Abstract
Purpose: To develop a simple, selective, and sensitive extraction and assay method for the analysis of eight food dyes. Methods: All sulphonated colors were extracted by an NH2-aminopropyl-modified silica SPE cartridge, and thereafter determined by reverse phase high performance liquid chromatography (RP-HPLC) using a C18 column with gradient elution of ammonium acetate buffer (pH 6.7), methanol, and acetonitrile. The analysis was carried out on a UV detector with two optimized method settings within 17 min. Results: Certificated standard material (CRM) was used to validate the method, and significant difference was not observed between the results and assigned values. Maximum LOD was 1.154 ppm at 250 nm for Brilliant blue, and 0.873 ppm for carmoisine. Recovery was 94.2 % for Brilliant blue in jelly powder. Conclusion: This method was successfully applied to determine colorants in various (30) water-soluble foods, including fruit flavored drinks, sugar confectionery, sweets, etc.
Highlights
One of the main groups of food additives are synthetic dyes
The usage of food colorants is strictly controlled by legislation in the European Union, with Directive 94/36/EC, in which the type and maximum quantities allowed for coloring foodstuffs are noted [2]
Ion exchanger applied for anionic compounds that can be isolated on strong anion exchanger (SAX) or weak anion exchanger (WAX) bonded silica cartridges
Summary
One of the main groups of food additives are synthetic dyes. Most of them are acidic and water-soluble substances. They are used widely to optimize and compensate for food color, because freshness, ripeness, and flavor are all associated with food color. The usage of food colorants is strictly controlled by legislation in the European Union, with Directive 94/36/EC, in which the type and maximum quantities allowed for coloring foodstuffs are noted [2]. Countries are being impressed upon to consider the maximum utilization of food colorants based on international standards. The synthetic colors accepted by Iranian national standards have only been qualified; there are limited reports on their amounts in foodstuffs. The synthetic colors accepted by Iranian national standards have only been qualified; there are limited reports on their amounts in foodstuffs. [3,4]
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