Method Development for the Sample Preparation and Quantitative Analysis of Synthetic Colors in Foods

식품 중 식용타르색소의 시료별 전처리방법 확립 및 함량 분석

  • Park, Sung-Kwan (Food Additives Division, Korea Food and Drug Administration) ;
  • Lee, Tal-Su (Food Additives Division, Korea Food and Drug Administration) ;
  • Park, Seung-Kook (Department of Food Science and Biotechnology, Kyung Hee University)
  • 박성관 (식품의약품안전청 식품첨가물과) ;
  • 이달수 (식품의약품안전청 식품첨가물과) ;
  • 박승국 (경희대학교 식품생명공학과)
  • Published : 2004.12.31

Abstract

Method for sample preparation and quantitative analysis of 19 permitted and non-permitted synthetic colors in foods was developed based on reversed-phase ion-pairing high performance liquid chromatography. For color extraction of samples, deionized water was added, and pH was appropriately adjusted with 1% ammonia water. Any undissolved matters were extracted with 50% ethanol or 70% methanol. Lipid in snacks was first removed using n-hexane with centrifugation, water was added to extract colors, followed by clean-up and concentration using Sep-Pak $C_{18}$ cartridge. Recovery efficiencies at known concentrations of 19 standard food colors spiked into foods were in 90.3-97.9% range far soft drink, 79.2-101.9% for candy, 84.1-103.4% for jelly, 86.4-100.8% for chewing gum, 83.5-103.4% for ice cream, and 78.5-95.6% for snack.

Keywords

synthetic food colors;sample preparation;ion-pairing HPLC

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