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Molecules 2016, 21(10), 1368; doi:10.3390/molecules21101368

The Determination of Food Dyes in Vitamins by RP-HPLC

Department of Chemistry, Biochemistry and Biophysics, Institute of Pharmaceutical Chemistry, The University of Veterinary Medicine and Pharmacy in Košice, Košice 04181, Slovakia
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Academic Editor: Derek J. McPhee
Received: 15 August 2016 / Revised: 28 September 2016 / Accepted: 11 October 2016 / Published: 17 October 2016
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Abstract

Reversed-phase high performance liquid chromatography (RP-HPLC) for the determination of five synthetic food dyes (Quinoline Yellow E104, Sunset Yellow E110, Ponceau 4R E124, Tartrazine E102 and Carmine E120) in vitamins was used. The dyes were analyzed within 10 min using a column with stationary phase C 18 (250 mm × 4.6 mm, 5 μm) at 40 °C with isocratic elution, and the mobile phase contained acetonitrile and a mixture of CH3COONa:CH3OH (85:15, v/v) in a ratio of 10:90 (v/v) for yellow-colored capsules and 20:80 (v/v) for red-colored capsules, respectively. A diode-array detector was used to monitor the dyes between 190 and 800 nm. It was established that the analyzed samples contained synthetic dyes in a concentration range from 79.5 ± 0.01 μg/capsule of Ponceau 4R, E124 to 524 ± 0.01 μg/capsule of Tartrazine, E102. The obtained results were compared with existing acceptable daily intakes (ADIs) for individual dyes. This paper provides information about the content of dyes in samples of vitamins. This information is not generally available to consumers. View Full-Text
Keywords: food additive; synthetic dye; HPLC-DAD; vitamin food additive; synthetic dye; HPLC-DAD; vitamin
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Šuleková, M.; Hudák, A.; Smrčová, M. The Determination of Food Dyes in Vitamins by RP-HPLC. Molecules 2016, 21, 1368.

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