Determination of Quinoline Yellow and Sunset Yellow

2015 ◽  
pp. 521-534
Keyword(s):  
Sunset Yellow ◽  
Quinoline Yellow

scholarly journals Determination of synthetic colorants and natural carmine in wines

OENO One ◽  
1999 ◽  
Vol 33 (3) ◽  
pp. 145 ◽  
Author(s):  
S. Virtanen ◽  
Eero Ali-Mattila ◽  
Pekka Lehtonen
Keyword(s):  
High Performance ◽  
Red Wine ◽  
Solid Phase ◽  
Hplc Method ◽  
Sunset Yellow ◽  
Ponceau 4R ◽  
Array Detection ◽  
Synthetic Colorants ◽  
Quinoline Yellow

<p style="text-align: justify;">Methods were developed for the determination of synthetic colorants and natural carmine (E120) in wines. The synthetic colorants studied were tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), azo ruby (E122), amaranth (E123), ponceau 4R (E124), and erythrosine (E127). The colorants were extracted using solid-phase extraction (SPE) with NH<sub>2</sub> cartridges. The extracted colorants were then analysed by high-performance liquid chromatography (HPLC). The compounds were identified by comparing the spectrum of extract with spectra in a UV-vis spectral library of known food colorants. The detection limits in red wine ranged from 0.1 mg/l to 0.2 mg/l. Diode array detection and library search makes the method very effective in identifying forbidden colorants in wines. SPE is sufficiently effective in separating and concentrating colorants from wine. The effect of added colorants, e.g. azo ruby (E122), amaranth (E123) and tartrazine (E102) on the UV-vis spectra of red and white wines were studied. The added colorants could be identified in this way but not as accurately as by the HPLC method.</p>

scholarly journals Simultaneous Determination of Sunset Yellow FCF, Allura Red AC, Quinoline Yellow WS, and Tartrazine in Food Samples by RP-HPLC

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Hakan Alp ◽  
Davut Başkan ◽  
Ahmet Yaşar ◽  
Nurettin Yaylı ◽  
Ümmühan Ocak ◽  
...  
Keyword(s):  
Simultaneous Determination ◽  
Mobile Phase ◽  
Gradient Elution ◽  
Food Samples ◽  
Sunset Yellow ◽  
Allura Red ◽  
Rp Hplc ◽  
Relative Standard ◽  
Quinoline Yellow

An efficient method was developed for the simultaneous determination of Sunset Yellow FCF (E110), Allura Red AC (E129), Quinoline Yellow WS (E104), and Tartrazine (E102) in food samples by RP-HPLC. The mentioned food dyes were analyzed at room temperature for 23 min with gradient elution. Three mobile phases were used for the elution, and mobile phase A was an acetate buffer (pH = 7.5, 1%), mobile phase B was acetonitrile, and mobile phase C was methanol. The flow rate was 1.0 mL min−1, and the injection volume was 20 µL. The linear ranges were 0.72–50 mg L−1, 0.24–50 mg L−1, 0.75–10 mg L−1, and 0.69–50 mg L−1for Tartrazine, Quinoline Yellow WS, Sunset Yellow FCF, and Allura Red AC, respectively.R2values were 0.999 for all dyes. Limits of detection were 0.24 mg L−1, 0.08 mg L−1, 0.25 mg L−1, and 0.23 mg L−1for Tartrazine, Quinoline Yellow WS, Sunset Yellow FCF, and Allura Red AC, respectively. The relative standard deviation (RSD) of the measurements for all of the four dyes was between 0.56 and 1.65% intraday measurements. This method was successfully applied in the determination of the mentioned dyes in ice pops, gummy bears, chewing gum, and sweets candy samples.

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