Simultaneous Analytical Techniques for Determination of 8 Synthetic Food Colors in Foods by HPLC

HPLC를 이용한 식품중 식용타르색소 8종의 동시분석

  • Park, Sung-Kwan (Department of Food Additives, Korea Food and Drug Administration) ;
  • Lee, Chang-Hee (Department of Food Additives, Korea Food and Drug Administration) ;
  • Park, Jae-Seok (Department of Food Additives, Korea Food and Drug Administration) ;
  • Yoon, Hae-Jung (Department of Food Additives, Korea Food and Drug Administration) ;
  • Kim, So-Hee (Department of Food Additives, Korea Food and Drug Administration) ;
  • Hong, Yeun (Department of Food Additives, Korea Food and Drug Administration) ;
  • Lee, Jong-Ok (Department of Food Additives, Korea Food and Drug Administration) ;
  • Lee, Chul-Won (Department of Food Additives, Korea Food and Drug Administration)
  • 박성관 (식품의약품안전청 식품첨가물평가부) ;
  • 이창희 (식품의약품안전청 식품첨가물평가부) ;
  • 박재석 (식품의약품안전청 식품첨가물평가부) ;
  • 윤혜정 (식품의약품안전청 식품첨가물평가부) ;
  • 김소희 (식품의약품안전청 식품첨가물평가부) ;
  • 홍연 (식품의약품안전청 식품첨가물평가부) ;
  • 이종옥 (식품의약품안전청 식품첨가물평가부) ;
  • 이철원 (식품의약품안전청 식품첨가물평가부)
  • Received : 2000.03.03
  • Published : 2000.06.25

Abstract

This Study has been carried out to develop a method of analysis of 8 permitted synthetic food colors [including Brilliant Blue FCF(B1), Indigocarmine (B2), Fast green FCF(G3), Amaranth (R2), Erythrosine (R3), Allura red (R40), Tartrazine (Y4), Sunset Yellow FCF (Y5)] in Korean foods by HPLC. After adjusting to 0.5% HCl, each of the food colors extracted was eluted by Sep-pak $C_{18}$ cartridge. Eluates were then determined by high performance liquid chromatograph with a UV-VIS detector. Recoveries of the 8 synthetic food colors were found to be 81.2-98.0% for soft drinks, 80.6-96.1% for candy, 79.8-96.3% for chewing gum, 76.5-91.7% for cereals, 79.9-93.8% for ice cream and 78.6-94.7% for jelly, respectively. The detection limits were $0.05-0.1{\mu}g/g$.

Keywords

Synthetic food colors;HPLC;Sep-pak $C_{18}$

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