Optimization of HPLC methods for simultaneous analysis of food colors |
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| Najdenkoska, A., Petanovska-Ilievska, B. |
- Abstract:
- Optimization of HPLC methods in reverse-phase and reverse-phase ion-pair mode for simultaneous determination of 10 synthetic food dyes with similar chemical structure has been studied. The separation of food dyes were performed on stationary phases: LiChrosorb RP-18, Purospher STAR RP-18e and Chromolith RPe.
Two different types of mobile phases were used, the first one with presence of tetra- bytilammonium salt as ion-pair reagent and another without its presence. A gradient method was choosing as a better solution for separation of food dyes with similar chemical structure so four gradient programs were studied for that purpose. With selection of optimal extreme gradient conditions, simple and fast reverse-phase chromatographic method was obtained for simultaneously determination of dyes.
There are more benefits when reverse-phase mode is used, such as shorter equilibration time for stationary phase and more stable retention time of food synthetic dyes. - Keywords:
- food dyes, gradient elution, tetra-bytilammonium salt
- Download:
- IMEKO-TC23-2017-058.pdf
- DOI:
- -
- Event details
- IMEKO TC:
- TC23
- Event name:
- 3rd IMEKOFOODS Conference
- Title:
Metrology Promoting Standardization and Harmonization in Food and Nutrition
- Place:
- Thessaloniki, GREECE
- Time:
- 01 October 2017 - 04 October 2017