Analytical Science and Technology (분석과학)

The Korean Society of Analytical Sciences (한국분석과학회)
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Simultaneous Analytical Techniques for Determination of 8 Synthetic Food Colors in Foods by HPLC

HPLC를 이용한 식품중 식용타르색소 8종의 동시분석

  • Park, Sung-Kwan (Department of Food Additives, Korea Food and Drug Administration) ;
  • Lee, Chang-Hee (Department of Food Additives, Korea Food and Drug Administration) ;
  • Park, Jae-Seok (Department of Food Additives, Korea Food and Drug Administration) ;
  • Yoon, Hae-Jung (Department of Food Additives, Korea Food and Drug Administration) ;
  • Kim, So-Hee (Department of Food Additives, Korea Food and Drug Administration) ;
  • Hong, Yeun (Department of Food Additives, Korea Food and Drug Administration) ;
  • Lee, Jong-Ok (Department of Food Additives, Korea Food and Drug Administration) ;
  • Lee, Chul-Won (Department of Food Additives, Korea Food and Drug Administration)
  • 박성관 (식품의약품안전청 식품첨가물평가부) ;
  • 이창희 (식품의약품안전청 식품첨가물평가부) ;
  • 박재석 (식품의약품안전청 식품첨가물평가부) ;
  • 윤혜정 (식품의약품안전청 식품첨가물평가부) ;
  • 김소희 (식품의약품안전청 식품첨가물평가부) ;
  • 홍연 (식품의약품안전청 식품첨가물평가부) ;
  • 이종옥 (식품의약품안전청 식품첨가물평가부) ;
  • 이철원 (식품의약품안전청 식품첨가물평가부)
  • Received : 2000.03.03
  • Published : 2000.06.25
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Abstract

This Study has been carried out to develop a method of analysis of 8 permitted synthetic food colors [including Brilliant Blue FCF(B1), Indigocarmine (B2), Fast green FCF(G3), Amaranth (R2), Erythrosine (R3), Allura red (R40), Tartrazine (Y4), Sunset Yellow FCF (Y5)] in Korean foods by HPLC. After adjusting to 0.5% HCl, each of the food colors extracted was eluted by Sep-pak $C_{18}$ cartridge. Eluates were then determined by high performance liquid chromatograph with a UV-VIS detector. Recoveries of the 8 synthetic food colors were found to be 81.2-98.0% for soft drinks, 80.6-96.1% for candy, 79.8-96.3% for chewing gum, 76.5-91.7% for cereals, 79.9-93.8% for ice cream and 78.6-94.7% for jelly, respectively. The detection limits were $0.05-0.1{\mu}g/g$.

8종 합성착색료의 동시정성 정량법을 확립하기 위하여 고속액체크로마토그래프(HPLC)를 이용한 분석법에 관한 연구를 수행하였다. 식품에 첨가된 타르색소는 물 또는 에탄올의 혼합액으로 추출하여 진한염산으로 0.5% 염산농도가 되도록 조정하여 시료액으로 하였다. 이를 Sep-pak $C_{18}$으로 정제한 후 HPLC를 이용하여 254nm 및 각 색소별 최대흡수파장에서 정성 정량분석을 실시하였다. 식품별 회수율은 각각 청량음료 81.2-98.0%, 사탕 80.6-96.1%, 껌 79.8-96.3%, 과자 76.5-91.7%, 아이스크림 79.9-93.8%, 젤리 78.6-94.7% 이었다. 색소별 검출한계는 식용색소 청색제1호(B1) 청색제2호(B2), 녹색제3호(G3)는 $0.05{\mu}g/g$, 식용색소 황색제4호(Y4), 황색제5호(Y5), 적색제2호(R2), 적색제3호(R3), 적색제40호(R40)는 $0.10{\mu}g/g$이었다.

Keywords

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