Quantitative analysis of seven commonly used synthetic food color additives by HPLC-PDA

Abstract

Abstract Sixteen color additives (tar colors) were detected in 128 food samples (macarons, meringue cookies, and coque macarons) using HPLC with a photodiode array detector at 420 nm, 520 nm, and 620 nm for the yellow, red, and blue and green color types, respectively. The tar color recovery rates ranged from 81.3 to 95.6%, and their limits of detection (LOD) and quantification (LOQ) were 0.001–0.049 mg/kg and 0.004–0.147 mg/kg, respectively. Seven tar colors (Y4, Y5, R3, R40, R102, B1, and B2) were detected in 129 samples. All the samples did not contain nine tar colors (R2, G3, Azo, R106, QY, ORII, BBN, PBV, and GS). The quantity of tar colors (Y4, Y5, R40, and B1) in 15 samples exceeded the Korean Ministry of Food and Drug Safety (MFDS) standard. Ninety samples (70%) used a mixture of two or more tar colors, and the amount used was 11.0–1643.3 mg/kg. The quantity of combined tar colors in 15 samples exceeded 300 mg/kg. Through these findings, this study aims to contribute to the development of safer and more reliable desserts containing tar colors, by enhancing safety measures and ensuring improved quality control for consumer protection.

Keywords

• Synthetic color additives
• Tar color
• Macaron
• Meringue cookie
• Coque macaron
• HPLC