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Journal Article

The new method for simultaneous determination of natural and synthetic food dyes by high performance liquid chromatography

01 Jan 2010-Voprosy pitaniia (Vopr Pitan)-Vol. 79, Iss: 3, pp 73
TL;DR: The aim of work was to develop HPLC method for the joint determination of various classes of dyes in complex food additives and food products and suggested a method to allow a simultaneous determination of at least 15 natural and synthetic food dyes.
Abstract: In the food industry in Russia is currently allowed to use more than 30 different dyes. Existing approaches to monitoring their use in foods are based on spectrophotometry, thin layer chromatography and high performance liquid chromatography (HPLC). Methods of research focused on the analysis of a specific class of food dye--natural or synthetic, and can not be used in the analysis of their mixtures. The aim of work was to develop HPLC method for the joint determination of various classes of dyes in complex food additives and food products. As a result of the research suggested a method to allow a simultaneous determination of at least 15 natural and synthetic food dyes.
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TL;DR: This HPLC method with the ultrasound-assisted extraction protocol could be used as a sensitive and reliable analysis technique in simultaneously identifying and quantifying the reddish and yellowish pigments in different foods regardless of they are artificial food colourants or/and natural carotenoids.

73 citations