Simultaneous spectrophotometric determination of Tartrazine, Sunset Yellow and Ponceau 4R in commercial products by partial least squares and principal component regression multivariate calibration methods

Three multivariate calibration methods, partial least squares (PLS-1 and PLS-2) and principal component regression (PCR), were proposed and successfully applied to the simultaneous determination of three dyes, Tartrazine (E-102), Sunset Yellow (E-110) and Ponceau 4R (E-124) in mixtures by ultraviolet-visible absorption spectrophotometry. The designed and optimized training set of calibration was applied to the determination of the three dyes in several synthetic mixtures, containing 1.6–20.0 mg/L of Tartrazine, 3.2–40.0 mg/L of Sunset Yellow and 3.2– 36.0 mg/L of Ponceau 4R. 94.5–105.3% recovery values were obtained. Three commercial foods that contained the three dyes were also satisfactorily analyzed without separation step. The results obtained by the application of the three chemometric approaches in the commercial products are discussed and compared with those obtained by an HPLC method and very similar values were found by all methods. Repeatability and reproducibility studies (with the Student’s and F tests) were achieved over two series of nine standards for each dye, showing no significant differences at the 95% confidence level. Received: 27 October 1997 / Revised: 9 January 1998 / Accepted: 24 January 1998     

Resolution of ternary mixtures of Tartrazine, Sunset yellow and Ponceau 4R by derivative spectrophotometric ratio spectrum-zero crossing method in commercial foods

A very simple spectrophotometric method is described for resolving ternary mixtures of the food colorants Tartrazine, Sunset Yellow and Ponceau 4R by using the first derivative of the ratio spectra with measurements at zero-crossing wavelengths. Calibration graphs are linear up to 20 mg l(-1) of Tartrazine (E-102), 40 mg l(-1) of Sunset Yellow (E-110) and 32 mg l(-1) of Ponceau 4R (E-124). Standard deviations of 0.9, 0.8 and 2.4% were obtained for nine standards of 8 mg l(-1) of Tartrazine, 8 mg l(-1) of Sunset Yellow and 8 mg l(-1) of Ponceau 4R, respectively. This method was satisfactorily used for determining synthetic mixtures of these colorants in different ratios (from 1:1:1 to 1:5:5 or even higher) with recoveries in 94-105% range and it was successfully applied over three commercial products containing the three dyes and it did not require any separation step. The results were compared with those obtained by HPLC and very similar values were found by both methods.     

Simultaneous spectrophotometric determination of tartrazine, patent blue V, and indigo carmine in commercial products by partial least squares and principal component regression methods

Two multivariate calibration methods, partial least squares (PLS-1) and principal component regression (PCR) were proposed and successfully applied to the simultaneous determination of three dyes, tartrazine (T) (E-102), patent blue V (P) (E-131), and indigo carmine (I) (E-132) in mixtures by ultraviolet-visible absorption spectrophotometry. Calibration models were evaluated by internal validation (prediction of dyes concentration in its own designed training set of calibration), by cross-validation (obtaining statistical parameters that show the efficiency for a calibration fit model), and by external validation over 19 synthetic mixtures of the three dyes in different ratios containing 2.4-17.6 mg l(-1) of T, 1.6-5.6 mg l(-1) of P, and 3.2-17.5 mg/l(-1) of I, with recoveries between 93.5 and 103.1% and over three commercial products, in which the proposed calibration models were satisfactorily applied without separation step. Repeatability and reproducibility studies (with the Students's and F tests) were achieved over two series of nine standards for each dye, showing no significant differences at 95% confidence level.     

A Reverse Phase HPLC Method to Determine Six Food Dyes Using Buffered Mobile Phase.

Abstract

A reverse phase high performance liquid chromatographic (HPLC) method to determine six food dyes (Sunset Yellow (E-110), Carminic acid (E-120) Carmoisine (E-122), Amaranth (E-123), Ponceau 4R (E-124) and Erythrosine (E-127) is developed in this paper. The separation was made on a Nova-Pack C18 column using methanol -NaH₂PO₄/Na₂HPO₄ pH=7 buffer solution 0.1M as mobile phase with an elution gradient system. The detection was made with a variable UV-Vis. detector fixed at 520 nm.

The effect of mobile phase composition such as the percentage of methanol or acetonitrile, pH value and ionic strength on retention times of the dyes was investigated. In the chromatographic conditions selected, the dyes were eluted in four minutes. Two calibration graphs for each dye were established by measuring the peak area and the peak height in the chromatograms. Determination limits ranging from 0.8 to 9.2 ng were obtained when the peak area was measured.

Several commercial products containing some of these dyes were analyzed.     

Simultaneous Determination of Sunset Yellow and Ponceau 4R in Gelatin Powder by Derivative Spectrophotometry and Partial Least-Squares Multivariate Spectrophotometric Calibration

ABSTRACT

Two methods for the simultaneous determination of Sunset Yellow and Ponceau 4R in gelatin powders by first derivative spectrophotometry and by partial least-squares multivariate spectrophotometric calibration are described. These procedures do not require any separation step. These methods were applied to determine both colorants in commercial gelatin powders and the results obtained were compared. A good statistical agreement was obtained between the results.     

Multicomponent Chemometric Determination of Colorant Mixtures by Voltammetry

Abstract

A quantitative chemometric approach, iterative target transformation factor analysis (ITTFA), was applied to the simultaneous determination of mixtures of four food colorants (Amaranth, Sunset Yellow. Tartrazine and Ponceau 4R) by adsorptive voltammetry. The conventional and first-derivative voltammograms of the quaternary mixtures were used to perform the optimization of the calibration procedure by the ITTFA models. The proposed method was applied satisfactorily to the determination of a set of synthetic quaternary mixtures of colorant in phosphate/citric acid buffers (pH 5.7) and acceptable results were obtained. No significant advantages were found with the application of derivative technique in this voltammetric work.     

Spectrophotometric Simultaneous Determination of Amaranth,Ponceau 4R,Allura Red and Red 2G by Partial Least Squares and Principal Component Regression Multivariate Calibration

ABSTRACT

The multivariate calibration methods, partial least square regression type 1 (PLS 1) and principal component regression (PCR), were proposed for the simultaneous spectrophotometry determination of Amaranth (E-123), Ponceau 4R (E-124), Allura red (E-129) and Red 2G (E-128) in their mixtures. The parameters of the chemometric procedures were optimized and the proposed method was validated with synthetic samples and applied to analyze these dyes in spiked samples of beverages with satisfactory results.     

Rapid spectrophotometric method to resolve ternary mixtures of Tartrazine, Quinoline Yellow and Patent Blue V in commercial products

A very simple spectrophotometric method is described for resolving ternary mixtures of the food dyes Tartrazine (E-102), Quinoline Yellow (E-104) and Patent Blue V (E-131) by using the second derivative of the spectra with measurements at zero-crossing wavelengths. Calibration graphs are linear up to 20.0 mg/L of Tartrazine, up to 20.0 mg/L of Quinoline Yellow and up to 6.4 mg/L of Patent Blue V. Repeatability and reproducibility studies (with the Students’s and F tests) were achieved for two series of nine standards for each dye showing no significant differences at the 95% confidence level. Detection limits of 0.0526, 0.0164 and 0.0034 mg/L were obtained for Tartrazine, Quinoline Yellow and Patent Blue V, respectively. This method was used for determining synthetic mixtures of these colorants in different ratios and it was successfully applied to four commercial products without previous separation step. The results found in commercial products were compared with those obtained by an HPLC method and very similar values were found for both methods.     

Simultaneous spectrophotometric determination of three food dyes by using the first derivative of ratio spectra

Ternary mixtures of colorants E-123 (Amaranth), E-124 (Ponceau 4R) and E-120 (Carminic acid) are resolved by using the first derivative ratio spectrum-zero crossing method without the need for any separation step. Calibration graphs were linear up to 64 mg l⁻¹ of carminic acid, 32 mg l⁻¹ of Amaranth and 32 mg l⁻¹ of Ponceau 4R. The method was applied to different commercial food products and results concordant with high performance liquid chromatography were obtained.     

Sorption of food dyes on polyurethane foam and aluminum oxide

The sorption of food dyes Sunset Yellow (E-110), Tartrazine (E 102), Ponceau 4R (E-124), Fast Green FCF (E-143) on polyether-based polyurethane foam, and α-Al₂O₃ from water solutions has been studied. It has been found that the maximum sorption is observed in the range of 0.2 M HCl-pH 2 on polyurethane foam and at pH 2–4 on aluminum oxide. Under the optimal conditions the recoveries on polyurethane foam and α-Al₂O₃ are 20–30% and 70–80%, respectively. It has been shown by diffuse reflectance spectroscopy that, for all dyes except for Fast Green FCF, only one form of the dye that dominates under these conditions in the aqueous solution is extracted on the sorbents in the range of 0.5 M HCl, pH 8.0. Possible models of the interaction between the dyes and the sorbent surface are proposed.     

Rapid spectrophotometric method to resolve ternary mixtures of Tartrazine, Quinoline Yellow and Patent Blue V in commercial products

A very simple spectrophotometric method is described for resolving ternary mixtures of the food dyes Tartrazine (E-102), Quinoline Yellow (E-104) and Patent Blue V (E-131) by using the second derivative of the spectra with measurements at zero-crossing wavelengths. Calibration graphs are linear up to 20.0 mg/L of Tartrazine, up to 20.0 mg/L of Quinoline Yellow and up to 6.4 mg/L of Patent Blue V. Repeatability and reproducibility studies (with the Students’s and F tests) were achieved for two series of nine standards for each dye showing no significant differences at the 95% confidence level. Detection limits of 0.0526, 0.0164 and 0.0034 mg/L were obtained for Tartrazine, Quinoline Yellow and Patent Blue V, respectively. This method was used for determining synthetic mixtures of these colorants in different ratios and it was successfully applied to four commercial products without previous separation step. The results found in commercial products were compared with those obtained by an HPLC method and very similar values were found for both methods. Received: 28 December / Revised: 26 May 1999 / Accepted: 31 May 1999     

Spectrophotometric resolution of ternary mixtures of amaranth,Carmoisine and Ponceau 4R by the derivative ratio spectrum-zero crossing method

A method for the simultaneous determination of Amaranth, Ponceau 4R and Carmoisine dyes in ternary mixtures is proposed, with no separation step; this is based on the simultaneous use of the first derivative of ratio spectra and measurements at zero-crossing wavelengths. The calibration graphs are linear up to 32 mg/L of Amaranth, Carmoisine and Ponceau 4R. The mean recovery is 102.1, 95.3 and 102.6 %, respectively. The method was applied to several food products.     

Qualitative and Quantitative Treatment of Thin-Layer Chromatograms of Incompletely Separated Synthetic Food Colors

A procedure for the qualitative and quantitative determination of dyes after thin-layer chromatographic separation is developed using an example of five synthetic food colors: Brilliant Blue, Tartrazine, Sunset Yellow, Ponceau 4R, and Azorubine. The chromatogram is scanned and saved in Windows 95/98 raster image format and processed by the Adobe Photoshop 5.0 program package. The procedure is applicable even when the dyes are incompletely separated on the chromatogram.     

Simultaneous determination of food dyes by first derivative spectrophotometry with sorption onto polyurethane foam.

A simple spectrophotometric method is described for resolving binary mixtures of some food dyes: Amaranth, Brilliant Blue, Sunset Yellow and Tartrazine, using the first-derivative spectra with measurements at zero-crossing wavelengths. Analytical curves are linear up to 20 mg L(-1). Standard deviations of 1.30, 2.22, 1.93 and 0.81% were obtained for synthetic binary mixtures of 2 mg L(-1) of Amaranth, Brilliant Blue, Sunset Yellow and Tartrazine, respectively. Before the spectrophotometric measurements, the dyes were sorbed onto polyurethane foam and recovered in sodium dodecyl benzene sulfonate solution. Therefore, matrix complexity was eliminated and simple spectra were obtained. The method was very satisfactorily used for determining the colorants in synthetic mixtures, with recoveries in the 96 - 101% range. Detection limit values were dependent on the colorant combination investigated. Commercial products containing binary combinations of these dyes in different ratios (from 1:1 to 1:8) were analyzed. The results were compared with those obtained by HPLC; very similar values were found by the two methods.     

Determination of sulphonated azo dyes in food by ion-pair liquid chromatography with photodiode array and electrospray mass spectrometry detection

An ion-pair liquid chromatography method with on-line photodiode-array and electrospray mass spectrometry detection was developed to determine 10 commonly used sulphonated azo dyes (Tartrazine, Amaranth, New Coccine, Sunset Yellow FCF, Allura Red AC, Ponceau R, Ponceau 3R, Orange I, Orange II and Metanil Yellow) in food. A reversed phase C(18) column with gradient elution was utilized to separate these compounds. Triethylamine was added in the mobile phase as an ion-pair reagent for chromatographic separation. Photodiode-array detection was employed for quantitative determination and electrospray mass spectrometry was used for identification. Good linearity (0.05-10 ppm, r(2)=0.999) and detection limit (<0.01 ppm) were determined with 5 mul injection. In addition, precision and accuracy associated with this newly developed method will be presented. A liquid extraction method was also developed to extract these dyes from different foodstuffs. The application of this method was demonstrated by analyzing sulphonated azo dyes in soft drinks, fruit jam, and salted vegetables.     

Color Characteristics of Aqueous Solutions of Synthetic Food Dyes

The color characteristics of aqueous solutions of synthetic food dyes Azo Rubine, tartrazine, Indigo Carmine, Ponceau 4R, Sunset Yellow, and Brilliant Blue were studied. A formula is proposed for determining the hue of dye solutions.     

Square wave adsorptive voltammetric determination of sunset yellow

Square wave adsorptive stripping voltammetry was used for determining trace amounts of dye Sunset Yellow (E-110) for the first time. Its adsorptive voltammetric behaviour followed by a square wave mode step was investigated at different pH media. Sunset Yellow in 0.5 M NH (4)Cl NH (3) buffer solution gave an adsorptive stripping voltammetric peak at the hanging mercury drop electrode at -0.60 V using an accumulation potential of -0.40 V. The effect of experimental parameters that affected this determination are discussed. The calibration graph to determine Sunset Yellow was linear in the range 5-90 mug 1(-1), obtaining a relative standard deviation of 2.2% for a solution of 30 mug 1(-1) (n = 10) in the same day. The determination limit was 5 mug 1(-1) after 15 s of accumulation at -0.40 V. The proposed method was applied to determine this dye in several commercial refreshing drinks, which contained small amounts of this compound. Measurements were made directly over diluted solutions of commercial samples. Similar results were obtained between adsorptive stripping square-wave voltammetric values and the obtained by application of a HPLC method with spectrophotometric detection.     

Simultaneous determination of water-soluble and fat-soluble synthetic colorants in foodstuff by high-performance liquid chromatography-diode array detection-electrospray mass spectrometry

An accurate method was developed for the simultaneous determination of water-Tartrazine, Amaranth, Ponceau 4R, Sunset Yellow FCF, and fat-Sudan (I-IV), synthetic soluble colorants in foodstuff. This method uses dimethylsulfoxide (DMSO) as the extraction solvent in the sample preparation process and high performance liquid chromatography (HPLC)-diode array detector (DAD)-electrospray mass spectrometry (ESI-MS), applying selected ion recording in positive/negative alternate mode to acquire mass spectral data, as the analytical technique. Linearity of around three orders in the magnitude of concentration was generally obtained. Detection and quantification limits of the investigated dyes, which were evaluated at signal to noise ratio of 3 for detection limit and 10 for quantification limit, were in the ranges of 0.01-4 and 0.03-11.2 ng, respectively. The recoveries of the eight synthetic colorants in four matrices ranged from 93.2 to 108.3%. Relative standard deviations of less than 8.2% were also achieved. This method has been applied successfully in the determination of water-soluble colorants in the soft drink and the delicious ginger, and fat-soluble dyes in chilli powders and chilli spices.     

Simultaneous determination of tartrazine and sunset yellow by derivative spectrophotometry and ratio spectra derivative

Two methods for determining Tartrazine and Sunset Yellow in mixtures by first derivative spectrophotometry and by first derivative of the ratio spectra are described. The procedures do not require any separation step. By the first method, the measurements are obtained in the zero-crossing wavelengths and the calibration graphs are linear up to 20 microg/ml of Tartrazine and up to 40 microg/ml of Sunset Yellow. The determinations of Tartrazine and Sunset Yellow are also done by the first derivative of the ratio spectra. The methods are applied for determining both compounds in four commercial food products.     

Rapid Spectrophotometric Method for Determining Erythrosine,Amaranth and Tartrazine in Ternary Mixtures

Abstract

A very simple spectrophotometric method using measurements at zero-crossing wavelength is described for resolving ternary mixtures of the food colorants Erythrosine (E-127), Amaranth (E-123) and Tartrazine (E-102). Calibration graphs are linear up to 14 mg/L of Erythrosine and 28 mg/L for Tartrazine and Amaranth. RSD of 0.80, 0.85 and 1.84% were obtained for nine standards of 8 mg/L of Erythrosine, 8 mg/L of Tartrazine and 8 mg/L of Amaranth, respectively. Detection limits of 0.052, 0.934 and 0.123 mg/L were obtained for Erythrosine, Tartrazine and Amaranth, respectively. This method was satisfactorily used for determining synthetic mixtures of these colorants in different ratios and it was successfully applied to a commercial product containing the three dyes; no separation step is required. The results were compared with those obtained by liquid chromatography and very similar values were found by both methods.