title: Fast chromatographic method for the determination of dyes in beverages by using high performance liquid chromatography--diode array detection data and second order algorithms.
abstract: A fast chromatographic methodology is presented for the analysis of three synthetic dyes in non-alcoholic beverages: amaranth (E123), sunset yellow FCF (E110) and tartrazine (E102). Seven soft drinks (purchased from a local supermarket) were homogenized, filtered and injected into the chromatographic system. Second order data were obtained by a rapid LC separation and DAD detection. A comparative study of the performance of two second order algorithms (MCR-ALS and U-PLS/RBL) applied to model the data, is presented. Interestingly, the data present time shift between different chromatograms and cannot be conveniently corrected to determine the above-mentioned dyes in beverage samples. This fact originates the lack of trilinearity that cannot be conveniently pre-processed and can hardly be modelled by using U-PLS/RBL algorithm. On the contrary, MCR-ALS has shown to be an excellent tool for modelling this kind of data allowing to reach acceptable figures of merit. Recovery values ranged between 97% and 105% when analyzing artificial and real samples were indicative of the good performance of the method. In contrast with the complete separation, which consumes 10 mL of methanol and 3 mL of 0.08 mol L(-1) ammonium acetate, the proposed fast chromatography method requires only 0.46 mL of methanol and 1.54 mL of 0.08 mol L(-1) ammonium acetate. Consequently, analysis time could be reduced up to 14.2% of the necessary time to perform the complete separation allowing saving both solvents and time, which are related to a reduction of both the costs per analysis and environmental impact.
authors.affiliation: Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Cátedra de Química Analítica I, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral - CONICET, Ciudad Universitaria, Santa Fe (S3000ZAA), Argentina.
authors.forename: María J
authors.initials: MJ
authors.lastname: Culzoni
authors.forename: Agustina V
authors.initials: AV
authors.lastname: Schenone
authors.forename: Natalia E
authors.initials: NE
authors.lastname: Llamas
authors.forename: Mariano
authors.initials: M
authors.lastname: Garrido
authors.forename: Maria S
authors.initials: MS
authors.lastname: Di Nezio
authors.forename: Beatriz S Fernández
authors.initials: BS
authors.lastname: Band
authors.forename: Héctor C
authors.initials: HC
authors.lastname: Goicoechea
mesh_terms: D000465:Algorithms; D000548:Amaranth Dye / Q000032:analysis; D001391:Azo Compounds / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000191:economics / Q000379:methods*; D005504:Food Analysis / Q000191:economics / Q000379:methods*; D005505:Food Coloring Agents / Q000032:analysis*; D016018:Least-Squares Analysis; D008956:Models, Chemical; D015203:Reproducibility of Results; D013645:Tartrazine / Q000032:analysis
chemical_list: D001391:Azo Compounds; D005505:Food Coloring Agents; D000548:Amaranth Dye; C005842:6-hydroxy-5-((p- sulfophenyl)azo)-2-naphthalenesulfonic acid disodium salt; D013645:Tartrazine