45-49
Extraction-chromatographic determination of the content of synthetic dyes in food
Authors: F.A. Chmilenko, Y.А. Minayeva, L.P. Sidorova, K.V. Shkurovskaya
Number of views: 400
A method of the identification and quantitative determination of synthetic dyes in foods by thin-layer chromatography was developed in this work. The optimum mobile phase- isopropanol, cyclohexanone and NaOH (0.1 M) at a volume ratio of components (3:6:1) was chosen. Some soft drinks were analyzed by the developed and proposed chromatographic method with spectrophotometric detection in the visible range for the identification of synthetic food dyes (SFD): tartrazine (E102), yellow, "the sunset" (E110), and Ponceau 4R (E124). Quantitative determination of the dyes was performed by the calibration curve and additives. For each series of dyes, solutions were prepared in the concentration range (mg/dm3): 20.0-0.2. The samples of carbonated drink were released from carbon dioxide by shaking for 30 min; then 5 µL of sample were taken using the dispenser and chromatographed. The identification was performed by the retention time of dyestuffs under standard chromatographic conditions. The technique was used to determine SFD in beverages and blends of synthetic dyes. The research results were confirmed by the actual techniques approbation of beverages supplemented with the individual dyes (E-102, E -110 and E -124) at a concentration of 20 mg/L. The error of the results does not exceed 10%. The presence of declared dyes E -110, E -102 and E -124 was quantified in the drinks "Multifruit", "Tarragon", "Orange" and "Raspberry".