Determination of Residual Organic Solvents in Natural Color Preparations by Standard Addition Head-Space Gas Chromatography

Uematsu, Yoko; Hirokado, Masako; Hirata, Keiko; Nakajima, Kazuo; Kazama, Masayoshi

doi:10.3358/shokueishi.34.232

Cited by 6 publications

(13 citation statements)

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“…In 1990, a survey of residual solvents in natural food additives from the Japanese market was undertaken (Uematsu et al 1993). Because organic solvents used in the production of natural food additives are mostly volatile, headspace GC was used.…”

Section: Introductionmentioning

confidence: 99%

Survey of residual solvents in natural food additives by standard addition head-space GC

Uematsu

Hirata²,

Suzuki³

et al. 2002

Food Additives and Contaminants

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Residual levels of 12 solvents in 87 natural food additives (66 samples of food colours, 19 samples of natural antioxidants and two natural preservatives) collected between 1997 and 1999 were determined by automated head-space GC using FID, with a porous-polymer (PLOT) column. Calibration curves were prepared by the method of standard addition. Confirmation was by manually injected head-space GC using mass spectrometric detection. 1,2-Dichloroethane was found in turmeric colour (natural food colour) collected in 1997 at the concentrations of 8.6 microg g(-1), but was not found in samples collected in 1998 and 1999. Hexane was found in three samples of dunaliella carotene (11, 72 and 75 microg g(-1)), and in chlorophyll at 93 microg g(-1) (both natural food colours). Acetone was found in turmeric colour, annatto colour, dunaliella carotene, kaoliang colour, cacao colour at a concentration between 8.7 and 42 microg g(-1) (all natural food colours).

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Section: Introductionmentioning

confidence: 99%

Survey of residual solvents in natural food additives by standard addition head-space GC

Uematsu

Hirata²,

Suzuki³

et al. 2002

Food Additives and Contaminants

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“…2-Propanol was found in psyllium seed gum. Since 2-propanol is often used for precipitate formation during the manufacturing process of polysaccharides, and limits for 2-propanol were set for some polysaccharides῍ 1) , detected 2-propanol was likely the residue of the solvent used.…”

Section: Residual Solvent Levels In Existing Food Additivesmentioning

confidence: 99%

“…In Japan, the use of organic solvents in the production of natural food additives (Existing Food Additives; natural food additives which had been distributed on the market by May 24 1995, at the time of the amendment of Food Sanitation Law, and were complied and published by the Ministry of Health and Welfare in the List of Existing Food Additives) is restricted by the Standard for Manufacturing of Food Additives, which came into force in 2000. The standard defines solvents permitted for the production of those natural food additives, as well as residual limits in the final products῍ 1 . However, the standard applies to only a part of (27 out of 418) Existing Food Additives.…”

Section: Introductionmentioning

confidence: 99%

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Survey of Residue Levels of Organic Solvents in "Existing Food Additives" and Health Food Materials by Head-space GC

Uematsu¹,

Ogimoto²,

Suzuki³

et al. 2008

J. Food Hyg. Soc. Jpn

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“…There are a few reports on the determination of residual solvents in annatto extracts [13][14][15]. In these reports, some samples showed high levels of residual methanol.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Residual Solvents in Annatto Extracts Using a Static Headspace Gas Chromatography Method

Itô¹,

Ishizuki²,

Sekiguchi³

et al. 2012

AJAC

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An analytical method for the quantification of residual solvents in annatto extracts, natural food colorants, was established using a static headspace gas chromatography (HSGC) coupled with a flame ionization detector (FID). As a sample diluent in a headspace sampling, dimethylformamide (DMF) was selected owing to its high capacity for dissolving both bixin-based and norbixin-based annatto extracts. The quantification of residual solvents was performed using the external standard method. The linearity of the calibration curves was assured with relative coefficients (R 2 ) that were greater than 0.999. The recoveries of all standard solvents spiked in the annatto extracts were in the range from 95.1% to 107.1% to verify the accuracy and the relative standard deviation (RSD%) values (n = 3) were in the range from 0.57% to 3.31%. The quantification limits (QL) were sufficiently lower than the limits specified by Joint FAO/WHO Expert Committee on Food Additives (JECFA). With the established HSGC method, six residual solvents (methanol, ethanol, 2-propanol, acetone, ethyl acetate, and hexane) in 23 commercial annatto-extract products that consist of seven bixin-based and 16 norbixin-based products were quantified. The levels of residual ethyl acetate and hexane in all products were lower than the specified limits of JECFA. However, three samples of bixin-based products showed higher levels of residual 2-propanol (approximately 313.9 -427.7 ppm) than the specified limit. Other bixin products also showed higher concentrations of residual methanol (approximately 166.6 -394.7 ppm) and residual acetone (approximately 75.2 -179.8 ppm) than the limits of JECFA. In the case of norbixin-based products, nine samples showed higher levels of residual acetone (approximately 42.6 -139.5 ppm) than the limits of JECFA. This is the first survey of residual solvents in annatto extracts using the validated HSGC method.

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Determination of Residual Organic Solvents in Natural Color Preparations by Standard Addition Head-Space Gas Chromatography

Cited by 6 publications

References 0 publications

Survey of residual solvents in natural food additives by standard addition head-space GC

Survey of residual solvents in natural food additives by standard addition head-space GC

Survey of Residue Levels of Organic Solvents in "Existing Food Additives" and Health Food Materials by Head-space GC

Analysis of Residual Solvents in Annatto Extracts Using a Static Headspace Gas Chromatography Method

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