Title:Solid-phase Spectrophotometric Determination of Synthetic Food Colourants
in Confectionery Products
Volume: 3
Author(s): Nadezhda Vasilievna Saranchina, Marianna Valerianovna Chubik, Anzhelika Mikhailovna Ilyina, Tatyana Nikolaevna Volgina, Natalia Airatovna Gavrilenko and Mikhail Alekseevich Gavrilenko*
Affiliation:
- Department of Chemical Engineering, Tomsk Polytechnic
University, Tomsk 634050, Russia
Keywords:
Synthetic food colourant, solid phase extraction, confectionery, polymethacrylate, spectrophotometry, supernatant liquid.
Abstract:
We suggest a simple method of solid-phase spectrophotometric determination of the
following synthetic food colourants: quinoline yellow Е104, sunset yellow FCF Е110, Ponceau 4R
Е124, patent blue V Е131, brilliant blue FCF Е133.
Methods: The method implies the use of a polymethacrylate matrix for solid-phase extraction of
these colourants from confectionery products.
Results: While the contact time for the matrix and the colourant solution was 15 minutes, the
detection limits were 1.7; 1.6; 5.8; 2.9; 2.9 mg·L–1 for colourants E104, E110, E124, E131, E133,
correspondingly. The standard deviation of the results by determination of synthetic food
colourants in confectionery products did not exceed 13%.
Conclusion: Compared to spectrophotometric determination involving liquid solvent extraction,
the method of determination of synthetic colourants we developed offers the following advantages:
sufficient increase of determination sensitivity, which results from accumulation of the analyte and
elimination of the possible aliquote turbidity as well as zero colourant loss by absorption into
supernatant liquid and the solid phase of the matrix.
