General Chemical State Laboratory, Chemical Division of Piraeus and Aegean, 32 Etolikou Str., 18510 Piraeus, Greece.
General Chemical State Laboratory, Chemical Division of Piraeus and Aegean, 32 Etolikou Str., 18510 Piraeus, Greece.
Food Chem. 2015 Jun 15;177:197-203. doi: 10.1016/j.foodchem.2015.01.026. Epub 2015 Jan 8.
Reliable methods for quantification of synthetic water-soluble colors in complex food matrices are currently not available. The present work describes the development and validation of an improved protocol for the analysis of synthetic food colorants in complex food matrices presenting high protein and/or fat content. The method developed employs an extraction stage, followed by a subsequent sonification, centrifugation and concentration step. A final clean up via SPE on polyamide cartridges was also employed. The isolated colorants were separated and analyzed by an RP-HPLC/DAD system. High and consistent recoveries (min. 81%) and low RSDs (max. 6%) were achieved for all studied colorants. The issue of high fat content matrices was also addressed showing the need for an additional defatting step in the procedure. Overall, the protocol presented shows high precision and accuracy of detection and can provide the basis for future development of similar methods in other complex food matrices.
目前，尚无可靠的方法可用于对复杂食品基质中的合成水溶性色素进行定量分析。本工作描述了一种改良的分析复杂食品基质中高蛋白质和/或高脂肪含量的合成食用色素的方法。所开发的方法采用提取阶段，随后进行超声处理、离心和浓缩步骤。还通过聚酰胺小柱固相萃取进行最终的净化。通过反相高效液相色谱/二极管阵列检测系统分离和分析分离出的色素。所有研究的色素均实现了高且一致的回收率（最小 81%）和低 RSD（最大 6%）。该方法还解决了高脂肪含量基质的问题，表明该方法需要在该过程中增加脱脂步骤。总的来说，所提出的方法具有较高的检测精密度和准确度，可以为未来在其他复杂食品基质中开发类似方法提供基础。
