Abstract
The present study report the elemental concentration of different brands of food colors using calibration free laser induced breakdown spectroscopy (CF-LIBS). The laser induced plasma was produced on the surface of pelletized food colors using single and double pulse laser ablation and the plasma emissions were recorded with LIBS 2500+ spectrometer. The validity of local thermodynamic equilibrium LTE was confirmed using Mc. Whirter’s criteria. The emission spectra were qualitatively analyzed which detected seventeen elements in food color samples. The quantitative analysis was performed using plasma parameters and line emission intensities in CF-LIBS algorithm. The analysis shows that H, C, N, O, and Na are present as major elements, whereas Mg, Al, Si, K, Ca, Cr, Mn, Fe, Zn, Sr etc. are detected in trace amount in food colors.
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