Determination of brilliant blue FCF in the presence and absence of erythrosine and quinoline yellow food colours by cathodic stripping voltammetry.
A study of the voltammetric behaviour of the food colours brilliant blue FCF (C.I. 42090), erythrosine (C.I. 45430) and quinoline yellow (C.I. 47005) in the pH range 2-10 have been carried out by cathodic#10; stripping voltammetry. At pH 4.5 (acetate buffer) with an accumulation potential of 0 V and accumulation time of 30s, the voltammograms presented well-defined reduction peaks at potential - 0.76 V for brilliant blue FCF, - 0.85 V for quinoline yellow and - 0.54 V for erythrosine. Linear calibration graphs were obtained from 8 to 80 microg l(-1) brilliant blue, from 4 to 43 microg l(-1) quinoline yellow and from 10 to 70 microg l(-1) erythrosine. The method has been successfully applied to identify and quantify binary mixtures of these dyes and applied for determining brilliant blue FCF in commercial food products.
Florian
M
M
Departamento de Química Analítica, Instituto de Química - Universidade Estadual Paulista, Caixa Postal 355, 14800-900, Araraquara - S.P., Brazil.
Yamanaka
H
H
Carneiro
P A
PA
Zanoni
M Valnice Boldrin
MV
D001557:Benzenesulfonates / Q000032:analysis*; D004396:Coloring Agents / Q000032:analysis*; D004563:Electrochemistry / Q000379:methods*; D004923:Erythrosine / Q000032:analysis*; D005505:Food Coloring Agents / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D011804:Quinolines / Q000032:analysis*; D013997:Time Factors
D001557:Benzenesulfonates; D004396:Coloring Agents; D005505:Food Coloring Agents; D011804:Quinolines; C019303:quinoline yellow; C006796:brilliant blue; D004923:Erythrosine