High-performance liquid chromatography of food colours and its relevance in forensic chemistry

Separation of fluorescein dyes by capillary electrophoresis using β-cyclodextrin

“…Although spectrophotometric procedures for mixtures of the dyes [1,2] are simple and rapid chromatography is the most commonly used method for their determination. Thinlayer chromatography [3] and, high-performance liquid chromatography (HPLC) [4,5] are preferred for determining the dyes in food. HPLC methods are found to be superior in sensitivity; however, most of methods are not suitable for routine analysis, e.g., operation of the solvent gradient system is complicated [4] and ion-pair chromatography [6] for simultaneous determination is time consuming.…”

Investigation of food colorants in nutritional supplements by means of colorimetry and photoacoustic spectroscopy

“…A színezékek szétválasztására, azonosítására és mennyiségük meghatározására számos módszer létezik, mint pl. a nagy hatékonyságú folyadékkromatográfia (Puttemans et al 1983, Gennaro et al 1994, az oszlopkromatográfia (Ramambhai et al 1986), a vékonyré-teg-kromatográfia (Hoodles et al 1971). A kromatográfiás módszerek nagy beruházási és mûködtetési költségei, valamint a bonyolult mintaelôkészítési technikák elôsegítették az alternatív, elsôsorban optikai módszerek fejlôdését és versenyképessé válását, így a spektrofotometria (Sayar és Özdemir 1998, Liang et al 2011) és a fotoakusztikus spektroszkópia elôtérbe kerülését (Dóka et al 2005, Coelho et al 2010.…”

The Use of Blood and Derived Products as Food Additives

“…The trend towards natural colorants due to adverse reactions to some artificial food dyes (and their impurities) [36,37] has resulted in the substitution of artificial colorants with natural ones where technologically feasible. Although there are many safe natural sources of colorants, their suitability for use in foodstuffs depends largely on the availability of the raw material.…”