title: Development of a green chromatographic method for determination of colorants in food samples.
abstract: A green chromatographic analytical method for determination of Tartrazine, Brilliant Blue and Sunset Yellow in food samples is proposed. The method is based on the modification of a C18 column with a 0.25% (v/v) Triton X-100 aqueous solution at pH 7 and in the usage of the same surfactant solution as mobile phase without the presence of any organic solvent modifier. After the separation process on the chromatographic column, the colorants are detected at 430, 630 and 480 nm, respectively. The chromatographic procedure yielded precise results and is able to run one sample in only 8 min, consuming 15.0mg of Triton X-100 and 38.8 mg of phosphate. When the flow rate of the mobile phase is 1 ml min(-1) the retention times are 2.1, 3.6 and 7.0 min for Tartrazine, Brilliant Blue and Sunset Yellow, respectively; and all peak resolutions are ca. 2. The analytical curves present the following linear equations: area=7.44 10(5)+2.71 10(5) [Tartrazine] (R=0.998, n=7); area=1.09 10(5)+3.75 10(5) [Brilliant] (R=0.9995, n=7) and area=-7.34 10(4)+2.33 10(5) [Sunset] (R=0.998), n=7) and, the limits of detection for Tartrazine, Brilliant Blue and Sunset Yellow were estimated as 0.125, 0.080 and 0.143 mg l(-1). When the proposed method is applied to food samples analysis, precise results are obtained (R.S.D.<5%, n=3) and in agreement with those obtained by using the classical spectrophotometric method. The traditional usage of organic solvent as mobile phase in HPLC is not used here, which permits to classify the present method as green.
authors.affiliation: Departamento de Química, Universidade Estadual de Maringá, Avenida Colombo, 5790 DQI, Maringá, PR, Brazil.
authors.forename: Eliane C
authors.initials: EC
authors.lastname: Vidotti
authors.forename: Willian F
authors.initials: WF
authors.lastname: Costa
authors.forename: Cláudio C
authors.initials: CC
authors.lastname: Oliveira