Determination of Seven Certified Color Additives in Food Products Using Liquid Chromatography
This study describes a new method for determining FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6 in food products. These seven color additives are water-soluble dyes that are required to be bat...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2013-04, Vol.61 (15), p.3726-3736 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Petigara Harp, Bhakti Miranda-Bermudez, Enio Barrows, Julie N |
| description | This study describes a new method for determining FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6 in food products. These seven color additives are water-soluble dyes that are required to be batch certified by the U.S. Food and Drug Administration (FDA) before they may be used in food and other FDA-regulated products. In the new method, the color additives are extracted from a product using one of two procedures developed for various product types, isolated from the noncolored components, and analyzed by liquid chromatography with photodiode array detection. The method was validated by determining linearity, range, precision, recovery from various matrices, limit of detection, limit of quantitation, and relative standard deviation for each color additive. A survey of 44 food products, including beverages, frozen treats, powder mixes, gelatin products, candies, icings, jellies, spices, dressings, sauces, baked goods, and dairy products, found total color additives ranging from 1.9 to 1221 mg/kg. FDA intends to use the new method for conducting a rigorous, comprehensive dietary exposure assessment of certified color additives in products likely to be consumed by children. |
| doi_str_mv | 10.1021/jf400029y |
| format | Article |
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These seven color additives are water-soluble dyes that are required to be batch certified by the U.S. Food and Drug Administration (FDA) before they may be used in food and other FDA-regulated products. In the new method, the color additives are extracted from a product using one of two procedures developed for various product types, isolated from the noncolored components, and analyzed by liquid chromatography with photodiode array detection. The method was validated by determining linearity, range, precision, recovery from various matrices, limit of detection, limit of quantitation, and relative standard deviation for each color additive. A survey of 44 food products, including beverages, frozen treats, powder mixes, gelatin products, candies, icings, jellies, spices, dressings, sauces, baked goods, and dairy products, found total color additives ranging from 1.9 to 1221 mg/kg. FDA intends to use the new method for conducting a rigorous, comprehensive dietary exposure assessment of certified color additives in products likely to be consumed by children.]]></description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf400029y</identifier><identifier>PMID: 23528012</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>artificial colors ; Arylsulfonates - analysis ; Azo Compounds - analysis ; baked goods ; beverages ; Biological and medical sciences ; children ; Chromatography, High Pressure Liquid ; color ; dairy products ; detection limit ; dietary exposure ; dyes ; exposure assessment ; Fluoresceins - analysis ; Food additives ; Food Analysis - methods ; Food and Drug Administration ; food coloring ; Food Coloring Agents - analysis ; Food industries ; Fundamental and applied biological sciences. Psychology ; gelatin ; General aspects ; Indigo Carmine - analysis ; jellies ; liquid chromatography ; Methods of analysis, processing and quality control, regulation, standards ; new methods ; sauces ; spices ; surveys ; United States ; United States Food and Drug Administration</subject><ispartof>Journal of agricultural and food chemistry, 2013-04, Vol.61 (15), p.3726-3736</ispartof><rights>Copyright © 2013 American Chemical Society</rights><rights>2014 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a369t-c1ee4e592f2c45bcdd49312c40678501025e697e3cacec223493b633108647a13</citedby><cites>FETCH-LOGICAL-a369t-c1ee4e592f2c45bcdd49312c40678501025e697e3cacec223493b633108647a13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf400029y$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf400029y$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2764,27075,27923,27924,56737,56787</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27282959$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23528012$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Petigara Harp, Bhakti</creatorcontrib><creatorcontrib>Miranda-Bermudez, Enio</creatorcontrib><creatorcontrib>Barrows, Julie N</creatorcontrib><title>Determination of Seven Certified Color Additives in Food Products Using Liquid Chromatography</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description><![CDATA[This study describes a new method for determining FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6 in food products. These seven color additives are water-soluble dyes that are required to be batch certified by the U.S. Food and Drug Administration (FDA) before they may be used in food and other FDA-regulated products. In the new method, the color additives are extracted from a product using one of two procedures developed for various product types, isolated from the noncolored components, and analyzed by liquid chromatography with photodiode array detection. The method was validated by determining linearity, range, precision, recovery from various matrices, limit of detection, limit of quantitation, and relative standard deviation for each color additive. A survey of 44 food products, including beverages, frozen treats, powder mixes, gelatin products, candies, icings, jellies, spices, dressings, sauces, baked goods, and dairy products, found total color additives ranging from 1.9 to 1221 mg/kg. FDA intends to use the new method for conducting a rigorous, comprehensive dietary exposure assessment of certified color additives in products likely to be consumed by children.]]></description><subject>artificial colors</subject><subject>Arylsulfonates - analysis</subject><subject>Azo Compounds - analysis</subject><subject>baked goods</subject><subject>beverages</subject><subject>Biological and medical sciences</subject><subject>children</subject><subject>Chromatography, High Pressure Liquid</subject><subject>color</subject><subject>dairy products</subject><subject>detection limit</subject><subject>dietary exposure</subject><subject>dyes</subject><subject>exposure assessment</subject><subject>Fluoresceins - analysis</subject><subject>Food additives</subject><subject>Food Analysis - methods</subject><subject>Food and Drug Administration</subject><subject>food coloring</subject><subject>Food Coloring Agents - analysis</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelatin</subject><subject>General aspects</subject><subject>Indigo Carmine - analysis</subject><subject>jellies</subject><subject>liquid chromatography</subject><subject>Methods of analysis, processing and quality control, regulation, standards</subject><subject>new methods</subject><subject>sauces</subject><subject>spices</subject><subject>surveys</subject><subject>United States</subject><subject>United States Food and Drug Administration</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0MtKAzEUBuAgitbLwhfQbARdjOYkk7ksS71CQaF2KUOaOVNTZiY1mRH69qa26sZVQvLxn-Qn5BTYNTAON4sqZozxfLVDBiA5iyRAtksG4QyiTCZwQA69XwSTyZTtkwMuJM8Y8AF5u8UOXWNa1RnbUlvRCX5iS0foOlMZLOnI1tbRYVmaznyip6al99aW9MXZstedp1Nv2jkdm4_eBP3ubKM6O3dq-b46JnuVqj2ebNcjMr2_ex09RuPnh6fRcBwpkeRdpAExRpnziutYznRZxrmAsGdJmkkW_igxyVMUWmnUnItwPUuEAJYlcapAHJHLTe7S2Y8efVc0xmusa9Wi7X0B3zYVsKZXG6qd9d5hVSydaZRbFcCKdZvFb5vBnm1j-1mD5a_8qS-Aiy1QXqu6cqrVxv-5lGc8l3lw5xtXKVuouQtmOuEMwiAQYRT8JSnti4XtXRv6-udJX_m6kHE</recordid><startdate>20130417</startdate><enddate>20130417</enddate><creator>Petigara Harp, Bhakti</creator><creator>Miranda-Bermudez, Enio</creator><creator>Barrows, Julie N</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20130417</creationdate><title>Determination of Seven Certified Color Additives in Food Products Using Liquid Chromatography</title><author>Petigara Harp, Bhakti ; Miranda-Bermudez, Enio ; Barrows, Julie N</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a369t-c1ee4e592f2c45bcdd49312c40678501025e697e3cacec223493b633108647a13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>artificial colors</topic><topic>Arylsulfonates - analysis</topic><topic>Azo Compounds - analysis</topic><topic>baked goods</topic><topic>beverages</topic><topic>Biological and medical sciences</topic><topic>children</topic><topic>Chromatography, High Pressure Liquid</topic><topic>color</topic><topic>dairy products</topic><topic>detection limit</topic><topic>dietary exposure</topic><topic>dyes</topic><topic>exposure assessment</topic><topic>Fluoresceins - analysis</topic><topic>Food additives</topic><topic>Food Analysis - methods</topic><topic>Food and Drug Administration</topic><topic>food coloring</topic><topic>Food Coloring Agents - analysis</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gelatin</topic><topic>General aspects</topic><topic>Indigo Carmine - analysis</topic><topic>jellies</topic><topic>liquid chromatography</topic><topic>Methods of analysis, processing and quality control, regulation, standards</topic><topic>new methods</topic><topic>sauces</topic><topic>spices</topic><topic>surveys</topic><topic>United States</topic><topic>United States Food and Drug Administration</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Petigara Harp, Bhakti</creatorcontrib><creatorcontrib>Miranda-Bermudez, Enio</creatorcontrib><creatorcontrib>Barrows, Julie N</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Petigara Harp, Bhakti</au><au>Miranda-Bermudez, Enio</au><au>Barrows, Julie N</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of Seven Certified Color Additives in Food Products Using Liquid Chromatography</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2013-04-17</date><risdate>2013</risdate><volume>61</volume><issue>15</issue><spage>3726</spage><epage>3736</epage><pages>3726-3736</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract><![CDATA[This study describes a new method for determining FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6 in food products. These seven color additives are water-soluble dyes that are required to be batch certified by the U.S. Food and Drug Administration (FDA) before they may be used in food and other FDA-regulated products. In the new method, the color additives are extracted from a product using one of two procedures developed for various product types, isolated from the noncolored components, and analyzed by liquid chromatography with photodiode array detection. 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| subjects | artificial colors Arylsulfonates - analysis Azo Compounds - analysis baked goods beverages Biological and medical sciences children Chromatography, High Pressure Liquid color dairy products detection limit dietary exposure dyes exposure assessment Fluoresceins - analysis Food additives Food Analysis - methods Food and Drug Administration food coloring Food Coloring Agents - analysis Food industries Fundamental and applied biological sciences. Psychology gelatin General aspects Indigo Carmine - analysis jellies liquid chromatography Methods of analysis, processing and quality control, regulation, standards new methods sauces spices surveys United States United States Food and Drug Administration |
| title | Determination of Seven Certified Color Additives in Food Products Using Liquid Chromatography |
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