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Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector [An article from: Analytica Chimica Acta]
Book Details
PublisherElsevier
ISBN / ASINB000PDSIDS
ISBN-13978B000PDSID2
MarketplaceUnited Kingdom 🇬🇧
Description
This digital document is a journal article from Analytica Chimica Acta, published by Elsevier in 2007. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.
Description:
A reversed-phase high performance liquid chromatographic method for the successful separation and determination of 13 synthetic food colorants (Tartrazine E 102, Quinoline Yellow E 104, Sunset Yellow E 110, Carmoisine E 122, Amaranth E 123, Ponceau 4R E 124, Erythrosine E 127, Red 2G E 128, Allura Red AC E 129, Patent Blue V E 131, Indigo Carmine E 132, Brilliant Blue FCF E 133 and Green S E 142) was developed. A C18 stationary phase was used and the mobile phase contained an acetonitrile-methanol (20:80v/v) mixture and a 1% (m/v) ammonium acetate buffer solution at pH 7.5. Successful separation was obtained for all the compounds using an optimized gradient elution within 29min. The diode-array detector was used to monitor the colorants between 350 and 800nm. The method was thoroughly validated. Detection limits for all substances varied between 1.59 (E 142) and 22.1 (E 124)@mgL^-^1. The intra-day precision (as R.S.D."r) ranged from 0.37% (E 122 in fruit flavored drink at a concentration of 100mgL^-^1) to 4.8% (E 142 in icing sugar at a level of 0.9mgkg^-^1). The inter-day precision (as R.S.D."R) was between 0.86% for E 122 in fruit flavored drink at 100mgL^-^1 and 10% for E142 in jam at a concentration of 9mgkg^-^1. Satisfactory recoveries, ranging from 94% (E 142 in jam) to 102% (E 131 in sweets), were obtained. The method was applied to the determination of colorants in various water-soluble foods, such as fruit flavoured drinks, alcoholic drinks, jams, sugar confectionery and sweets, with simple pre-treatment (dilution or water extraction).
Description:
A reversed-phase high performance liquid chromatographic method for the successful separation and determination of 13 synthetic food colorants (Tartrazine E 102, Quinoline Yellow E 104, Sunset Yellow E 110, Carmoisine E 122, Amaranth E 123, Ponceau 4R E 124, Erythrosine E 127, Red 2G E 128, Allura Red AC E 129, Patent Blue V E 131, Indigo Carmine E 132, Brilliant Blue FCF E 133 and Green S E 142) was developed. A C18 stationary phase was used and the mobile phase contained an acetonitrile-methanol (20:80v/v) mixture and a 1% (m/v) ammonium acetate buffer solution at pH 7.5. Successful separation was obtained for all the compounds using an optimized gradient elution within 29min. The diode-array detector was used to monitor the colorants between 350 and 800nm. The method was thoroughly validated. Detection limits for all substances varied between 1.59 (E 142) and 22.1 (E 124)@mgL^-^1. The intra-day precision (as R.S.D."r) ranged from 0.37% (E 122 in fruit flavored drink at a concentration of 100mgL^-^1) to 4.8% (E 142 in icing sugar at a level of 0.9mgkg^-^1). The inter-day precision (as R.S.D."R) was between 0.86% for E 122 in fruit flavored drink at 100mgL^-^1 and 10% for E142 in jam at a concentration of 9mgkg^-^1. Satisfactory recoveries, ranging from 94% (E 142 in jam) to 102% (E 131 in sweets), were obtained. The method was applied to the determination of colorants in various water-soluble foods, such as fruit flavoured drinks, alcoholic drinks, jams, sugar confectionery and sweets, with simple pre-treatment (dilution or water extraction).
