Application of High-Performance Liquid Chromatography with Diode Array Detector for Simultaneous Determination of 11 Syn
- PDF / 1,737,139 Bytes
- 17 Pages / 595.276 x 790.866 pts Page_size
- 66 Downloads / 247 Views
Application of High-Performance Liquid Chromatography with Diode Array Detector for Simultaneous Determination of 11 Synthetic Dyes in Selected Beverages and Foodstuffs Tomasz Rejczak 1 & Tomasz Tuzimski 1
Received: 27 December 2016 / Accepted: 12 April 2017 # The Author(s) 2017. This article is an open access publication
Abstract A simple, inexpensive and robust high-performance liquid chromatography diode array detector (HPC-DAD) procedures are proposed to analyse food dyes in beverages, hard candy and fish roe samples. An ether-linked phenyl stationary phase provides sufficient selectivity and chromatographic performance for separation of 11 sulfonated azo dyes. Beverage samples were only diluted (and degassed when needed) before analysis. Solidphase extraction (SPE) or matrix solid-phase dispersion (MSPD) procedures are proposed for efficient extraction of the analytes from candies or fish roe samples, respectively. Limits of detection (LODs) were from 0.005 to 0.013 μg mL−1 and limits of quantification (LOQs) between 0.014 and 0.038 μg mL−1. HPLCDAD method was validated in terms of intra- and inter-day accuracy and precision at three concentration levels 2, 1, and 0.1 μg mL−1. Validation was also performed for SPE and MSPD extraction procedures including intra- and inter-day accuracy (Recovery %) and precision (RSD%), as well as intralaboratory reproducibility. Application to analysis of beverages and food samples available to consumers proved that described methods are suitable for the routine analysis of dyes in food products.
Keywords Synthetic dyes . Food products . Solid-phase extraction (SPE) . Matrix solid-phase dispersion (MSPD) . HPLC-DAD
* Tomasz Tuzimski [email protected] 1
Departament of Physical Chemistry, Chair of Chemistry, Medical University in Lublin, 4A Chodzki Street, 20-093 Lublin, Poland
Introduction Synthetic dyes are widely used as food additives, which are added to foodstuffs in order to compensate for the loss of natural colours destroyed during processing and/or storage, to enhance natural colour or add colour to foods that would otherwise be colourless or coloured differently (Jia et al. 2014). There are evidences indicating that dyes and their metabolites pose potential health risk to human, including allergy and asthmatic reaction, DNA damage, hyperactivity and carcinogenesis (Zou et al. 2013; Rovina et al. 2016). In order to ensure food safety and control international trade, different legislative efforts were paid to the food colourants regulation (Burrows 2009). Many countries have their own regulations about the food dyes permitted to be used in foods. Both, maximum level of dyes used in different foodstuffs as well as acceptable daily intake (ADI), were established by the respective institutions. According to the Regulation (EC) No 1333/2008 (2008), all food additives authorized for use in the EU before 20 January 2009 should be subjected to a new risk assessment by the European Food Safety Authority (EFSA). In EU, Tartrazine (E 102); Quinoline yellow (E 104); Sun
Data Loading...
