Identification and determination of red dyes in confectionery by ion-interaction high-performance liquid chromatography

被引:56
作者
Gennaro, MC
Gioannini, E
Angelino, S
Aigotti, R
Giacosa, D
机构
[1] Dipartimento di Chimica Analitica, Università di Torino, Via P.Giuria 5
关键词
dyes; amaranth; CAPILLARY ELECTROPHORESIS; COLORS; ACID; PAIR;
D O I
10.1016/S0021-9673(96)01098-9
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
In this paper an ion-interaction HPLC method for the separation and determination of red dyes used to decorate home-made sweets is presented. In particular E122, E123 and E124 dyes are considered, with special interest for E123 (amaranth), prohibited by the US Food and Drug Administration in 1976 and by Italian legislation in 1977 and then again permitted (with restrictions) in the European Community in 1994, (94/36 EEC Directive). A RP-ODS stationary phase is used and an ion-interaction reagent (octylammonium phosphate) is added to the hydro-organic eluent [water-acetonitrile (30:70, v/v), pH=6.4]. Spectrophotometric detection at 520 nm was employed and detection levels below 12 mu g/l for the three dyes were achieved. The method is applied to two commercial products, respectively produced in France and in Italy, and the results are discussed in the light of the recent EEC Directive concerning food dyes.
引用
收藏
页码:87 / 92
页数:6
相关论文
共 22 条
[1]  
[Anonymous], 1980, Developments in food colours
[2]  
*AOAC, 1975, OFF METH AN ASS OFF, P636
[3]   SEPARATION OF SYNTHETIC FOOD DYES USING HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY [J].
CHUDY, J ;
CROSBY, NT ;
PATEL, I .
JOURNAL OF CHROMATOGRAPHY, 1978, 154 (02) :306-312
[5]   Simultaneous separation of phenylurea-, triazine- and phenoxy-acid herbicides by reverse phase ion-interaction HPLC. Application to soil analysis [J].
Gennaro, MC ;
Giacosa, D ;
Baglietto, C ;
Gennari, M ;
Negre, M .
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, 1996, 19 (06) :911-924
[6]  
GENNARO MC, 1995, ADV CHROMATOGR, V35, P343
[7]  
GRAICHEN C, 1975, J ASSOC OFF ANA CHEM, V58, P278
[8]  
GRIFFITHS HE, 1966, J FOOD TECHNOL, V1, P63
[9]   SEPARATION AND IDENTIFICATION OF FOOD COLOURS .1. IDENTIFICATION OF SYNTHETIC WATER SOLUBLE FOOD COLOURS USING THIN-LAYER CHROMATOGRAPHY [J].
HOODLESS, RA ;
PITMAN, KG ;
STEWART, TE ;
THOMSON, J ;
ARNOLD, JE .
JOURNAL OF CHROMATOGRAPHY, 1971, 54 (03) :393-&
[10]   Determination of synthetic colourant food additives by capillary zone electrophoresis [J].
Liu, HW ;
Zhu, T ;
Zhang, YN ;
Qi, SZ ;
Huang, AJ ;
Sun, YL .
JOURNAL OF CHROMATOGRAPHY A, 1995, 718 (02) :448-453