期刊
FOOD CHEMISTRY
卷 356, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129705
关键词
Food dyes; Method validation; Measurement uncertainty; High-performance liquid chromatography; (HPLC); Food matrices
资金
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Education [NRF] [2017R1D1A3B06028469]
- Starting growth Technological R&D program of SMBA [S2491053]
- Global Ph.D. Fellowship Program through the National Research Foundation of Korea (NRF) - Ministry of Education [NRF] [2018H1A2A1062634]
- Korea Technology & Information Promotion Agency for SMEs (TIPA) [S2491053] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
- National Research Foundation of Korea [2018H1A2A1062634, 2017R1D1A3B06028469] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The study developed and validated a method for simultaneous quantitative analysis of food dyes in chewing gum and soft drinks, showing good performance in both food matrices. The stability of dyes in the matrices was confirmed to be over 30 days.
We developed and validated a method for the simultaneous quantitative analysis of food dyes in two food matrices, i.e., chewing gum and soft drinks. Furthermore, we evaluated the stability of food dyes in these matrices with respect to the pH and acid content. The optimized and validated method is based on highperformance liquid chromatography-photodiode array (HPLC-PDA) and liquid chromatography-tandem spectroscopy; the proposed method could identify and quantify 12 dyes in the two matrices. The recoveries of the food dyes identified by HPLC-PDA analysis ranged from 98.61% to 118.42%, with relative standard deviations of 0.06-4.90%. In addition, the expanded uncertainties of the measurements ranged from 0.57 to 3.12%. Finally, the food dyes were found to be stable in the matrices over 30 days. Thus, we believe that the proposed analytical method is suitable for the identification and quantification of food dyes in chewing gum and soft drink samples.
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