Analysis of Acidic Tar Dyes in High-Protein Foods: Achievement of Improved Recoveries and Shortened Operation Time by Loading Sample Extract onto Polyamide Columns at pH 8.5

Abstract

The recoveries of xanthene dyes in the analysis of acidic tar-dyes in high-protein foods were improved by loading them onto polyamide columns at pH 8.5, instead of using the conventional pH 3-4 solution. The experimental scale was reduced to approximately half that of the conventional method. Furthermore, instead of eliminating the organic solvent in the extract by evaporation, the extract was diluted with water prior to PA column cleanup in order to reduce the ratio of organic solvent so that acidic tar-dyes would be better retained on the column. The above two procedures shortened the operation time and allowed for a simpler protocol. With this method, the recoveries of erythrosine, phloxine, and rose bengal from salted cod roe were 82, 88, and 74%, respectively. The recovery percentages were greatly improved compared to those achieved by conventional column loading at pH 3.5 (26, 44, and 18%, respectively). The recoveries of azo-dyes (Amaranth, New Coccine, Allura Red AC, Tartrazine, Sunset Yellow FCF) were also improved from 41-66 to 79-99%.