Determination of synthetic food dyes by capillary electrophoresis.
A method for the determination of synthetic tar dyes used as food additives using capillary electrophoresis with photodiode-array detection was investigated. The dyes Erythrosine (R-3), Phloxine (R-104), Rose Bengal (R-105), Acid Red (R-106), Amaranth (R-2), New Coccine (R-102) and Allura Red AC (R-40) were separated on a capillary column (50 cm x 75 microns I.D.) and identified from the absorbance spectra of each peak. The electrophoresis buffer used was a mixture of 25 mM sodium phosphate buffer and 25 mM sodium borate buffer (1:1) (pH 8.0) containing 10 mM sodium dodecyl sulfate (SDS). Substitution of beta-cyclodextrin for SDS in the electrolyte buffer was effective for the separation of R-2 and R-102. This modified method could be employed as an additional assay method for these two dyes.
Suzuki
S
S
National Institute of Public Health, Tokyo, Japan.
Shirao
M
M
Aizawa
M
M
Nakazawa
H
H
Sasa
K
K
Sasagawa
H
H
D000548:Amaranth Dye / Q000032:analysis; D001391:Azo Compounds / Q000032:analysis; D002021:Buffers; D002197:Capillary Action; D004586:Electrophoresis / Q000379:methods*; D004923:Erythrosine / Q000032:analysis; D005452:Fluoresceins / Q000032:analysis; D005505:Food Coloring Agents / Q000032:analysis*; D007564:Japan; D009282:Naphthalenesulfonates; D012235:Rhodamines / Q000032:analysis; D012395:Rose Bengal / Q000032:analysis
D001391:Azo Compounds; D002021:Buffers; D005452:Fluoresceins; D005505:Food Coloring Agents; D009282:Naphthalenesulfonates; D012235:Rhodamines; D012395:Rose Bengal; C005915:Allura Red AC Dye; C022027:lissamine rhodamine B; D000548:Amaranth Dye; D004923:Erythrosine; C085059:phloxine; C576297:ponceau 4R