Tsuji S, Amakura Y, Okada M, Tonogai Y
Osaka Branch, National Institute of Health Sciences: 1-1-43, Hoenzaka, Chuo-ku, Osaka 540-0006, Japan.
Shokuhin Eiseigaku Zasshi. 2001 Apr;42(2):114-21. doi: 10.3358/shokueishi.42.114.
Modification of HPLC conditions for the determinations of raw materials, intermediates and subsidiary colors (organic impurities) in 5 kinds of food azo colors were studied in order to analyze them simply and rapidly. The organic impurities were determined by HPLC using L-column ODS and a gradient system (0.02 mol/L ammonium acetate solution for 10 min, and a gradient with a mixture of acetonitrile and water (7:3)). The organic impurities in 163 samples of azo colors subjected to inspection in fiscal year 1999 were determined under the proposed HPLC conditions. It was found that the contents of organic impurities in 163 samples were less than the limit of Japan's Specifications and Standards for Food Additives, 7th Edition.
