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Simultaneous Analytical Techniques for Determination of 8 Synthetic Food Colors in Foods by HPLC
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
2000, v.13 no.3, pp.378-384
Park,
S., Lee,
C., Park,
J., Yoon,
H., Kim,
S., Hong,
Y., Lee,
J., &
Lee,
C.
(2000). Simultaneous Analytical Techniques for Determination of 8 Synthetic Food Colors in Foods by HPLC. Analytical Science and Technology, 13(3), 378-384.
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Abstract
This Study has been carried out to develop a method of analysis of 8 permitted synthetic food colors [including Brilliant Blue FCF(B1), Indigocarmine (B2), Fast green FCF(G3), Amaranth (R2), Erythrosine (R3), Allura red (R40), Tartrazine (Y4), Sunset Yellow FCF (Y5)] in Korean foods by HPLC. After adjusting to 0.5% HCl, each of the food colors extracted was eluted by Sep-pak <TEX>$C_{18}$</TEX> cartridge. Eluates were then determined by high performance liquid chromatograph with a UV-VIS detector. Recoveries of the 8 synthetic food colors were found to be 81.2-98.0% for soft drinks, 80.6-96.1% for candy, 79.8-96.3% for chewing gum, 76.5-91.7% for cereals, 79.9-93.8% for ice cream and 78.6-94.7% for jelly, respectively. The detection limits were <TEX>$0.05-0.1{\mu}g/g$</TEX>.
- keywords
- Synthetic food colors, HPLC, Sep-pak <TEX>$C_{18}$</TEX>
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