Determination of 40 synthetic food colors in drinks and candies by high-performance liquid chromatography using a short column with photodiode array detection

Forty synthetic food colors were determined in drinks and candies by reversed-phase high-performance liquid chromatography with photodiode array detection. The following food colors were analyzed within 19 min using a short analytical column (50 mm × 4.6 mm i.d., 1.8 μm) at 50 °C with gradient elution: Ponceau 6R, Tartrazine, Fast yellow AB, Amaranth, Indigotine, Naphthol yellow S, Chrysoine, Ponceau 4R, Sunset yellow FCF, Red 10B, Orange G, Acid violet 7, Brilliant black PN, Allura red AC, Yellow 2G, Red 2G, Uranine, Fast red E, Green S, Ponceau 2R, Azorubine, Orange I, Quinoline yellow, Martius yellow, Ponceau SX, Ponceau 3R, Fast green FCF, Eosine, Brilliant blue FCF, Orange II, Orange RN, Acid blue 1, Erythrosine, Amido black 10B, Acid red 52, Patent blue V, Acid green 9, Phloxine B, Benzyl violet 4B, and Rose bengal. The recoveries of these compounds added to soft drinks and candies at 5 μg/g ranged from 76.6 to 115.0%, and relative standard deviations (R.S.D.s) were within 6.0%. The limits of detection and the limits of quantitation were 0.03 and 0.1 μg/g, respectively.     

Synthesis and characterization of graphene and ordered mesoporous TiO2 as electrocatalyst for the determination of azo colorants

Ordered mesoporous TiO₂, synthesized by soft template method, coupled with graphene was used to modify a carbon paste electrode. The graphene layer was very thin and the mesoporous TiO₂ particles were nano-scale, as confirmed by scanning electron microscopy and transmission electron microscopy. Graphene and mesoporous TiO₂ displayed remarkable enhancement effect and greatly increased the oxidation signals of two azo colorants, i.e., Ponceau 4R and Allura Red. The influence of electrolyte, scan rate, amount of graphene and mesoporous TiO₂, accumulation potential, and time on the signal enhancement of Ponceau 4R and Allura Red was discussed, and therefore, a novel and sensitive electrochemical method was developed for the detection of Ponceau 4R and Allura Red. The linear range was wider than two order of magnitude for both of Ponceau 4R and Allura Red. The limit of detection for Ponceau 4R and Allura Red was 1.35 and 0.34 nM, respectively. Finally, this method was successfully applied in soft drink and sausage samples, which was confirmed by high-performance liquid chromatography technique.     

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.     

XAD-2 HPTLC Method of Identification and Determination of Some Synthetic Food Colourings

Abstract

An HPTLC method for identification and determination of 12 synthetic dyes (Amaranth, Allura red, Brilliant black BN, Brilliant blue E, Carmoisine, Erythrosine, Indigotine, Patent blue V, Ponceau 4R, Quinoline yellow, Sunset yellow, Tartazine) has been developed. Amberlite XAD-2 was used as a stationary phase for column chromatography. Elution was performed with various acidified alcohols (i-propanol, n-propanol, n-butanol) and recoveries between 81.5 - 100.2% were obtained. The low limit of detection is in the range of 4 – 10 ng. The method was tested on commercial products as: carbonated soda, candies, chewing gum, identical natural flavours, etc.     

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.     

高脂肪食品中合成着色剂的检测

建立了高脂肪食品中合成着色剂的高效液相色谱检测方法。在碱性溶液中用正己烷萃取食品中的脂肪,分层后移除脂肪层,从剩余溶液中提取的柠檬黄、苋菜红、靛蓝、胭脂红、日落黄、诱惑红、亮蓝七种水溶性合成着色剂经高效液相色谱分离后,用二极管阵列检测器(DAD)检测,与标准溶液的保留时间、吸收光谱的特征及峰面积比较进行定性、定量;在优化的萃取pH值与色谱分析条件下,平均回收率在92.8%~102.1%之间,检出限为0.1 mg/kg。该法前处理简单,回收率高,操作简便,测定结果令人满意。     

导数伏安法同时测定5种混合人工合成色素

建立了同时测定胭脂红、柠檬黄、日落黄、赤藓红、苋菜红5种食用人工合成色素的1.5次线性扫描伏安法,并讨论了人工合成色素在悬汞电极上的反应机理.本方法简单快速,灵敏度高,重现性好,可以不经分离同时测定食品中的多种着色剂.     

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.     

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.     

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.     

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     

Surface-enhanced oxidation and detection of Sunset Yellow and Tartrazine using multi-walled carbon nanotubes film-modified electrode

The insoluble multi-walled carbon nanotubes (MWNT) was successfully dispersed into water in the presence of hydrophobic surfactant. After that, MWNT film-coated glassy carbon electrode (GCE) was achieved via dip-coating and evaporating water. Owing to huge surface area, high sorption capacity and subtle electronic properties, MWNT film exhibits highly efficient accumulation efficiency as well as considerable surface enhancement effects to Sunset Yellow and Tartrazine. As a result, the oxidation peak currents of Sunset Yellow and Tartrazine remarkably increase at the MWNT film-modified GCE. Based on this, a novel electrochemical method was developed for the simultaneous determination of Sunset Yellow and Tartrazine. The limits of detection are 10.0 ng mL⁻¹ (2.2 × 10⁻⁸ mol L⁻¹) and 0.1 μg mL⁻¹ (1.88 × 10⁻⁷ mol L⁻¹) for Sunset Yellow and Tartrazine. Finally, the proposed method was successfully used to detect Sunset Yellow and Tartrazine in soft drinks.     

Preferential inclusion of food colours via formation of their inclusion complexes withβ-cyclodextrin (β-CD)

The encapsulation of commercially utilized food colours with-cyclodextrin is reported. Thus, inclusion complexes of Sunset Yellow, Amaranth, Ponceau 4R, Carmoisine, Fast Red E, Tartrazine and Erythrosine with-CD were prepared. The formation of inclusion complexes was established by, among other methods, UV, reflectance and X-ray diffraction techniques. The host-to-guest ratio was determined by a UV spectral method. The effect of inclusion with-CD on binary mixtures such as Raspberry Red, Tomato Red and Orange Red was also studied.     

Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector

A reversed-phase high performance liquid chromatographic method for the successful separation and determination of 13 synthetic food colorants (Tartrazine E 102, Quinoline Yellow E 104, Sunset Yellow E 110, Carmoisine E 122, Amaranth E 123, Ponceau 4R E 124, Erythrosine E 127, Red 2G E 128, Allura Red AC E 129, Patent Blue V E 131, Indigo Carmine E 132, Brilliant Blue FCF E 133 and Green S E 142) was developed. A C18 stationary phase was used and the mobile phase contained an acetonitrile-methanol (20:80 v/v) mixture and a 1% (m/v) ammonium acetate buffer solution at pH 7.5. Successful separation was obtained for all the compounds using an optimized gradient elution within 29 min. The diode-array detector was used to monitor the colorants between 350 and 800 nm. The method was thoroughly validated. Detection limits for all substances varied between 1.59 (E 142) and 22.1 (E 124) μg L⁻¹. The intra-day precision (as R.S.D._r) ranged from 0.37% (E 122 in fruit flavored drink at a concentration of 100 mg L⁻¹) to 4.8% (E 142 in icing sugar at a level of 0.9 mg kg⁻¹). The inter-day precision (as R.S.D._R) was between 0.86% for E 122 in fruit flavored drink at 100 mg L⁻¹ and 10% for E142 in jam at a concentration of 9 mg kg⁻¹. Satisfactory recoveries, ranging from 94% (E 142 in jam) to 102% (E 131 in sweets), were obtained. The method was applied to the determination of colorants in various water-soluble foods, such as fruit flavoured drinks, alcoholic drinks, jams, sugar confectionery and sweets, with simple pre-treatment (dilution or water extraction).     

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.     

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.     

Carbon Paste Composite with Co3O4 as a New Electrochemical Sensor for the Detection of Allura Red by Reduction

The detection of Allura red (AR) by electrochemical reduction using a different electrode from the conventional mercury electrode is presented. A carbon paste with cobalt (II, III) oxide composite electrode (CoO_x/CPE) is reported for the first time for the detection of AR. Moreover, others dyes such as tartrazine (TZ), sunset yellow (SY), amaranth (AM), Ponceaut 4‐R (P‐4R), and Sudan (SD) as well as pharmaceutical agents such as paracetamol (PMC) that are present in samples that contained AR did not show a reduced signal between 0.0 and ?0.3 V, which is the potential range where AR reduction was observed. The surface electroactivity was studied using cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS) and scanning electron microscopy (SEM). The presence of CoO_X increased the cathodic peak current for AR by more than 50 % and 65 % via CV and square wave voltammetry (SWV), respectively, compared with an unmodified carbon paste electrode. Under the optimal parameters, (pH=3.0, accumulation time (t_ACC)=60 s and accumulation potential (E_ACC)=0.50 V), the detection limit for AR was 0.05 μmol L^?1. The new sensor was sensitive and stable for the detection of AR. Moreover, it was easily manufactured and very convenient for food samples such as soft and isotonic drinks as well as chili sauce.     

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.     

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.     

比值导数波谱法分析混合色素

本文叙述了比值导数波谱法的原理，该法以混合物的波谱除以干扰组分的标准波谱面得到比值波谱，以比值波谱对波长求导得到比值导数波谱，由此得到的波谱可完全消除干扰组分的吸光度贡献。采用此法能方便地对二组分混合体系进行分析，如选择合适的零交点，则可对二组分混合体系进行分析。利用此法对胭脂红、日落黄及柠檬黄三种色素的二组分及三组分混合体系进行了分析，均获较好的结果。