ANALYSIS OF INSTRUMENTAL METHODS OF DETECTION OF SYNTHETIC FOOD DYES

Authors

  • Oksana Bodnarchuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Pylyp Petrov Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

DOI:

https://doi.org/10.31073/foodresources2020-15-03

Keywords:

high performance liquid chromatography, quality control, synthetic food dyes

Abstract

Synthetic dyes guarantee an intense and stable color of food, and the cost of the production process is much lower compared to the production of natural dyes. These benefits encourage manufacturers to use them, despite a lot of data that confirm their negative impact on the human body. Despite the regulated use of dyes in food products, the existing cases of their uncontrolled use lead to exceeding the permissible concentrations and falsification of products. This situation has led to the need to develop modern and rapid methods for their qualitative and quantitative control, which is a difficult task associated with the difficulties of their extraction from complex food matrices. The aim of this review article was to analyze the instrumental methods for detecting synthetic food dyes. This uses a wide range of analytical methods, such as thin layer chromatography, spectrometry and other spectrophotometric methods combined with chemometric data processing, for example, the method of hybrid linear calibration analysis, adsorption voltammetry, differential pulse polarography, capillary electrophoresis. The most popular technique of high performance liquid chromatography for the determination of food dyes is reverse-phased and ion-exchange. The first step in analyzing the content of synthetic dyes is extracting from food samples, which can sometimes be a complex process depending on the matrix of the product and the dyes it contains. The choice of sample preparation method is also strongly related to the analytical technique that will be used to determine food dyes. In many cases, this stage is more complex than the instrumental analysis itself. When sample preparation of products with a complex matrix, it is necessary to take into account the factors of protein stabilization - the presence of a hydrated shell and free charged groups. Salting is widely used to remove the hydrate shell, and the charge of the protein molecule is removed by bringing the pH of the medium closer to the isoelectric point. The most important characteristics that must be taken into account when choosing the conditions of analysis are the hydrophobic properties of dyes and the presence of acid groups in these molecules.

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Published

2020-12-25

How to Cite

Bodnarchuk, O., & Petrov, P. (2020). ANALYSIS OF INSTRUMENTAL METHODS OF DETECTION OF SYNTHETIC FOOD DYES. FOOD RESOURCES, 8(15), 23–31. https://doi.org/10.31073/foodresources2020-15-03

Issue

Vol. 8 No. 15 (2020): Food Resources

Section

Технічні науки

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