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1.
Chem Res Toxicol ; 34(11): 2319-2330, 2021 11 15.
Artículo en Inglés | MEDLINE | ID: mdl-34705446

RESUMEN

There is growing evidence from human and animal studies indicating an association between exposure to synthetic food dyes and adverse neurobehavioral outcomes in children. However, data gaps persist for potential mechanisms by which the synthetic food dyes could elicit neurobehavioral impacts. We developed an approach to evaluate seven US FDA-batch-certified food dyes using publicly available high-throughput screening (HTS) data from the US EPA's Toxicity Forecaster to assess potential underlying molecular mechanisms that may be linked to neurological pathway perturbations. The dyes were screened through 270 assays identified based on whether they had a neurological-related gene target and/or were mapped to neurodevelopmental processes or neurobehavioral outcomes, and were conducted in brain tissue, targeted specific hormone receptors, or targeted oxidative stress and inflammation. Some results provided support for neurological impacts found in human and animal studies, while other results showed a lack of correlation with in vivo findings. The azo dyes had a range of activity in assays mapped to G-protein-coupled receptors and were active in assays targeting dopaminergic, serotonergic, and opioid receptors. Assays mapped to nuclear receptors (androgen, estrogen, and thyroid hormone) also exhibited activity with the food dyes. Other molecular targets included the aryl hydrocarbon receptor, acetylcholinesterase, and monoamine oxidase. The Toxicological Prioritization Index tool was used to visualize the results of the Novascreen assays. Our results highlight certain limitations of HTS assays but provide insight into potential underlying mechanisms of neurobehavioral effects observed in in vivo animal toxicology studies and human clinical studies.


Asunto(s)
Análisis de los Alimentos , Colorantes de Alimentos/análisis , Ensayos Analíticos de Alto Rendimiento , Animales , Colorantes de Alimentos/síntesis química , Colorantes de Alimentos/metabolismo , Humanos , Estructura Molecular , Programas Informáticos , Estados Unidos , United States Food and Drug Administration
2.
Molecules ; 25(24)2020 Dec 18.
Artículo en Inglés | MEDLINE | ID: mdl-33352910

RESUMEN

Consumers and regulations encourage the use of naturally derived food colorants. Anthocyanins (ACN), plant pigments, are unstable in foods. In aged red wines, ACN with a free hydroxyl group at C-5 condenses to form pyranoanthocyanins (PACN), which are more stable but form inefficiently. This study attempted to produce PACN efficiently using high cofactor concentration and heat. Elderberry anthocyanins were semi-purified and caffeic acid (CA) was dissolved in 15% ethanol and diluted with a buffer to achieve ACN:CA molar ratios of 1:50, 1:100, 1:150, and 1:200, then incubated at 65 °C for 5 days. The effect of temperature was tested using ACN samples incubated with or without CA at 25 °C, 50 °C, and 75 °C for 7 days. Compositional changes were monitored using uHPLC-PDA-MS/MS. Higher CA levels seemed to protect pigment integrity, with ACN:CA 1:150 ratio showing the highest tinctorial strength after 48 h. PACN content growth was fastest between 24 and 48 h for all ACN:CA ratios and after 120 h, all ACN had degraded or converted to PACN. PACN formed faster at higher temperatures, reaching ~90% PACN in 24 h and ~100% PACN in 48 h at 75 °C. These results suggest that PACN can form efficiently from elderberry ACN and CA if heated to produce more stable pigments.


Asunto(s)
Antocianinas/síntesis química , Productos Biológicos/síntesis química , Ácidos Cafeicos/química , Colorantes de Alimentos/síntesis química , Sambucus nigra/química , Temperatura , Antocianinas/química , Productos Biológicos/química , Cromatografía Líquida de Alta Presión , Colorantes de Alimentos/química , Espectrometría de Masas en Tándem
3.
Regul Toxicol Pharmacol ; 73(3): 914-22, 2015 Dec.
Artículo en Inglés | MEDLINE | ID: mdl-26404013

RESUMEN

Increasing attention has been recently paid to the toxicity of additives used in food. The European Parliament and the Council published the REGULATION (EC) No. 1333/2008 on food additives establishing that the toxicity of food additives evaluated before 20th January 2009 must be re-evaluated by European Food Safety Authority (EFSA). The aim of this review is to survey current knowledge specifically on the toxicity issues of synthetic food colorants using official reports published by the EFSA and other available studies published since the respective report. Synthetic colorants described are Tartrazine, Quinoline Yellow, Sunset Yellow, Azorubine, Ponceau 4R, Erythrosine, Allura Red, Patent Blue, Indigo Carmine, Brilliant Blue FCF, Green S, Brilliant Black and Brown HT. Moreover, a summary of evidence on possible detrimental effects of colorant mixes on children's behaviour is provided and future research directions are outlined.


Asunto(s)
Conducta Infantil/efectos de los fármacos , Desarrollo Infantil/efectos de los fármacos , Seguridad de Productos para el Consumidor , Colorantes de Alimentos/efectos adversos , Colorantes de Alimentos/síntesis química , Factores de Edad , Animales , Niño , Preescolar , Relación Dosis-Respuesta a Droga , Colorantes de Alimentos/farmacocinética , Humanos , Nivel sin Efectos Adversos Observados , Medición de Riesgo , Factores de Riesgo , Pruebas de Toxicidad
4.
J Sci Food Agric ; 94(7): 1332-9, 2014 May.
Artículo en Inglés | MEDLINE | ID: mdl-24173610

RESUMEN

BACKGROUND: A blue colour can be formed in the xylose (Xyl) and glycine (Gly) Maillard reaction (MR) model system. However, there are fewer studies on the reaction conditions for the blue Maillard reaction products (MRPs). The objective of this study is to investigate characteristic colour formation and antioxidant activities in four different MR model systems and to determine the optimum reaction conditions for the blue colour formation in a Xyl-Gly MR model system, using the random centroid optimisation program. RESULTS: The blue colour with an absorbance peak at 630 nm appeared before browning in the Xyl-Gly MR model system, while no blue colour formation but only browning was observed in the xylose-alanine, xylose-aspartic acid and glucose-glycine MR model systems. The Xyl-Gly MR model system also showed higher antioxidant activity than the other three model systems. The optimum conditions for blue colour formation were as follows: xylose and glycine ratio 1:0.16 (M:M), 0.20 mol L⁻¹ NaHCO3, 406.1 mL L⁻¹ ethanol, initial pH 8.63, 33.7°C for 22.06 h, which gave a much brighter blue colour and a higher peak at 630 nm. CONCLUSION: A characteristic blue colour could be formed in the Xyl-Gly MR model system and the optimum conditions for the blue colour formation were proposed and confirmed.


Asunto(s)
Antioxidantes/química , Colorantes de Alimentos/química , Glicina/análogos & derivados , Modelos Químicos , Xilosa/análogos & derivados , Alanina/análogos & derivados , Alanina/química , Antioxidantes/síntesis química , Ácido Aspártico/análogos & derivados , Ácido Aspártico/química , Color , Etanol/química , Colorantes de Alimentos/síntesis química , Alimentos Fortificados/análisis , Glicina/química , Calor , Concentración de Iones de Hidrógeno , Cinética , Reacción de Maillard , Programas Informáticos , Solventes/química , Espectrofotometría , Estadística como Asunto , Xilosa/química
5.
Int J Occup Environ Health ; 18(3): 254-9, 2012.
Artículo en Inglés | MEDLINE | ID: mdl-23026009

RESUMEN

2- and 4-methylimidazoles are present as contaminants in caramel colorings manufactured with ammonia catalysts. Both contaminants have been shown to induce cancer in animals and may be present in caramel colorings in amounts that exceed federal guidelines. California requires warning notices on products that could lead to consumption of more than 30 micrograms per day. The US Food and Drug Administration should bar the use of excessively contaminated caramel coloring in food.


Asunto(s)
Dulces/toxicidad , Carcinógenos/toxicidad , Colorantes de Alimentos/toxicidad , Legislación Alimentaria , Animales , California , Carbohidratos , Carcinógenos/síntesis química , Colorantes de Alimentos/síntesis química , Imidazoles/síntesis química , Imidazoles/toxicidad , Estados Unidos , United States Food and Drug Administration
6.
J Sep Sci ; 33(15): 2219-29, 2010 Aug.
Artículo en Inglés | MEDLINE | ID: mdl-20589778

RESUMEN

The retention behavior of some food synthetic dyes has been studied by RP-HPLC on chemically bonded C18, C8, C16 and CN stationary phases. Using methanol-ammonium acetate (0.08 mol/L, pH=6.76) as mobile phase, a linear behavior of retention parameters throughout the methanol fraction variance was obtained in all cases (r>0.99). The patterns of chromatographic behavior of the compounds illustrate high similarities between the C18, C8 and C16 columns, respectively. Highly significant correlations were obtained between experimental lipophilicity indices log k(w) and phi(0) estimated on C18 and C8 stationary phases and some computed log P-values. An extensive investigation made for quantitative structure-property (lipophilicity) relationships of studied dyes, using descriptors from Dragon software, multiple linear regression and genetic algorithm, revealed that the molecular descriptors appearing in the best models combine 2-D and 3-D aspects of the molecular structure. The most significant descriptors can be classified as radial distribution function, GETAWAY (autocorrelation), 3D-MoRSE signal, Burden eigenvalues and edge adjacency descriptors.


Asunto(s)
Análisis de los Alimentos/métodos , Colorantes de Alimentos/química , Colorantes de Alimentos/aislamiento & purificación , Modelos Químicos , Algoritmos , Cromatografía Líquida de Alta Presión , Cromatografía de Fase Inversa , Análisis de los Alimentos/instrumentación , Colorantes de Alimentos/síntesis química , Interacciones Hidrofóbicas e Hidrofílicas , Modelos Lineales , Programas Informáticos
7.
J Agric Food Chem ; 67(19): 5614-5620, 2019 May 15.
Artículo en Inglés | MEDLINE | ID: mdl-31017780

RESUMEN

Caramel is a widely used water-soluble food pigment. The acylation of caramel was conducted by aliphatic acyl chlorides with different chain lengths. Acetyl, butyryl, octyl, lauryl, palmityl, and stearyl caramels were prepared with the ratio of acyl chloride/caramel of 6. The formation of acylated caramel was confirmed by Fourier transform infrared spectra, and the acyl mass fraction in acylcaramel was determined by potentiometric titration. Thermal analysis showed that the weight loss of acylated caramel was higher than that of raw caramel. The scanning electron microscopy analysis showed that the morphology of acylated caramel was significantly different from that of raw material. The acyl mass fraction of acylated caramel increased with the increase of acyl chain lengths. Meanwhile, the lipo-hydro partition coefficient, the solubility in corn oil, and color, red, and yellow indexes increased with the increase of the mass fraction of acyl in acylcaramel. It was found that stearyl caramel has the highest lipid solubility of 5.73 mg/mL in corn oil; however, the color, red, and yellow indexes of palmityl caramel reached 25 818.60, 1.149, and 1.757, respectively. This study provides a method to improve the solubility of caramel in lipid phase and expand the application range of caramel.


Asunto(s)
Carbohidratos/química , Colorantes de Alimentos/química , Acilación , Carbohidratos/síntesis química , Colorantes de Alimentos/síntesis química , Estructura Molecular , Solubilidad
8.
Artículo en Inglés | MEDLINE | ID: mdl-31318660

RESUMEN

The safety of nine synthetic colour additives approved in Korea were assessed through hazard identification, hazard characterisation, exposure assessment, and risk characterisation. Hazard identification and characterisation were conducted using new risk information based on toxicology data. Exposure assessment calculated the estimated daily intake (EDI) of the nine colours. Finally, the risk was evaluated by comparing the EDIs of the colours with the acceptable daily intake (ADI). 1,114 samples (24 food categories) among a total of 1,454 samples contained colour additives either at a level that was not detectable or up to a quantified maximum of 288 mg kg-1. The likelihood of risk of exposure to all food colours, evaluated by comparing the EDI with the ADI, was less than 0.52% of the ADI for the general population. These results indicate that use of synthetic food colour in Korea is safe and does not result in excessive exposure to any population group.


Asunto(s)
Exposición Dietética/análisis , Aditivos Alimentarios/análisis , Colorantes de Alimentos/análisis , Aditivos Alimentarios/síntesis química , Colorantes de Alimentos/síntesis química , Humanos , República de Corea , Medición de Riesgo
9.
Nat Prod Res ; 33(21): 3120-3126, 2019 Nov.
Artículo en Inglés | MEDLINE | ID: mdl-30449159

RESUMEN

The complex formation between metals (Ni, Co, Zn, Fe, Pb, Sn and Ag) and natural chlorophyll extracted from green leaves was monitored in the present study. The respective metallochlorophyllin was prepared by the reaction of metal chloride or nitrate (1M) to chlorophyll extracted from Ficus leaves extract. All synthesized metallochlorophyllins were stable and Na-Cu-chlorohyllin (E141) which is permitted to add in food and are listed in European Directive 94/36/EC on food colouring materials, was identified in commercially available food commodities (candies). In this study different synthesized metallochlorophyllins were characterised by using UV-Vis, FT-IR, HPLC, AAS and HR-MS techniques. Many food commodities (i.e. candy, chips, drink, and cream biscuits) were monitored for metallochlorophyllins and Na-Cu-Chlorophyllin was detected only in real candy samples.


Asunto(s)
Clorofilidas/análisis , Cromatografía Líquida de Alta Presión/métodos , Cromatografía de Fase Inversa/métodos , Análisis de los Alimentos/métodos , Metales/química , Dulces/análisis , Clorofila/química , Clorofilidas/síntesis química , Clorofilidas/química , Colorantes de Alimentos/análisis , Colorantes de Alimentos/síntesis química , Colorantes de Alimentos/química , Espectrometría de Masas/métodos , Espectrofotometría Ultravioleta , Espectroscopía Infrarroja por Transformada de Fourier
10.
J Agric Food Chem ; 65(45): 9916-9922, 2017 Nov 15.
Artículo en Inglés | MEDLINE | ID: mdl-29083181

RESUMEN

An ultra-high-throughput approach based on ultra-high-performance liquid chromatography with diode array detection (UHPLC-DAD) in combination with simple syringe filtration was successfully developed and validated for the quantitation of nine synthetic colorants in beverages. The recoveries of the colorants from the beverages were found to be dramatically affected by the syringe filter membrane types and pH of the sample solution. The high recoveries of the nine colorants (92.7-105.9%) were achieved by syringe filtration with poly(vinylidene difluoride) membrane following the pH adjustment of sample solution at pH 7.0. The sample treatment procedure was very simple and took only 1 min. The fast chromatographic separation (1 min) of the nine synthetic colorants was achieved by UHPLC-DAD using a C18-core-shell column. This analytical approach (UHPLC-DAD combined with syringe filtration) took only approximately 3 min. The established method was ultrafast, sensitive, precise, accurate, and reliable. The method was successfully applied to rapidly determine the 9 colorants in 17 beverages.


Asunto(s)
Bebidas/análisis , Cromatografía Líquida de Alta Presión/métodos , Filtración/métodos , Colorantes de Alimentos/análisis , Cromatografía Líquida de Alta Presión/instrumentación , Filtración/instrumentación , Colorantes de Alimentos/síntesis química , Concentración de Iones de Hidrógeno , Límite de Detección , Jeringas
11.
Artículo en Inglés | MEDLINE | ID: mdl-27662432

RESUMEN

Two unknown dyes (purple and purplish-red) were detected by TLC in two pickled vegetable (sakura-zuke daikon) samples containing Acid Red 52 (AR) and New Coccine as food colorants. HPLC with diode-array detection and LC/MS analyses suggested that the purple dye is monobrominated AR and the purplish-red dye is its N-desethyl derivative, which would be generated mainly during sample preparation. For the identification of the purple dye, a reference compound was prepared by bromination of AR followed by isolation of the monobrominated AR, the structure of which was elucidated as 4'-brominated AR (4'BrAR) by LC/ToF-MS and (1)H-NMR spectroscopy. The purple dye was confirmed as 4'BrAR by comparison of its retention time, ultraviolet-visible spectrum and mass spectrum with those of the prepared reference compound. To our knowledge, this is the first report of the detection of 4'BrAR in foods.


Asunto(s)
Compuestos Azo/química , Colorantes/análisis , Colorantes de Alimentos/análisis , Naftalenosulfonatos/química , Verduras/química , Colorantes/síntesis química , Colorantes de Alimentos/síntesis química , Estructura Molecular
12.
Food Chem Toxicol ; 21(5): 527-30, 1983 Oct.
Artículo en Inglés | MEDLINE | ID: mdl-6360827

RESUMEN

Mutagenic activity of a commercial ammonia caramel colouring was demonstrated in Salmonella typhimurium TA100 without metabolic activation. The activity in strain TA100 was increased using a 10-min pre-incubation, and a clear dose-response relationship was seen using this method. Investigation of samples taken from the different stages in the industrial process showed a constant level of mutagenic activity in samples from the middle to the end of the heating process with a steep increase in the sample taken after the end of heating. No mutagenic activity was seen in assays with S. typhimurium strains TA1535 and TA98.


Asunto(s)
Colorantes de Alimentos/toxicidad , Mutágenos , Amoníaco , Animales , Biotransformación , Colorantes de Alimentos/síntesis química , Colorantes de Alimentos/metabolismo , Técnicas In Vitro , Microsomas Hepáticos/metabolismo , Ratas , Salmonella typhimurium/genética
13.
J Food Sci ; 79(9): C1678-82, 2014 Sep.
Artículo en Inglés | MEDLINE | ID: mdl-25204396

RESUMEN

Ammonia caramels are among the most widely used colorant additives in the food industry. They are commonly prepared through the Maillard reaction and caramelization of mixtures of reducing sugars with ammonia or ammonium salts. Antioxidants are known to inhibit acrylamide formation during the Maillard reaction, and they may affect the properties of the ammonia caramel products. Thus, the objective of this study was to investigate the effect of the antioxidant ascorbic acid on the properties of ammonia caramel. A mixture of glucose and ammonia was allowed to react at 120 °C for 60 min in the presence of ascorbic acid at final concentrations of 0 to 0.08 M. The ammonia caramels obtained from these reactions were all positively charged. As the concentration of ascorbic acid increased, the color intensity of the ammonia caramel showed a decreasing trend, while the intensity of the fluorescence and total amount of pyrazines in the volatiles showed a tendency to increase. The addition of ascorbic acid did not result in obvious changes in the UV-visible spectra of the ammonia caramels and the types of pyrazines in the volatiles were also unchanged. It is noteworthy that the addition of 0.02 to 0.08 M ascorbic acid did reduce the formation of the by-product acrylamide, a harmful substance in food. When the concentration of ascorbic acid added reached 0.04 M, the content of acrylamide in the ammonia caramel was 20.53 µg/L, which was approximately 44% lower than that without ascorbic acid. As a result, ascorbic acid can be considered to improve the quality and safety of ammonia caramels.


Asunto(s)
Acrilamidas/análisis , Antioxidantes/química , Ácido Ascórbico/química , Carbohidratos/síntesis química , Colorantes de Alimentos/síntesis química , Calidad de los Alimentos , Glucosa/química , Reacción de Maillard
14.
Curr Opin Biotechnol ; 26: 56-61, 2014 Apr.
Artículo en Inglés | MEDLINE | ID: mdl-24679259

RESUMEN

With globalization in the research trends, healthier life styles, and the growing market for the natural food colorants in the economically fast-growing countries all over the world, filamentous fungi are being investigated as readily available sources of chemically diverse colorants. With two selected examples, polyketide-Monascus-like pigments from the new fungal production strains, and the promising and yet unexplored hydroxy-anthraquinoid colorants, the present review highlights exciting recent findings, which may pave the way for alternative and/or additional biotechnological processes for the industrial production of natural food colorants of improved functionality. As an additional aspect, marine fungi are discussed as potential sources of novel pigments of numerous color hues and atypical chemical structures.


Asunto(s)
Biotecnología/métodos , Colorantes de Alimentos/metabolismo , Industria de Alimentos/métodos , Hongos/metabolismo , Pigmentos Biológicos/biosíntesis , Antraquinonas/metabolismo , Organismos Acuáticos/química , Organismos Acuáticos/metabolismo , Colorantes de Alimentos/síntesis química , Colorantes de Alimentos/química , Hongos/química , Humanos , Micotoxinas/análisis , Pigmentos Biológicos/química , Policétidos/metabolismo
15.
Adv Biochem Eng Biotechnol ; 143: 51-89, 2014.
Artículo en Inglés | MEDLINE | ID: mdl-24037500

RESUMEN

The color of food and drinks is important, as it is associated with freshness and taste. Despite that natural colorants are more expensive to produce, less stable to heat and light, and less consistent in color range, natural colorants have been gaining market share in recent years. The background is that artificial colorants are often associated with negative health aspects. Considerable progress has been made towards the fermentative production of some colorants. Because colorant biosynthesis is under close metabolic control, extensive strain and process development are needed in order to establish an economical production process. Another approach is the synthesis of colors by means of biotransformation of adequate precursors. Algae represent a promising group of microorganisms that have shown a high potential for the production of different colorants, and dedicated fermentation and downstream technologies have been developed. This chapter reviews the available information with respect to these approaches.


Asunto(s)
Productos Biológicos/síntesis química , Biotecnología/métodos , Colorantes de Alimentos/síntesis química , Tecnología de Alimentos/métodos
16.
J Agric Food Chem ; 61(31): 7494-9, 2013 Aug 07.
Artículo en Inglés | MEDLINE | ID: mdl-23866086

RESUMEN

2-Acetyl-4-((1R,2S,3R)-1,2,3,4-tetrahydroxybutyl)imidazole (THI) is a minor toxic contaminant observed in caramel food colorings and was shown to exert immunosuppressant activity when fed to rodents. Because of this toxicity, maximum levels of THI in caramel food colorings have been defined by international and European authorities. Several reports of THI analysis using external standardization have been published for liquid foods such as beers and soft drinks. However, no suitable internal standard has yet been described allowing THI analysis in more complex samples. In this paper we describe the preparation of a labeled [(13)C6]THI analogue and its application for the successful validation of the first stable isotope dilution assay (SIDA) of THI in caramel food colorings. A brief survey of THI levels in commercially available caramel class III (E 150c) and IV (E 150d) food colorings is also included, corroborating that THI occurs only in caramel class III food colorings.


Asunto(s)
Carbohidratos/síntesis química , Colorantes de Alimentos/síntesis química , Imidazoles/síntesis química , Inmunosupresores/síntesis química , Carbohidratos/química , Isótopos de Carbono/análisis , Colorantes de Alimentos/química , Imidazoles/química , Inmunosupresores/química
17.
Food Chem ; 138(2-3): 1742-8, 2013 Jun 01.
Artículo en Inglés | MEDLINE | ID: mdl-23411306

RESUMEN

An efficient method was developed for the simultaneous determination of seven commonly used synthetic sulfonate dyes (Ponceau 4RC, Sunset yellow, Allura red, Azophloxine, Ponceau xylidine, Erythrosine and Orange II) in animal feed and meat using high performance liquid chromatography (HPLC-DAD) and tandem mass spectrometry (HPLC-MS/MS). Ethanol-ammonia-water (80:1:19, V/V/V) solution was used as extract solution, which can extract target species while reducing interference from the sample matrices. The recoveries of these 7 dyes in animal feed and chicken meat were between 71% and 97% with relative standard deviations less than 14.8%. HPLC-MS/MS was employed as a further means of confirmation to assure accuracy of the results. Limits of detection for these dyes were in the range of 0.02-21.83 ng mL(-1). The proposed method can be applied to confirmative screening of seven commonly used food colorants in feed and meat samples.


Asunto(s)
Alimentación Animal/análisis , Cromatografía Líquida de Alta Presión/métodos , Colorantes de Alimentos/química , Carne/análisis , Espectrometría de Masas en Tándem/métodos , Animales , Pollos , Cromatografía Líquida de Alta Presión/instrumentación , Colorantes de Alimentos/síntesis química
18.
Food Chem ; 141(1): 182-6, 2013 Nov 01.
Artículo en Inglés | MEDLINE | ID: mdl-23768345

RESUMEN

A novel and simple rapid shaking-based method of ionic liquid dispersive liquid phase microextraction for the determination of six synthetic food colourants (Tartrazine, Amaranth, Sunset Yellow, Allura Red, Ponceau 4R, and Erythrosine) in soft drinks, sugar- and gelatin-based confectionery was established. High-performance liquid chromatography coupled with an ultraviolet detector was used for the determinations. The extraction procedure did not require a dispersive solvent, heat, ultrasonication, or additional chemical reagents. 1-Octyl-3-methylimidazolium tetrafluoroborate ([C8MIM][BF4]) was dispersed in an aqueous sample solution as fine droplets by manual shaking, enabling the easier migration of analytes into the ionic liquid phase. Factors such as the [C8MIM][BF4] volume, sample pH, extraction time, and centrifugation time were investigated. Under the optimum experimental conditions, the proposed method showed excellent detection sensitivity with limits of detection (signal-to-noise ratio=3) within 0.015-0.32 ng/mL. The method was also successfully used in analysing real food samples. Good spiked recoveries from 95.8%-104.5% were obtained.


Asunto(s)
Dulces/análisis , Bebidas Gaseosas/análisis , Cromatografía Líquida de Alta Presión/métodos , Colorantes de Alimentos/análisis , Colorantes de Alimentos/aislamiento & purificación , Microextracción en Fase Líquida/métodos , Carbohidratos/análisis , Colorantes de Alimentos/síntesis química , Gelatina/análisis , Líquidos Iónicos/química , Microextracción en Fase Líquida/instrumentación
19.
Talanta ; 80(3): 1045-51, 2010 Jan 15.
Artículo en Inglés | MEDLINE | ID: mdl-20006052

RESUMEN

The purpose of this work was to present a chromatographic methods to analyse synthetic food dyes. The following techniques has been described: thin-layer liquid chromatography (TLC), high performance thin-layer chromatography (HPTLC), traditional column chromatography, high performance liquid chromatography (HPLC), include: ion-pair chromatography (HPLC IP), reversed phase chromatography (RP HPLC) and high performance ion chromatography.


Asunto(s)
Cromatografía/métodos , Análisis de los Alimentos/métodos , Colorantes de Alimentos/análisis , Métodos Analíticos de la Preparación de la Muestra , Cromatografía Líquida de Alta Presión , Cromatografía en Capa Delgada , Colorantes de Alimentos/síntesis química
20.
Anal Chim Acta ; 583(1): 103-10, 2007 Jan 30.
Artículo en Inglés | MEDLINE | ID: mdl-17386533

RESUMEN

A reversed-phase high performance liquid chromatographic method for the successful separation and determination of 13 synthetic food colorants (Tartrazine E 102, Quinoline Yellow E 104, Sunset Yellow E 110, Carmoisine E 122, Amaranth E 123, Ponceau 4R E 124, Erythrosine E 127, Red 2G E 128, Allura Red AC E 129, Patent Blue V E 131, Indigo Carmine E 132, Brilliant Blue FCF E 133 and Green S E 142) was developed. A C18 stationary phase was used and the mobile phase contained an acetonitrile-methanol (20:80 v/v) mixture and a 1% (m/v) ammonium acetate buffer solution at pH 7.5. Successful separation was obtained for all the compounds using an optimized gradient elution within 29 min. The diode-array detector was used to monitor the colorants between 350 and 800 nm. The method was thoroughly validated. Detection limits for all substances varied between 1.59 (E 142) and 22.1 (E 124) microg L(-1). The intra-day precision (as R.S.D.(r)) ranged from 0.37% (E 122 in fruit flavored drink at a concentration of 100 mg L(-1)) to 4.8% (E 142 in icing sugar at a level of 0.9 mg kg(-1)). The inter-day precision (as R.S.D.(R)) was between 0.86% for E 122 in fruit flavored drink at 100 mg L(-1) and 10% for E142 in jam at a concentration of 9 mg kg(-1). Satisfactory recoveries, ranging from 94% (E 142 in jam) to 102% (E 131 in sweets), were obtained. The method was applied to the determination of colorants in various water-soluble foods, such as fruit flavoured drinks, alcoholic drinks, jams, sugar confectionery and sweets, with simple pre-treatment (dilution or water extraction).


Asunto(s)
Análisis de los Alimentos , Colorantes de Alimentos/aislamiento & purificación , Cromatografía Líquida de Alta Presión/métodos , Cromatografía Liquida , Electroquímica , Colorantes de Alimentos/análisis , Colorantes de Alimentos/síntesis química , Colorantes de Alimentos/química , Concentración de Iones de Hidrógeno , Indicadores y Reactivos , Solubilidad , Espectrofotometría , Espectrofotometría Ultravioleta
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