An update on the sample preparation and analytical methods for synthetic food colorants in food products

被引:6
|
作者
Park, Juhee [1 ]
Cho, Yong Sun [1 ]
Seo, Dong Won [1 ]
Choi, Ji Yeon [1 ]
机构
[1] Korea Food Res Inst, Food Anal Res Ctr, Food Ind Res Div, Wonju 55365, South Korea
关键词
Synthetic food colorants; Extraction technique; Analytical technique; Microextraction; Digital image analysis; Liquid chromatography -mass spectrometry; SOLID-PHASE EXTRACTION; LIQUID-LIQUID-EXTRACTION; CAPILLARY-ELECTROPHORESIS; DYES; FOODSTUFFS; IDENTIFICATION; SEPARATION; ADDITIVES; TRENDS; SAFETY;
D O I
10.1016/j.foodchem.2024.140333
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Colorants, especially synthetic colorants, play a crucial role in enhancing the aesthetic qualities of food owing to their cost-effectiveness and stability against environmental factors. Ensuring the safe and regulated use of colorants is essential for maintaining consumer trust in food safety. Various preparation and analytical technologies, which are continuously undergoing improvement, are currently used to quantify of synthetic colorants in food products. This paper reviews recent developments in analytical techniques for synthetic food colorants, detection and compares the operational principles, advantages, and disadvantages of each technology. Additionally, it also explores advancements in these technologies, discussing several invaluable tools of analysis, such as highperformance liquid chromatography, liquid chromatography-tandem mass spectrometry, electrochemical sensors, digital image analysis, near-infrared spectroscopy, and surface-enhanced Raman spectroscopy. This comprehensive overview aims to provide valuable insights into current progress and research in the field of food colorant analysis.
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页数:23
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