STRUCTURAL DETERMINATION OF SUBSIDIARY COLORS IN COMMERCIAL FOOD BLUENO.1 (BRILLIANT-BLUE-FCF) PRODUCT

HPLC analysis revealed that five subsidiary colors were present in a c ommercial Food Blue No. 1 (Brilliant Blue FCF) product. Among them, ma jor subsidiary colors C, D, and E were isolated. On the bases of spect roscopic analyses, their structures were identified as the disodium sa lt of phenylmethyl)amino]phenyl]methylio]benzenesulfonic acid, the dis odium salt of phenylmethyl)amino]phenyl]methylio]benzenesulfonic acid, and the sodium salt of phenylmethyl)amino]phenyl]methylio]benzenesulf onic acid, respectively.