title: High-performance liquid chromatography of food colours and its relevance in forensic chemistry.
abstract: The forensic interest in the use of food colours is related to health rights and safeguard of the consumer, as established in national legislations. The regulations related to food dyes consider the health of human beings and the adulteration of foodstuffs and economic needs connected with quantitative restrictions on imports. Efficient analytical methods are required for evaluating toxicity and authenticity or adulteration, in order (a) to determine whether there are synthetic dyes present in foods and whether they are permitted, (b) to determine the levels, (c) to confirm the absence of added dyes in foods where they are not declared and (d) to check on the stability of dyes during processing and storage. Recent HPLC methods for the identification and determination of natural and synthetic dyes and of carcinogenic amines contained as impurities in synthetic dyes are reviewed.
authors.affiliation: Dipartimento di Chimica Analitica, Università di Torino, Turin, Italy.
authors.forename: M C
authors.initials: MC
authors.lastname: Gennaro
authors.forename: C
authors.initials: C
authors.lastname: Abrigo
authors.forename: G
authors.initials: G
authors.lastname: Cipolla
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005505:Food Coloring Agents / Q000032:analysis*; D005554:Forensic Medicine; D006801:Humans
chemical_list: D005505:Food Coloring Agents