Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

2016 (published: 16.12.2016)

Number 4(30)

Home > Issue > Simulation of chromatographic separation conditions for measurement of synthetic dyes in dairy products

UDC 663/664:620(076.5)

Simulation of chromatographic separation conditions for measurement of synthetic dyes in dairy products

Patsovskiy A.P., Nazarova V.V.

The article deals with the effect of dairy products matrices on the chromatographic separation of azo-, triphenylmethane, and indigo carmine synthetic dyes that are permitted currently for use in the food industry in Russian Federation. The well-known method of determining the content of dyes is reproduced. Research objects are: pasteurized milk, biokefir and yogurt, into which the following complex of synthetic dyes was added: Tartrazine (E102), Sunset yellow FCF (E110), Azorubine(E122), Amaranthe (E123), Ponseau 4R (E124), Allura red AC (E129), Patent blue V (E131), Indigotine (E132) and Green S (E142), with concentration of each being 10 ppm. Researches were conducted by means of Shimadzu LC-20 Prominence liquid chromatograph.When samples of dairy products are filtered through a membrane filter with pore diameter of 0.2 µm a significant loss of dye, which negatively affects the metrological characteristics of measurement techniques, is found to occur. The effectiveness of the alternative method for identification and determination of synthetic dye content in dairy products by chromatography is proved. The extraction rate of synthetic food dyes added in the matrices of dairy products is 74.7–99.2% for all types of dairy products being investigated. At the same time relative standard deviations of the peak area and peak retention time of dyes are within 5% that justifies the use of chromatography.Chromatographytime doesn't exceed 15 min that, in turn, allows to carry out control synthetic dyes in food in due time.
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Keywords: synthetic food dyes; adulteration of dairy products; stabilization оf proteins; chromatographic separation

DOI 10.17586/2310-1164-2016-9-4-10-16

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