Chromatographic determination of 12 dyes in meat products by HPLC-UV-DIODE array detection

Abstract

The use of food dyes in meat is regulated by the current European and non-European legislation, due to several food safety concerns. A reliable method for the quali-quantitative determination of 12 food dyes (Amaranth, Ponceau 4R, Carmine, Ponceau SX, Ponceau 3R, Allura Red AC, Carmoisine, Erythrosine, Sudan I, Sudan II, Sudan III and Sudan IV) in meat products, by high performance liquid chromatography coupled to UV diode array detection is presented. The extraction was accomplished by using acetonitrile, methanol, water, and ammonia, 50:40:9:1 (v/v/v/v) as the solvent and ultrasonic bath. The chromatographic separation was obtained with a C18 RP column eluted by a gradient of acetate buffer/acetonitrile. Good analytical performances characterized this method (Table 1), in terms of selectivity, sensitivity, accuracy and ruggedness. Both method precision (CV% range: 6%–15%) and recovery percentages (range: 86%–105%) resulted in compliance with Decision 2002/657/EC, and the expanded measurement uncertainties, estimated by a bottom-up approach, were in the range 6%–20%. All these results demonstrated that the procedure can be applied successfully for confirmation analyses of commercial meat products. • 12 food dyes were determined in meat by new HPLC/UV-DAD method. • The analytical method was fully validated for accurate confirmation analyses. • Method accuracy, sensitivity, selectivity and ruggedness resulted satisfactory. Method name: 12 dyes in meat by HPLC-UV-DAD, Keywords: Food safety, Colourings, Liquid chromatography