Identification and determination of red dyes in confectionery by ion-interaction high-performance liquid chromatography

Autor:	S. Angelino, D. Giacosa, E. Gioannini, Riccardo Aigotti, M.C. Gennaro
Rok vydání:	1997
Předmět:	food.ingredient Chromatography Food additive Organic Chemistry Amaranth General Medicine Reversed-phase chromatography Biochemistry High-performance liquid chromatography Ponceau 4R Analytical Chemistry Ion chemistry.chemical_compound food Column chromatography chemistry Reagent
Zdroj:	Journal of Chromatography A. 767:87-92
ISSN:	0021-9673
Popis:	In this paper an ion-interaction HPLC method for the separation and determination of red dyes used to decorate home-made sweets is presented. In particular E122, E123 and E124 dyes are considered, with special interest for E123 (amaranth), prohibited by the US Food and Drug Administration in 1976 and by Italian legislation in 1977 and then again permitted (with restrictions) in the European Community in 1994, (94/36 EEC Directive). A RP-ODS stationary phase is used and an ion-interaction reagent (octylammonium phosphate) is added to the hydro-organic eluent [water-acetonitrile (30:70, v/v), pH = 6.4]. Spectrophotometric detection at 520 nm was employed and detection levels below 12 μg/l for the three dyes were achieved. The method is applied to two commercial products, respectively produced in France and in Italy, and the results are discussed in the light of the recent EEC Directive concerning food dyes.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7c9616f7ac569f27e03bf7b7da3a5bfe https://doi.org/10.1016/s0021-9673(96)01098-9 Zobrazit plný text záznamu Full Text from ScienceDirect