ )‪:(Lake Colours‬‬
‫ﺍﻻﺴﺘﻘﺭﺍﺭﻴﺔ ﻭﺍﻟﺜﺒﺎﺕ )‪(Stability & Reactivity‬‬
‫ﻻ ﺘﻭﺠﺩ‬ ‫ﺘﻔﺎﻋﻼﺕ ﺍﻟﻤﺨﺎﻁﺭ ) ‪Hazardous‬‬

‫‪(Reactions‬‬
‫ﻻ ﺘﻭﺠﺩ‬ ‫ﻤﺨﺎﻁﺭ ﺇﻋﺎﺩﺓ ﺍﻟﺘﻜﻭﻴﻥ ) ‪Hazardous‬‬

‫‪(Decomposition Product‬‬
‫ﻤﻊ ﻤﺎﺩﺓ ﻤﺨﺘﺯﻟﺔ ﻗﻭﻴﺔ‪ ،‬ﻤﺯﻴﻼﺕ ﺍﻟﻠﻭﻥ‪،‬‬ ‫ﻋﺩﻡ ﺍﻟﺘﻭﺍﻓﻕ ﺍﻟﻜﻴﻤﺎﺌﻲ ) ‪Chemical In‬‬
‫ﻭﺍﻻﺤﻤﺎﺽ ﻭﺍﻟﻘﻭﺍﻋﺩ ﺍﻟﻘﻭﻴﺔ‬ ‫‪(Compatibility‬‬
‫‪ -1‬ﺍﻟﺘﺴﺨﻴﻥ ﻟﺩﺭﺠﺎﺕ ﺤﺭﺍﺭﺓ ﻋﺎﻟﻴﺔ‬ ‫ﺍﻟﻅﺭﻭﻑ ﺍﻟﺘﻲ ﻴﺠﺏ ﺃﻥ ﺘﻔﺎﺩﻴﻬﺎ‬

‫)‪(Condition To Avoid‬‬
‫‪ -2‬ﺍﻟﺘﺨﺯﻴﻥ ﺘﺤﺕ ﻅﺭﻭﻑ ﺍﻟﺠﻭ ﺍﻟﻤﻜﺘﻡ‬
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‫ﻫﺫﻩ ﺍﻟﻤﺎﺩﺓ ﻤﺴﺘﻘﺭﺓ ﺘﺤﺕ ﻅﺭﻭﻑ ﺍﻟﺘﺩﺍﻭل‬ ‫ﺘﻔﺎﻋﻼﺕ ﺍﻟﻤﺎﺩﺓ ) ‪.(Reactivity Data‬‬
‫ﻭﺍﻻﺴﺘﺨﺩﺍﻡ ﺍﻟﻌﺎﺩﻴﺔ‪ ،‬ﻭﻟﻜﻥ ﺤﺴﺎﺴﺔ ﻟﻠﺠﻭ‬
‫ﺍﻟﺭﻁﺏ‬
‫ﺍﻟﺘﺩﺍﻭل ﻭﺍﻟﺘﺨﺯﻴﻥ )‪(Handling & Storage‬‬
‫ﺘﺠﻨﺏ ﺘﻜﻭﻴﻥ ﺍﻟﻐﺒﺎﺭ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻊ‬

‫ﺍﻟﺘﺩﺍﻭل )‪(Handling‬‬
‫ﺍﻟﺼﺒﻐﺔ‬
‫ﻋﻨﺩ ﺍﻟﺘﺨﺯﻴﻥ ﻴﺠﺏ ﺃﻥ ﺘﻜﻭﻥ ﺍﻟﻌﺒﻭﺓ ﻤﻐﻠﻐﺔ‬ ‫ﺍﻟﺘﺨﺯﻴﻥ )‪(Storage‬‬

‫ﻭﺘﺨﺯﻥ ﻓﻲ ﺩﺭﺠﺔ ﺍﻟﺤﺭﺍﺭﺓ ﺍﻟﻌﺎﺩﻴﺔ‬
‫ﻭﺍﻟﺭﻁﻭﺒﺔ ﺍﻟﻌﺎﺩﻴﺔ‪.‬‬
‫ﺍﻟﺘﺨﺯﻴﻥ ﻤﻊ ﻤﻭﺍﺩ ﺃﺨﺭﻯ ) ‪ Do Not‬ﻻ ﺘﺨﺯﻥ ﻤﻊ ﺒﻌﺽ ﺍﻟﻠﻭﺍﻥ ﺍﻻﺨﺭﻯ‬

‫ﻤﺘﻼﺼﻘﺔ‬ ‫‪(Store Together‬‬
‫ﺍﻟﺘﺤﻜﻡ ﻋﻨﺩ ﺍﻟﺘﻌﺭﺽ ﻭﺍﻟﺤﻤﺎﻴﺔ ﺍﻟﺸﺨﺼﻴﺔ ) ‪Exposure Controls/Personal‬‬

‫‪(Protection‬‬
‫ﺍﻟﺤﺩ ﺍﻻﺩﻨﻰ ﻟﻺﺴﺘﻨﺸﺎﻕ ﻭﺍﻷﺒﺨﺭﺓ‬
‫‪ 5‬ﻤﻠﺠﺭﺍﻡ ﻟﻜل ﺴﻡ ﻤﻜﻌﺏ‬ ‫ﺍﻟﺫﻱ ﻴﻤﻜﻥ ﺃﻥ ﻴﺘﻨﻘﺱ‬
‫‪ 10‬ﻤﻠﺠﺭﺍﻡ ﻟﻜل ﺴﻡ ﻤﻜﻌﺏ‬ ‫ﻜﻤﻴﺔ ﺍﻟﺒﺨﺎﺭ ﺍﻟﻜﻠﻴﺔ‬
‫ﻴﻤﻜﻥ ﺃﻥ ﺘﺴﺘﺨﺩﻡ ﺃﻗﻨﻌﺔ ﺍﻟﺘﻨﻔﺱ ﺍﻟﻤﻨﺴﺒﺔ‬ ‫ﺍﻟﺤﻤﺎﻴﺔ ﺍﻟﺘﻨﻔﺴﻴﺔ ) ‪Respirator‬‬

‫ﻟﻁﺒﻴﻌﺔ ﺍﻟﻌﻤل‬ ‫‪(Protection‬‬
‫ﺍﻟﺘﻬﻭﻴﺔ ﺍﻟﻤﺤﻠﻴﺔ ﻟﻤﻜﺎﻥ ﺍﻟﻌﻤل ﻟﻬﺎ ﺍﻟﻘﺩﺭﺓ‬ ‫ﺍﻟﺘﻬﻭﻴﺔ ) ‪Local (Ventilation‬‬

‫ﻋﻠﻰ ﺘﻘﻠﻴل ﺍﻟﻐﺒﺎﺭ ﺍﻟﻤﻨﺒﻌﺙ ﻟﺤﻅﺔ ﺇﺴﺘﺨﺩﺍﻡ‬
‫ﺍﻟﻤﺎﺩﺓ‬
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‫ﻴﻤﻜﻥ ﺤﻤﺎﻴﺔ ﺍﻟﻌﻴﻥ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻨﻅﺎﺭﺍﺕ‬ ‫ﺤﻤﺎﻴﺔ ﺍﻟﻌﻴﻥ )‪(Eye Protection‬‬

‫ﺍﻟﺨﺎﺼﺔ ﺒﺎﻟﻌﻤل‬
‫ﺇﺴﺘﺨﺩﺍﻡ ﻗﻔﺎﺯﺍﺕ ﺍﻟﺒﻼﺴﺘﻴﻙ ﻤﻊ ﻏﺴل‬ ‫ﺤﻤﺎﻴﺔ ﺍﻟﻴﺩ )‪(Hand Protection‬‬

‫ﺍﻻﻴﺩﻱ ﻗﺒل ﻭﺒﻌﺩ ﺍﻟﻌﻤل ﺒﺎﻟﻤﺎﺀ ﻭﺍﻟﺼﺎﺒﻭﻥ‪.‬‬
‫ﻴﻤﻜﻥ ﻟﺒﺱ ﺍﻟﻤﻼﺒﺱ ﺍﻟﻭﺍﻗﻴﺔ ﺍﻟﺘﻲ ﺘﺴﺘﺨﺩﻡ‬ ‫ﺤﻤﺎﻴﺔ ﺍﻟﺠﺴﻡ )‪(Skin Protection‬‬
‫ﻋﺎﻤﺔ ﻟﺘﺠﻨﺏ ﺍﻻﺘﺴﺎﺥ ﻭﺍﻻﺤﺘﻜﺎﻙ ﺒﺎﻟﻤﻭﺍﺩ‪.‬‬
‫ﺘﻌﺭﻴﻑ ﺒﺎﻟﻤﺨﺎﻁﺭ )‪(Hazards Identification‬‬
‫ﺍﻻﺤﺘﻴﺎﻁﺎﺕ ﺍﻟﻌﺎﺩﻴﺔ ﻴﺠﺏ ﺃﻥ ﺘﺭﺍﻋﻰ‬ ‫ﺘﺤﺫﻴﺭﺍﺕ ) ‪(Warnings‬‬

‫ﻭﺘﻼﺤﻅ ﻋﻨﺩ ﺤﻤل ﺍﻻﺼﺒﺎﻍ‪ ،‬ﻭﺒﻤﺎ ﺃﻥ‬
‫ﺍﻟﻤﺎﺩﺓ ﻗﺎﺒﻠﺔ ﻟﻼﻜل‪ ،‬ﻻ ﻤﺨﺎﻁﺭ ﻟﻤﻴﺎﻩ‬
‫ﺍﻟﺸﺭﺏ ﻤﻨﻬﺎ‪ ،‬ﻭﻗﻠﻴل ﻤﻥ ﺍﻟﻤﺨﺎﻁﺭ ﻴﻤﻜﻥ‬
‫ﺃﻥ ﺘﻨﺘﺞ ﻤﻥ ﺘﻁﺎﻴﺭ ﺍﻏﺒﺎﺭ ﺍﻟﻠﻭﻥ ﺃﺜﻨﺎﺀ‬
‫ﻋﻤﻠﻴﺎﺕ ﺍﻟﺘﺼﻨﻴﻊ ﺒﻜﻤﻴﺎﺕ ﻜﺒﻴﺭﺓ ﺇﺫﺍ ﺘﺩﻓﻕ‬
‫ﺍﻟﻠﻭﻥ ﺒﻜﺜﺭﺓ‪.‬‬
‫ﻤﻌﺎﻴﻴﺭ ﺍﻻﺴﻌﺎﻓﺎﺕ ﺍﻻﻭﻟﻴﺔ )‪(First Aid Measures‬‬
‫ﺘﻐﺴل ﺍﻟﻌﻴﻭﻥ ﺒﻜﻤﻴﺔ ﻜﺎﻓﻴﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﻟﻤﺩﺓ‬ ‫ﺘﺩﻓﻘﻬﺎ ﻓﻲ ﺍﻟﻌﻴﻥ )‪(Eye Contact‬‬
‫ﺃﻗﻼﻫﺎ ‪ 15‬ﺩﻗﻴﻘﺔ‪ ،‬ﺇﺫﺍ ﻜﺎﻨﺕ ﻫﻨﺎﻟﻙ‬
‫ﺤﺴﺎﺴﻴﺔ ﻴﺠﺏ ﺃﻥ ﺘﺭﺍﻋﻰ ﺍﻟﻌﻨﺎﻴﺔ ﺍﻟﻁﺒﻴﺔ‪.‬‬
‫ﺘﻐﺴل ﺒﻜﻤﻴﺔ ﻭﺍﻓﺭﺓ ﻤﻥ ﺍﻟﻤﺎﺀ ﻭﺍﻟﺼﺎﺒﻭﻥ‬ ‫ﺘﺩﻓﻘﻬﺎ ﻋﻠﻰ ﺍﻟﺠﺴﻡ )‪(Skin Contact‬‬
‫ﺸﺭﺏ ﻜﻤﻴﺔ ﻜﺎﻓﻴﺔ ﺠﺩﺍ ﻤﻥ ﺍﻟﻤﺎﺀ‪،‬‬ ‫ﺇﺒﺘﻼﻉ ﺍﻟﻤﺎﺩﺓ )‪(Injestion‬‬

‫ﺍﻟﻤﺭﺍﻋﺎﺓ ﺍﻟﻁﺒﻴﺔ ﺍﻟﺨﺎﺼﺔ ﻗﺩ ﺘﻜﻭﻥ ﻏﻴﺭ‬
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‫ﻀﺭﻭﺭﻴﺔ‬
‫ﻤﻌﺎﻴﻴﺭ ﺇﺯﺍﻟﺔ ﺍﻟﺤﻭﺍﺩﺙ ﺍﻟﺘﻲ ﺘﺤﺩﺙ )‪(Accidental Release Measures‬‬
‫ﺒﺎﻟﻤﻨﻅﻔﺔ‬ ‫ﺍﻟﻤﺘﺩﻓﻘﺔ‬ ‫ﺍﻟﻤﺎﺩﺓ‬ ‫ﺃﺨﺫ‬ ‫ﻴﺘﻡ‬ ‫ﺒﻌﺩ ﺍﻟﺘﺩﻓﻕ )‪(After Spillage‬‬

‫ﺍﻟﺸﺎﻓﻁﺔ ﺃﻭ ﺒﻤﺴﺢ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺘﺩﻓﻘﺔ ﺒﺭﻓﻕ‪،‬‬
‫ﺜﻡ ﺘﻨﻅﻑ ﺒﺎﻟﻤﺎﺀ‬
‫‪ Absorbent‬ﺇﺴﺘﻌﻤﺎل ﻗﻁﻌﺔ ﻤﻼﺒﺱ ﻗﻁﻨﻴﺔ ﻨﻅﻴﻔﺔ‬ ‫)‬ ‫ﺍﻟﻤﺎﺼﺔ‬ ‫ﺍﻟﻤﺎﺩﺓ‬

‫‪(Material‬‬
‫ﺇﺴﺘﺒﻌﺎﺩ ﺍﻟﻤﺨﻠﻔﺎﺕ )‪(Disposal Consideration‬‬
‫ﻁﺭﻴﻘﺔ ﺍﻟﺘﺨﻠﺹ ﻤﻥ ﺍﻟﻤﺎﺩﺓ ) ‪ accordance‬ﻴﺘﻡ ﺍﻟﺘﺨﻠﺹ ﻤﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻰ ﺍﻤﺎﻜﻥ‬

‫ﺍﻟﻨﻔﺎﻴﺎﺕ ﻭﻓﻕ ﺍﻟﻀﻭﺍﺒﻁ ﺍﻟﻤﺤﻠﻴﺔ ﻟﻠﻤﻨﻁﻘﺔ‬ ‫‪(with local regulations‬‬
‫ﻤﻘﺎﻴﻴﺱ ﺇﺨﻤﺎﺩ ﺍﻟﺤﺭﺍﺌﻕ )‪(Fire Fighting Measures‬‬
‫ﺍﻟﻭﺴﻁ ﻤﻥ ﺍﻟﺨﺎﺭﺝ ) ‪ Extinguishing‬ﺇﺴﺘﻌﻤﺎل ﺍﻟﻤﻭﺍﺩ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﺠﺎﻓﺔ ﺃﻭ ﺜﺎﻨﻲ‬

‫ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ‪CO2‬‬ ‫‪(Media‬‬
‫ﺇﻋﺎﺩﺓ ﺘﻜﻭﻴﻥ ﺨﻁﺭ ﻟﻡ ﻴﻅﻬﺭ ﻓﻲ ﺍﻟﺘﻌﺎﻤل‬ ‫ﺇﻋﺎﺩﺓ ﺍﻟﺘﻜﻭﻴﻥ ﺍﻟﺤﺭﺍﺭﻱ ) ‪Thermal‬‬

‫ﻤﻊ ﻫﺫﺍ ﺍﻟﻤﻨﺘﺞ‬ ‫‪(Decomposition‬‬
‫ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﻋﻥ ﺍﻟﺴﻤﻴﺎﺕ ﻓﻲ ﺍﻟﻔﺌﺭﺍﻥ ﻭﺍﻻﺭﺍﻨﺏ ) ‪Toxicological Information‬‬

‫)‪((In Rats & Mice‬‬
‫‪ 2000‬ﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﺠﺭﺍﻡ ﻤﻥ ﺍﻟﺠﺴﻡ‬ ‫ﺠﺭﻋﺔ ﺒﺎﻟﻔﻡ ﺒﻤﻌﺩل ‪(LD 50 Oral) 50‬‬
‫ﻟﻪ ﺤﺴﺎﺴﻴﺔ ﻋﻠﻰ ﺍﻟﻌﻴﻥ ﻗﻠﻴﻠﺔ‬ ‫ﺍﻟﺤﺴﺎﺴﻴﺔ ﻟﻠﻌﻴﻥ )‪(Eye Irritation‬‬
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‫ﻟﻴﺱ ﻟﻪ ﺤﺴﺎﺴﻴﺔ ﻋﻠﻰ ﺍﻟﺠﺴﻡ‬ ‫ﺍﻟﺤﺴﺎﺴﻴﺔ ﻟﻠﺠﺴﻡ ) ‪Dermal‬‬

‫‪(Irritation‬‬
‫ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﺍﻟﺒﻴﺌﻴﺔ )‪(Ecological Information‬‬
‫ﺼﺒﻐﺔ ﺼﺎﻟﺤﺔ ﻟﻼﻜل ﻭﻻﺘﻭﺠﺩ ﻤﺨﺎﻁﺭ ﻤﺎﺀ‬ ‫ﻤﺨﺎﻁﺭ ﺍﻟﻤﺎﺀ )‪(Water Hazard‬‬
‫ﻤﻌﻠﻭﻤﺎﺕ ﺍﻟﺘﺭﺤﻴل )‪(Transport Information‬‬
‫ﻟﻴﺴﺕ ﻟﻬﺎ ﻤﺨﺎﻁﺭ ﻓﻲ ﺍﻟﺘﺭﺤﻴل ﻭﺍﻟﺸﺤﻥ‬ ‫ﺍﻟﺸﺤﻥ ﻭﺍﻟﺘﺭﺤﻴل )‪( Cargo‬‬
‫ﻴﺠﺏ ﺃﻥ ﺘﻜﻭﻥ ﻓﻲ ﻤﻌﺯل ﻤﻥ ﺍﻟﻤﻭﺍﺩ‬ ‫ﺍﻟﺤﻔﻅ ﻤﻊ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻻﺨﺭﻯ)‬

‫ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﻤﻌﺭﻀﺔ ﻟﻠﺨﻁﺭ‬ ‫‪(Other chemicals‬‬
‫ﻤﻌﻠﻭﻤﺎﺕ ﻟﺘﻨﻅﻴﻡ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ )‪(Regulatory Information‬‬
‫ﺃﺨﺫﺕ ﻫﺫﻩ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﻤﻠﺨﺹ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﺠﺎﺭﺏ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻌﺭﺒﻴﺔ ﻭﺍﻟﻬﻨﺩﻴﺔ ﻭﻤﻨﻅﻤﺔ‬
‫ﺍﻻﻏﺫﻴﺔ‪ ،‬ﻭﻟﻜﻥ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻴﺠﺏ ﻤﺭﺍﺠﻌﺔ ﻤﻭﺍﺼﻔﺎﺕ ﻭﻤﻘﺎﻴﻴﺱ ﺍﻟﺩﻭﻟﺔ ﻗﺒل ﺇﺩﺨﺎﻟﻬﺎ‬
‫ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ‬
‫ﻤﻌﻠﻭﻤﺎﺕ ﺍﺨﺭﻯ )‪(Other Information‬‬
‫ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺍﻹﺤﺘﻴﺎﻁﺎﺕ ﺍﻟﺘﻲ ﺫﻜﺭﺕ ﺃﻋﻼﻩ‪ ،‬ﻟﻠﺩﺭﺠﺔ ﺍﻟﻜﺒﻴﺭﺓ ﻓﻲ ﺴﻼﻤﺔ ﺘﺩﺍﻭل ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ‬
‫ﺇﻻ ﺃﻨﻪ ﻴﺠﺏ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻋﻨﺩ ﺍﻟﺘﺩﺍﻭل ﺃﻭ ﺍﻟﺘﺭﺤﻴل ﺍﻭ ﺍﻟﺘﺨﺯﻴﻥ ﺒﻌﻨﺎﻴﺔ ﻟﺘﺠﻨﺏ ﺘﻌﺭﻴﻀﻬﺎ‬
‫ﻟﻠﺘﻠﻑ‪ ،‬ﺒﺎﻻﻀﺎﻓﺔ ﻷﺘﺒﺎﻉ ﺍﻟﺘﻌﻠﻴﻤﺎﺕ ﻭﺍﻟﻘﻭﺍﻨﻴﻴﻥ ﺍﻟﺘﻲ ﺘﺸﺭﻋﻬﺎ ﺍﻟﺩﻭﻟﺔ ﻋﺒﺭ ﺍﺴﺱ‬
‫ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻟﻀﻤﺎﻥ ﺍﻟﺘﻌﺎﻤل ﺍﻟﺴﻠﻴﻡ ﻓﻲ ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ‬
‫ﺍﻟﻐﺫﺍﺌﻴﺔ‪.‬‬
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‫اﻷﻣﺮاض واﻻﺿﺮار‬ ‫اﻻﻟﻮان اﻟﺼﻨﺎﻋﯿﺔ ﻓﻲ اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ‬
‫ﺍﻷﻤﺭﺍﺽ ﻭﺍﻻﻀﺭﺍﺭ‬
‫)‪(Diseases and Harmfulness of Colours‬‬
‫ﻜﺜﺭ ﺍﻟﺤﺩﻴﺙ ﺒﻴﻥ ﻋﺎﻤﺔ ﺍﻟﻨﺎﺱ ﻭﺍﻟﻤﻬﺘﻤﻴﻥ ﺒﺄﻤﺭ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻋﻥ ﺍﻷﺨﻁﺎﺭ ﺍﻟﺼﺤﻴﺔ‬
‫ﺍﻟﻤﺤﺘﻤﻠﺔ ﻟﻸﺼﺒﺎﻍ‪ ،‬ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻸﻏﺫﻴﺔ‪ ،‬ﺍﻟﺘﻲ ﺘﺴﺒﺒﻬﺎ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ ﺨﺎﺼﺔ‬
‫ﻋﻨﺩ ﺍﻻﺴﺘﺨﺩﺍﻡ ﻏﻴﺭ ﺍﻟﻤﺭﺸﺩ ﻟﻼﻟﻭﺍﻥ‪ ،‬ﺤﻴﺙ ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻻﻤﺭﺍﺽ ﻭﺍﻻﻀﺭﺍﺭﺍﻟﺘﻲ ﻴﺴﺒﺒﻬﺎ‬
‫ﺍﻻﺴﺘﺨﺩﺍﻡ ﻏﻴﺭ ﺍﻟﻤﺭﺸﺩ ﻟﻸﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ‪ ،‬ﺒﺎﻻﻀﺎﻓﺔ ﺍﻟﻰ ﻋﺩﺩ ﻤﻥ ﺍﻻﻀﺭﺍﺭ‪ ،‬ﺤﻴﺙ ﺸﺎﻋﺕ‬
‫ﺸﻜﺎﻭﻯ ﺍﻷﻁﻔﺎل ﻤﻥ ﺍﻀﻁﺭﺍﺒﺎﺕ ﺼﺤﻴﺔ ﺍﺤﺘﺎﺭ ﺍﻷﻁﺒﺎﺀ ﻓﻲ ﺘﺸﺨﻴﺼﻬﺎ‪ ،‬ﻭﺘﻨﺎﻭل ﺍﻟﻤﺸﺭﻭﺒﺎﺕ‬
‫ﺍﻟﺘﻲ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻜﻤﻴﺎﺕ ﻤﻤﺎﺜﻠﺔ ﻟﻤﺎ ﻫﻭ ﻓﻲ ﺍﻷﻁﻌﻤﺔ ﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﻭﺍﻟﺤﻠﻭﻴﺎﺕ‪ ،‬ﻭﻗﺩ ﺃﺩﺕ ﺇﻟﻰ‬
‫ﻅﻬﻭﺭ ﺍﻻﻀﻁﺭﺍﺒﺎﺕ ﻟﺩﻯ ﺍﻷﻁﻔﺎل‪ ،‬ﻭﺍﻟﺯﻴﺎﺩﺓ ﻋﻥ ﺍﻟﺤﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﺘﺅﺩﻱ ﺍﻟﻰ ﺘﻜﻭﻴﻥ‬
‫ﺍﻟﺘﺸﻭﻫﺎﺕ ﺍﻟﺨﻠﻘﻴﺔ ﻭﺍﻟﺴﻤﻴﺔ ﻭﺍﻟﺴﺭﻁﺎﻥ‪.‬‬
‫ﺍﻟﺴﻤﻴﺔ )‪:(Toxicity‬‬
‫ﺍﻟﺘﺎﺜﻴﺭﺍﺕ ﺍﻟﺴﻤﻴﺔ ﻟﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻤﺅﺜﺭﺍﺘﻬﺎ ﻗﻠﻴﻠﺔ ﺠﺩﺍ ﺤﺴﺏ ﺘﻌﺭﻴﻔﺎﺕ ﺍﻻﺘﺤﺎﺩ‬
‫ﺍﻻﺭﻭﺒﻲ )‪ (EU criteria‬ﻓﻲ ﺘﺼﻨﻴﻑ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺨﻁﺭﺓ‪ .‬ﻭﺍﻟﺤﺩ ﺍﻟﺴﺎﻡ ﻤﻥ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻻ‬
‫ﻴﻤﻜﻥ ﺍﻟﻭﺼﻭل ﺇﻟﻴﻪ ﻓﻲ ﺇﺴﺘﻬﻼﻜﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﻠﻭﻨﺔ‪ .‬ﺍﻟﺤﺩ ﺍﻻﺩﻨﻲ ﻤﻥ ﺍﻟﺠﺭﻋﺎﺕ ) ‪LD50‬‬
‫‪ (values‬ﻓﻲ ﻤﻌﻅﻡ ﺼﺒﻐﺎﺕ ﺍﻵﺯﻭ ﻓﻲ ﺍﻷﻏﺫﻴﺔ ﻭﺍﻟﻨﺴﻴﺞ ﻴﺘﺭﺍﻭﺡ ﺒﻴﻥ ‪ 2000 – 250‬ﻤﻠﺠﺭﺍﻡ‬
‫ﺍﻟﻭﺍﺤﺩﺓ‪.‬‬ ‫ﻓﻲ ﺍﻟﻜﻴﻠﻭ ﺠﺭﺍﻡ‪ ،‬ﻜﻤﺅﺸﺭ ﻟﺠﺭﺍﻤﺎﺕ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﺘﻲ ﺘﺴﺘﻬﻠﻙ ﻓﻲ ﺍﻟﺠﺭﻋﺔ‬
‫ﻭﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻋﺎﻟﻴﺔ ﺍﻟﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤﺎﺀ‪ ،‬ﻭﻻ ﺘﺘﺭﺍﻜﻡ ﻓﻲ ﺍﻟﺠﺴﻡ‪ ،‬ﺤﻴﺙ ﺘﺨﺭﺝ ﻋﺒﺭ ﺍﻟﻘﻨﺎﺓ‬
‫ﺍﻻﺨﺭﺍﺠﻴﺔ ﻟﻠﺠﺴﻡ‪ ،‬ﻭﻜﺫﻟﻙ ﺘﺩﺨل ﻓﻲ ﺍﻟﻌﻤﻠﻴﺎﺕ ﺍﻟﺤﻴﻭﻴﺔ ﻓﻲ ﺍﻟﻜﺒﺩ ﻭﺘﺨﺭﺝ ﻋﺒﺭ ﺍﻟﻜﻠﻰ ﻓﻲ ﺍﻟﺒﻭل‪.‬‬
‫ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻟﻬﺎ ﻗﺩﺭﺓ ﺘﻠﻭﻴﻨﻴﺔ ﻋﺎﻟﻴﺔ ﻟﺫﻟﻙ ﺘﻀﺎﻑ ﺒﻜﻤﻴﺎﺕ ﻗﻠﻴﻠﺔ ﺒﺎﻟﻤﻠﺠﺭﺍﻤﺎﺕ ﻓﻲ‬
‫ﻜﻴﻠﻭ ﺠﺭﺍﻡ ﻤﻥ ﺍﻟﻐﺫﺍﺀ‪ .‬ﻟﺫﻟﻙ ﻻ ﻴﺘﻡ ﺍﻟﻭﺼﻭل ﺍﻟﻰ ﺍﻟﺠﺭﻋﺔ ﺍﻟﻤﻤﻴﺘﻪ ﻟﻺﻨﺴﺎﻥ ﺍﻟﺒﺎﻟﻎ ﺇﻻ ﻋﻨﺩﻤﺎ‬
‫ﺘﺼل ﺍﻟﻰ ‪ 100‬ﻜﻴﻠﻭﺠﺭﺍﻡ ﻤﻥ ﺍﻟﻐﺫﺍﺀ ﺍﻟﺫﻱ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻓﻲ ﺍﻟﻴﻭﻡ ﺍﻟﻭﺍﺤﺩ‪.‬‬
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‫ﺒﻌﺽ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺘﻡ ﺤﻅﺭﻫﺎ ﻓﻲ ﺒﻌﺽ ﺍﻻﻏﺫﻴﺔ ﻟﺘﺄﺜﻴﺭﺍﺘﻬﺎ ﻭﺃﻋﺭﺍﻀﻬﺎ ﺍﻟﺴﻤﻴﺔ‬

‫ﺍﻟﺠﺎﻨﺒﻴﺔ‪ ،‬ﻭﺫﻟﻙ ﻟﻴﺱ ﻟﻁﺒﻴﻌﺘﻬﺎ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺒل ﻟﺒﻌﺽ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﻨﺘﺞ ﻤﻥ ﺘﻔﻜﻙ ﺠﺯﻴﺌﺎﺕ ﺍﻟﺼﺒﻐﺔ‬
‫ﺍﻭ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﺩﺨل ﻓﻲ ﺘﺼﻨﻴﻊ ﺍﻟﺼﺒﻐﺎﺕ‪ ،‬ﻤﺜل ﺴﻭﺩﺍﻥ ﻭﻥ ﺍﻟﺘﻲ ﺘﺩﺨل ﻓﻲ ﺘﺼﻨﻴﻊ‬
‫ﺒﻌﺽ ﺍﻟﺼﺒﻐﺎﺕ ﻤﺜل ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ‪.‬‬
‫ﻭﺭﺍﺒﻁﺔ ﺍﻻﻴﺯﻭ ﻫﻲ ﺍﻟﺠﺯﺀ ﺍﻷﻜﺜﺭ ﻋﺭﻀﺔ ﻟﻠﺘﻐﻴﻴﺭ ﻓﻲ ﺠﺯﻱﺀ ﺍﻻﺯﻭ ﻟﻠﻜﺴﺭ ﺒﻔﻌل‬
‫ﺍﻟﻨﺯﻴﻤﺎﺕ ﺍﻟﻬﻀﻤﻴﺔ ﻓﻲ ﺍﻟﺜﺩﻴﺎﺕ )ﺍﻻﻨﺴﺎﻥ(‪ ،‬ﺤﺙ ﻴﻤﻜﻥ ﺇﺨﺘﺯﺍل ﺠﺯﻱﺀ ﺍﻟﺼﺒﻐﺔ ﻭﺘﻔﻜﻜﻪ ﺍﻟﻰ‬
‫ﺠﺯﺌﻴﻥ‪.‬‬
‫ﻭﺘﻔﺎﻋل ﺇﻨﻜﺴﺎﺭ ﺍﻟﺠﺯﻱﺀ ﺍﻟﻰ ﺠﺯﻴﺌﻴﻥ ﻫﻭ ﺒﻭﺍﺴﻁﺔ ﺃﻨﺯﻴﻡ ﻴﺴﻤﻰ ﺒﺈﻨﺯﻴﻡ ﻤﺨﺘﺯل ﺍﻻﺯﻭ‪،‬‬
‫ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﻋﻥ ﺇﻨﺯﻴﻡ ﻏﻴﺭ ﻤﺤﺩﺩ ﻴﻭﺠﺩ ﻓﻲ ﺍﻟﻤﻴﻜﺭﻭﺒﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻤﺜل ﺒﺎﻜﺘﺭﻴﺎ ﺍﻻﻤﻌﺎﺀ ﻓﻲ ﻜل‬
‫ﺍﻟﺜﺩﻴﺎﺕ ﺒﻤﺎ ﻓﻴﻬﺎ ﺍﻻﻨﺴﺎﻥ‪.‬‬
‫ﻭﺇﻨﺯﻴﻡ ﺇﺨﺘﺯﺍل ﺍﻻﺯﻭ ﻓﻲ ﺍﻟﺜﺩﻴﺎﺕ ﺒﻨﺸﺎﻁﺎﺘﻪ ﺍﻟﻤﺨﺘﻠﻔﺔ‪ ،‬ﻴﻭﺠﺩ ﻓﻲ ﺃﺠﺯﺍﺀ ﻤﺨﺘﻠﻔﺔ ﻤﻥ‬
‫ﺃﺠﺯﺍﺀ ﺃﻋﻀﺎﺀ ﺍﻟﺜﺩﻴﺎﺕ ﺍﻟﺩﺍﺨﻠﻴﺔ ﻤﺜل ﺍﻟﻜﺒﺩ ﻭﺍﻟﺭﺌﺔ ﻭﺍﻟﻘﻠﺏ ﻭﺍﻟﻌﻘل ﻭﺍﻟﻁﻭﺤﺎل ﻭﺍﻻﻏﺸﻴﺔ‬
‫ﺍﻟﻌﻀﻠﻴﺔ‪ .‬ﻭﺇﻨﺯﻴﻡ ﺇﺨﺘﺯﺍل ﺍﻻﺯﻭ ﻓﻲ ﺍﻟﻜﺒﺩ ﻴﻠﻴﻪ ﺇﻨﺯﻴﻡ ﺇﺨﺘﺯﺍل ﺍﻻﺯﻭ ﻓﻲ ﺍﻟﻜﻠﻰ ﻴﺤﺘﻭﻱ ﻋﻠﻰ‬
‫ﺃﻗﻭﻯ ﻨﺸﺎﻁ ﺇﻨﺯﻴﻤﻲ ﻋﻥ ﺍﻵﺨﺭﻴﺎﺕ‪.‬‬
‫ﺒﻌﺩ ﺘﻜﺴﺭ ﺭﺍﺒﻁﺔ ﺍﻻﺯﻭ ﻓﺈﻥ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻌﻁﺭﻴﺔ ﺍﻻﻤﻴﻨﻴﺔ ﺘﻤﺘﺹ ﺒﻭﺍﺴﻁﺔ ﺍﻻﻤﻌﺎﺀ‬
‫ﻭﺘﺨﺭﺝ ﻋﺒﺭ ﺍﻟﺒﻭل‪ .‬ﻭﻨﺠﺩ ﺍﻥ ﻗﻁﺒﻴﺔ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺘﺅﺜﺭ ﻋﻠﻰ ﺍﻟﻌﻤﻠﻴﺎﺕ ﺍﻟﺤﻴﻭﻴﺔ ﻭﺒﺎﻟﺘﺎﻟﻲ ﻋﻠﻰ‬
‫ﺍﻻﺨﺭﺍﺝ‪ .‬ﺼﻠﻔﻨﺔ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻅﻬﺭ ﻟﻬﺎ ﺘﺄﺜﻴﺭ ﻋﻠﻰ ﺘﻘﻠﻴل ﺍﻟﺘﺴﻤﻡ‪ ،‬ﺒﻌﻤﻠﻬﺎ ﻋﻠﻰ ﺘﺸﺠﻴﻊ ﺇﺨﺭﺍﺝ‬
‫ﺍﻟﺒﻭل ﻭﺒﺎﻟﺘﺎﻟﻲ ﺇﺨﺭﺍﺝ ﺍﻟﺼﺒﻐﺔ ﻭﻨﻭﺍﺘﺞ ﺍﻟﻌﻤﻠﻴﺎﺕ ﺍﻟﺤﻴﻭﻴﺔ‪.‬‬
‫ﻭﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﻤﺼﻠﻔﻨﺔ ﻤﺜﻠﻬﺎ ﻭﻤﺜل ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻌﺎﺩﻴﺔ ﻴﻤﻜﻥ ﺍﻥ ﺘﻜﻭﻥ ﻓﻲ ﺸﻜل‬
‫ﺼﺒﻐﺔ ﺃﺤﺎﺩﻴﺔ‪ ،‬ﺜﻨﺎﺌﻴﺔ ﺃﻭ ﺜﻼﺜﻴﺔ‪ ،‬ﺘﺴﺘﻌﻤل ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻭﺍﻟﺘﺠﻤﻴل ﻭﺍﻻﺩﻭﻴﺔ ﺒﺎﻻﻀﺎﻓﺔ ﺍﻟﻰ‬
‫ﺍﺴﺘﺨﺩﺍﻤﺎﺕ ﻭﺘﻁﺒﻴﻘﺎﺕ ﺍﻻﺩﻭﻴﺔ ﻭﺍﻟﻐﺫﺍﺀ ﺍﻟﺘﻲ ﺘﺅﺨﺫ ﺒﺎﻟﻔﻡ‪.‬‬
‫ﻭﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺘﺤﻠﻠﺔ ﻤﻥ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻟﻬﺎ ﺘﺄﺜﻴﺭﺍﺕ ﻋﻠﻰ ﺍﻵﺜﺎﺭ ﺍﻟﺴﺭﻁﺎﻨﻴﺔ ﺃﻭ‬
‫ﺍﻟﺘﺤﻭﻴﻠﻴﺔ ﻭﺒﺎﻟﺘﺎﻟﻲ ﺒﻌﺽ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻤﻨﻌﺕ ﻤﻥ ﺍﻻﺴﺘﺨﺩﺍﻡ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‪ ،‬ﺤﻴﺙ ﺃﻥ ﺘﺤﻠل‬
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‫ﻤﻜﻭﻨﺎﺕ ﺼﺒﻐﺔ ﺍﻻﻴﺯﻭ ﻋﻨﺩﻤﺎ ﺘﺘﻌﺭﺽ ﻟﻠﺘﺨﺯﻴﻥ ﺍﻟﺴﻲﺀ ﺘﺤﺕ ﺩﺭﺠﺎﺕ ﺍﻟﺤﺭﺍﺭﺓ ﻭﺃﺸﻌﺔ ﺍﻟﺸﻤﺱ‬
‫ﺘﺅﺩﻱ ﺍﻟﻰ ﺘﻜﻭﻴﻥ ﻤﺭﻜﺒﺎﺕ ﻗﺩ ﺘﻜﻭﻥ ﺴﺎﻤﺔ ﻭﺫﻟﻙ ﺇﻋﺘﻤﺎﺩﺍ ﻋﻠﻰ ﻨﻭﻉ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺩﺍﺨﻠﺔ ﻓﻲ ﺘﺼﻨﻴﻊ‬
‫ﺍﻟﻐﺫﺍﺀ‪.‬‬
‫ﺍﻟﺤﺴﺎﺴﻴﺔ )‪:(Hyperactivity‬‬
‫ﺃﻅﻬﺭﺕ ﺩﺭﺍﺴﺔ ﺯﻴﺎﺩﺓ ﻓﻲ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ ﻋﻨﺩ ﺍﻷﻁﻔﺎل ﺍﻟﺫﻴﻥ ﺨﻀﻌﻭﺍ ﻷﻏﺫﻴﺔ‬
‫ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺃﻤﺯﺠﺔ ﻤﻌﺭﻭﻓﺔ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻭﺒﻨﺯﻭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﻤﻌﺭﻭﻑ‬
‫ﻜﻤﺎﺩﺓ ﺤﺎﻓﻅﺔ ﻟﻸﻏﺫﻴﺔ‪ ،‬ﻭﻟﻘﺩ ﺸﻜﻲ ﺍﻟﺒﻌﺽ ﻋﻥ ﺃﻥ ﺒﻌﺽ ﺍﻻﻟﻭﺍﻥ ﻭﺨﺎﺼﺔ ﺍﻟﻭﺍﻥ ﺍﻻﺯﻭ‬
‫ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ‪ ،‬ﺘﺯﻴﺩ ﺃﻭ ﺘﺴﺒﺏ ﺍﻹﻓﺭﺍﻁ ﺍﻟﺴﻠﻭﻜﻲ ﻋﻨﺩ ﺍﻻﻁﻔﺎل‪ .‬ﻭﻤﻨﺫ ﺃﻭﺍﺨﺭ ﺍﻟﻌﺎﻡ‬
‫‪ 1970‬ﻡ ﺒﺩﺃﺕ ﺍﻟﺩﺭﺍﺴﺎﺕ ﻋﻠﻰ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻓﻲ ﺘﺄﺜﻴﺭ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ ﻭﻤﻌﻅﻡ‬
‫ﺍﻟﺩﺭﺍﺴﺎﺕ ﻟﻡ ﺘﺼل ﺍﻟﻰ ﻤﻠﺨﺹ ﻨﻬﺎﻴﺎﺕ ﻭﺒﻌﻀﻬﺎ ﻤﺘﻀﺎﺭﺏ‪.‬‬
‫ﻭﺍﻟﻌﻘﺒﺔ ﺍﻻﺴﺎﺴﻴﺔ ﻟﻬﺫﻩ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺇﻓﺭﺍﻁ ﺍﻟﻨﺸﺎﻁ ﻟﻡ ﺘﻌﻁﻲ ﻤﺅﺸﺭ ﻭﺍﻀﺢ ﻟﻠﻔﺭﻁ ﺍﻟﻨﺸﺎﻁ‬
‫ﺍﻟﺴﻠﻭﻜﻲ ﻭﺒﻌﺽ ﺍﻟﻤﻼﺤﻅﺎﺕ ﺍﻷﺨﺭﻯ ﻓﻲ ﺘﻘﺎﺭﻴﺭ ﺍﻵﺒﺎﺀ‪ .‬ﻭﻏﺎﻟﺒﺎ ﺍﻻﺒﺎﺀ ﺃﻋﻁﻭﺍ ﻨﺘﺎﺌﺞ ﺒﻬﺎ‬
‫ﺇﺨﺘﻼﻓﺎﺕ ﻤﻤﺎ ﺠﻌﻠﺕ ﺍﻟﺘﻭﻗﻌﺎﺕ ﻟﻨﺘﺎﺌﺞ ﺍﻟﺒﺤﺙ ﺼﻌﺒﺔ ﻭﻤﻌﻘﺩﺓ‪ .‬ﻜﺫﻟﻙ ﺩﺭﺍﺴﺎﺕ ﻋﺩﻴﺩﺓ ﺃﻭﻀﺤﺕ‬
‫ﺘﺄﺜﻴﺭ ﺍﻟﻔﺭﻁ ﺍﻟﻨﺸﺎﻁﻲ ﺇﻋﺘﻤﺩﺕ ﻋﻠﻰ ﺘﻘﺎﺭﻴﺭ ﺍﻵﺒﺎﺀ‪ ،‬ﻭﻟﻴﺱ ﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻔﺴﻴﻭﻟﻭﺠﻴﺔ‪ .‬ﻟﺫﻟﻙ ﺁﺨﺭ‬
‫ﺩﺭﺍﺴﺔ ﻗﺎﻡ ﺒﻬﺎ ﺒﺎﺕ ﻤﺎﻥ ﻭﺁﺨﺭﻭﻥ ﻓﻲ ﺍﻟﻌﺎﻡ ‪2004‬ﻡ ﺘﻡ ﻨﺸﺭﻫﺎ ﻓﻲ ﺍﻟﻼﻨﺴﺕ ﺍﻭﻀﺤﺕ ﺍﻥ ﻜل‬
‫ﺍﻟﺩﺭﺍﺴﺎﺕ ﻋﻠﻰ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻟﻭﺤﺩﻫﺎ ﻟﻡ ﺘﻌﻁﻲ ﺃﻱ ﺘﺎﺜﻴﺭﺍﺕ ﻋﻠﻰ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ ﻋﻨﺩ‬
‫ﺍﻻﻁﻔﺎل‪ ،‬ﻭﻟﻜﻥ ﺍﻟﺘﺄﺜﻴﺭ ﺍﻟﻘﻭﻱ ﺠﺎﺀ ﻨﺘﻴﺠﺔ ﺇﺴﺘﻌﻤﺎل ﺍﻟﺼﺒﻐﺔ ﻤﻊ ﺒﻨﺯﻭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ‪ .‬ﻭﻟﻜﻥ‬
‫ﺍﻟﻨﺘﺎﺌﺞ ﺍﻟﻘﺎﻁﻌﺔ ﻓﻲ ﺘﺴﺒﻴﺒﻬﺎ ﺃﻭ ﻋﺩﻤﻪ ﻟﻔﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻜﻭﻜﻲ ﻟﻡ ﻴﻘﻁﻊ ﺒﻌﺩ‪.‬‬
‫ﻗﺩ ﻴﻌﺎﻨﻲ ﺒﻌﺽ ﺍﻷﺸﺨﺎﺹ ﻤﻥ ﺤﺴﺎﺴﻴﺔ ﻤﻥ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻷﺼﺒﺎﻍ ﺍﻟﻤﺤﻀﺭﺓ ﻤﻥ ﻗﻁﺭﺍﻥ‬

‫ﺍﻟﻔﺤﻡ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﺜل ﻤﺎﺩﺓ ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ ﻭﻤﺎﺩﺓ ﺍﻟﺼﺒﺎﻍ ﺍﻟﻘﺭﻤﺯﻴﺔ ﻭﻤﺎﺩﺓ‬
‫ﺍﻹﻴﺭﺜﺭﻭﺯﻴﻥ ﻭﻤﺎﺩﺓ ﺍﻷﻤﺎﺭﺍﻨﺙ‪ ،‬ﻭﻓﻲ ﻫﺫﻩ ﺍﻟﺤﺎﻟﺔ ﻴﺠﺏ ﺍﻥ ﻴﺘﺠﻨﺏ ﺍﻟﻤﺭﻀﻰ ﺍﻟﺫﻴﻥ ﻟﺩﻴﻬﻡ‬
‫ﺤﺴﺎﺴﻴﺔ ﻟﺒﻌﺽ ﺍﻻﻟﻭﺍﻥ ﻤﻥ ﺘﻨﺎﻭل ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻲ ﺍﻟﻤﺤﺘﻭﻴﺔ ﻋﻠﻰ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺴﺒﺒﻪ ﻟﻬﺎ‪ ،‬ﻭﺫﻟﻙ‬
‫ﺒﻤﺭﺍﺠﻌﺔ ﺇﺴﻤﻬﺎ ﻋﻠﻰ ﺩﻴﺒﺎﺠﺔ ﺍﻟﻤﻨﺘﺞ ﺍﻟﻐﺫﺍﺌﻲ ﺃﻭ ﺃﻭ ﺒﺎﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ ﺍﻟﺩﺍل ﻋﻠﻴﻬﺎ )‪.(E‬‬
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‫ﺨﻼﺼﺔ‪:‬‬
‫ﻴﻤﻜﻨﻨﻲ ﺃﻥ ﺃﺨﻠﺹ ﺍﻟﻰ ﺃﻥ ﺍﻻﺴﺘﻌﻤﺎل ﺍﻟﻤﺭﺸﺩ ﻤﻥ ﻤﻁﺎﺒﻘﺔ ﻤﻭﺍﺼﻔﺔ ﺍﻟﻠﻭﻥ ﻭﺍﻟﺠﺭﻋﺔ ﺍﻻﻤﻨﺔ‬
‫ﻟﻠﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻭﻓﻕ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻌﺎﻴﻴﺭ ﻤﺴﻤﻭﺡ ﺒﻬﺎ‪ .‬ﻭﻟﻜﻥ ﻴﻔﻀل ﺘﺠﻨﺏ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻁﻔﺎل ﻭﺍﻟﺫﻴﻥ ﻟﺩﻴﻬﻡ ﺤﺴﺎﺴﻴﺔ ﻀﺩ ﺒﻌﺽ ﺍﻟﺼﺒﻐﺎﺕ‪.‬‬
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‫ﻁﺭﻕ ﺍﻟﺴﻼﻤﺔ ﻭﺍﻟﻭﻗﺎﻴﺔ‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﺍﻟﻔﺼل ﺍﻟﺭﺍﺒﻊ‬
‫ﻁﺭﻕ ﺍﻟﺴﻼﻤﺔ ﻭﺍﻟﻭﻗﺎﻴﺔ‬
‫)‪(Preventions and Safty dealings with Colours‬‬
‫ﻴﻤﻜﻥ ﺇﺴﺘﺨﺩﺍﻡ ﺍﻻﻟﻭﺍﻥ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﻊ ﻤﺭﺍﻋﺎﺓ ﺍﻟﻀﻭﺍﺒﻁ ﺍﻟﻤﺨﺘﻠﻔﺔ‬

‫ﻟﻠﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻭﺇﻻ ﻤﻨﻊ ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﺇﺫﺍ ﻟﻡ ﺘﺘﻭﻓﺭ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻭﺍﻻﺤﺘﻴﺎﻁﺎﺕ ﺍﻻﺯﻤﺔ‬
‫ﻟﻠﺘﻌﺎﻤل‪ .‬ﻤﻊ ﻀﺭﻭﺭﺓ ﻤﺭﺍﻋﺎﺓ ﺘﺠﻨﺏ ﺇﺩﺨﺎل ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ ﻓﻲ ﺃﻏﺫﻴﺔ ﺍﻻﻁﻔﺎل‪ ،‬ﻟﺴﺒﺒﻴﻥ‪ ،‬ﺍﻻﻭل‬
‫ﻋﺎﻤل ﺍﻟﺴﻥ ﺤﻴﺙ ﺃﻥ ﺍﻻﻁﻔﺎل ﻓﻲ ﺴﻥ ﺼﻐﻴﺭﻩ ﻗﺩ ﻻ ﺘﺴﺘﺤﻤل ﺃﺠﺴﺎﻤﻬﻡ ﻫﺫﻩ ﺍﻟﻤﺭﻜﺒﺎﺕ‬
‫ﺍﻟﺼﻨﺎﻋﻴﺔ‪ ،‬ﻓﻀﻼ ﻋﻥ ﺨﻁﻭﺭﺓ ﻭﺠﻭﺩ ﻤﻭﺍﺩ ﻤﺴﺭﻁﻨﺔ ﻤﺜل ﺴﻭﺩﺍﻥ ﻭﻥ ﺇﺫﺍ ﻟﻡ ﻴﺘﻡ ﻓﺤﺹ ﻭﺘﺤﻠﻴل‬
‫ﺍﻟﻤﻨﺘﺞ ﺠﻴﺩﺍ ﻷﻱ ﺴﺒﺏ ﻤﻥ ﺍﻻﺴﺒﺎﺏ‪ ،‬ﺤﻴﺙ ﺍﻥ ﻤﻌﺩل ﺍﻻﺴﺘﻬﻼﻙ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﻭﺯﻥ ﻟﻠﺼﻐﺎﺭ ﻤﻘﺎﺭﻨﺔ‬
‫ﺒﺎﻟﻜﺒﺎﺭ ﻗﺩ ﻴﺅﺩﻱ ﺍﻟﻰ ﺯﻴﺎﺩﺓ ﻨﺴﺒﺔ ﺍﻻﺴﺘﻼﻙ ﺍﻟﻴﻭﻤﻲ ﻟﺼﻐﺎﺭ ﺍﻟﺴﻥ‪ ،‬ﻭﺜﺎﻨﻴﺎ ﻗﺩ ﺘﻜﻭﻥ ﻫﻨﺎﻟﻙ ﺒﻌﺽ‬
‫ﺍﻟﻤﺨﺎﻁﺭ ﺃﻭ ﺍﻟﺤﺴﺎﺴﻴﺎﺕ ﺃﻭ ﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻷﻋﺭﺍﺽ ﺍﻟﺘﻲ ﻟﻡ ﺘﺜﺒﺕ ﺒﻨﺘﻴﺠﺔ ﻗﺎﻁﻌﺔ‪.‬‬
‫ﻟﺫﻟﻙ ﺘﻨﺎﻭﻟﺕ ﻓﻲ ﻫﺫﺍ ﺍﻟﻔﺼل ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﻭﺼﻴﺎﺕ ﺍﻟﻤﻬﻤﺔ ﻟﻜﻴﻔﻴﺔ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ‬
‫ﻟﺘﺠﻨﺏ ﺍﻟﻤﺨﺎﻁﺭ ﺍﻟﺼﺤﻴﺔ ﻭﻫﻲ‪:‬‬
‫‪ -1‬ﻀﺭﻭﺭﺓ ﻤﺭﺍﻗﺒﺔ ﺠﻤﻴﻊ ﺃﻨﻭﺍﻉ ﺍﻟﺼﺒﻐﺎﺕ ﺒﻭﺍﺴﻁﺔ ﻫﻴﺌﺎﺕ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻗﺒل ﺩﺨﻭﻟﻬﺎ ﺍﻟﺒﻼﺩ‬
‫ﻭﺘﺸﺩﻴﺩ ﺍﻟﺭﻗﺎﺒﺔ ﻋﻠﻰ ﺫﻟﻙ‪ ،‬ﺒﺎﻻﻀﺎﻓﺔ ﻟﻤﺭﺍﻗﺒﺔ ﺒﻘﻴﺔ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻻﺨﺭﻯ‬
‫ﻟﻌﺩﻡ ﺘﺴﺭﺒﻬﺎ ﺍﻟﻰ ﺍﻟﻐﺫﺍﺀ ﺒﺼﻭﺭﺓ ﺍﻭ ﺃﺨﺭﻯ‪.‬‬
‫‪ -2‬ﻀﺭﻭﺭﺓ ﻋﻤل ﺍﻟﺘﺤﺎﻟﻴل ﻟﻠﺼﺒﻐﺎﺕ ﻋﻨﺩ ﺩﺨﻭﻟﻬﺎ ﺍﻟﺒﻼﺩ ﻭﺍﻟﺘﺄﻜﺩ ﻤﻥ ﻤﻁﺎﺒﻘﺘﻬﺎ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ‬
‫ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﺨﺎﺼﺔ ﺒﺎﻟﺒﻼﺩ‪ ،‬ﻭﻴﺠﺏ ﺍﻥ ﺘﺨﻀﻊ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻟﺘﺤﺎﻟﻴل ﺩﻗﻴﻘﺔ ﻤﻥ ﻗﺒل ﺍﻟﺠﻬﺎﺕ‬
‫ﺍﻟﻤﺨﺘﺼﺔ ﺃﻭ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻁﺭ ﺍﻟﺫﻱ ﻴﺘﻭﺍﺠﺩ ﺒﻪ ﺍﻟﺸﺨﺹ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻻﻟﻭﺍﻥ ﺇﺴﺘﻬﻼﻜﺎ‬
‫ﺃﻭﺘﺼﻨﻴﻌﺎ‪.‬‬
‫‪ -3‬ﻀﺭﻭﺭﺓ ﻤﺭﺍﻗﺒﺔ ﺇﺴﺘﺨﺩﺍﻡ ﺍﻻﻟﻭﺍﻥ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺒﻭﺍﺴﻁﺔ ﻟﺠﺎﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ‬
‫ﻭﺠﻤﻌﻴﺎﺕ ﺤﻤﺎﻴﺔ ﺍﻟﻤﺴﺘﻬﻠﻙ‪.‬‬
‫‪ -4‬ﻋﻤل ﻤﺯﻴﺩ ﻤﻥ ﺍﻟﺩﺭﺍﺴﺎﺕ ﻭﺍﻟﺒﺤﻭﺙ ﻓﻲ ﺍﻻﻟﻭﺍﻥ ﻤﻥ ﺤﻴﺙ ﺍﻟﺴﻼﻤﺔ ﻓﻲ ﺍﻟﺒﻴﺌﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ‪،‬‬
‫ﻭﻜﺫﻟﻙ ﻤﺯﻴﺩ ﻤﻥ ﺍﻟﺩﺭﺍﺴﺎﺕ ﻓﻲ ﻤﺠﺎل ﺍﻟﺘﺩﺍﻭل ﻭﺘﺨﺯﻴﻥ ﺍﻟﺴﻠﻊ ﺍﻟﺘﻲ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺼﺒﻐﺎﺕ‬
‫ﺍﻟﻤﻠﻭﻨﺔ‪.‬‬
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‫‪ -5‬ﺘﺩﺭﻴﺏ ﺍﻟﻌﺎﻤﻠﻴﻥ ﻓﻲ ﻤﺠﺎل ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻋﻠﻰ ﺇﺴﺘﺨﺩﺍﻡ ﺍﻻﻟﻭﺍﻥ ﻭﺍﻟﻨﺴﺏ ﺍﻟﻤﻀﺎﻓﺔ‬
‫ﺍﻟﻰ ﺍﻻﻏﺫﻴﺔ‪.‬‬
‫‪ -6‬ﺍﻟﻤﺭﺍﺠﻌﺔ ﺍﻟﺩﻭﺭﻴﺔ ﻟﻠﻤﺼﺎﻨﻊ ﻭﺍﻟﺘﺄﻜﺩ ﻤﻥ ﻨﻭﻉ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﺼﺎﻟﺤﺔ ﻟﻺﺴﺘﻬﻼﻙ‬
‫ﺍﻻﺩﻤﻲ‪.‬‬
‫‪ -7‬ﻓﺭﺽ ﺭﻗﺎﺒﺔ ﻏﺫﺍﺌﻴﺔ ﺃﺸﺩ ﻋﻠﻰ ﻋﻤﻠﻴﺎﺕ ﺍﻟﻐﺵ ﺍﻟﺘﺠﺎﺭﻱ ﻓﻲ ﻤﺼﺎﻨﻊ ﺇﻨﺘﺎﺝ ﻋﺼﺎﺌﺭ‬
‫ﻭﺸﺭﺍﺏ ﺍﻟﻔﻭﺍﻜﻪ ﺍﻟﻤﻌﻠﺒﺔ ﺨﺎﺼﺔ ﻋﻨﺩ ﺫﻜﺭﻫﺎ ﻜﻤﺜﺎل ﺍﺤﺘﻭﺍﺀ ﻤﻨﺘﺠﺎﺘﻬﺎ ﻋﻠﻰ ﻨﺴﺒﺔ ﻤﻌﻴﻨﺔ ﻤﻥ‬
‫ﺍﻟﻌﺼﻴﺭ ﺃﻭ ﻟﺏ ﺜﻤﺎﺭ ﺍﻟﻔﻭﺍﻜﻪ ﺍﻟﻁﺒﻴﻌﻴﻴﻥ ﺒﻌﺩ ﺃﻥ ﺃﺼﺒﺢ ﻤﻥ ﺍﻟﻤﻤﻜﻥ ﻋﻠﻤﻴﺎ ﺇﻨﺘﺎﺝ ﻋﺼﺎﺌﺭ‬
‫ﻓﻭﺍﻜﻪ ﺼﻨﺎﻋﻴﺔ ﺘﻤﺎﺜل ﺇﻟﻰ ﺤﺩ ﻜﺒﻴﺭ ﺍﻟﻨﻭﻉ ﺍﻟﻁﺒﻴﻌﻲ ﻤﻨﻬﺎ ﻭﻻ ﻴﺴﺘﻁﻴﻊ ﺍﻟﻤﺴﺘﻬﻠﻙ ﺍﻟﻌﺎﺩﻱ‬
‫ﺍﻟﺘﻤﻴﻴﺯ ﺒﻴﻨﻬﻤﺎ‪ ،‬ﻭﻀﺭﻭﺭﺓ ﺫﻜﺭ ﺃﻥ ﺠﻤﻴﻊ ﻤﻜﻭﻨﺎﺕ ﺍﻟﺴﻠﻌﺔ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺼﻨﺎﻋﻴﺔ ﻋﻨﺩﻤﺎ ﻴﻜﻭﻥ‬
‫ﺫﻟﻙ ﻓﻌﻼ ﻭﻟﻴﺱ ﻏﺵ ﺍﻟﻤﺴﺘﻬﻠﻙ ﺒﺄﻨﻬﺎ ﻁﺒﻴﻌﻴﺔ‪.‬‬
‫‪ -8‬ﺤﻅﺭ ﺍﺴﺘﻌﻤﺎل ﺍﻷﺼﺒﺎﻍ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻟﻤﺴﺘﺤﻀﺭﺍﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻟﻸﻁﻔﺎل ﺍﻟﺭﻀﻊ ﻭﺼﻐﺎﺭ‬
‫ﺍﻟﺴﻥ ﻤﻥ ﺍﻷﻁﻔﺎل ﻷﻫﻤﻴﺔ ﺩﺭﺍﺴﺔ ﺘﺄﺜﻴﺭﺍﺘﻬﺎ ﻋﻠﻰ ﺼﺤﺘﻬﻡ ﻗﺒل ﺍﻟﺴﻤﺎﺡ ﺒﻭﺠﻭﺩﻫﺎ ﻓﻲ‬
‫ﻁﻌﺎﻤﻬﻡ ‪.‬‬
‫‪ -9‬ﺃﻓﻀﻠﻴﺔ ﺍﺴﺘﻌﻤﺎل ﺍﻷﺼﺒﺎﻍ ﺫﺍﺕ ﺍﻟﻤﺼﺩﺭ ﺍﻟﻨﺒﺎﺘﻲ ﺍﻟﻁﺒﻴﻌﻲ ﻷﻏﺫﻴﺔ ﺍﻻﻁﻔﺎل ﺒﺩﻻ ﻤﻥ ﺍﻟﻨﻭﻉ‬
‫ﺍﻟﺼﻨﺎﻋﻲ ﻤﻨﻬﺎ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻷﻏﺫﻴﺔ ﻤﺜل ﺍﻟﻜﺭﻜﻡ – ﻭﻟﻭﻨﻪ ﺃﺼﻔﺭ ﻭ ﺍﻟﺒﻨﺠﺭ ﺍﻷﺤﻤﺭ –‬
‫ﺍﻟﻤﺴﺘﺨﻠﺹ ﻤﻥ ﺠﺫﻭﺭ ﻨﺒﺎﺕ ﺍﻟﺒﻨﺠﺭ ﻭﺍﻟﻜﻠﻭﺭﻭﻓﻴل ﻭﻟﻭﻨﻪ ﺃﺨﻀﺭ‪ ،‬ﻭﺒﻴﺘﺎ ﻜﺎﺭﻭﺘﻴﻥ ﻭﻟﻭﻨﻬﺎ‬
‫ﺃﺼﻔﺭ ﻭﻟﻭﻥ ﻁﺒﻴﻌﻲ ﺃﻨﺎﺘﻭ ﻭﺭﻤﺯﻩ ‪ E160b‬ﻭﻜﺫﻟﻙ ﺍﻟﻌﺼﻔﺭ ﻭﺍﻟﺯﻋﻔﺭﺍﻥ ﻭﻟﻭﻨﻬﺎ ﺃﺼﻔﺭ‬
‫ﻭﺍﻟﻭﺭﺩ ﺍﻷﺤﻤﺭ ﻭﺍﻟﻜﺭﻜﺩﻴﻪ ﻭﻟﻭﻨﻪ ﺃﺤﻤﺭ‪ .‬ﺨﺎﺼﺔ ﻓﻲ ﺃﻏﺫﻴﺔ ﺍﻻﻁﻔﺎل‪.‬‬
‫ﻀﺭﻭﺭﺓ ﺇﺠﺭﺍﺀ ﺩﺭﺍﺴﺎﺕ ﻋﻠﻰ ﺘﻔﺎﻋﻼﺕ ﺤﺴﺎﺴﻴﺔ ﺃﺠﺴﺎﻡ ﺍﻷﻁﻔﺎل ﻟﻸﺼﺒﺎﻍ‬ ‫‪-10‬‬
‫ﻭﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﺤﺎﻓﻅﺔ ﻭﻏﻴﺭﻫﻤﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻷﻏﺫﻴﺔ ‪.‬‬
‫ﻴﻔﻀل ﺃﺜﻨﺎﺀ ﺘﻨﺎﻭل ﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺤﻔﻭﻅﺔ ﺍﻟﻤﺤﺘﻭﻴﺔ ﻋﻠﻰ ﻤﺭﻜﺒﺎﺕ ﻨﺘﺭﺍﺕ ﺃﻭ ﻨﺘﺭﻴﺕ‬ ‫‪-11‬‬
‫ﺍﻟﺼﻭﺩﻴﻭﻡ ﺃﻭ ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ﻜﻤﺎﺩﺓ ﺤﺎﻓﻅﺔ ﺇﻀﺎﻓﺔ ﻋﺼﻴﺭ ﺍﻟﻠﻴﻤﻭﻥ ﺍﻟﻁﺎﺯﺝ ﺇﻟﻰ ﺍﻷﻁﺒﺎﻕ‬
‫ﺍﻟﻤﺤﻀﺭﺓ ﻤﻨﻬﺎ‪ ،‬ﻭﺍﻹﻜﺜﺎﺭ ﻤﻥ ﺘﻨﺎﻭل ﺍﻟﺨﻀﺭﺍﻭﺍﺕ ﺍﻟﻐﻨﻴﺔ ﺒﻔﻴﺘﺎﻤﻴﻥ ﺝ ﻤﻌﻬﺎ ﻋﻠﻰ ﻤﺎﺌﺩﺓ‬
‫ﺍﻟﻁﻌﺎﻡ ﻷﻨﻪ ﻴﻌﻴﻕ ﺘﺤﻭﻟﻬﺎ ﻓﻲ ﺍﻟﺠﻬﺎﺯ ﺍﻟﻬﻀﻤﻲ ﺇﻟﻰ ﻤﺭﻜﺏ ﻨﺘﺭﻭﺯ ﺃﻤﻴﻥ ﺍﻟﻀﺎﺭ ﺒﺼﺤﺔ‬
‫ﺍﻹﻨﺴﺎﻥ ‪.‬‬
‫ﻀﺭﻭﺭﺓ ﺍﻟﺘﺯﺍﻡ ﻭﺇﻟﺯﺍﻡ ﺍﻟﻤﺼﻨﻌﻴﻥ ﻟﻌﺼﺎﺌﺭ ﺍﻟﻔﻭﺍﻜﻪ ﺒﺫﻜﺭ ﻨﺴﺏ ﺍﻟﻤﻜﻭﻨﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ‬ ‫‪-12‬‬
‫ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻓﻲ ﺘﺤﻀﻴﺭﻫﺎ ﺒﺩﻗﺔ ﻤﺜل ﻋﺼﻴﺭ ﺍﻟﻔﻭﺍﻜﻪ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﻓﻴﺘﺎﻤﻴﻥ ﺝ ﻋﻠﻰ ﻋﺒﻭﺍﺘﻬﺎ‪.‬‬
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‫ﻋﻤل ﺘﻘﻴﻡ ﺩﻭﺭﻴﺎ ﻤﻥ ﺨﻼل ﺍﻟﺘﺠﺎﺭﺏ ﺍﻟﻤﻌﻤﻠﻴﺔ ﻟﻤﻌﺭﻓﺔ ﺍﻟﺘﺄﺜﻴﺭ ﺍﻟﻔﺴﻴﻭﻟﻭﺠﻲ ﻭﺍﻟﺩﻭﺍﺌﻲ‬ ‫‪-13‬‬
‫ﻟﻬﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻋﻠﻰ ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ‪ .‬ﺤﻴﺙ ﺘﻡ ﺫﻟﻙ ﺒﺘﻐﺫﻴﺔ ﻫﺫﻩ ﺍﻟﺤﻴﻭﺍﻨﺎﺕ ﺒﺠﺭﻋﺎﺕ ﻤﺘﺒﺎﻴﻨﺔ‬
‫ﺜﻡ ﻤﻼﺤﻅﺔ ﻅﻬﻭﺭ ﺍﻱ ﺍﻋﺭﺍﺽ ﻤﺭﻀﻴﺔ ﻋﻠﻴﻬﺎ ﻤﻊ ﻤﺭﻭﺭ ﺍﻟﻭﻗﺕ‪ ،‬ﻭﻜﺫﻟﻙ ﻤﻼﺤﻅﺔ ﺘﺄﺜﻴﺭﻫﺎ‬
‫ﻋﻠﻰ ﺍﻟﻨﻤﻭ ﻭﺍﻟﺸﻬﻴﺔ ﻭﺍﻻﻋﺭﺍﺽ ﺍﻻﻜﻠﻴﻨﻴﻜﻴﺔ ﻭﺘﺄﺜﻴﺭﻫﺎ ﻓﻲ ﺍﻟﺩﻡ ﻭﻨﺘﺎﺌﺞ ﺍﻟﺒﻭل ﻭﺘﺄﺜﻴﺭﻫﺎ ﻜﺫﻟﻙ‬
‫ﻓﻲ ﺍﻟﺨﻼﻴﺎ ﻭﺍﻻﻨﺴﺠﺔ‪.‬‬
‫ﺍﻥ ﺍﻻﺨﺘﺒﺎﺭﺍﺕ ﺍﻟﺘﻲ ﺘﺠﺭﻯ ﻋﻠﻰ ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ ﻻ ﺘﻌﻨﻲ ﺴﻼﻤﺔ ﺘﻠﻙ ﺍﻟﻤﻭﺍﺩ‬ ‫‪-14‬‬
‫ﺘﻤﺎﻤﺎ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻼﻨﺴﺎﻥ‪ ،‬ﻭﻟﻜﻨﻬﺎ ﺘﻌﺘﺒﺭ ﺨﻁﻭﺓ ﺍﺴﺎﺴﻴﺔ ﻭﻤﻬﻤﺔ ﻓﻲ ﺘﻘﻴﻴﻡ ﺴﻼﻤﺔ ﺍﻟﻤﺎﺩﺓ‬
‫ﺍﻟﻤﻀﺎﻓﺔ ﻋﻠﻰ ﺍﻟﻤﺴﺘﻬﻠﻙ ﺤﻴﺙ ﺘﺠﺭﻯ ﺍﻻﺨﺘﺒﺎﺭﺍﺕ ﺍﻟﻨﻬﺎﺌﻴﺔ ﻋﻠﻰ ﺍﻟﻤﺘﻁﻭﻋﻴﻥ ﻗﺒل ﺍﻟﺘﺩﺍﻭل‬
‫ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺴﻼﻤﺘﻬﺎ‪.‬‬
‫‪ - 16‬ﻭﺘﻌﺩ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﺴﺎﻟﻤﺔ ﺍﻭ ﺁﻤﻨﺔ ﻓﻲ ﺘﺭﻜﻴﺯﻫﺎ ﺍﻟﻤﻀﺎﻑ ﺒﻨﺎﺀ ﻋﻠﻰ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﺍﻟﻌﻠﻤﻴﺔ‬
‫ﺍﻟﻤﺘﻭﺍﻓﺭﺓ ﻭﺍﻟﻤﺘﺎﺤﺔ ﻓﻲ ﺤﻴﻨﻪ ﻭﺫﻟﻙ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻜل ﺍﻓﺭﺍﺩ ﺍﻟﻤﺠﺘﻤﻊ ﺒﺎﺴﺘﺜﻨﺎﺀ ﺒﻌﺽ ﺍﻟﺤﺎﻻﺕ‬
‫ﺍﻟﻨﺎﺩﺭﺓ ﻭﺍﻟﺘﻲ ﺘﻌﺎﻨﻲ ﻤﻥ ﺤﺴﺎﺴﻴﺔ ﻟﻬﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ‪.‬‬
‫‪ -17‬ﺤﺩﺩ ﺍﻻﺘﺤﺎﺩ ﺍﻻﻭﺭﻭﺒﻲ ﺩﺭﺠﺔ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﻀﺎﻑ ﻭﺍﻟﺘﻲ ﻻ ﺘﻅﻬﺭ ﻟﻪ ﺍﻱ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻠﻰ‬
‫ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ ﺜﻡ ﺯﻴﺎﺩﺓ ﻓﻲ ﺍﻷﻤﺎﻥ ﺴﻤﺢ ﺒﺎﺴﺘﺨﺩﺍﻡ ﻤﺎ ﻴﺘﺭﺍﻭﺡ ﺒﻴﻥ ‪ 1‬ﺍﻟﻰ ‪ 100‬ﻤﻥ‬
‫ﻫﺫﺍ ﺍﻟﺘﺭﻜﻴﺯ‪ ،‬ﻭﺒﻤﻌﻨﻰ ﺁﺨﺭ ﺍﻥ ﻟﻡ ﻴﻅﻬﺭ ﻟﻠﻤﺎﺩﺓ ﻤﻀﺎﻓﺔ ﺍﻱ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻨﺩ ﺘﺭﻜﻴﺯ ‪100‬‬
‫ﻤﻴﻠﻴﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﺠﺭﺍﻡ ﻤﻥ ﻭﺯﻥ ﺍﻟﺠﺴﻡ ﻓﺈﻥ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻜﻤﺎﺩﺓ ﻤﻀﺎﻓﺔ ﻴﻜﻭﻥ ‪1‬‬
‫ﻤﻴﻠﻴﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﺠﺭﺍﻡ ﻤﻥ ﻭﺯﻥ ﺍﻟﺠﺴﻡ‪ ،‬ﻭﻫﺫﺍ ﺍﻟﻤﺴﺘﻭﻯ ﺍﻭ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﻨﺨﻔﺽ ﻴﻁﻠﻕ‬
‫ﻋﻠﻴﻪ ﺍﺴﻡ ﺍﻟﻤﺘﻨﺎﻭل ﺍﻟﻴﻭﻤﻲ ﺍﻟﻤﻘﺒﻭل ﺍﻵﻤﻥ ﻭﻫﻭ ﻴﻤﺜل ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﺫﻱ ﻴﺘﻨﺎﻭﻟﻪ ﺍﻟﻔﺭﺩ ﻴﻭﻤﻴﺎ‬
‫ﻁﻭل ﺤﻴﺎﺘﻪ ﺩﻭﻥ ﺍﻀﺭﺍﺭ ﺒﺼﺤﺘﻪ‪.‬‬
‫‪ -18‬ﻫﻨﺎﻟﻙ ﻋﺩﺓ ﺃﺒﺤﺎﺙ ﺃﺠﺭﻴﺕ‪ ،‬ﻭﺘﺘﻭﺍﻟﻰ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻷﻜﺎﺩﻴﻤﻴﺔ ﺍﻟﻁﺒﻴﺔ ﻓﻲ ﺘﺤﺫﻴﺭﺍﺕ ﻨﺘﺎﺌﺠﻬﺎ‬
‫ﻤﻥ ﺍﻷﻀﺭﺍﺭ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺘﻲ ﺘﺴﺒﺒﻬﺎ ﺘﻠﻙ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻤﻊ ﺒﻘﻴﺔ ﺍﻹﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ .‬ﻟﺫﻟﻙ‬
‫ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﺤﺯﻡ ﺍﻟﺘﻲ ﻴﺠﺏ ﻤﺭﺍﻋﺎﺘﻬﺎ ﻋﻨﺩ ﺇﺴﺘﺨﺩﺍﻡ ﺍﻻﻟﻭﺍﻥ ﻓﻲ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ‪،‬‬
‫ﺤﺴﺏ ﺘﻘﻴﻴﻡ ﺼﺤﺔ ﻭﺴﻼﻤﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻸﻏﺫﻴﺔ ﻭﺇﺨﺘﺒﺎﺭﺍﺕ ﺍﻟﺴﻼﻤﺔ‪.‬‬
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‫‪ -19‬ﻴﺠﺏ ﺃﻥ ﻴﺘﻡ ﺍﻟﺘﻌﺭﻑ ﻋﻠﻰ ﻤﺼﺎﺩﺭ ﺍﻷﺼﺒﺎﻍ ﻭﺘﺤﺩﺒﺩ ﻫل ﻤﺤﻅﻭﺭ ﺍﺴﺘﺨﺩﺍﻤﻬﺎ ﻭﺸﺭﻭﻁ‬
‫ﻤﻭﺍﺼﻔﺔ ﻭﺴﻼﻤﺔ ﻭﺘﺄﺜﻴﺭﻏﻴﺭ ﺍﻟﻤﺤﻅﻭﺭ ﻋﻠﻰ ﺼﺤﺔ ﺍﻹﻨﺴﺎﻥ‪.‬‬
‫‪ -20‬ﻴﺴﺘﻠﺯﻡ ﺘﻭﻓﺭ ﺸﺭﻭﻁ ﻤﺤﺩﺩﺓ ﻓﻲ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻟﻸﻏﺫﻴﺔ ﺍﻟﻤﺭﺍﺩ ﺍﺴﺘﺨﺩﺍﻤﻬﺎ ﻟﻜﻲ ﻴﺘﻡ‬
‫ﺍﻟﺴﻤﺎﺡ ﻭﺍﻟﻤﻭﺍﻓﻘﺔ ﻋﻠﻴﻬﺎ ﻤﻥ ﻗﺒل )‪ (FDA‬ﻭﻫﻲ ﻜﺎﻟﺘﺎﻟﻲ‪:‬‬
‫ﺍ ‪ -‬ﺘﻘﺩﻴﻡ ﻤﻌﻠﻭﻤﺎﺕ ﺘﻔﻴﺩ ﺃﻥ ﺍﻻﺴﺘﻌﻤﺎل ﺍﻟﻤﻘﺘﺭﺡ ﻟﻠﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻴﻌﺘﺒﺭ ﺁﻤﻨﺎﹰ ﻭﻻ ﺘﺸﻜل ﺃﻱ‬
‫ﺨﻁﻭﺭﺓ ﻋﻠﻰ ﺍﻟﺼﺤﺔ‪.‬‬
‫ﺏ ‪ -‬ﺃﻥ ﺍﻻﺴﺘﻌﻤﺎل ﺍﻟﻤﻘﺘﺭﺡ ﻻ ﻴﻨﻁﻭﻱ ﻋﻠﻰ ﻏﺵ ﺍﻟﻤﺴﺘﻬﻠﻙ ﻭﺍﻻﺤﺘﻴﺎل ﻋﻠﻴﻪ‪.‬‬
‫ﺕ ‪ -‬ﺃﻥ ﺍﺴﺘﻌﻤﺎل ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﺴﻴﻌﻤل ﻋﻠﻰ ﺘﺤﻘﻴﻕ ﺍﻟﻬﺩﻑ ﺍﻟﺘﻜﻨﻭﻟﻭﺠﻲ ﺍﻟﻤﻘﺼﻭﺩ‪.‬‬
‫ﺙ ‪ -‬ﺃﻥ ﺍﺴﺘﻌﻤﺎل ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻻ ﻴﺅﺩﻱ ﺇﻟﻰ ﺴﺭﻁﺎﻨﺎﺕ ﻓﻲ ﺍﻟﺤﻴﻭﺍﻨﺎﺕ ﻭﺍﻹﻨﺴﺎﻥ‪.‬‬
‫‪ -21‬ﻴﺠﺏ ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﺴﻼﻤﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻭﻓﻲ ﺤﺎﻟﺔ ﺜﺒﻭﺕ ﻋﺩﻡ ﻭﺠﻭﺩ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻠﻰ‬
‫ﺼﺤﺔ ﺍﻹﻨﺴﺎﻥ ﻓﺈﻨﻪ ﻴﺴﻤﺢ ﺒﺈﻀﺎﻓﺘﻬﺎ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺼﻨﻌﺔ ﺒﻨﺴﺏ ﺃﻗل ﺒﻜﺜﻴﺭ ﻋﻥ ﻤﺎ ﺘﻡ‬
‫ﺇﻋﻁﺎﺅﻩ ﻟﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ‪.‬‬
‫ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﺃﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻸﻏﺫﻴﺔ ﻤﻥ ﺍﻷﻨﻭﺍﻉ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻋﺎﻟﻤﻴﺎﹰ ﺒﺎﻹﻀﺎﻓﺔ‪،‬‬ ‫‪-22‬‬
‫ﻭﻓﻕ ﻀﻭﺍﺒﻁ ﺨﺎﺼﺔ ﺘﻀﻊ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻓﻲ ﺍﻟﺤﺩﻭﺩ ﺍﻵﻤﻨﺔ‪.‬‬
‫‪ -23‬ﺘﺤﻅﺭ ﺍﻟﻘﻭﺍﻨﻴﻥ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﺴﺘﺨﺩﺍﻡ ﻫﺫﻩ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻜﻴﻤﺎﻭﻴﺔ ﻭﺨﺎﺼﺔ ﺍﻟﺼﻨﺎﻋﻲ ﻤﻨﻬﺎ ﻓﻲ‬
‫ﺘﺤﻀﻴﺭ ﺃﻏﺫﻴﺔ ﺍﻷﻁﻔﺎل ﺍﻟﺭﻀﻊ ﻭﺍﻷﻁﻔﺎل ﺒﺄﻋﻤﺎﺭ ﻗﺒل ﺴﻥ ﺩﺨﻭﻟﻬﻡ ﺍﻟﻤﺩﺭﺴﺔ‪ ،‬ﻤﻤﺎ‬
‫ﻴﺴﺘﺩﻋﻲ ﺘﺸﺠﻴﻊ ﺍﻷﺒﺎﺀ ﻷﻁﻔﺎﻟﻬﻡ ﻋﻠﻰ ﺇﺴﺘﻌﻤﺎل ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ‪ ،‬ﻭﺘﺠﻨﺏ ﺍﺴﺘﻬﻼﻙ‬
‫ﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺴﺘﻌﻤل ﻓﻲ ﺼﻨﺎﻋﺘﻬﺎ ﺍﻷﺼﺒﺎﻍ ﻤﺜل ﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻔﻭﺍﻜﻪ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻭﺍﻟﺤﻠﻭﻴﺎﺕ‬
‫ﻭﺍﻟﻤﺜﻠﻭﺠﺎﺕ )ﺁﻴﺱ ﻜﺭﻴﻡ ﻭﺨﻼﻓﻪ( ﻭﺍﻟﻤﺴﺘﻌﻤل ﻓﻴﻬﺎ ﻤﻭﺍﺩ ﻤﻠﻭﻨﺔ ﻷﻥ ﺃﺠﺴﺎﻤﻬﻡ ﺸﺩﻴﺩﺓ ﺍﻟﺘﺄﺜﺭ‬
‫ﺒﻬﺫﻩ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻜﻴﻤﺎﻭﻴﺔ ﻟﺼﻐﺭ ﺃﺤﺠﺎﻤﻬﺎ‪.‬‬
‫‪ -24‬ﻋﻨﺩﻤﺎ ﺘﺸﺘﺭﻱ ﺃﻱ ﻤﻨﺘﺞ ﻏﺫﺍﺌﻲ ﻓﻠﺘﺴﺭﻉ ﻟﻘﺭﺍﺀﺓ ﻤﺤﺘﻭﻴﺎﺕ ﻫﺫﺍ ﺍﻟﻤﻨﺘﺞ‪ ،‬ﻭﺍﻟﺘﻲ ﺘﻜﻭﻥ ﻋﺎﺩﺓ‬
‫ﻤﻠﺼﻘﺔ ﻋﻠﻰ ﺍﻟﻌﺒﻭﺍﺕ ﻭﺇﻥ ﺃﻫﻡ ﻤﺎ ﻴﺘﺒﺎﺩﺭ ﻷﺫﻫﺎﻨﻨﺎ ﻫﻭ ﻤﺩﻯ ﺨﻁﻭﺭﺓ ﻤﺜل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻋﻠﻰ‬
‫ﺼﺤﺘﻨﺎ ﺨﺎﺼﺔ ﺃﻨﻨﺎ ﻨﺴﺘﻬﻠﻜﻬﺎ ﺒﺸﻜل ﻴﻭﻤﻲ‪.‬‬
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‫‪ -25‬ﻗﺒل ﺍﻟﺴﻤﺎﺡ ﺒﺎﺴﺘﻌﻤﺎل ﺃﻭ ﺘﺴﻭﻴﻕ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻋﻠﻰ ﺍﻟﺼﻌﻴﺩ ﺍﻟﻭﻁﻨﻲ ﻭﺍﻟﻌﺎﻟﻤﻲ ﻴﺠﺏ ﺃﻥ‬
‫ﺘﻁﺎﺒﻕ ﺒﻌﺽ ﺍﻟﺸﺭﻭﻁ ﺍﻟﺼﺎﺭﻤﺔ‪ ،‬ﻜﺄﻥ ﺘﺨﻀﻊ ﻻﺨﺘﺒﺎﺭﺍﺕ ﺍﻟﺴﻤﻴﺔ ﻋﻠﻰ ﺍﻟﻤﺩﻯ ﺍﻟﺒﻌﻴﺩ‬
‫ﻭﺍﻟﻘﺼﻴﺭ ﺃﻭ ﺇﺫﺍ ﻜﺎﻨﺕ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺫﻜﻭﺭﺓ ﺘﺴﺒﺏ ﺍﻟﺴﺭﻁﺎﻨﺎﺕ ﺃﻭ ﻤﺸﺎﻜل ﺘﻨﺎﺴﻠﻴﺔ‪ ،‬ﻭﺒﺎﻟﺘﺎﻟﻲ ﻴﺘﻡ‬
‫ﺘﺤﺩﻴﺩ ﺍﻟﺠﺭﻋﺔ ﺃﻭ ﺍﻟﻜﻤﻴﺔ )ﻏﻴﺭ ﺍﻵﻤﻨﺔ(‪ ،‬ﻭﻗﺩ ﺤﺩﺩ ﺍﻻﺘﺤﺎﺩ ﺍﻻﻭﺭﻭﺒﻲ ﺩﺭﺠﺔ ﺍﻟﺘﺭﻜﻴﺯ‬
‫ﺍﻟﻤﻀﺎﻑ ﻭﺍﻟﺫﻱ ﻻ ﺘﻅﻬﺭ ﻟﻪ ﺍﻱ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻠﻰ ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ‪ ،‬ﺜﻡ ﺯﻴﺎﺩﺓ ﻓﻲ ﺠﺭﻋﺔ‬
‫ﺍﻷﻤﺎﻥ ﻭﺘﻘﺴﻴﻤﻬﺎ ﻋﻠﻰ ‪ 100‬ﺠﺭﻋﺔ ﻋﻠﻰ ﺍﻷﻗل ﻟﻠﺤﺼﻭل ﻋﻠﻰ ﺍﻟﺠﺭﻋﺔ ﺍﻟﻴﻭﻤﻴﺔ ﺍﻟﺴﻠﻴﻤﺔ‬
‫ﻟﺩﻯ ﺍﻹﻨﺴﺎﻥ ) ﻤﻠﻐﺭﺍﻡ ‪ /‬ﻜﻴﻠﻭ ﺠﺭﺍﻡ ﻤﻥ ﺍﻟﻭﺯﻥ ﻓﻲ ﺍﻟﻴﻭﻡ ﺍﻟﻭﺍﺤﺩ( ﻭﻫﺫﺍ ﺍﻟﻤﺴﺘﻭﻯ ﺍﻭ‬
‫ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﻨﺨﻔﺽ ﻴﻁﻠﻕ ﻋﻠﻴﻪ ﺍﺴﻡ ﺍﻟﻤﺘﻨﺎﻭل ﺍﻟﻴﻭﻤﻲ ﺍﻟﻤﻘﺒﻭل ﻭﻫﻭ ﻴﻤﺜل ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﺫﻱ‬
‫ﻴﺘﻨﺎﻭﻟﻪ ﺍﻟﻔﺭﺩ ﻴﻭﻤﻴﺎ ﻁﻭل ﺤﻴﺎﺘﻪ ﺩﻭﻥ ﺍﻀﺭﺍﺭ ﺒﺼﺤﺘﻪ‪ ،‬ﻭﻜل ﻟﻭﻥ ﻟﻪ ﺤﺩ ﺁﻤﻥ‪.‬‬
‫‪ -26‬ﺍﻻﻓﻀل ﺩﺍﺌﻤﺎ ﺍﻟﻐﺫﺍﺀ ﺍﻟﺼﺤﻲ ﺍﻟﻁﺒﻴﻌﻲ ﺍﻟﻤﻜﻭﻥ ﻤﻥ ﺍﻟﻠﺤﻭﻡ ﺍﻟﻁﺎﺯﺠﺔ ﻭﺍﻟﺨﻀﺎﺭ ﻭﺍﻟﻔﻭﺍﻜﻪ‬
‫ﻭﺍﻟﻌﺼﺎﺌﺭ ﺍﻟﻁﺒﻴﻌﻴﺔ ﺒﺩﻻ ﻤﻥ ﺍﻟﻤﻌﻠﺒﺔ ﻭﺨﺎﺼﺔ ﻟﻠﺼﻐﺎﺭ‪.‬‬
‫‪ -27‬ﺘﺠﻨﺏ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻓﻲ ﺍﻟﺴﻠﻊ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﺜل ﺍﻟﻤﻴﺎﻩ ﺍﻟﻐﺎﺯﻴﺔ ﻭﻋﺼﺎﺌﺭ ﺍﻟﻔﻭﺍﻜﻪ‪،‬‬
‫ﺒﻌﺩﻡ ﺘﻌﺭﻴﻀﻬﺎ ﻟﻀﻭﺀ ﺍﻟﺸﻤﺱ ﻭﺍﻟﺤﺭﺍﺭﺓ ﻭﺍﻷﺤﻴﺎﺀ ﺍﻟﺩﻗﻴﻘﺔ ﺃﻭ ﺘﺨﺯﻴﻨﻬﺎ ﻓﺘﺭﺓ ﻁﻭﻴﻠﺔ‪ ،‬ﻗﺩ‬
‫ﺘﻘﻭﺩ ﻟﻅﻬﻭﺭ ﻤﻭﺍﺩ ﻜﻴﻤﻴﺎﺌﻴﺔ ﺠﺩﻴﺩﺓ ﻤﻥ ﺍﻟﺘﻔﺎﻋﻼﺕ‪ ،‬ﻓﺘﺅﺩﻱ ﺍﻟﻰ ﺍﻤﺭﺍﺽ ﻭﺴﺭﻁﺎﻨﺎﺕ‬
‫ﻟﻺﻨﺴﺎﻥ‪.‬‬
‫‪ -28‬ﻓﻲ ﻜﺜﻴﺭ ﻤﻥ ﺍﻟﺒﻠﺩﺍﻥ ﺍﻟﻌﺭﺒﻴﺔ ﻭﺍﻹﺴﻼﻤﻴﺔ ﻤﻥ ﺍﻟﻤﺘﻁﻠﺒﺎﺕ ﺍﻟﺘﻲ ﻴﺠﺏ ﺘﻭﺍﻓﺭﻫﺎ ﻓﻲ ﺍﻟﻤﺎﺩﺓ‬
‫ﺍﻟﻤﻠﻭﻨــﺔ ﺃﻥ ﺘﻜﻭﻥ ﺨﺎﻟﻴﺔ ﺨﻠﻭﺍﹰ ﺘﺎﻤﺎﹰ ﻤﻥ ﻤﻨﺘﺠﺎﺕ ﺍﻟﺨﻨﺯﻴﺭ ﺃﻭ ﻤﺸﺘﻘﺎﺘﻬﺎ‪.‬‬
‫‪ -29‬ﺍﻟﺘﺄﻜﻴﺩ ﻭﺍﻻﻟﺯﺍﻡ ﻋﻠﻰ ﺸﺭﻜﺎﺕ ﺇﻨﺘﺎﺝ ﺍﻟﺴﻠﻊ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻋﻠﻰ ﺫﻜﺭ ﻤﻜﻭﻨﺎﺕ ﻤﻨﺘﺠﺎﺘﻬﺎ‪،‬‬
‫ﻭﺨﺎﺼﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻓﻲ ﺘﺤﻀﻴﺭﻫﺎ‪ ،‬ﻭﺫﻜﺭ ﺃﺴﻤﺎﺌﻬﺎ ﺼﺭﺍﺤﺔ ﺇﻟﻰ ﺠﺎﻨﺏ‬
‫ﺍﻟﺭﻤﺯ ﺍﻟﻌﻠﻤﻲ ﺍﻟﻤﺘﻌﺎﺭﻑ ﻋﻠﻴﻪ ﺩﻭﻟﻴﺎﹰ ﺃﻱ ﺭﻤﺯ ﺇﻱ ‪ E‬ﻤﻊ ﺍﻟﺭﻗﻡ ﺍﻟﻤﻘﺘﺭﺡ ﻋﻭﻀﺎ ﻋﻠﻰ ﺍﻟﻜﺘﺎﺒﺔ‬
‫ﻓﻘﻁ ﺒﺎﺤﺘﻭﺍﺌﻬﺎ ﻋﻠﻰ ﺼﺒﻐﺔ ﺃﻭ ﻤﺎﺩﺓ ﺤﺎﻓﻅﺔ ﺃﻭ ﺴﻭﺍﻫﺎ ﻤﺴﻤﻭﺡ ﺒﻬﺎ ‪.‬‬
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‫اﻟﻤﺮاﺟﻊ‬

‫ﺍﻟﻤﺭﺍﺠﻊ‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﺍﻟﻤﺭﺍﺠﻊ ﺍﻟﻌﺭﺒﻴﺔ‬
‫‪ -1‬ﺃ‪ .‬ﺩ‪ .‬ﻤﺤﻤﺩ ﺃﻤﻴﻥ ﻋﺒﺩ ﺍﷲ‪ ،‬ﺃ‪ .‬ﺩ‪ .‬ﻤﻤﺩﻭﺡ ﺤﻠﻤﻲ ﺍﻟﻘﻠﻴﻭﺒﻲ ﻭ ﺃ‪ .‬ﺩ‪ .‬ﻤﺤﻤﺩ ﻤﺠﺩﻱ ﻤﺼﻁﻔﻰ‬
‫ﺨﻼﻑ‪ .(2000) .‬ﻜﻴﻤﻴﺎﺀ ﺘﺤﻠﻴل ﺍﻻﻏﺫﻴﺔ )ﺍﻷﺴﺱ ﺍﻟﻌﻠﻤﻴﺔ ﻭﺘﻁﺒﻴﻘﺎﺘﻬﺎ(‪ :‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ‪.‬‬
‫ﺩﺍﺭ ﺍﻟﺸﺭﻭﻕ ﻟﻠﻨﺸﺭ‪ 8 ،‬ﺸﺎﺭﻉ ﺴﻴﺒﻭﻴﺔ ﺍﻟﻤﺼﺭﻱ‪ ،‬ﺍﻟﻘﺎﻫﺭﺓ‪ ،‬ﺠﻤﻬﻭﺭﻴﺔ ﻤﺼﺭﺍﻟﻌﺭﺒﻴﺔ‪.‬‬
‫‪ -2‬ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﻤﺼﺭﻴﺔ ﺭﻗﻡ ‪ .(1966). 894‬ﻁﺭﻕ ﻓﺤﺹ ﻭﺇﺨﺘﺒﺎﺭﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ‬

‫ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺘﻠﻭﻴﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ‪ .‬ﺍﻟﻬﻴﺌﺔ ﺍﻟﻤﺼﺭﻴﺔ ﺍﻟﻌﺎﻤﺔ ﻟﻠﺘﻭﺤﻴﺩ ﺍﻟﻘﻴﺎﺴﻲ – ﺍﻟﻘﺎﻫﺭﺓ‬
‫– ﺠﻤﻬﻭﺭﻴﺔ ﻤﺼﺭ ﺍﻟﻌﺭﺒﻴﺔ‪.‬‬
‫‪ -3‬ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﻤﺼﺭﻴﺔ ﺭﻗﻡ ‪ .(1966) .856‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺘﻠﻭﻴﻥ‬

‫ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ )ﻜﺎﺭﻤﻭﺯﻴﻥ(‪ .‬ﺍﻟﻬﻴﺌﺔ ﺍﻟﻤﺼﺭﻴﺔ ﺍﻟﻌﺎﻤﺔ ﻟﻠﺘﻭﺤﻴﺩ ﺍﻟﻘﻴﺎﺴﻲ – ﺍﻟﻘﺎﻫﺭﺓ –‬
‫ﺠﻤﻬﻭﺭﻴﺔ ﻤﺼﺭ ﺍﻟﻌﺭﺒﻴﺔ‪.‬‬
‫‪ -4‬ﺩ‪ .‬ﻤﺤﻴﻲ ﺍﻟﺩﻴﻥ ﻋﻤﺭ ﻟﺒﻨﻴﺔ‪ .(1997 / 1996) .‬ﺘﺄﺜﻴﺭﺍﺕ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻷﻏﺫﻴﺔ ﻋﻠﻰ‬
‫ﺍﻟﺼﺤﺔ‪ .‬ﻤﺠﻠﺔ ﺍﻟﻘﺎﻓﻠﺔ‪ ،‬ﺍﻟﻌﺩﺩ ‪ ،12‬ﺩﻴﺴﻤﺒﺭ ـ ﻴﻨﺎﻴﺭ‪ ،‬ﺹ‪.32‬‬
‫‪ -5‬ﺩ‪ .‬ﻤﺤﻴﻲ ﺍﻟﺩﻴﻥ ﻋﻤﺭ‪ .(1998) .‬ﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺴﻠﻴﺔ ﻟﻸﻁﻔﺎل‪ :‬ﺃﻟﻭﺍﻥ‪ ،‬ﻨﻜﻬﺎﺕ ﻭ ﻨﻜﺒﺎﺕ‪ ،‬ﻤﺠﻠﺔ‬
‫ﺍﻟﻤﻌﺭﻓﺔ‪ ،‬ﺍﻟﻌﺩﺩ ‪ ،41‬ﺩﻴﺴﻤﺒﺭ‪ ،‬ﺹ‪.94‬‬
‫‪ -6‬ﺩ‪ .‬ﺼﺩﻴﻕ ﻓﻬﻤﻰ ﻭ ﺩ‪ .‬ﻤﺤﻴﻰ ﺍﻟﺩﻴﻥ ﻤﺠﺩﻯ‪ .‬ﻜﺘﺎﺏ ﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ‪.‬‬
‫‪ -7‬ﺩ‪ .‬ﺠﻭﻥ ﻨﻴﻜﺭﺴﻭﻥ ﻭ ﺩ‪ .‬ﻟﻭﻴﺱ ﺭﻭﻨﺴﻴﻔﺎل‪ .‬ﻜﺘﺎﺏ ﺍﺴﺱ ﻋﻠﻭﻡ ﺍﻻﻏﺫﻴﺔ‪ .‬ﺘﺭﺠﻤﺔ ﺍﻟﺩﻜﺘﻭﺭ‬
‫ﻤﺤﻤﻭﺩ ﺠﻼل‪.‬‬
‫‪ -8‬ﺩ‪ .‬ﺍﺤﻤﺩ ﺒﻥ ﻤﺤﻤﺩ ﺍﻟﺴﻨﺎﻨﻰ‪ .‬ﻜﺘﺎﺏ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ ﻭﺍﻀﺭﺍﺭﻫﺎ‪.‬‬
‫‪ -9‬ﺩ‪ .‬ﻤﺤﻴﻲ ﺍﻟﺩﻴﻥ ﻋﻤﺭ ﻟﺒﻨﻴﺔ )‪ .(2004‬ﺨﻔﺎﻴﺎ ﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺼﻨﻌﺔ‪ .‬ﻤﺠﻠﺔ ﺍﻟﻤﻌﺭﻓﺔ‪ ،‬ﺍﻟﻌﺩﺩ‬
‫‪ ،108‬ﺼﻔﺤﺔ ‪ ،118‬ﺃﻴﺎﺭ )ﻤﺎﻴﻭ ( ‪.2004‬‬
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use of the food dye tartrazine (FD&C yellow no 5) and its effects on
the gastric mucosa of Wistar rats". Braz J Biol 67 (1): 141–5
17- Graham Tibbetts (2008). Artificial colourings as harmful as leaded
petrol for children, , Telegraph, 7 April 2008.
18- Melinda Fulmer, (2008). Do food dyes affect kids' behavior, Los
Angeles Times,October 13, 2008.
19- Elhkim, M. O. (2006). New considerations regarding the risk
assessment on Tartrazine: An pdate toxicological assessment,
intolerance reactions and maximum theoretical daily intake in
France. Requl Toxicol Pharmacol, 47(3), 308-316.
199 _________________________________________________________

20- Elhkim, M. O., & et al. (2006). New considerations regarding the
risk assessment on Tartrazine: An update toxicological assessment,
intolerance reactions and maximum theoretical daily intake in
France. Requl Toxicol Pharmacol, 47(3), 308-316.
21- Tanaka T, Takahashi O, Oishi S, Ogata A (October 2008). "Effects
of tartrazine on exploratory behavior in a three-generation toxicity
study in mice". Reprod. Toxicol. 26 (2): 156–63.
22- Tanaka T (February 2006). "Reproductive and neurobehavioural
toxicity study of tartrazine administered to mice in the diet". Food
Chem. Toxicol. 44 (2): 179–87.
23- Moutinho IL, Bertges LC, Assis RV (February 2007). "Prolonged
use of the food dye tartrazine (FD&C yellow no 5) and its effects on
the gastric mucosa of Wistar rats". Braz J Biol 67 (1): 141–5.
24- APA. (1960). Separation and Identification of Food Colours
Permited by the colouring matter in food Regulation 1957 by the
Association of Public Analysts. (U.K.).
25- Ust n, M.; Ozg r; G. Alpdo an and Koyuncu. (2002). Zero-
crossing derivative spectrophotometric determination of mixtures of
sunset yellow and erythrosine in pure form in tablets. Analytical
Letters, Volume 35, Issue 4 2002 , pages 721 - 732.
26- Gosetti F.; Gianotti, V.; Polati, S. and Gennaro, M. C.
(2005).HPLC-MS degradation study of E110 Sunset Yellow FCF in
a commercial beverage. Journal of chromatography, 1090: 107-115.
27- Ottó, D.; Bicanic, D.; Ajtony, Z. and Koehorst, R. ().Determination
of sunset yellow in multi-vitamin tablets by photoacoustic
200 _________________________________________________________

spectroscopy and a comparison with alternative methods. Food

Additives and Contaminants, Volume 22, Number 6, pp. 503-
507(5).
201 _________________________________________________________

‫اﻟﻤﻼﺣﻖ‬

‫( ﻗﺎﺋﻤﺔ ﺑﺎﻟﻤﻀﺎﻓﺎت اﻟﻤﺨﺘﻠﻔﺔ‬1) ‫ﻤﻠﺤﻕ ﺭﻗﻡ‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
:‫ ﻗﺎﺋﻤﺔ ﺑﺎﻟﻤﻀﺎﻓﺎت اﻟﻤﺨﺘﻠﻔﺔ ﺣﺴﺐ اﻟﺴﻤﺎح ﺑﺎﻻﺳﺘﻌﻤﺎل ﻓﻲ أوروﺑﺎ وأﺳﺘﺮاﻟﯿﺎ‬:(1) ‫ﻣﻠﺤﻖ رﻗﻢ‬
‫اﻻﺳﻢ اﻻﻧﺠﻠﯿﺰي‬ ‫اﻻﺳﺘﻌﻤﺎل‬ ‫اﻟﺴﻤﺎح‬ ‫اﻟﺴﻤﺎح‬ ‫اﻟﺮﻗﻢ‬

‫ﻓﻲ‬ ‫ﻓﻲ‬ ‫اﻟﻌﺎﻟﻤﻲ‬
‫اﺳﺘﺮاﻟﯿﺎ‬ ‫أوروﺑﺎ‬
colour (yellow
turmeric, curcumin A E 100
and
orange)
riboflavin (vitamin colour (yellow
A E 101
B2) and orange)
colour (yellow
and orange)
tartrazine A E 102
(FDA: FD&C
Yellow #5)
alkanet, chrysoine
colour (red) A 103
resorcinol
colour (yellow
Quinoline Yellow and orange)
A E 104
WS (FDA: D&C
Yellow #10)
colour (yellow
Yellow 2G E 107
and orange)
colour (yellow
and orange)
Sunset Yellow FCF A E 110
(FDA: FD&C
Yellow #6)
Orange GGN colour (orange) ? E 111
Cochineal, carmines colour (red) A E 120
Citrus red 2, Orcein,
colour (red) 121
Orchil
colour (red)
azorubine,
(FDA: Ext A E 122
carmoisine
D&C Red #10)
colour (red)
(FDA:
amaranth E 123
[DELISTED]
Red #2)
202_______________________________________________________

colour (FDA:
Brilliant Scarlet 4R,
Ext D&C Red A E 124
Ponceau 4R
#8)
Ponceau SX, Scarlet
colour 125
GN
Ponceau 6R colour 126
colour (red)
erythrosine (FDA: FD&C E 127
Red #3)
Red 2G colour E 128
colour (FDA:
Allura red AC FD&C Red A E 129
#40)
Indanthrene blue RS colour (blue) 130
Patent blue V colour (blue) E 131
colour (blue)
indigo carmine,
(FDA: FD&C A E 132
indigotine
Blue #2)
colour (FDA:
Brilliant blue FCF FD&C Blue A E 133
#1)
chlorophylls and
colour (green) A E 140
chlorophyllins
copper complexes of
colour (green) A E 141
chlorophylls
Green S colour (green) A E 142
colour (FDA:
Fast green FCF FD&C Green A E 143
#3)
colour (brown
caramel I - plain A E 150a
and black)
caramel II - caustic colour (brown
A E 150b
sulfite process and black)
caramel III - colour (brown
A E 150c
ammonia process and black)
caramel IV -
colour (brown
ammonia sulfite A E 150d
and black)
process
203_______________________________________________________

Black PN, Brilliant colour (brown

A E 151
Black BN and black)
colour (brown
Black 7984 ? ? 152
and black)
Vegetable carbon, colour (brown
A E 153
carbon black and black)
colour (brown
Brown FK E 154
and black)
Chocolate Brown
colour A E 155
HT
carotenes - alpha-
carotene, beta-
colour A E 160a
carotene, gamma-
carotene
annatto, bixin,
colour E 160b
norbixin
paprika extract,
capsanthin, colour A E 160c
capsorubin
lycopene colour A E 160d
beta-apo-8'-carotenal
colour A E 160e
(C 30)
beta-apo-8'-carotenic
colour A E 160f
acid ethyl ester
flavoxanthin colour A 161a
lutein colour A E 161b
cryptoxanthin colour A 161c
rubixanthin colour A 161d
violaxanthin colour A 161e
rhodoxanthin colour A 161f
canthaxanthin colour E 161g
zeaxanthin colour ? ? 161h
citranaxanthin colour ? ? 161i
astaxanthin colour ? ? 161j
beet red, beetroot
colour A E 162
red, betanin
anthocyanins colour A E 163
204_______________________________________________________

Saffron, crocetin and

A 164
crocin
gardenia blue colour 165
sandalwood colour 166
colour (white),
calcium carbonates,
anticaking E 170
chalk
agent, stabiliser
titanium dioxide colour (white) A E 171
iron oxides and
colour A E 172
hydroxides
aluminium colour (silver) E 173
silver colour (silver) E 174
gold colour (gold) E 175
litholrubine, Lithol
Rubine BK, Pigment colour E 180
Rubine, latolrubine
colour,
emulsifier,
tannins E 181
stabiliser,
thickener
orchil colour 182
sorbic acid preservative E 200
sodium sorbate preservative 201
potassium sorbate preservative E 202
calcium sorbate preservative E 203
heptyl p-
preservative 209
hydroxybenzoate
benzoic acid preservative E 210
sodium benzoate preservative A E 211
potassium benzoate preservative A E 212
calcium benzoate preservative A E 213
ethyl para-
preservative E 214
hydroxybenzoate
sodium ethyl para-
preservative E 215
hydroxybenzoate
propylparaben
preservative A 216
(propyl para-
205_______________________________________________________

hydroxybenzoate)
sodium propyl para-
preservative 217
hydroxybenzoate
methylparaben
(methyl para- preservative A E 218
hydroxybenzoate)
sodium methyl para-
preservative E 219
hydroxybenzoate
preservative,
sulfur dioxide A E 220
antioxidant
preservative,
sodium sulfite A E 221
antioxidant
sodium bisulfite
preservative,
(sodium hydrogen A E 222
antioxidant
sulfite)
preservative,
sodium metabisulfite antioxidant, A E 223
bleaching agent
potassium preservative,
A E 224
metabisulfite antioxidant
potassium sulfite, preservative,
A 225
sodium sulfite antioxidant
preservative,
calcium sulfite E 226
antioxidant
calcium bisulfite,
preservative,
calcium hydrogen E 227
antioxidant
sulfite
potassium bisulfite,
preservative,
potassium hydrogen A E 228
antioxidant
sulfite
biphenyl, diphenyl preservative E 230
orthophenyl phenol,
preservative E 231
2-hydroxybiphenyl
sodium orthophenyl
preservative E 232
phenol
thiabendazole preservative 233
nisin preservative A E 234
pimaricin, natamycin preservative A E 235
206_______________________________________________________

formic acid preservative 236

sodium formate preservative 237
calcium formate preservative 238
hexamine
(hexamethylene preservative E 239
tetramine)
formaldehyde preservative 240
gum guaicum preservative 241
dimethyl dicarbonate preservative A E 242
preservative,
potassium nitrite A E 249
colour fixative
preservative,
sodium nitrite A E 250
colour fixative
preservative,
sodium nitrate A E 251
colour fixative
preservative,
potassium nitrate A 252
colour fixative
preservative,
glacial acetic acid acidity A E 260
regulator
preservative,
potassium acetates acidity A E 261
regulator
sodium acetate, preservative,
sodium hydrogen acidity A E 262
acetate regulator
preservative,
calcium acetate acidity A E 263
regulator
preservative,
ammonium acetate acidity A 264
regulator
dehydroacetic acid preservative 265
sodium
preservative 266
dehydroacetate
acidity
lactic acid regulator, A E 270
preservative,
207_______________________________________________________

antioxidant
propionic acid preservative A E 280
sodium propionate preservative A E 281
calcium propionate preservative A E 282
potassium
preservative A E 283
propionate
boric acid preservative E 284
sodium tetraborate,
preservative E 285
borax
acidity
carbon dioxide regulator, A E 290
propellant
acidity
malic acid A E 296
regulator
acidity
fumaric acid A E 297
regulator
antioxidant
ascorbic acid A E 300
(water soluble)
antioxidant
sodium ascorbate A E 301
(water soluble)
antioxidant
calcium ascorbate A E 302
(water soluble)
antioxidant
potassium ascorbate A 303
(water soluble)
ascorbyl palmitate, antioxidant (fat
A E 304
ascorbyl stearate soluble)
tocopherol
antioxidant A E 306
concentrate (natural)
dl-alpha-tocopherol
antioxidant A E 307
(synthetic)
gamma-
tocopherol(synthetic antioxidant A E 308
)
delta-
tocopherol(synthetic antioxidant A E 309
)
propyl gallate antioxidant A E 310
octyl gallate antioxidant A E 311
208_______________________________________________________

dodecyl gallate antioxidant A E 312

erythorbic acid antioxidant A E 315
sodium erythorbate antioxidant A E 316
erythorbin acid antioxidant ? ? 317
sodium erythorbin antioxidant ? ? 318
tert-
antioxidant A 319
butylhydroquinone
butylated
antioxidant (fat
hydroxyanisole A E 320
soluble)
(BHA)
butylated
antioxidant (fat
hydroxytoluene A E 321
soluble)
(BHT)
antioxidant,
lecithins A E 322
emulsifier
sodium lactate food acid A E 325
potassium lactate food acid A E 326
calcium lactate food acid A E 327
ammonium lactate food acid A 328
magnesium lactate food acid A 329
citric acid food acid A E 330
sodium citrates food acid A E 331
potassium citrates food acid A E 332
food acid,
calcium citrates A E 333
firming agent
L(+)-tartaric acid food acid A E 334
sodium tartrates food acid A E 335
potassium tartrates food acid A E 336
potassium sodium
food acid A E 337
tartrate
phosphoric acid food acid A E 338
sodium phosphates mineral salt A E 339
potassium
mineral salt A E 340
phosphates
mineral salt,
calcium phosphates anti-caking A E 341
agent, firming
209_______________________________________________________

agent
ammonium
mineral salt A 342
phosphates
mineral salt,
magnesium
anti-caking A E 343
phosphates
agent
lecithin citrate preservative 344
acidity
magnesium citrate 345
regulator
ammonium malate food acid A 349
sodium malates food acid A E 350
potassium malate food acid A E 351
calcium malates food acid A E 352
food acid,
metatartaric acid A E 353
emulsifier
food acid,
calcium tartrate A E 354
emulsifier
adipic acid food acid A E 355
sodium adipate food acid E 356
potassium adipate food acid A E 357
acidity
ammonium adipates 359
regulator
succinic acid food acid E 363
acidity
regulator,
sodium succinates 364
flavour
enhancer
sodium fumarate food acid A 365
potassium fumarate food acid A 366
calcium fumarate food acid A 367
ammonium fumarate food acid A 368
1,4-heptonolactone food acid 370
niacin (nicotinic
colour retention
acid), nicotinamide A 375
agent
(vitamin B3)
triammonium citrate food acid A E 380
ferric ammonium food acid A 381
210_______________________________________________________

citrate, ammonium
ferrocitrate
antioxidant,
isopropyl citrates 384
preservative
calcium disodium
preservative A E 385
EDTA
disodium
antioxidant,
ethylenediaminetetra 386
preservative
acetate
antioxidant,
oxystearin 387
sequestrant
thiodipropionic acid antioxidant 388
dilauryl
antioxidant 389
thiodipropionate
antioxidant 390
preservative 391
stabilizer 399
thickener,
vegetable gum,
stabilizer, A E 400
gelling agent,
emulsifier
thickener,
vegetable gum,
stabilizer, A E 401
gelling agent,
emulsifier
thickener,
vegetable gum,
stabilizer, A E 402
gelling agent,
emulsifier
thickener,
vegetable gum,
stabilizer, A E 403
gelling agent,
emulsifier
thickener, A E 404
211_______________________________________________________

vegetable gum,
stabilizer,
gelling agent,
emulsifier
thickener,
vegetable gum,
A E 405
stabilizer,
emulsifier
thickener,
vegetable gum,
A E 406
stabilizer,
gelling agent
thickener,
vegetable gum,
stabilizer, A E 407
gelling agent,
emulsifier
thickener,
vegetable gum,
stabilizer, A E 407a
gelling agent,
emulsifier
thickener,
A 409
vegetable gum
thickener,
vegetable gum,
stabilizer, A E 410
gelling agent,
emulsifier
thickener,
vegetable gum, A E 412
stabilizer
thickener,
vegetable gum,
A E 413
stabilizer,
emulsifier
thickener,
A E 414
vegetable gum,
212_______________________________________________________

stabilizer,
emulsifier
thickener,
stabilizer
thickener,
vegetable gum,
A E 416
stabilizer,
emulsifier
thickener,
vegetable gum, E 417
stabilizer
thickener,
vegetable gum,
A E 418
stabilizer,
emulsifier
humectant,
emulsifier, A E 420
sweetener
humectant,
anti-caking
A E 421
agent,
sweetener
humectant,
A E 422
sweetener
thickener,
E 425
vegetable gum
emulsifier,
? 430
stabilizer
emulsifier E 431
emulsifier E 432
polysorbate 80 emulsifier A E 433
polysorbate 40 emulsifier E 434
vegetable gum,
pectin A E 440
emulsifier
gelatine (not gelling agent, A E 441
213_______________________________________________________

classified as an emulsifier
additive)
ammonium
emulsifier A E 442
phosphatides
brominated emulsifier,
? ? 443
vegetable oil stabiliser
sucrose acetate emulsifier,
A E 444
isobutyrate stabiliser
glycerol esters of
emulsifier E 445
wood rosins
mineral salt,
diphosphates A E 450
emulsifier
mineral salt,
triphosphates A E 451
emulsifier
mineral salt,
polyphosphates A E 452
emulsifier
beta-cyclodextrin emulsifier E 459
powdered cellulose,
anti-caking
microcrystalline A E 460
agent
cellulose
thickener,
methylcellulose emulsifier, A E 461
vegetable gum
thickener,
hydroxypropyl
vegetable gum, E 463
cellulose
emulsifier
thickener,
hydroxypropyl
methylcellulose
emulsifier
methyl ethyl thickener,
cellulose, ethyl vegetable gum,
A E 465
methyl cellulose emulsifier
sodium
carboxymethylcellul emulsifier A E 466
ose
crosslinked sodium
carboxymethylcellul emulsifier 468
ose
214_______________________________________________________

enzymatically
hydrolyzed
emulsifier 469
carboxymethyl
cellulose
emulsifier,
magnesium stearate A 470
stabiliser
sodium, potassium emulsifier,
and calcium salts of stabiliser, anti- E 470a
fatty acids caking agent
emulsifier,
magnesium salts of
stabiliser, anti- E 470b
fatty acids
caking agent
mono- and
diglycerides of fatty
acids - glyceryl emulsifier A E 471
monostearate,
glyceryl distearate
acetic acid esters of
mono- and
emulsifier A E 472a
acids
lactic acid esters of
mono- and
emulsifier A E 472b
acids
citric acid esters of
mono- and
emulsifier A E 472c
acids
tartaric acid esters of
mono- and
emulsifier A E 472d
acids
diacetyltartaric acid
esters of mono- and
emulsifier A E 472e
acids
mixed acetic and emulsifier E 472f
215_______________________________________________________

tartaric acid esters of

mono- and
acids
sucrose esters of
emulsifier A E 473
fatty acids
sucroglycerides emulsifier E 474
polyglycerol esters
emulsifier A E 475
of fatty acids
polyglycerol
emulsifier A E 476
polyricinoleate
propylene glycol
emulsifier A E 477
esters of fatty acids
lactylated fatty acid
esters of glycerol emulsifier ? ? 478
and propylene glycol
thermally oxidised
emulsifier E 479b
soya bean oil
dioctyl sodium
emulsifier A 480
sulfosuccinate
sodium stearoyl
emulsifier A E 481
lactylate
calcium stearoyl
emulsifier A E 482
lactylate
stearyl tartarate emulsifier E 483
sorbitan
emulsifier A E 491
monostearate
sorbitan tristearate emulsifier A E 492
sorbitan monolaurate emulsifier 493
sorbitan monooleate emulsifier E 494
sorbitan
emulsifier E 495
monopalmitate
sodium carbonate,
sodium bicarbonate mineral salt A E 500
(E500ii)
potassium carbonate,
potassium mineral salt A E 501
bicarbonate
216_______________________________________________________

ammonium
carbonate,
mineral salt A E 503
ammonium
bicarbonate
anti-caking
magnesium
agent, mineral A E 504
carbonate
salt
acidity
hydrochloric acid A E 507
regulator
potassium chloride mineral salt A E 508
calcium chloride mineral salt A E 509
ammonium chloride mineral salt A 510
magnesium chloride mineral salt A E 511
colour retention
stannous chloride agent, A E 512
antioxidant
acidity
sulfuric acid E 513
regulator
sodium sulfate mineral salt A E 514
mineral salt,
potassium sulfate A E 515
seasoning
flour treatment
agent, mineral
salt,
sequestrant, A E 516
improving
agent, firming
agent
mineral salt,
ammonium sulfate improving E 517
agent
mineral salt,
magnesium sulfate, acidity
A 518
Epsom salts regulator,
firming agent
cupric sulfate mineral salt A 519
aluminium sulfate mineral salt E 520
aluminium sodium mineral salt E 521
217_______________________________________________________

sulfate
aluminium
mineral salt E 522
potassium sulfate
aluminium
mineral salt E 523
ammonium sulfate
sodium hydroxide mineral salt E 524
potassium hydroxide mineral salt E 525
calcium hydroxide mineral salt A E 526
ammonium
mineral salt E 527
hydroxide
magnesium
mineral salt E 528
hydroxide
calcium oxide mineral salt A E 529
anti-caking
magnesium oxide E 530
agent
anti-caking
sodium ferrocyanide A E 535
agent
potassium anti-caking
A E 536
ferrocyanide agent
anti-caking
calcium ferrocyanide E 538
agent
dicalcium anti-caking
540
diphosphate agent
acidity
sodium aluminium
regulator, A E 541
phosphate
emulsifier
anti-caking
bone phosphate A 542
agent
calcium anti-caking
544
polyphosphates agent
ammonium anti-caking
545
polyphosphates agent
anti-caking
silicon dioxide A E 551
agent
anti-caking
calcium silicate A E 552
agent
anti-caking
magnesium silicate E 553a
agent
218_______________________________________________________

anti-caking
talc A E 553b
agent
sodium
aluminosilicate anti-caking
A E 554
(sodium agent
aluminium silicate)
potassium anti-caking
E 555
aluminium silicate agent
calcium
aluminosilicate anti-caking
A E 556
(calcium aluminium agent
silicate)
anti-caking
bentonite A E 558
agent
kaolin, aluminium anti-caking
A E 559
silicate agent
anti-caking
stearic acid A E 570
agent
glucono delta- acidity
A E 575
lactone regulator
sodium gluconate stabiliser E 576
potassium gluconate stabiliser A E 577
acidity
calcium gluconate A E 578
regulator
colour retention
ferrous gluconate A E 579
agent
ferrous lactate E 585
flavour
glutamic acid A E 620
enhancer
monosodium flavour
A E 621
glutamate (MSG) enhancer
monopotassium flavour
A E 622
glutamate enhancer
flavour
calcium diglutamate A E 623
enhancer
monoammonium flavour
A E 624
glutamate enhancer
magnesium flavour A E 625
219_______________________________________________________

diglutamate enhancer
flavour
guanylic acid 626
enhancer
flavour
disodium guanylate A E 627
enhancer
dipotassium flavour
E 628
guanylate enhancer
flavour
calcium guanylate E 629
enhancer
flavour
inosinic acid E 630
enhancer
flavour
disodium inosinate A E 631
enhancer
dipotassium flavour
E 632
inosinate enhancer
flavour
calcium inosinate E 633
enhancer
calcium 5'- flavour
E 634
ribonucleotides enhancer
disodium 5'- flavour
A E 635
ribonucleotides enhancer
flavour
maltol A 636
enhancer
flavour
ethyl maltol A 637
enhancer
flavour
glycine A E 640
enhancer
flavour
leucine A 641
enhancer
flavour
zinc acetate E 650
enhancer
emulsifier,
dimethylpolysiloxan
anti-caking A E 900
e
agent
beeswax glazing agent A E 901
candelilla wax glazing agent E 902
carnauba wax glazing agent A E 903
shellac glazing agent A E 904
220_______________________________________________________

paraffins glazing agent A E 905

refined
glazing agent 907
microcrystalline wax
montanic acid esters humectant E 912
oxidised
humectant A E 914
polyethylene wax
flour treatment
L-cysteine A E 920
agent
flour treatment
potassium bromate 924
agent
flour treatment
chlorine A 925
agent
flour treatment
chlorine dioxide A 926
agent
flour treatment
carbamide E 927b
agent
flour treatment
benzoyl peroxide A 928
agent
argon propellant E 938
helium propellant E 939
nitrogen propellant A E 941
nitrous oxide propellant A E 942
butane propellant E 943a
isobutane propellant E 943b
Acesulfame artificial
A E 950
potassium sweetener
artificial
aspartame A E 951
sweetener
cyclamic acid, artificial
A E 952
cyclamates sweetener
isomalt humectant A E 953
artificial
saccharin A E 954
sweetener
artificial
sucralose A 955
sweetener
artificial
alitame A 956
sweetener
221_______________________________________________________

flavour
enhancer,
thaumatin A E 957
artificial
sweetener
neohesperidin artificial
E 959
dihydrochalcone sweetener
humectant,
maltitol A E 965
stabiliser
lactitol humectant A E 966
humectant,
xylitol A E 967
stabiliser
quillaia extract humectant E 999
choline salts and
emulsifier A 1001
esters
flour treatment
amylases A 1100
agent
glucose oxidase antioxidant A 1102
invertase ? E 1103
flavour
lipases A 1104
enhancer
lysozyme preservative A E 1105
polydextrose humectant A E 1200
poly vinyl
? A E 1201
pyrrolidone
polyvinylpolypyrroli colour
A E 1202
done stabiliser
dextrin roasted thickener,
A 1400
starch vegetable gum
thickener,
acid treated starch A 1401
vegetable gum
alkaline treated thickener,
A 1402
thickener,
bleached starch A 1403
vegetable gum
thickener,
oxidised starch A E 1404
vegetable gum
enzyme treated thickener,
A 1405
222_______________________________________________________

monostarch thickener,
A E 1410
phosphate vegetable gum
thickener,
distarch phosphate A E 1412
vegetable gum
phosphated distarch thickener,
A E 1413
acetylated distarch thickener,
A E 1414
thickener,
acetylated starch A E 1420
vegetable gum
acetylated distarch thickener,
A E 1422
adipate vegetable gum
hydroxypropyl thickener,
A E 1440
hydroxypropyl thickener,
A E 1442
distarch phosphate vegetable gum
starch sodium thickener,

A E 1450
octenylsuccinate vegetable gum
acetylated oxidised thickener,

E 1451
thickener,
triethyl citrate A E 1505
vegetable gum
ethanol (not
classified as an alcohol 1510
additive)
triacetin humectant A E 1518
propylene glycol humectant A E 1520
antifoaming
Polyethylene glycol A 1521
agent
223_______________________________________________________

‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪(2‬‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﻣﻠﺤﻖ رﻗﻢ )‪ - 1- 2‬أ( ‪ :‬ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺤﻤﺮاء )‪ (REDS‬اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲ‪:‬‬
‫ﻗﯿﻢ ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎﺑﺎت وﻗﻤﻢ اﻟﻤﻄﯿﺎف ﻟﻸﻟﻮان اﻟﺤﻤﺮاء اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء‬
‫‪Rf values and spectrophotometric peaks of various water – soluble colours‬‬
‫رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ )‪(54‬‬ ‫اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ ﻟﻠﻘﻤﻢ‬
‫اﻟﻤﺘﺤﺼﻞ ﻋﻠﯿﮭﺎ ﺑﺎﻟﻤﻄﯿﺎف‬
‫ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ ‪ 1‬اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ ‪6‬‬
‫‪Main Spectrophoto‬‬
‫أﺳﻤﺎء اﻻﻟﻮان اﻟﺤﻤﺮاء‬ ‫)‪Solvent Nnumber According to Table (54‬‬
‫‪metric‬‬
‫‪From 1 to 6‬‬
‫‪Peaks mµ‬‬
‫‪1‬‬ ‫‪2‬‬ ‫‪3‬‬ ‫‪4‬‬ ‫‪5‬‬ ‫‪6‬‬
‫*‪Ponceau MX‬‬ ‫‪0.06-‬‬ ‫‪0.12‬‬ ‫‪0.4‬‬ ‫‪0.5‬‬ ‫‪0.33‬‬ ‫‪0.55‬‬ ‫‪500 in acid‬‬
‫‪0.67‬‬
‫‪Ponceau 4 R‬‬ ‫‪0.87‬‬ ‫‪0.39‬‬ ‫‪0.51‬‬ ‫‪0.32‬‬ ‫‪0.18‬‬ ‫‪0.26‬‬ ‫‪505 in acid‬‬
‫‪Carmoisine‬‬ ‫‪0.48‬‬ ‫‪0.08‬‬ ‫‪0.59‬‬ ‫‪0.54‬‬ ‫‪0.44‬‬ ‫‪0.17‬‬ ‫‪515 in acid‬‬
‫‪Amaranth‬‬ ‫‪0.62‬‬ ‫‪0.15‬‬ ‫‪0.27‬‬ ‫‪0.29‬‬ ‫‪0.14‬‬ ‫‪0.19‬‬ ‫‪520 in acid‬‬
‫‪Red 10 B‬‬ ‫‪0.51‬‬ ‫‪0.14‬‬ ‫‪0.36‬‬ ‫‪0.37‬‬ ‫‪0.26‬‬ ‫‪0.30‬‬ ‫‪525 in acid‬‬
‫‪Erythrosine BS‬‬ ‫‪0.21‬‬ ‫‪0.03‬‬ ‫‪0.52‬‬ ‫‪0.61‬‬ ‫‪1.0‬‬ ‫‪0.58‬‬ ‫‪525 in acid‬‬
‫‪Red 2 G‬‬ ‫‪0.70‬‬ ‫‪0.18‬‬ ‫‪0.42‬‬ ‫‪0.43‬‬ ‫‪0.34‬‬ ‫‪0.35‬‬ ‫‪530 in acid‬‬
‫‪Red 6B‬‬ ‫‪0.48‬‬ ‫‪0.08‬‬ ‫‪0.20‬‬ ‫‪0.26‬‬ ‫‪0.18‬‬ ‫‪0.17‬‬ ‫‪515 in acid‬‬
‫‪Red FB‬‬ ‫‪0.11‬‬ ‫‪0.01‬‬ ‫‪0.10‬‬ ‫‪0.22‬‬ ‫‪0.25‬‬ ‫‪0.11‬‬ ‫‪385 & 495 in acid‬‬
‫* ‪Ponceau SX‬‬ ‫‪0.67‬‬ ‫‪0.10‬‬ ‫‪0.45‬‬ ‫‪0.48‬‬ ‫‪0.39‬‬ ‫‪0.30‬‬ ‫‪500 in acid‬‬
‫* ‪Ponceau 3R‬‬ ‫‪0.27‬‬ ‫‪0.08‬‬ ‫‪0.35‬‬ ‫‪0.43‬‬ ‫‪0.39‬‬ ‫‪0.47‬‬ ‫‪505 in acid‬‬
‫‪Fast Red E‬‬ ‫‪0.44‬‬ ‫‪0.10‬‬ ‫‪0.60‬‬ ‫‪0.50‬‬ ‫‪0.38‬‬ ‫‪0.47‬‬ ‫‪505 in acid‬‬
‫ﻣﻠﺤﻮﻇﺔ‪ :‬ﻓﻲ ﻛﻞ اﻟﺠﺪاول ‪:‬‬
‫اﻟﺮﻣﺰ )*( ﯾﻌﻨﻲ أن ھﺬه اﻻﻟﻮان ﺗﻢ ﻣﻨﻌﮭﺎ ﻣﻦ اﻻﺳﺘﺨﺪام ﻓﻲ اﻻﻏﺬﯾﺔ وﻟﻜﻦ ﺗﻤﺖ ﻛﺘﺎﺑﺘﮭﺎ ﻟﻤﻘﺎرﻧﺘﮭﺎ ﻣﻊ اﻟﻨﺘﺎﺋﺢ ﻟﺘﺤﺪﯾﺪ اﻟﺼﻼﺣﯿﺔ‪.‬‬ ‫‪-1‬‬
‫اﻟﺤﺮف )‪ (D‬ﯾﻌﻨﻲ أن ھﺬه اﻻرﻗﺎم ﺗﻌﺘﻤﺪ ﻋﻠﻰ ﺗﺮاﻛﯿﺰ اﻟﻠﻮن‪ - 3 .‬ﻣﺼﺪر اﻟﻤﻠﺤﻘﺎت رﻗﻢ ‪Pearson, D. (1970) :2‬‬ ‫‪-2‬‬
‫______________________________________________________‪224‬‬

(2) ‫ﻤﻠﺤﻕ ﺭﻗﻡ‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
:‫( اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲ‬REDS) ‫ﺗﺎﺑﻊ ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺤﻤﺮاء‬:( ‫ ب‬- 1- 2 ) ‫ﻣﻠﺤﻖ رﻗﻢ‬
‫ﻗﯿﻢ ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎﺑﺎت وﻗﻤﻢ اﻟﻤﻄﯿﺎف ﻟﻸﻟﻮان اﻟﺤﻤﺮاء اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء‬
Rf values and spectrophotometric peaks of various water – soluble colours
(54) ‫رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ‬ ‫اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ‬

‫ﻟﻠﻘﻤﻢ اﻟﻤﺘﺤﺼﻞ‬
12 ‫ اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ‬7 ‫ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ‬ ‫ﻋﻠﯿﮭﺎ ﺑﺎﻟﻤﻄﯿﺎف‬
‫أﺳﻤﺎء اﻻﻟﻮان‬ Solvent Nnumber According to Table (54) Main

Spectrophot
‫اﻟﺤﻤﺮاء‬
ometric
From 7 to 12
Peaks
7 8 9 10 11 12
mµ
Ponceau MX* 0.35 0.41 0.41 0.23 0.19 0.06 500 in acid
Ponceau 4 R 0.13 0.26 0.25 0.07 0.57 0.33 505 in acid
Carmoisine 0.37 0.28 0.55 0.30 0.15 0.05 515 in acid
Amaranth 0.11 0.17 0.16 0.04 0.33 0.07 520 in acid
Red 10 B 0.23 0.37 0.37 0.21 0.20 0.0,0.1 525 in acid

4
Erythrosine 0.47 0.57 0.52 0.56 0.6 0.00 525 in acid

BS
1.0-0.36 0.2-0.68
Red 2 G 0.38 0.39 0.41 0.18 0.46 0.16 530 in acid
Red 6B 0.37 0.22 0.22 0.10 0.28 0.05 515 in acid
Red FB 0.49 0.13 0.0.-0.58 0.24 0.01 0.00 385 & 495 in
acid
0.0-0.35
Ponceau SX * 0.41 0.39 0.51 0.26 0.32 0.07 500 in acid
Ponceau 3R * 0.36 0.45 0.58 0.21 0.11 0.04 505 in acid
Fast Red E 0.45 0.49 0.51 0.24 0.19 0.06 505 in acid
225______________________________________________________

‫ﻣﻠﺤﻖ رﻗﻢ ) ‪:(2- 2‬ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺒﺮﺗﻘﺎﻟﯿﺔ )‪ (Oranges‬اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲ‪:‬‬
‫ﻗﯿﻢ ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎﺑﺎت وﻗﻤﻢ اﻟﻤﻄﯿﺎف ﻟﻸﻟﻮان اﻟﺒﺮﺗﻘﺎﻟﯿﺔ اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء‬
‫‪Rf values and spectrophotometric peaks of water – soluble oranges colours‬‬
‫‪Main‬‬
‫أﺳﻤﺎء اﻻﻟﻮان‬ ‫)‪Solvent Nnumber According to Table (54‬‬ ‫‪Spectrophotometric‬‬
‫اﻟﺒﺮﺗﻘﺎﻟﯿﺔ‬
‫‪Peaks‬‬
‫‪From 1 to 6‬‬
‫‪mµ‬‬
‫‪1‬‬ ‫‪2‬‬ ‫‪3‬‬ ‫‪4‬‬ ‫‪5‬‬ ‫‪6‬‬
‫‪Orange G‬‬ ‫‪0.91‬‬ ‫‪0.61‬‬ ‫‪0.78‬‬ ‫‪0.51‬‬ ‫‪0.35‬‬ ‫‪0.47‬‬ ‫‪475 in acid‬‬
‫‪Orange RN‬‬ ‫‪0.25‬‬ ‫‪0.08‬‬ ‫‪0.84‬‬ ‫‪0.80‬‬ ‫‪0.59‬‬ ‫‪0.75‬‬ ‫‪485 in acid‬‬
‫‪Sunset Yellow‬‬ ‫‪0.73‬‬ ‫‪0.29‬‬ ‫‪0.72‬‬ ‫‪0.46‬‬ ‫‪0.28‬‬ ‫‪0.45‬‬ ‫‪480 in acid‬‬
‫‪Main‬‬
‫اﻟﺒﺮﺗﻘﺎﻟﯿﺔ‬
‫‪Peaks‬‬
‫‪From 7 to 12‬‬
‫‪mµ‬‬
‫‪7‬‬ ‫‪8‬‬ ‫‪9‬‬ ‫‪10‬‬ ‫‪11‬‬ ‫‪12‬‬
‫‪Orange G‬‬ ‫‪0.48‬‬ ‫‪0.52‬‬ ‫‪0.52‬‬ ‫‪0.23‬‬ ‫‪0.66‬‬ ‫‪0.54‬‬ ‫‪475 in acid‬‬
‫‪Orange RN‬‬ ‫‪0.74‬‬ ‫‪0.75‬‬ ‫‪0.78‬‬ ‫‪0.57‬‬ ‫‪0.28‬‬ ‫‪0.09‬‬ ‫‪485 in acid‬‬
‫‪Sunset Yellow‬‬ ‫‪0.4‬‬ ‫‪0.43‬‬ ‫‪0.46‬‬ ‫‪0.22‬‬ ‫‪0.43‬‬ ‫‪0.24‬‬ ‫‪480 in acid‬‬
‫______________________________________________________‪226‬‬

: ‫( اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲ‬Yellows ) ‫ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺼﻔﺮاء‬:(3- 2 ) ‫ﻣﻠﺤﻖ رﻗﻢ‬
‫ﻗﯿﻢ ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎﺑﺎت وﻗﻤﻢ اﻟﻤﻄﯿﺎف ﻟﻸﻟﻮان اﻟﺼﻔﺮاء اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء‬
Rf values and spectrophotometric peaks of water – soluble oranges colours
(54) ‫رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ‬ ‫اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ ﻟﻠﻘﻤﻢ‬
6 ‫ اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ‬1 ‫ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ‬
Main
‫أﺳﻤﺎء اﻻﻟﻮان اﻟﺼﻔﺮاء‬ Solvent Nnumber According to Table (54) Spectrophotometric
Peaks
From 1 to 6
mµ
1 2 3 4 5 6
Tartrazine 0.91 0.32 0.41 0.28 0.12 0.17 430 in acid
Naphthol Yellow S 0.75 0.36 0.76 0.50 0.44 0.54 370 in acid
*
Yellow 2 G 0.96 0.81 1.00 0.63 0.44 0.41 400 in acid
*
Yellow RFS 0.85 0.56 0.79 0.46 0.33 0.47 510 in acid
Yellow RY * 0.84 0.27 0.23 0.22 0.07 0.04 435 in acid
(54) ‫رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ‬ ‫اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ ﻟﻠﻘﻤﻢ‬
12 ‫ اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ‬7 ‫ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ‬
Main
‫أﺳﻤﺎء اﻻﻟﻮان اﻟﺼﻔﺮاء‬ Solvent Nnumber According to Table (54) Spectrophotometric
Peaks
From 7 to 12
mµ
7 8 9 10 11 12
Tartrazine 0.09 0.20 0.25 0.04 0.70 0.33 430 in acid
Naphthol Yellow S 0.17 0.68 0.73 0.44 0.40 0.57 370 in acid
Yellow 2 G 0.41 0.37 0.65 0.31 0.76 0.75 400 in acid
*
Yellow RFS 0.30 0.43 0.47 0.22 0.54 0.69 510 in acid
Yellow RY * 0.18 0.07 0.16 0.03 0.27 0.23 435 in acid
227______________________________________________________

‫ﻣﻠﺤﻖ رﻗﻢ )‪:(4- 2‬ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺨﻀﺮاء‪ ،‬اﻟﺰرﻗﺎء و اﻟﺒﻨﻔﺴﺠﯿﺔ )‪ (Greens, Blues and Violets‬اﻟﺬاﺋﺒﺔ‬
‫ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲ‪:‬‬
‫ﻗﯿﻢ ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎﺑﺎت وﻗﻤﻢ اﻟﻤﻄﯿﺎف ﻟﻸﻟﻮان اﻟﺨﻀﺮاء‪ ،‬اﻟﺰرﻗﺎء و اﻟﺒﻨﻔﺴﺠﯿﺔ اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء‬
‫‪Main‬‬
‫اﻟﺨﻀﺮاء‪ ،‬اﻟﺰرﻗﺎء‬
‫‪Peaks‬‬
‫و اﻟﺒﻨﻔﺴﺠﯿﺔ‬ ‫‪From 1 to 6‬‬
‫‪mµ‬‬
‫‪1‬‬ ‫‪2‬‬ ‫‪3‬‬ ‫‪4‬‬ ‫‪5‬‬ ‫‪6‬‬
‫‪Greens S‬‬ ‫‪0.96‬‬ ‫‪0.70‬‬ ‫‪1.00‬‬ ‫‪0.63‬‬ ‫‪0.44‬‬ ‫‪0.44‬‬ ‫‪635 in acid‬‬
‫* ‪Blue VRS‬‬ ‫‪0.84‬‬ ‫‪0.78‬‬ ‫‪1.00‬‬ ‫‪0.76‬‬ ‫‪0.54‬‬ ‫‪0.70‬‬ ‫‪415 in acid‬‬
‫‪Indigo‬‬ ‫‪0.52‬‬ ‫‪0.12‬‬ ‫‪0.27‬‬ ‫‪0.25‬‬ ‫‪0.14‬‬ ‫‪0.20‬‬ ‫‪285 in acid‬‬

‫‪Carmine‬‬
‫‪Violet BNP‬‬ ‫‪0.83‬‬ ‫‪0.0-‬‬ ‫‪1.00‬‬ ‫‪0.72‬‬ ‫‪0.54‬‬ ‫‪0.63‬‬ ‫‪590 in acid‬‬
‫‪0.88‬‬
‫‪Main‬‬
‫اﻟﺨﻀﺮاء‪ ،‬اﻟﺰرﻗﺎء‬
‫‪Peaks‬‬
‫و اﻟﺒﻨﻔﺴﺠﯿﺔ‬ ‫‪From 7 to 12‬‬
‫‪mµ‬‬
‫‪7‬‬ ‫‪8‬‬ ‫‪9‬‬ ‫‪10‬‬ ‫‪11‬‬ ‫‪12‬‬
‫‪Greens S‬‬ ‫‪0.70‬‬ ‫‪0.41‬‬ ‫‪0.67‬‬ ‫‪0.30‬‬ ‫‪0.83‬‬ ‫‪0.90‬‬ ‫‪635 in acid‬‬
‫*‬
‫‪Blue VRS‬‬ ‫‪0.76‬‬ ‫‪0.64‬‬ ‫‪0.70‬‬ ‫‪0.32‬‬ ‫‪0.79‬‬ ‫‪1.00‬‬ ‫‪415 in acid‬‬
‫‪Indigo‬‬ ‫‪0.3‬‬ ‫‪0.28‬‬ ‫‪0.34‬‬ ‫‪0.14‬‬ ‫‪0.15‬‬ ‫‪0.13‬‬ ‫‪285 in acid‬‬

‫‪Carmine‬‬
‫‪Violet BNP‬‬ ‫‪0.80‬‬ ‫‪0.68‬‬ ‫‪0.75‬‬ ‫‪0.32‬‬ ‫– ‪0.0‬‬ ‫‪0.89‬‬ ‫‪590 in acid‬‬
‫‪0.94‬‬
‫______________________________________________________‪228‬‬

‫ﻣﻠﺤﻖ رﻗﻢ )‪:(5-2‬ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺒﻨﯿﺔ واﻟﺴﻮداء ‪Browns and‬‬
‫)‪ (Blacks‬اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲ‪:‬‬
‫ﻗﯿﻢ ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎﺑﺎت وﻗﻤﻢ اﻟﻤﻄﯿﺎف ﻟﻸﻟﻮان اﻟﺒﻨﯿﺔ واﻟﺴﻮداء اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء‬
‫رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ )‪(54‬‬ ‫اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ‬

‫ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ ‪ 1‬اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ ‪6‬‬ ‫ﻋﻠﯿﮭﺎ ﺑﺎﻟﻤﻄﯿﺎف‬
‫أﺳﻤﺎء اﻻﻟﻮان اﻟﺒﻨﯿﺔ‬ ‫)‪Solvent Nnumber According to Table (54‬‬ ‫‪Main‬‬

‫واﻟﺴﻮداء‬ ‫‪Spectrophoto‬‬
‫‪From 1 to 6‬‬ ‫‪metric‬‬
‫‪Peaks‬‬
‫‪1‬‬ ‫‪2‬‬ ‫‪3‬‬ ‫‪4‬‬ ‫‪5‬‬ ‫‪6‬‬
‫‪mµ‬‬
‫‪Brown FK‬‬ ‫‪0.08,0.26‬‬ ‫‪0.03‬‬ ‫‪0.0–0.78‬‬ ‫‪0.39‬‬ ‫‪0.18‬‬ ‫‪0.39‬‬ ‫‪455 in acid‬‬
‫‪Chocolate‬‬ ‫‪0.0-1.00‬‬ ‫‪0.0-‬‬ ‫‪0.0-1.0‬‬ ‫‪0.22‬‬ ‫‪0.0-0.49‬‬ ‫‪0.13‬‬ ‫‪470 in acid‬‬

‫‪Brown FB‬‬ ‫‪1.00‬‬
‫‪Chocolate‬‬ ‫‪0.0 – 1.00‬‬ ‫‪0.0-‬‬ ‫‪0.0-1.0‬‬ ‫‪0.22‬‬ ‫‪0.0-0.47‬‬ ‫‪0.13‬‬ ‫‪465 in acid‬‬
‫‪Brown FB‬‬ ‫‪1.00‬‬
‫‪Black PN‬‬ ‫‪0.0 – 0.80‬‬ ‫‪0.06‬‬ ‫‪0.10‬‬ ‫‪0.17‬‬ ‫‪0.05‬‬ ‫‪0.06‬‬ ‫‪470 in acid‬‬
‫‪Black 7984‬‬ ‫‪0.0 – 0.68‬‬ ‫‪0.05‬‬ ‫‪0.06‬‬ ‫‪0.12‬‬ ‫‪0.07‬‬ ‫‪0.10‬‬ ‫‪465 in acid‬‬
‫رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ )‪(54‬‬ ‫اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ‬

‫ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ ‪ 7‬اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ ‪12‬‬ ‫ﻋﻠﯿﮭﺎ ﺑﺎﻟﻤﻄﯿﺎف‬
‫أﺳﻤﺎء اﻻﻟﻮان اﻟﺒﻨﯿﺔ‬ ‫)‪Solvent Nnumber According to Table (54‬‬ ‫‪Main‬‬

‫واﻟﺴﻮداء‬ ‫‪Spectrophoto‬‬
‫‪From 7 to 12‬‬ ‫‪metric‬‬
‫‪Peaks‬‬
‫‪mµ‬‬
‫‪7‬‬ ‫‪8‬‬ ‫‪9‬‬ ‫‪10‬‬ ‫‪11‬‬ ‫‪12‬‬
‫‪Brown FK‬‬ ‫‪0.36,‬‬ ‫‪0.75,‬‬ ‫‪0.77,‬‬ ‫‪0.49,‬‬ ‫‪0.18,‬‬ ‫‪0.0, 0.12‬‬ ‫‪455 in acid‬‬
‫‪0.49,‬‬ ‫‪0.57‬‬ ‫‪0.61‬‬ ‫‪0.27‬‬ ‫‪0.03‬‬
‫‪0.84‬‬
‫‪Chocolate‬‬ ‫‪0.0-0.50‬‬ ‫‪0.15‬‬ ‫‪0.15‬‬ ‫‪0.00‬‬ ‫‪0.0 -‬‬ ‫‪0.0–1.0D‬‬ ‫‪470 in acid‬‬
‫‪Brown FB‬‬ ‫‪1.00‬‬
‫‪Chocolate‬‬ ‫‪0.0-0.50‬‬ ‫‪0.15‬‬ ‫‪0.15‬‬ ‫‪0.00‬‬ ‫‪0.0 -‬‬ ‫‪0.0–1.0D‬‬ ‫‪465 in acid‬‬
‫______________________________________________________‪229‬‬

Brown FB 1.00
Black PN 0.10 0.13 0.14 0.02 0.10 0.02 470 in acid
Black 7984 0.03 0.11 0.00 0.03 0.06 0.00 465 in acid
230______________________________________________________

‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪ (3‬ﻣﻨﺤﻨﻰ اﻻﻣﺘﺼﺎص‬ ‫ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬
‫ﺍﻟﻤﺼﺩﺭ ﻟﻠﻤﻼﺤﻕ ﺭﻗﻡ )‪Assocation of Public Analysis (U. K.) 1960 cited by :(3‬‬
‫)‪FAO (1986‬‬
‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺃ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻟﻜﺎﺭﻤﻭﻴﺯﻴﻥ ) ‪Absorption Curves for‬‬
‫‪(Carmoisine‬‬
‫ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ )‪ (Acid‬ﻭ ﺍﻟﻘﺎﻋﺩﺓ )‪ (Alkali‬ﻭﺍﻟﻤﺘﻌﺎﺩل‬
‫)‪(Neutral‬‬
‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺏ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺃﺼﻔﺭ ﻏﺭﻭﺏ ) ‪Absorption Curves for‬‬
‫‪(Sunset Yellow‬‬
‫____________________________________________________________ ‪231‬‬

‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺕ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﻴﺭﺜﺭﻭﺴﻴﻥ ) ‪Absorption Curves for‬‬
‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺙ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺒﻭﻨﺴﻴﻭ ‪ 4‬ﺁﺭ ) ‪Absorption Curves for‬‬
‫‪(Ponceau 4 R‬‬
‫____________________________________________________________ ‪232‬‬

‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺝ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﺴﻭﺩ ) ‪Absorption Curves for Black‬‬
‫‪(PN‬‬
‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺡ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ ) ‪Absorption Curves for‬‬
‫‪(Brilliant Blue‬‬
‫____________________________________________________________ ‪233‬‬

‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺥ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﺨﻀﺭ ﺇﺱ ) ‪Absorption Curves for‬‬
‫‪(Green S‬‬
‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺩ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ ) ‪Absorption Curves for‬‬
‫____________________________________________________________ ‪234‬‬

‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺯ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻟﻜﻭﺍﻴﻨﻭﻟﻴﻥ ) ‪Absorption Curves for‬‬
‫‪(Quinoline‬‬
‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺭ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺒﻨﻲ ﺍﻟﺸﻜﻭﻻﺘﻪ ) ‪Absorption Curves for‬‬
‫‪(Chocolate Brown BT‬‬
‫____________________________________________________________ ‪235‬‬

‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺯ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻷﺤﻤﺭ ﺍﻟﺴﺭﻴﻊ ) ‪Absorption Curves for‬‬
‫‪(Fast Red E‬‬
‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺱ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻷﺤﻤﺭ ‪ 2‬ﺠﻲ ) ‪Absorption Curves for‬‬
‫‪(Red 2 G‬‬
‫____________________________________________________________ ‪236‬‬

‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺵ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻨﺩﻴﺠﻭ ﻜﺎﺭﻤﻴﻥ ) ‪Absorption Curves for‬‬
‫‪(Indigo carmine‬‬
‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺹ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻷﻤﺎﺭﺍﻨﺙ ) ‪Absorption Curves for‬‬
‫‪(Amaranth‬‬
‫____________________________________________________________ ‪237‬‬

‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﺽ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ ) ‪(Absorption Curves for Patent‬‬
‫ﻤﻠﺤﻕ ﺭﻗﻡ )‪-3‬ﻁ(‪ :‬ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ ﺍﻟﺨﻼﻕ ) ‪Absorption Curves for‬‬
‫‪(Patent Blue‬‬
‫____________________________________________________________ ‪238‬‬

‫رﻗﻢ اﻹﯾﺪاع‬
‫م‬2010/477
ISBN 978-99942-3-105-8 ‫ردﻣﻚ‬
‫ﺣﻘﻮق اﻟﻄﺒﻊ ﻣﺤﻔﻮﻇﺔ‬

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الالوان الصناعية في الصناعات الغذائية

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الالوان الصناعية في الصناعات الغذائية

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‫اﻷﻟﻮان اﻟﺼﻨﺎﻋﯿﺔ ﻓﻲ اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ‬

‫د‪ .‬اﻟﺮﺷﯿﺪ أﺣﻤﺪ ﺳﺎﻟﻢ ﺧﯿﺮاﷲ‬

‫ﻣﮭﻨﺪس زراﻋﻲ ﻣﮭﻨﻲ إﺳﺘﺸﺎري‬

‫ﻗﺴﻢ ﺗﺼﻨﯿﻊ اﻻﻏﺬﯾﺔ واﻟﻤﻀﺎﻓﺎت‬

‫إدارة ﺑﺤﻮث اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ‬

‫ﻣﺮﻛﺰ اﻟﺒﺤﻮث واﻻﺳﺘﺸﺎرات اﻟﺼﻨﺎﻋﯿﺔ‬

‫ﺣﻘﻮق اﻟﻄﺒﻊ ﻣﺤﻔﻮﻇﺔ ﻟﻠﻤﺆﻟﻒ وﻻ ﯾﺠﻮز إﻧﺘﺎج أي ﺟﺰء ﻣﻦ ھﺬا اﻟﻜﺘﺎب‬

‫وﺑﺄي وﺟﮫ إﻻ ﺑﻌﺪ اﻟﻤﻮاﻓﻘﺔ اﻟﻤﻜﺘﻮﺑﺔ ﻣﻦ اﻟﻤﺆﻟﻒ‬

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‫‪ 664.062‬اﻟﺮﺷﯿﺪ أﺣﻤﺪ ﺳﺎﻟﻢ ‪-1966 ،‬‬

‫‪ 238‬ص ‪ :‬اﯾﺾ ؛ ‪24‬ﺳﻢ‬

‫‪ .1‬اﻷﻏﺬﯾﺔ – ﺿﺒﻂ اﻟﺠﻮدة‪.‬‬

‫أ‪ .‬اﻟﻌﻨﻮان‬ ‫‪ .2‬اﻷﻏﺬﯾﺔ – ﺳﻼﻣﺔ اﻻﻧﺘﺎج‪.‬‬

‫ردﻣﻚ ‪ISBN 978-99942-3-105-8‬‬

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‫أﻫﺪي ﻫـﺬا اﻟﻌﻤـﻞ اﱃ أﺳـﺮﺗﻲ اﳌﻤﺘـﺪة واﻟﻜـﺒﲑة‬

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‫ﻤﻨﺼﻭﺭ ﺍﻻﺴﺘﺎﺫ ﺍﻟﻤﺸﺎﺭﻙ ﺒﻤﺭﻜﺯ ﺍﻟﺒﺤﻭﺙ ﻭﺍﻻﺴﺘﺸﺎﺭﺍﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ‪ ،‬ﻟﺘﻘﻴﻴﻡ ﻫـﺫﻩ‬

‫ﺠﻬﺩ ﻓﻲ ﺘﻘﻴﻴﻡ ﻭﺘﺤﻜﻴﻡ ﻫﺫﺍ ﺍﻟﺨﻁﺎﺏ ﻷﺠﺎﺯﺘﻪ‪.‬‬

‫ﻭﻟﻡ ﻴﺭﺩ ﺇﺴﻤﻪ‪ ،‬ﺁﻤﻼ ﺃﻥ ﻴﺼﺏ ﺫﻟﻙ ﻓﻲ ﻤﻴﺯﺍﻥ ﺤﺴﻨﺎﺘﻬﻡ‪.‬‬

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‫‪5‬‬ ‫ﺃﻏﺭﺍﺽ ﺍﺴﺘﻌﻤﺎل ﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ………‪…………………………...‬‬

‫‪6‬‬ ‫ﺃﻨﻭﺍﻉ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪.…………….………………….…………..‬‬

‫‪12‬‬ ‫ﺍﻟﺘﺴﻤﻴﺔ ﺍﻟﻌﺎﻟﻤﻴﺔ ﻟﻠﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ……………‪..………….………….‬‬

‫‪15‬‬ ‫ﺍﻟﺒﺎﺏ ﺍﻻﻭل‪ :‬ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ‪ :‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ‪……………………………..‬‬

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‫‪84‬‬ ‫ﺨﻠﻔﻴﺔ ﺘﺎﺭﻴﺨﻴﺔ ‪..................................................................‬‬

‫‪84‬‬ ‫ﻤﺼﺎﺩﺭ ﺘﺼﻨﻴﻊ ﺍﻟﺼﺒﻐﺔ‪.................................................. .......‬‬

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‫‪94‬‬ ‫ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻟﺙ‪ :‬ﺍﻟﻔﺼل ﺍﻷﻭل‪ :‬ﻤﻭﺍﺼﻔﺎﺕ ﺍﻻﻟﻭﺍﻥ‪…….…..………………..‬‬

‫‪100‬‬ ‫ﺃﺼﻔﺭ ﻏﺭﻭﺏ………………‪………………………....………….‬‬

‫‪103‬‬ ‫ﺒﻭﻨﺴﻴﻭ ‪ 4‬ﺁﺭ…‪…….………………………………….………….‬‬

‫‪107‬‬ ‫ﺍﻟﺒﻨﻴﺔ ﺍﻟﺸﻜﻭﻻﺘﻴﺔ…………‪………………………………....……..‬‬

‫‪108‬‬ ‫ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ………………………‪…………………………....‬‬

‫‪113‬‬ ‫ﺍﻻﺤﻤﺭ ‪ 2‬ﺠﻲ………………‪…………………………………….‬‬

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‫‪146‬‬ ‫ﻓﺼل ﺍﻟﻠﻭﻥ ﻤﻥ ﻤﺤﻠﻭل ﺍﻻﻏﺫﻴﺔ……………‪……....…………..…….‬‬

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‫ﺒﺴﻡ ﺍﷲ ﺍﻟﺭﺤﻤﻥ ﺍﻟﺭﺤﻴﻡ‬

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‫ﻜﻤﺎ ﺍﺭﺠﻭ ﻤﻥ ﺠﻤﻴﻊ ﺍﻻﺨﻭﺓ ﻓﻲ ﺍﻟﺠﺎﻤﻌﺎﺕ ﻭﺍﻟﻤﺭﺍﻜﺯ ﺍﻟﺒﺤﺜﻴﺔ ﻭﺍﻟﻤﺼﺎﻨﻊ ﻭﺍﻟﻤﻭﺍﺼﻔﺎﺕ‬

‫ﺍﻟﺭﺸﻴﺩ ﺍﺤﻤﺩ ﺴﺎﻟﻡ ﺨﻴﺭﺍﷲ‬

‫ﻤﻬﻨﺩﺱ ﺯﺭﺍﻋﻲ ﻤﻬﻨﻲ ﺇﺨﺘﺼﺎﺼﻲ ﺇﺴﺘﺸﺎﺭﻱ‬

‫ﻗﺴﻡ ﺘﺼﻨﻴﻊ ﺍﻷﻏﺫﻴﺔ ﻭﺍﻟﻤﻀﺎﻓﺎﺕ‬

‫ﺇﺩﺍﺭﺓ ﺒﺤﻭﺙ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‬

‫ﻤﺭﻜﺯ ﺍﻟﺒﺤﻭﺙ ﻭﺍﻻﺴﺘﺸﺎﺭﺍﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ‬

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‫ﺘﻌﺭﻴﻑ ﺍﻟﻤﻀﺎﻓﺎﺕ )‪:(Definition of additives‬‬

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‫ﺃﻏﺭﺍﺽ ﺍﺴﺘﻌﻤﺎل ﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ )‪:(Purposes of using additives in foods‬‬

‫‪ -1‬ﺍﻟﺘﺤﺴﻴﻥ ﺍﻭ ﺍﻟﻤﺤﺎﻓﻅﺔ ﻋﻠﻰ ﺍﻟﻘﻴﻤﺔ ﺍﻟﻐﺫﺍﺌﻴﺔ‪.‬‬

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‫‪ -3‬ﺘﺤﺴﻴﻥ ﺍﻟﻨﻭﻋﻴﺔ ﻭﺯﻴﺎﺩﺓ ﺇﻗﺒﺎل ﺍﻟﻤﺴﺘﻬﻠﻙ ﻋﻠﻴﻬﺎ‪:‬‬

‫ﺃﻨﻭﺍﻉ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ‪:‬‬

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‫‪ -1‬ﻤﻭﺍﺩ ﻤﻐﺫﻴﺔ )‪:(Nutritives‬‬

‫ﺃ‪ -‬ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ) ‪:(Natural Preservatives‬‬

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