Abstract
This article reports on a method to determine synthetic dyes in yogurts and milk drinks. Initially a method for extraction of artificial dyes was developed to pretreat samples in order to extract most of the artificial colorants. Then, the colorants were analyzed by HPLC–PAD using gradient elutions. The method was linear in the range of 0.5–25mgL−1 colorants (0.9991<R2<0.9998), with LOD of 0.18–4.58μgL−1. The results recovery test on two levels ranged from 82% to 115%. The reference solution of the analytes remained stable for 3months. In the yogurt samples analyzed, the dye E122 (1.4–11.75mgL−1) was found in most samples, followed by dye E123 (3.12 and 12.56mgL−1). All samples had concentrations below the maximum level allowed for use in yogurt (100mg/100g dyes).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
