Modified QuEChERS Approach for Analysis of Synthetic Food Dyes in Jellies and Smarties
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Modified QuEChERS Approach for Analysis of Synthetic Food Dyes in Jellies and Smarties Martin Adam 1 & Tomáš Bajer 1 & Petra Bajerová 1 & Karel Ventura 1 Received: 19 October 2017 / Accepted: 11 December 2017 # Springer Science+Business Media, LLC, part of Springer Nature 2018
Abstract This work deals with the application of the QuEChERS method for extraction of synthetic food dyes (SFD) from confectionery samples: tartrazine (E102), quinoline yellow (E104), cochineal red A (E124), allura red (E129), patent blue V (E131), and brilliant blue (E133). Extraction conditions, like extraction solvent and its amount, sample amount, the pH adjustment and addition of salt, were optimised. The 5 mL of sample, 2 mL of propan-1-ol as extraction solvent with addition of 0.6 g NaCl, 2.4 g MgSO4, and 0.75 mL 35% HCl were experimentally found to be optimal. Analyses of extracts were performed by liquid chromatography with detection of SFD in the visible region. Recoveries of SFD were in the range of 79.3–100.0% with intra-day precision below 4.6% RSD. The modified QuEChERS method connected with liquid chromatography has been applied to quantify SFD in samples of confectionery (smarties and jellies). The whole procedure was evaluated as a fast method for screening of SFD content in samples of jellies and smarties. Keywords QuEChERS . Extraction . Synthetic food dyes . HPLC-Vis . Confectionery
Introduction Food dyes are substances giving to foodstuffs a colour which would not be sufficient without their use or reconstruct a colour that has been damaged or weakened during the technological process. Currently, the food industry considers colour as an important criterion for food choice, thus synthetic colourants are frequently used to improve the aesthetic quality (Chequer et al. 2012), and in some cases are used to mask defective food when less desirable food seem more desirable. Their use range and dosage are restricted strictly in the world. Many kinds of synthetic dyes were admitted to be used as food colourant (Sun et al. 2013). It was published study that examined the effect of some dyes (including E102, E124 and E129 whose was tested in our work) Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12161-017-1130-9) contains supplementary material, which is available to authorized users. * Tomáš Bajer [email protected] 1
Faculty of Chemical Technology, Department of Analytical Chemistry, University of Pardubice, Studentska 573, 532 10 Pardubice, Czech Republic
and sodium benzoate on children’s behaviour (McCann et al. 2007). This study concluded that synthetic dyes or chemical preservative sodium benzoate in the diet of children may cause increased hyperactivity. This work followed previous studies that also pointed to a possible connection between behavioural disorders at children in the context of some synthetic dyes (Bateman et al. 2004). However, some other studies have contested their results and indicated on the lacks, e.g. confusion hyperactivity diagnosed with ADHD (attent
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