A review of chromatographic methods for determination of synthetic food dyes

Marta Kucharska; Jan Grabka

doi:10.1016/j.talanta.2009.09.032

A review of chromatographic methods for determination of synthetic food dyes

Talanta. 2010 Jan 15;80(3):1045-51. doi: 10.1016/j.talanta.2009.09.032.

Authors

Marta Kucharska¹, Jan Grabka

Affiliation

¹ Institute for Engineering of Polymer Materials and Dyes, Department of Dyes and Organic Products in Zgierz, 2/4 Chemików Street, 95-100 Zgierz, Poland. marta.kucharska@impib.pl

PMID: 20006052
DOI: 10.1016/j.talanta.2009.09.032

Abstract

The purpose of this work was to present a chromatographic methods to analyse synthetic food dyes. The following techniques has been described: thin-layer liquid chromatography (TLC), high performance thin-layer chromatography (HPTLC), traditional column chromatography, high performance liquid chromatography (HPLC), include: ion-pair chromatography (HPLC IP), reversed phase chromatography (RP HPLC) and high performance ion chromatography.

Publication types

Review

MeSH terms

Analytic Sample Preparation Methods
Chromatography / methods*
Chromatography, High Pressure Liquid
Chromatography, Thin Layer
Food Analysis / methods*
Food Coloring Agents / analysis*
Food Coloring Agents / chemical synthesis

Substances

Food Coloring Agents