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2020 (published: 23.06.2020)
Home > Issue > Colouring substances determination in food additives containing Carmine E120, using spectrophotometric and chromatographic methods
Colouring substances determination in food additives containing Carmine E120, using spectrophotometric and chromatographic methods
Rudometova N.V., Kim I.S., Kurilov K.V.
Russian national standards do not provide full control over the use of colours in food production. This is one of the reasons for the falsification of food products. The current normative documentation contains mainly qualitative and quantitative methods for the analysis of the main coloring substances in individual food colors. Carmines E120 food colour is most often falsified by Ponceau 4R E124 and 4-aminocarminic acid.The acceptability of spectrophotometric and chromatographic methods for the identification and quantitative analysis of Carmines E120, Ponceau 4R E124, and 4-aminocarminic acid with their joint presence was determined. Elements for the identification of carminic acidand Ponceau 4Rby high-performance thin-layer chromatography were selected. Conditions were selected that ensure the separation of colours with retention indices of (4.5 ± 0.5) minutes for carmine acid, (7.3 ± 0.2) minutes for Ponceau 4R, and (3.6 ± 0.2) minutes for 4-aminocarminic acid. The colour content in the samples was determined by the method of external standard. A consistent integrated approach to the analysis of colours is proposed and conditions for their identification are developed. The conditions for reverse phase high performance liquid chromatography for the quantitative determination of colours have been developed. Theanalysis of 37 commercial samples of foodadditives containing carminic acid was carried out. Falsifying colouring matters were found in 12 samples. The need for identification of carminic acid in food colours and complex food additives is confirmed. A consistent integrated approach to the analysis of Carmines E120, Ponceau 4R E124, and 4-aminocarminic acid in food additives will prevent their falsification and ensure food safety. The proposed methods can be recommended for colour control in laboratories and in food production.
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Keywords: food colours; carminic acid; 4-aminocarminic acid; falsification; food safety; spectrophotometry; thin layer chromatography; high performance liquid chromatography
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