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Current Chinese Chemistry


ISSN (Print): 2666-0016
ISSN (Online): 2666-0008

Research Article

Solid-phase Spectrophotometric Determination of Synthetic Food Colourants in Confectionery Products

Author(s): Nadezhda Vasilievna Saranchina, Marianna Valerianovna Chubik, Anzhelika Mikhailovna Ilyina, Tatyana Nikolaevna Volgina, Natalia Airatovna Gavrilenko and Mikhail Alekseevich Gavrilenko*

Volume 3, 2023

Published on: 12 September, 2023

Article ID: e210723218969 Pages: 8

DOI: 10.2174/2666001603666230721103425

Price: $65


We suggest a simple method of solid-phase spectrophotometric determination of the following synthetic food colourants: quinoline yellow Е104, sunset yellow FCF Е110, Ponceau 4R Е124, patent blue V Е131, brilliant blue FCF Е133.

Methods: The method implies the use of a polymethacrylate matrix for solid-phase extraction of these colourants from confectionery products.

Results: While the contact time for the matrix and the colourant solution was 15 minutes, the detection limits were 1.7; 1.6; 5.8; 2.9; 2.9 mg·L–1 for colourants E104, E110, E124, E131, E133, correspondingly. The standard deviation of the results by determination of synthetic food colourants in confectionery products did not exceed 13%.

Conclusion: Compared to spectrophotometric determination involving liquid solvent extraction, the method of determination of synthetic colourants we developed offers the following advantages: sufficient increase of determination sensitivity, which results from accumulation of the analyte and elimination of the possible aliquote turbidity as well as zero colourant loss by absorption into supernatant liquid and the solid phase of the matrix.

Keywords: Synthetic food colourant, solid phase extraction, confectionery, polymethacrylate, spectrophotometry, supernatant liquid.

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