engleski

Rapid Measurement of Synthetic Dyes in Food Products

Color is one of the most important quality attributes of foods. The first impression of the quality and acceptibility of particular food is judged upon its appearance. Use of synthetic dyes in different food products is under govermental regulations all over the world due to their potential toxicity and carcinogenity. Measurement of both natural and synthetic pigments or dyes in foods is an analytical chalange to food chemists. Once extracted, identification and quantification of the dyes is obtained very often by measuring the UV-VIS spectrum. If more than one dye is present selectivity and sensitivity are the major problems to be solved. For this purpose two basic approaches exist: to develop new techniques and instrumentation or to develop new signal processing method. In this communication we presented the latter approach and signals ratio method for absorption spectra was applied for resolution enhancement and determination of mixture of synthetic dyes with strongly overlapped spectra. The mixture of synthetic dyes was determined in different sugar confectionery products and alcoholic and nonalcoholic beverages. The results showed that the determination of a small amounts of analytes in a multianalyte mixture is possible with chemometric separation of absorption spectra. The main advantage of the method is the removal of the contribution of one component from the global signal, revealing the contribution of the other component in a peak-shaped form that is linearly proportional to the analyte concentration.

spectrophotometric signal ratio method; synthetic food dyes; confectionery products; beverages

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