Development of a Green Chromatographic Method for Simultaneous Determination of Food Colorants

作者：Khanavi Mahnaz; Hajimahmoodi Mannan^*; Ranjbar Ali Mohammad; Oveisi Mohammad Reza; Ardekani Mohammad Reza Shams; Mogaddam Ghazaleh

来源：Food Analytical Methods, 2012, 5(3): 408-415.

DOI：10.1007/s12161-011-9259-4

• Green chromatography
• Synthetic colorants
• Food analysis
• HPLC

A green chromatographic method for the successful separation and determination of eight synthetic food colorants (Tartrazine E 102, Quinoline Yellow E 104, Sunset Yellow E 110, Carmoisine E 122, Ponceau 4R E 124, Allura Red E 129, Indigo Carmine E 132 and Brilliant Blue E 133) was developed. A C8 stationary phase was used and the mobile phase was a mixture of 50 mM phosphate buffer at pH 7 containing triton X-100 (0.25% v/v). The method was validated as regards its selectivity, linearity, precision, accuracy, limit of detection (LOD) and quantification (LOQ). LOD of colorants varied between 0.17 mu g mL(-1) in Allura Red and 1.91 mu g mL(-1) in Quinoline Yellow. In the case of LOQ, it was ranged from 0.52 in the Allura Red to 5.79 in the Quinoline Yellow. The method applicability was verified by the determination of colorants present in 22 samples. The 15 samples were only unicolor and the color concentration in these samples varied from 18.426 +/- 0.100 to 610.390 +/- 4.711 ppm. The method can be used successfully to the determination of binary and ternary color food and drug samples too. This method provides substantial green benefits without using organic solvents in extraction procedure and in both liquid and paper chromatographic methods.

• 出版日期2012-6