Identification and determination of seven synthetic dyes in foodstuffs and soft drinks on monolithic C18 column by high performance liquid chromatography

Journal of Food and Drug Analysis

Volumn 16, Issue 5, 2008, Pages 77-82

  Vachirapatama, Narumol ^a   Mahajaroensiri, Juthamas ^a   Visessanguan, Wonnop ^b  

^a THAMMASAT UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Foodstuffs; High performance liquid chromatography; Soft drinks; Synthetic dyes

Indexed keywords

ACETIC ACID; AMARANTH; BRILLIANT BLUE; DYE; MALACHITE GREEN; METHANOL; SCARLET RED; SUDAN I; SUNSET YELLOW; TARTRAZINE; WATER;

ARTICLE; CACAO; CARBONATED BEVERAGE; CHEMICAL ANALYSIS; FOOD ANALYSIS; FOOD COLOR; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH; PHYSICAL CHEMISTRY; PROCESS OPTIMIZATION; QUALITY CONTROL; SENSITIVITY AND SPECIFICITY; SIGNAL NOISE RATIO; THAILAND;

AMARANTHUS CAUDATUS;

EID: 57749115747     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Altinoz, S. and Toptan, S. 2002. Determination of Tartrazine and Ponceau-4R in various food samples by Vierordt's mathod and ratio spectra first-order derivative UV spectrophotometry. J. Food Compos. Anal. 15: 667-683.
2. Oka, H., Ikai, Y., Kawamura, N., Yamada, M., Inoue, H., Ohno, T., Inagaki, K., Kuno, A. and Yamamoto, N. 1987. Simple method for the analysis of food dyes on reversed-phase thin-layer plates. J. Chromatogr. A 411: 437-444.
3. Gennaro, M. C., Gioannini, E., Angelino, S., Aigotti, R. and Giacosa, D. 1997. Identification and determination of red dyes in confectionery by ion-interaction high performance liquid chromatography. J. Chromatogr. A 767: 87-92.
4. Garcia-Falcon, M. S. and Simal-Gandara, J. 2005. Determination of food dyes in soft drinks containing natural pigments by liquid chromatography with minimal clean-up. Food Control 16: 293-297.
5. Zhang, Y. P., Zhang, Y. J., Gong, W. J., Gopalan, A. I. and Lee, K. P. 2005. Rapid separation of Sudan dyes by reverse-phase high performance liquid chromatography through statistically designed experiments. J. Chromatogr. A 1098: 183-187.
6. Jaworska, M., Szulinska, Z., Wilk, M. and Anuszewska, E. 2005. Separation of synthetic food colourants in the mixed micellar system: Application to pharmaceutical analysis. J. Chromatogr. A 1081: 42-47.
7. Perez-Urquiza, M. and Beltran, J. L. 2000. Determination of dyes in foodstuffs by capillary zone electrophoresis. J. Chromatogr. A 898: 271-275.
8. Huang, H. Y., Shih, Y. C. and Chen, Y. C. 2002. Determining eight colorants in milk beverages by capillary electrophoresis. J. Chromatogr. A 959: 317-325.
9. Giovine, L. D. and Bocca, A. P. 2003. Determination of synthetic dyes in ice-cream by capillary electrophoresis. Food Control 14: 131-135.
10. Chen, Q. C., Mou, S. F., Hou, X. P., Riviello, J. M. and Ni, Z. M. 1998. Determination of eight synthetic food colorants in drinks by high performance ion chromatography. J. Chromatogr. A 827: 73-81.
11. Huang, H. Y., Chiu, C. W., Sue, S. L. and Cheng, C. F. 1995. Analysis of food colorants by capillary electrophoresis with large-volume sample stacking. J. Chromatogr. A 995: 29-36.
12. Ma, M., Luo, X., Chen, B., Su, S. and Yao, S. 2006. Simultaneous determination of water-soluble and fat-soluble synthetic colorants in foodstuff by high performance liquid chromatography-diode array detection-electrospray mass spectrometry. J. Chromatogr. A 1103: 170-176.
13. Calbiani, F., Careri, M., Elviri, L., Mangia, A. and Zagnoni, I. 2004. Accurate mass measurements for the confirmation of Sudan azo-dyes in hot chilli products by capillary liquid chromatography-electrospray tandem quadrupole orthogonal-acceleration time of flight mass spectrometry. J. Chromatogr. A 1058: 127-135.