An Analytical Study of Some Food Colorants in Drinks Made from Grapes
published by Aِl-Baath University
in 2016
in Chemistry
and research's language is
العربية
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Abstract in English
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