HPLC-MS degradation study of E110 Sunset Yellow FCF in a commercial beverage

Experimental evidence has shown that a beverage containing Sunset Yellow FCF (labelled as E110 in the European Union), when exposed to natural conditions of summer temperature and sunlight, losses its colour. To possibly identify the degradation pathway and collect information on the potential toxic...

Full description

Saved in:
Bibliographic Details
Published in:Journal of Chromatography A 2005-10, Vol.1090 (1), p.107-115
Main Authors: Gosetti, Fabio, Gianotti, Valentina, Polati, Stefano, Gennaro, Maria Carla
Format: Article
Language:English
Subjects:
Aromatic amines
azo dyes
beverages
Biological and medical sciences
chemical degradation
color disappearance
Degradation
Dye
Food additives
food coloring
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
high performance liquid chromatography
HPLC-MS
mass spectrometry
Non alcoholic beverage industries and mineral waters
photolysis
thermal degradation
ultraviolet radiation
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Experimental evidence has shown that a beverage containing Sunset Yellow FCF (labelled as E110 in the European Union), when exposed to natural conditions of summer temperature and sunlight, losses its colour. To possibly identify the degradation pathway and collect information on the potential toxicity of the uncoloured species formed, different degradation conditions, under both oxidising and reducing environments, were simulated in laboratory. Experiments were carried out under the following conditions: (i) thermally induced degradation, (ii) visible photo induced degradation, (iii) UV-photo induced conditions in oxidising environment (addition of hydrogen peroxide, Fenton reaction) and (iv) UV-photo induced conditions in reducing environment (addition of sulphide and ascorbic acid, addition of ascorbic acid in the absence and in the presence of saccharose). Decolourisation process was observed in oxidant conditions when applying the Fenton reaction but the reaction was too quick to be progressively followed. On the other hand, it was also possible to study the degradation reaction observed in reducing conditions in the presence of ascorbic acid. The HPLC-MS results gave evidence for the cleavage of the double bond and the protonation of the azo groups. The loss of colour is therefore not due to a mineralization process but to the formation of a dimeric form of 5-amino-6-hydroxy-2-naphthalene sulfonate and, likely, of p-amino-benzensulfonate.
ISSN:0021-9673
DOI:10.1016/j.chroma.2005.07.024