Spectrophotometric resolution of ternary mixtures of Tartrazine, Patent Blue V and Indigo Carmine in commercial products

Scientific Opinion on the re-evaluation of Indigo Carmine (E 132) as a food additive

“…Methods for the determination of Indigo Carmine together with other synthetic colours in alcoholic beverages (Prado et al, 2006) or milk beverage (Huang et al, 2002) have been developed using capillary electrophoresis. Other methods proposed for the analysis of Indigo Carmine and other synthetic colours in commercial products are based on high-performance liquid chromatography (HPLC) combined with multivariate analysis (Chen et al, 1998;Berzas et al, 1999, Nevado et al, 1999Kiseleva et al, 2003;Minioti et al, 2007;Yoshioka and Ichihashi, 2008;Mahnaz et al, 2012;Suh and Choi, 2012) and in the recent years more sophisticated analytical techniques combining liquid chromatography with mass spectroscopy have been reported (Chao et al, 2011;Feng et al, 2011). Recently, a method based on liquid chromatography (LC) with photodiode array (PDA) detection have been used for the determination of seven food colours including Indigo Carmine in a small survey of 44 food products (Harp et al, 2013).…”

A simple fabrication of portable diffuse reflectometer for simultaneous analysis of common food dyes

“…There are many analytical methods for qualitative and quantitative analyses of synthetic colors in food products such as high performance liquid chromatography [1,2], visible spectrophotometry [3], mass spectrophotometry [4], differential pulse polarography [5], capillary electrophoresis [6], and various combinations of these techniques [7][8].…”

Determination of three dyes in commercial soft drinks using HLA/GO and liquid chromatography

“…Moreover, the extract must be also concentrated because many food colours are used at low concentrations. The common analytical techniques that frequently used for determination of colours include visible spectrophotometry (Berzas, Rodríguez Flores, Villaseñor Llerena, & Rodríguez Fariñas, 1999), thin-layer chromatography (Oka et al, 1987), and mostly high performance liquid chromatography (Alves, Brum, de Andrade, & Netto, 2008;Chen, Mou, Hou, Riviello, & Ni, 1998). A typical example on using liquid chromatography for food dyes determination is the work of (García-Falcón & Simal-Gándara 2005), the authors provided a simple chromatographic method for analysing five synthetic food dyes in commercial soft drinks within minimal sample clean-up.…”