No abstract

In this study, a simple and sensitive analytical method for the analysis of an expanded scope of food additives in three different matrices using HPLC-PDA was developed. This method was validated for the simultaneous analysis of the commonly used ten food colors and two preservatives of different polarities and chemical structures. The studied matrices included: soda juice, jam, and yogurt. The mixture of H 2 O:MeOH (1:3, v:v) with 0.01 mol L-1 NaOH allowed low limits of quantifications (LOQ) for most of the studied food additives. Acceptable recoveries within the range 60-100% with an associated precision (RSD) <20% were obtained for all the studied food additives at a low concentration of 1.00 mg kg-1 in jam and yogurt except tartrazine and benzoic acid which could be determined at concentrations of 5.00 mg kg-1 in jam and equal to 5.00 and 10.00 mg kg-1 in yogurt, respectively. The studied food additives could also be determined at lower concentrations in soda juice samples, as analyzed with a lower dilution factor. A complete separation for the tested additives was achieved at run time of 22 min using a mobile phase consisting of solvent A of 0.10 mol L-1 ammonium acetate buffer (pH 4.60) in a mixture of H 2 O:MeOH (95:5, v:v) and solvent B of ACN:MeOH (7:3, v:v). This method was successfully applied for the analysis of eighteen real samples. The eight collected soda juice samples were found to contain at least one food preservative with one or more food color.