• Applied Chemistry for Engineering
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• v.22 no.1
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• pp.81-86
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• 2011

The aqueous solution of Sunset Yellow-FCF (SY-FCF) began to show schlieren texture at room temperature when its concentration reaches 25 wt%. A further increase of the concentration of SY-FCF to 28 wt% resulted in a perfect nematic liquid crystal phase. However, more than 30 wt% of SY-FCF in aqueous solution was required to make an optically anisotropic film simply by shear coating. In our study, concentration of SY-FCF solution, coating speed, drying temperature, and relative humidity were considered as coating parameters affecting the preparation of optically anisotropic thin films. From analysis of variance analysis (ANOVA), the solution concentration was revealed as a main factor affecting the film thickness. The drying temperature and solution concentration were main factors affecting the transmittance of parallel direction ($T_o$). Especially, SY-FCF aqueous solution with high concentration induced a better alignment of LC columns and produced highly oriented anisotropic films. In this study, optically anisotropic films prepared by 33 wt% of SY-FCF in aqueous solution showed 89.7~98.7% of degree of polarization.

• Journal of Environmental Health Sciences
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• v.4 no.1
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• pp.10-12
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• 1977

A study was carried out to detect of illegal artificial dyes and to confirm the used rate of illegal dyes in the production process of commercial jellys by thindayer chromatography and paper chromatography, from March, 1976 to July, 1976. The following conclusions were obtained 1. Seperated dyes were amaranth, erythrosin, tatrazin, sunset yellow FCF, fight green SF yellowish, fast green FCF and the most frequent use of amaranth. 2. Used rate of legal dyes were 94.12% (96 samples) and illegal dyes were 5.88% (6 samples) with samples 102. 3. The average Rf value of T.L.C. were amaranth (0.92), erythrosin (0.48), tatrazin (0.83), sunset yellow FCF(0.86), fast green FCF (0.63), light green SF yellowish (0.23) and paper chromatography were amaranth (0.76), erythrosin (0.44), tatrazin(0.75), sunset yellow FCF (0.76), fast green FCF (0.86), light green SF yellowish(0.52).

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.57-63
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• 2011

This survey was conducted to develop an appropriate management for safety of children snacks. In this study, monitorings of food additives such as nine kinds of tar colors (tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, new coccine, amaranth, erythrosine, allura red and fast green FCF) which are sold at stationary store around the school, were performed. Eighty two samples (3 snacks, 71 candies, 4 chocolates and 4 beverages) were analyzed for tar colors. Results of risk assessment for tar colors were expressed as EDI (Estimated Daily Intake) comparing with ADI (Acceptable Daily Intake). The ratio of high risk group for tar color intake (95th) were 0-3.56%. The consumptions of tar colors from domestic and imported products for nine kinds of tar colors in candies were not significantly different. The results of this study indicated that each ED! of nine kinds of tar colors sold at stationary store around the school is much lower than each ADI in general. Consequently, the children snacks are thought to be safe for consumption.

• Analytical Science and Technology
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• v.13 no.3
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• pp.378-384
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• 2000

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 $0.05-0.1{\mu}g/g$.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.30-35
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• 1999

A simple, rapid, efficient method is for extraction of 13 synthetic water-soluble food colours (Tartrazine, Amarnth, Indigo carmine, New coccine, Sunset yellow FCF, Allura red AC, Eosine, Fast Green FCF, Brilliant Blue FCF, Erythrosine, Acid red, phloxine, Rose Bengal) by polyamide resin and for their quantitative by high performance liquid chromatography (HPLC). Colours (coal-tar dyes) were extracted with polyamide resin and then determinated by HPLC. The HPLC conditions using a reverse phase partition type column $(Nova-pak\;C_{18})$, photodiode array (PDA) detector and 1% Ammonium acetate / 60% acetonitrile in water as eluent, were acceptable for various kinds of colorants. By the use of the proposed method, a survey of coal-tar dyes was carried out on 20 samples and that were detected $4.76{\sim}133.47\;ppm$.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.108-113
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• 2000

This study was carried out to propose a simple method for the extraction of seven tar dyes such as tartrazine, sunset yellow FCF, amaranth, erythrosine, allura red, brilliant blue FCF and indigo carmine using aminopropyl amine cartridge and to determine the content of the dyes in candies, soft drinks, ice bars and okchuns produced in Korea. The tar dyes were simultaneously analyzed by reverse phase high performance liquid chromatography(HPLC). The recovery rates of the dyes ranged from 65.8% to 99.6%. The contents of the dyes in candies, soft drinks, ice bars and octhuns were N.D.∼50.1 mg/kg, N.D.∼49.9 mg/kg, N.D.∼56.0 mg/kg and N.D.∼867.3 mg/kg, respectively. The types of the dyes used most frequently for candies, soft drinks and ice bars were tartrazine, brilliant blue and amaranth, respectively. Of the samples, tartrazine was used frequently, and indigo carmine was not used at all.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.243-250
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• 2008

In Korean, nine tar colors are permitted in foods. This study assessed these compounds in the favorite food items of children found near elementary schools. A total of 439 items categorized under six food types were included in the analysis. The most frequently detected tar colors were tartrazine (Y4), Brilliant Blue FCF (Y5), Allura Red, and Sunset Yellow FCF, respectively. One or a mixture of two tar colors were commonly found in products such as gums, ice bars, soft drinks, and cereals. However, most often, combinations of two or three tar colors were detected. The levels of tar colors in candies, chocolates, gums, ice bars, cereals, and soft drinks were 0.11-1169.58 mg/kg, 0.73-468.02 mg/kg, 0.10-602.46 mg/kg, 0.25-162.32 mg/kg, 0.11-753.68 mg/kg, and 0.21-69.45 mg/kg, respectively. Tar color levels were higher in chocolates and gums than in soft drinks and ice bars. And Y4 and Y5 were detected at the highest levels. For ages 7-12, the total estimated daily intake (${\sum}EDI$) of each tar color ranged from 0.004 to 1.017 mg/day/person. These values were 0.02-5.98% of the FAO/WHO's acceptable daily intake (ADI).

• Food Science and Industry
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• v.40 no.4
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• pp.55-60
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• 2007

식품에 사용되는 식품첨가물의 지정 확대화 및 국제적 조화를 위한 사업으로 한시적 기준규격으로 기 인정된 효소제인 탄나아제, 알파갈락토시다아제, 베타글리코시다아제, 글루타미나아제와 증점안정제의 용도로 사용되는 롤리감마글루탐산 등 총 5품목에 대하여 기준 규격을 신설하였으며, 식품 중 알루미늄 저감화 방안 마련의 일환으로 화학적합성품 중 염기성알루미늄탄산나트륨 1품목을 지정취소하고, 글루콘산칼슘 등 40 품목의 사용기준을 개정하였으며, 황산칼슘 등 6품목의 성분규격을 개정하였다. 또한, 식품첨가물로 인한 통상무역 마찰을 해소하고 식품첨가물 수출입관련 종사자의 편의를 도모하고자 식품첨가물 수출입관련 종사자의 편의를 도모하고자 식품첨가물 영문공전에 미 반영된 품목에 대해 영문화작업을 수행하였으며, 식품첨가물의 국제기준과 조화를 위해 CCFAC(식품첨가물및오염물질분과회의) 및 CCCPL(곡류및두류분과위원회)에서 논의중인 즉석면(instant noodle) 등의 식품첨가물 국제기준 작성 및 제안을 위한 작업을 수행하고 아국의 최종안을 만들어 Codex회의에 즉석면 식품첨가물 목록을 총회에 8단계로 상정하였으며, 즉석면 식품첨가물 목록에서 감미료(아세설팜칼륨, 알리타임 등)삭제 및 타르색소(Tartrazine, Sunset Yellow FCF, amaranth, Fast Green FCF, curcurmin, carmines) 최대허용기준 설정에 대한 아국의 의견을 반영하였으며, CCNFSDU(영양 및 특수용도식품 분과위원회)의 영양강화제와 관련하여 식품첨가물에 관한 내용검토 및 의견 제출, CCASIA(아시아지역 조정위원회)에서 논의 중인 고추장 및 발효 콩제품의 식품 첨가물 내용을 검토하여 아국의 검토의견을 반영하였다.