Determination of three dyes in commercial soft drinks using HLA/GO and liquid chromatography

被引：129

作者：

Al-Degs, Yahya S. ^{[1
]}

机构：

[1] Hashemite Univ, Dept Chem, Zarqa, Jordan

来源：

FOOD CHEMISTRY | 2009年 / 117卷 / 03期

关键词：

Food dyes; Soft drinks; Net analyte signal; HLA/GO; HPLC; PARTIAL LEAST-SQUARES; SIMULTANEOUS SPECTROPHOTOMETRIC DETERMINATION; ANALYTE SIGNAL CALCULATION; MULTIVARIATE CALIBRATION; SUNSET YELLOW; ALLURA-RED; FOOD DYES; WAVELENGTH SELECTION; SYNTHETIC DYES; TARTRAZINE;

D O I：

10.1016/j.foodchem.2009.04.097

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Allura Red, Sunset Yellow, and Tartrazine usually present in commercial soft drinks were accurately quantified using HLA/GO method, a net analyte signal-based method, without the need for solutes separation. The obtained percent recoveries (R.S.D.) of dyes were 99.8 (2.8),102 (33), and 100 (4.5) for Allura Red, Sunset Yellow, and Tartrazine, respectively. The calibration method was applied for analysis of food dyes in powdered soft drinks with minimum sample preparation measures. The proposed HLA/GO method was validated against a standard HPLC method. Statistical analyses showed insignificant differences between the results of two methods. The developed HLA/GO method offers a simple and rapid procedure for determination of food dyes in powdered soft drinks in comparison with HPLC methodology. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：485 / 490

页数：6

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