Liquid chromatographic determination of natural and synthetic colorants in lyophilized foods using an automatic solid-phase extraction system.
Five synthetic and five natural colorants were determined in lyophilized dairy products and fatty foods using an automatic method based on lixiviation and a solid-phase extraction process that includes cotton and RP-C(18) columns for the sequential retention of synthetic colorants and natural colorants, respectively. The lyophilization of the sample coupled with the separation procedure provides clean extracts despite the complexity of the matrices studied. In addition, the lyophilization process preserves the sample for at least 2 months without changes in the concentrations of the colorants. Identification and determination of synthetic and natural colorants were carried out using a liquid chromatograph equipped with a diode array detector. The detection limits achieved for all of the colorants (0.03-75 microg/g of lyophilized sample) allowed their determination within the limits established by the European Union, with good precision (approximately 4.5%). In addition, colorants spiked to different foods provided average recoveries (spiked at three concentration levels in four types of dairy samples and in three types of fatty foods) near 94 +/- 4%.
González
Mónica
M
Department of Analytical Chemistry, Campus de Rabanales, University of Córdoba, E-14071 Córdoba, Spain.
Gallego
Mercedes
M
Valcárcel
Miguel
M
D001322:Autoanalysis / Q000379:methods; D002853:Chromatography, Liquid / Q000379:methods*; D003611:Dairy Products / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D017022:Flow Injection Analysis; D005504:Food Analysis / Q000379:methods*; D005505:Food Coloring Agents / Q000032:analysis*; D005612:Freeze Drying
D004041:Dietary Fats; D005505:Food Coloring Agents