Determination of dyes in foodstuffs by capillary zone electrophoresis.
A rapid method based on capillary zone electrophoresis coupled with photodiode-array detection has been developed to determine the dyes Tartrazine E-102, Sunset Yellow FCF E110, Amaranth E-123, New Coccine E-124, Patent Blue V calcium salt E-131 and Allura Red AC E-129 in foodstuffs. Separation was done by using a Bare CElect-FS75 CE column, using a 10 mM phosphate buffer at pH 11.0. Hydrodynamic injections at 0.5 p.s.i. for 4 s (21 nl of sample) and 20 kV separation voltage were used. The quantitation limits for the six dyes ranged from 3 to 6 microg/ml. A linear relationship between 3 to 95 microg/ml, with correlation coefficient better than 0.995 was obtained. This method has been applied to the determination of the studied dyes in beverages, jellies and syrups.
Pérez-Urquiza
M
M
Departament de Química Analítica, Universitat de Barcelona, Spain.
Beltrán
J L
JL
D004396:Coloring Agents / Q000032:analysis*; D019075:Electrophoresis, Capillary / Q000379:methods*; D005504:Food Analysis
D004396:Coloring Agents