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Register a new userAn Analytical Study of Some Food Colorants in Drinks Made from Grapes
دراسة تحليلية لبعض الملونات الغذائية في المشروبات المصنعة من العنب
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Aِl-Baath University ورقة بحثية
Publication date
2016
fields
Chemistry
and research's language is
العربية
Created by
Shamra Editor
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اقترحت طريقة تحليلية جديدة لتحديد خمس ملوّنات صناعية مستخدمة في صناعة النبيذ: (تارترازين، الأسود اللماع، أصفر غروب الشمس، الأزرق اللماع و الإريثروزين)، و ذلك باستخدام تقانة الكروماتوغرافيا السائلة عالية الأداء ذات الطور العكوس المجهزة بكاشف المصفوفة الضوئية. دُرست الشروط التجريبية بما فيها الخواص الطيفية، و حدود الكشف، و الاسترجاعيات لهذه الملوّنات الصناعيّة بشكل مفصل، و تم تعيينها وفق الطرائق الاحصائية المعتمدة.
A new analytical method has proposed for determination of five synthetic colorants used in the wine industry (i.e., Tartrazine, Brilliant Black, Sunset yellow, Brilliant Blue and Erythrosine) by reversed-phase high-performance liquid chromatography equipped with Diode Array detector. Experimental conditions, including spectral properties, limits of detection and recoveries for these synthetic colorants in detail were studied and assigned according to the statistical methods adopted.
References used
Marmion, D.M., 1983, Hand book of U. S. colorants for food, drug and cosmetic, New York
Zoua, T., Hea, P., Yasena, A., Lib, Z., 2013, Determination of seven synthetic dyes in animal feeds and meat by high performance liquid chromatography with diode array and tandem mass detectors, Food Chemistry, Vol.138, 2–3, 1742– 1748
Garcıa-Falcon, M.S., Simal-Gandara, J., 2005, Determination of food dyes in soft drinks containing natural pigments by liquid chromatography with minimal clean-up, Food Control, Vol. 16, 3, 293–297
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