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Determination of Dyes in Foodstuffs by Capillary Zone Electrophoresis

Determination of Dyes in Foodstuffs by Capillary Zone Electrophoresis

M Pérez-Urquiza, J L Beltrán

J Chromatogr A. 2000 Nov 17;898(2):271-5.

PMID: 11117425

Abstract:

A rapid method based on capillary zone electrophoresis coupled with photodiode-array detection has been developed to determine the dyes Tartrazine E-102, Sunset Yellow FCF E110, Amaranth E-123, New Coccine E-124, Patent Blue V calcium salt E-131 and Allura Red AC E-129 in foodstuffs. Separation was done by using a Bare CElect-FS75 CE column, using a 10 mM phosphate buffer at pH 11.0. Hydrodynamic injections at 0.5 p.s.i. for 4 s (21 nl of sample) and 20 kV separation voltage were used. The quantitation limits for the six dyes ranged from 3 to 6 microg/ml. A linear relationship between 3 to 95 microg/ml, with correlation coefficient better than 0.995 was obtained. This method has been applied to the determination of the studied dyes in beverages, jellies and syrups.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP3536490	Patent Blue V calcium salt		3536-49-0	Price

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