Determination of synthetic dyes in food products by capillary zone electrophoresis in a hydrodynamically closed separation compartment.
The application of capillary zone electrophoresis (CZE) in a hydrodynamically closed separation system to determine synthetic food colorants added to food products was investigated. The CZE separations were carried out in a 300-micron-i.d. capillary tube made of fluorinated ethylene-propylene copolymer. The inner diameter of the capillary tube made it possible to enhance sample loads (100-nL injection volumes) so that 10-300 ppb limits of detection (LOD) values could be achieved for the studied dyes by a photometric absorbance detector operating at a 254-nm detection wave-length. With the exception of erythrosine (which exhibited a residual adsorption), very good reproducibilities of the determination were typical for 4- and 32-ppm concentrations of the dyes. This rapid CZE procedure (migration times of the resolved analytes were between 2.5 and 10.5 min) provided good selectivities in the determination of the dyes in various food matrices (soft drink concentrates, liqueurs, and chewing gums). Simple sample preparation steps were effective for the sample matrices used in the investigation.
Masár
M
M
Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Bratislava, Slovak Republic.
Kaniansky
D
D
D004396:Coloring Agents / Q000032:analysis*; D004573:Electrolytes; D019075:Electrophoresis, Capillary / Q000295:instrumentation / Q000379:methods; D005504:Food Analysis / Q000379:methods*; D005505:Food Coloring Agents / Q000032:analysis*; D007202:Indicators and Reagents; D015394:Molecular Structure; D012680:Sensitivity and Specificity
D004396:Coloring Agents; D004573:Electrolytes; D005505:Food Coloring Agents; D007202:Indicators and Reagents