Synthetic food dyes (E102, E104, E110, E122, E124, E132, E133) were concentrated by solid phase extraction on
aminopropyl modified silica with aqueous sodium hydroxide or selected amines as eluents. Ponceau 4R (E124)
was used as the model dye in the studies of the elution step. The recoveries of E124 differed depending on the
eluent and ranged from 76% (AMP) to over 90% (TEA, imidazole, NaOH). Diluted aqueous triethanolamine
(TEA) was found to be a suitable eluent for E124 but other dyes were eluted more effectively with NaOH. The
solid extraction process was combined with UV/VIS spectroscopy to quantify synthetic dyes in drinks and OTC
pharmaceutical tablets. The SPE-UV/VIS spectroscopic method was validated in terms of linearity, accuracy
(recovery of dyes from spiked preparations), precision (repeatability, intermediate precision) and limits of
detection/quantification. The method was found sufficiently fast, easy and reliable for the routine control of
dyes in these types of products.
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Author Name: Anna W . Soba?ska, Paulina Jakubczyk, Jaros?aw Pyzowski, El?bieta Brzezi?ska
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Keywords: Food dyes, quantification, SPE, VIS spectrophotometry
ISSN: 2300-5599
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