Determination of synthetic dyes in colouring flour sauces by HPLC
1995
Tasanee Chulamorakot | Kasemsri Chuensupong
Determination of synthetic dyes in foods by colourimetry using spectrophotometer is a time-consuming method and gives an unstable recovery. The rapid and more accurate method using HPLC to quantitate dyes after extraction, therefore has been tested. The recoveries of the method are 95.57+-6.21 percent and 97.07+-7.46 percent for Ponceau 4 R and Sunset yellow FCF, respectively. This method was used to determine the synthetic dyes in 37 samples of colouring flour sauces. The amount detected is in the range of 190-938 mg/kg, with the average of 422.2 mg/kg. Eighty-four percents of the samples did not conform to the legal limit.
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