Determination of dyes in foodstuffs by capillary zone electrophoresis

A rapid method based on capillary zone electrophoresis coupled with photodiode-array detection has been developed to determine the dyes Tartrazine E-102, Sunset Yellow FCF E110, Amaranth E-123, New Coccine E-124, Patent Blue V calcium salt E-131 and Allura Red AC E-129 in foodstuffs. Separation was...

Full description

Saved in:
Bibliographic Details
Published in:Journal of Chromatography A 2000-11, Vol.898 (2), p.271-275
Main Authors: Pérez-Urquiza, M, Beltrán, J.L
Format: Article
Language:English
Subjects:
Biological and medical sciences
Coloring Agents - analysis
Dyes
Electrophoresis, Capillary - methods
Food additives
Food Analysis
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:A rapid method based on capillary zone electrophoresis coupled with photodiode-array detection has been developed to determine the dyes Tartrazine E-102, Sunset Yellow FCF E110, Amaranth E-123, New Coccine E-124, Patent Blue V calcium salt E-131 and Allura Red AC E-129 in foodstuffs. Separation was done by using a Bare CElect-FS75 CE column, using a 10 m M phosphate buffer at pH 11.0. Hydrodynamic injections at 0.5 p.s.i. for 4 s (21 nl of sample) and 20 kV separation voltage were used. The quantitation limits for the six dyes ranged from 3 to 6 μg/ml. A linear relationship between 3 to 95 μg/ml, with correlation coefficient better than 0.995 was obtained. This method has been applied to the determination of the studied dyes in beverages, jellies and syrups.
ISSN:0021-9673
DOI:10.1016/S0021-9673(00)00841-4