Evaluation of liquid chromatography and capillary electrophoresis for the elucidation of the artificial colorants brilliant blue and axorubine in red wines

Liquid chromatography (LC) and capillary electrophoresis (CE) have been compared far the analysis of the dyes brilliant blue and azorubine in red wines. A liquid-liquid extraction procedure followed by an ion-pair LC method was developed to separate the dyes from the wine polyphenols allowing reliable UV-spectral identification of the target dyes with limits of detection of 10 and 20 ppb for azorubine and brilliant blue, respectively. Because adulteration of wine with dyes is usually in the ppm level, CE proved to be a good alternative for the LC method. CE could be applied after a simple sample clean-up step by SPE eliminating interference from the bulk of the polyphenols. Although LC proved to be more sensitive compared to CE, the latter is more effective in reducing interferences from other wine components and showed the typical advantages of CE such as low solvent consumption and speed of analysis.