Simultaneous determination of twelve dyes in meat products: Development and validation of an analytical method based on HPLC-UV-diode array detection

Dye use in fresh meat preparations and meat products: a survey by a validated method based on HPLC‐UV‐diode array detection as a contribution to risk assessment

“…The mean recovery percentage and precision (expressed as CV%), equal to 96.4–8.2% and 92.4–17.1% for Carmine and Ponceau 4R, respectively, resulted comparable to those indicated as mean values in the previous study (Iammarino et al ., ; 100.5–6.2%; 94.1–14.1%). This result confirmed that the analytical method is also reliable at these low levels and allowed us to re‐elaborate the measurement uncertainty parameter, by taking into account both the repeatability and recovery percentage uncertainty factors at these low levels.…”

“…The analytical method by HPLC coupled with UV‐diode array detection, validated and published by Iammarino et al . (, ), was used for the determinations of twelve dyes in fresh meat preparations and meat products. If compared to the other techniques actually available (Rebane et al ., ; Feng et al ., ; Zou et al ., ; Li et al ., ; Pagàĉikovà & Lehotay, ; Qi et al ., ), that allow the determination of six dyes at most (orange, red and amaranth), not including Carmine (one of the most used dyes in meat), this method allows the simultaneous determination of twelve dyes, including Carmine.…”

“…The quantification limits (LOQs) of these two dyes were equal to 13.2 and 14.9 mg kg À1 . In order to develop exposure estimates as complete as possible, by quantifying the dyes also at levels lower than the respective LOQ, as estimated by Iammarino et al (2019aIammarino et al ( , 2019b, ad hoc studies were carried out for improving the method sensitivity towards these two dyes. The signal-to-noise method was applied, since it can be used for analytical procedures that exhibit baseline noise.…”

“…Recently, an accurate and fully validated analytical method for the determination of twelve food dyes in meat products, based on HPLC coupled with UVdiode array detection, was proposed (Iammarino et al, 2019a). This method may be considered a very useful tool for Organisms in charge of food inspections, since it allows the simultaneous determination of the most representative dyes (both banned and not banned) in the meat industry: Amaranth, Ponceau 4R, Carmine, Ponceau SX, Ponceau 3R, Allura Red AC, Carmoisine, Erythrosine, Sudan I, Sudan II, Sudan III and Sudan IV.…”

Anion exchange polymeric sorbent coupled to high‐performance liquid chromatography with UV diode array detection for the determination of ten N‐nitrosamines in meat products: a validated approach

“…2017/625/EU (European Parliament/Council of the European Union, ). This approach was recently applied for the development/validation of an analytical method for the simultaneous determination of twelve dyes in meats, successfully (Iammarino et al ., ,b).…”