Determination of synthetic food colorants in fish products by an HPLC-DAD method

•Reliable methods for determination of colors in complex matrices are not available.•We overcame the analytical challenges of matrix effect/matrix analyte interactions.•We presented a final protocol which is simple, easy to follow and relatively fast.•This protocol shows high precision and accuracy...

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Bibliographic Details
Published in:Food chemistry 2015-06, Vol.177, p.197-203
Main Authors: Karanikolopoulos, G., Gerakis, A., Papadopoulou, K., Mastrantoni, I.
Format: Article
Language:English
Subjects:
Animals
Chemistry Techniques, Analytical - methods
Chromatography, High Pressure Liquid - methods
Diode-array detector
Fish products
Fish Products - analysis
Food analysis
Food Analysis - methods
Food Coloring Agents - analysis
Liquid chromatographic analysis
Synthetic dyes
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Summary:•Reliable methods for determination of colors in complex matrices are not available.•We overcame the analytical challenges of matrix effect/matrix analyte interactions.•We presented a final protocol which is simple, easy to follow and relatively fast.•This protocol shows high precision and accuracy at very low concentrations.•Method was fully validated and its applicability was verified by real samples analysis. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.01.026