dos Santos Tuane Cristina, Zocolo Guilherme Julião, Morales Daniel Alexandre, Umbuzeiro Gisela de Aragão, Zanoni Maria Valnice Boldrin
Chemistry Institute (Unesp), Department of Analytical Chemistry, Rua Francisco Degni 55, Bairro Quitandinha, 14800-900 Araraquara, Brazil.
Chemistry Institute (Unesp), Department of Analytical Chemistry, Rua Francisco Degni 55, Bairro Quitandinha, 14800-900 Araraquara, Brazil.
Food Chem Toxicol. 2014 Jun;68:307-15. doi: 10.1016/j.fct.2014.03.025. Epub 2014 Apr 2.
The food dye tartrazine (CI 19140) was exposed to UV irradiation from an artificial source, a mercury vapor lamp, and a natural one, sunlight. It was observed that conditions such as energy dose, irradiation time, pH and initial dye concentration affected its discoloration. There was 100% of color removal, after 30min of irradiation, when a dye solution 1×10(-5)molL(-1) was submitted to an energy dose of 37.8Jcm(-2). Liquid Chromatography coupled to Diode Array Detection and Mass Spectrometry confirmed the cleavage of the chromophore group and the formation of five by-products at low concentration. Although by-products were formed, the Salmonella/microsome mutagenicity assay performed for both, the dye solution at a dose of 5.34 μg/plate [DOSAGE ERROR CORRECTED] and the solutions obtained after exposure to UV irradiation, did not present mutagenic activity for TA98 and TA100 with and without S9.
食用色素柠檬黄（CI 19140）分别受到人工光源汞蒸气灯和自然光源阳光的紫外线照射。研究发现，诸如能量剂量、照射时间、pH值和初始染料浓度等条件会影响其褪色情况。当1×10⁻⁵molL⁻¹的染料溶液接受37.8Jcm⁻²的能量剂量照射30分钟后，脱色率达100%。液相色谱-二极管阵列检测-质谱联用技术证实了发色基团的裂解以及低浓度下五种副产物的形成。尽管形成了副产物，但对剂量为5.34μg/平板[剂量已校正]的染料溶液以及紫外线照射后得到的溶液进行的沙门氏菌/微粒体致突变性试验表明，无论有无S9，对TA98和TA100均无致突变活性。
