Validation of an analytical method for determination of eight food dyes in beverage and fruit roll-ups by ion-pairHPLC-DAD

Background and aims: Synthetic dyes are widely used as food additives to avoid the loss of original dye in processed foods and to make thefoods more attractive to consumers. For simultaneous determination of ۸ most commonly used synthetic colors in beverage and foodstuff,an efficient, selective, and sensitive method is suggested.Methods: To analyze food colors in different beverages and fruit roll-ups, a method using Ion-pair high-performance liquid chromatographywith diode array detector was suggested and validated. The separation of dyes from beverage and foodstuff was done by solid-phaseextraction (SPE). The ultrasound-assisted solvent extraction method was used to extract dye from fruit roll-ups.Results: The limit of detection and the limit of quantification ranged from ۰.۰۳۶ to ۰.۰۷ and ۰.۰۹۸ to ۰.۲ μg/mL, respectively. IP-HPLCDADmethod was validated using precision (RSD %) and accuracy (Recovery %) of two concentrations of ۰.۵ and ۱ μg/mL in terms ofintra- and inter-day. SPE method was also validated using intra- and inter-day precision and accuracy. The most commonly detected dye inthe tested samples was carmoisine with a concentration of ۳۸۶ μg/g. Additionally, the concentration of dye was higher than the permittedlevel in ۲۸.۶% of beverages, ۴۰% of edible ice products, and ۱۰۰% of fruit roll-ups (Lavashak).Conclusion: This method is an effective, appropriate, accessible, reliable and safe analytic method to analyze eight food dyes

کلیدواژه ها:

Synthetic color ، Beverage ، Foodstuff ، Solid phase extraction ، HPLC