Abstract
The influence of conventional lactose and spray-processed lactose and their primary hydrolysis products (d-glucose and (d-galactose) on the stability of various certified colorants has been investigated. Spectrophotometric and paper partition chromatographic examination indicated that in aqueous buffered solutions (pH 6.6 to 6.8), FD&C Red No. 4, FD&C Yellow No. 5, FD&C Green No. 3, and FD&C Blue No. 1 are relatively stable when exposed to exaggerated lighting and temperature in the presence of these sugars. FD&C Blue No. 2 was found to be very unstable, particularly when exposed to light, and the sugars significantly accelerate the decomposition of this color. The decomposition of FD&C Blue No. 2 appears to proceed by reduction to a semiquinone followed by oxidation. There appears to be some evidence to indicate molecular changes in the lactose when stored at high temperature. These changes appear to interfere with the spectrophotometric analysis of colorants which absorb between 228 mμ and 284 mμ. The influence of conventional lactose and spray-processed lactose and their primary hydrolysis products (d-glucose and (d-galactose) on the stability of various certified colorants has been investigated. Spectrophotometric and paper partition chromatographic examination indicated that in aqueous buffered solutions (pH 6.6 to 6.8), FD&C Red No. 4, FD&C Yellow No. 5, FD&C Green No. 3, and FD&C Blue No. 1 are relatively stable when exposed to exaggerated lighting and temperature in the presence of these sugars. FD&C Blue No. 2 was found to be very unstable, particularly when exposed to light, and the sugars significantly accelerate the decomposition of this color. The decomposition of FD&C Blue No. 2 appears to proceed by reduction to a semiquinone followed by oxidation. There appears to be some evidence to indicate molecular changes in the lactose when stored at high temperature. These changes appear to interfere with the spectrophotometric analysis of colorants which absorb between 228 mμ and 284 mμ.
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