Mc. Gennaro et al., IDENTIFICATION AND DETERMINATION OF RED DYES IN CONFECTIONERY BY ION-INTERACTION HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, Journal of chromatography, 767(1-2), 1997, pp. 87-92
Citations number
22
Categorie Soggetti
Chemistry Analytical","Biochemical Research Methods
In this paper an ion-interaction HPLC method for the separation and de
termination 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 Admin
istration in 1976 and by Italian legislation in 1977 and then again pe
rmitted (with restrictions) in the European Community in 1994, (94/36
EEC Directive). A RP-ODS stationary phase is used and an ion-interacti
on reagent (octylammonium phosphate) is added to the hydro-organic elu
ent [water-acetonitrile (30:70, v/v), pH=6.4]. Spectrophotometric dete
ction at 520 nm was employed and detection levels below 12 mu g/l for
the three dyes were achieved. The method is applied to two commercial
products, respectively produced in France and in Italy, and the result
s are discussed in the light of the recent EEC Directive concerning fo
od dyes.