Simultaneous identification of synthetic and natural dyes in different food samples by UPLC-MS

[摘要] Fast foods and variety food items are populating among the food lovers. To improve the appearance of the food product in surviving gigantic competitive environment synthetic or natural food dyes are added to food items and beverages. Although regulatory bodies permit addition of natural colorants due to its safe and nontoxic nature in food, synthetic dyes are stringently controlled in all food products due to their toxicity by regulatory bodies. Artificial colors are need certification from the regulatory bodies for human consumption. To analyze food dyes in different food samples many analytical techniques are available like high pressure liquid chromatography (HPLC), thin layer chromatography (TLC), spectroscopic and gas chromatographic methods. However all these reported methods analyzed only synthetic dyes or natural dyes. Not a single method has analyzed both synthetic and natural dyes in a single run. In this study a robust ultra-performance liquid chromatographic method for simultaneous identification of 6 synthetic dyes (Tartrazine, Indigo carmine, Briliant blue, Fast green, malachite green, sunset yellow) and one natural dye (Na-Cu-Chlorophyllin) was developed using acquitic UPLC system equipped with Mass detector and acquity UPLC HSS T3 column (1.8 μm, 2.1 × 50 mm, 100Å). All the dyes were separated and their masses were determined through fragments' masses analyses.

[发布机构] Department of Chemistry, School of Advanced Sciences, VIT University, Vellore; 632014, India^1;Biocon Bristol Myers Squibb Research Center, Syngene International Ltd, Bengaluru; 560083, India^2;Department of Chemistry, National Tsing Hua University, Hsinchu; 30013, Taiwan^3

[效力级别] 工业技术

[关键词] Artificial color;Chromatographic methods;Competitive environment;Human consumption;Malachite green;Natural colorants;Regulatory bodies;Simultaneous identification