Simultaneous Determination of Carmoisine and Ponceau 4R
- PDF / 147,004 Bytes
- 6 Pages / 595.276 x 790.866 pts Page_size
- 74 Downloads / 232 Views
Simultaneous Determination of Carmoisine and Ponceau 4R Mannan Hajimahmoodi & Mohammad Reza Oveisi & Naficeh Sadeghi & Behrooz Jannat & Elham Nilfroush
Received: 25 November 2007 / Accepted: 7 February 2008 / Published online: 12 March 2008 # Springer Science + Business Media, LLC 2008
Abstract A new, simple, sensitive, and inexpensive method for simultaneous determination of binary mixtures of food colorants, carmoisine and ponceau 4R, which are species with highly overlapped spectra, by using H-point standard addition method (HPSAM) is proposed. Absorbances at the two pair of wavelengths, 460 and 549 nm or 490 and 541 nm, were monitored while adding standard solutions of carmoisine or ponceau 4R, respectively. The accuracy and reproducibility of the determination method for various known amounts of carmoisine and ponceau 4R in their binary mixtures were evaluated. This method was satisfactorily applied for the determination of carmoisine and ponceau 4R in synthetic binary mixtures and several commercial products. The total relative standard error for applying the HPSAM to five synthetic samples was 3.26% or 4.96% with carmoisine or ponceau 4R addition, respectively. Keywords H-point standard addition method . Spectrophotometry . Colorants
Introduction Color is a vital constituent of food and probably the first characteristic perceived by the human senses. Probably, for M. Hajimahmoodi (*) : M. R. Oveisi : N. Sadeghi : E. Nilfroush Drug and Food Control Department, Faculty of Pharmacy, Medical Sciences/University of Tehran, P. O. Box 14155/6451, Tehran, Iran e-mail: [email protected] B. Jannat Ministry of Health and Medical Education, Tehran, Iran
economic reasons, brightly colored and stable synthetic colorants have been widely used as food additives. These dyes are used to supplement and enhance natural colors destroyed during processing or storage and substantially increase the appeal and acceptability of food stuffs. The term color additive can be applied to any dye, pigment, or other substance artificially made or obtained from a vegetable, animal, mineral, or another natural source (Branen et al. 1989). Some synthetic colorants and their metabolic products that are consumed in large amounts may be toxic and cause cancer, deformation, etc. (Vries 1996). Therefore, safety data for every synthetic colorant food additive have been repeatedly determined and evaluated. Carmoisine (E 122) and ponceau 4R (E124) are synthetic dyes that contain azo and aromatic ring structures and are often used in dyeing food, drink, medicine, and cosmetics. Chromatographic methods have been used for colorant analysis in food, and they are recommended when the mixture contains many different colorants (Dossi et al. 2006; García-Falcón and Simal-Gándara 2005). Several simultaneous determinations of colorants in foods have been also reported by electro-analytical methods and capillary electrophoresis (Dossi et al. 2007; Prado et al. 2006). Generally, spectrophotometry is used in determining these colorants, and due to serious s
Data Loading...
