Separation and quantitation of components in FD&C Red No. 3 using capillary electrophoresis

Characterization of indigo carmine with surface‐enhanced resonance Raman spectroscopy (SERRS) using silver colloids and island films, and theoretical calculations

“…The determination of the E132 dye in complex matrices like food and pharmaceuticals has been reported using capillary electrophoresis, 3 while its behavior in different environments was achieved with spectrophotometric methods. 4 -6 In vivo and in vitro studies show that E132 may have utility as a cancer chemopreventive agent, 7 but at the same time it can produce mutagenic effects.…”

Determination of Carmoisine, Allura red and Ponceau 4R in sweets and soft drinks by Differential Pulse Polarography

“…Capillary electrophoresis appeared more recently (Suzuki et al, 1994;Kuo et al, 1998;Berzas Nevado et al, 1999a, b;Frazier et al, 2000;Evans, 2003;Del Giovine and Piccioli Bocca, 2003) and Boyce (2001) has published a review about the determination of additives in food by capillary electrophoresis.…”

Recent advances in the application of capillary electrophoresis for food analysis

“…Many food additives are synthetic molecules and therefore there are legislative requirements in place to control their use. Several applications of CE have been recently reported for the analysis of food additives, which can be divided into methods for the determination of preservatives [56,57] and colors [58][59][60][61]. For the analysis of preservatives, a simple and rapid CZE method has been reported for the simultaneous determination of sorbic acid and trans-resveratrol in wine [56].…”

“…Recent methods for the determination of synthetic food colors include the analysis of sunset yellow, carmoisine and Ponceau 4R in ice cream [58], eight common colors in soft drinks, jellies and milk beverages [59], and the quantitation of components in FD&C Red No. 3 [60]. CE has also been applied to the analysis of colored components of malts and their comparison to caramels [61].…”