• Korean Journal of Clinical Pharmacy
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• v.23 no.3
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• pp.248-255
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• 2013

Objective: This paper was aimed to investigate the current labelling trend of tar color additives in infant's drugs used in Korea and other countries. Method: The current labelling system of the tar color additives in infant's drugs was investigated using inserted papers for drug information of infant's drugs as well as three drug information internet sites popular in Korea including internet sites of foreign countries of USA, UK, Japan, and China for infant's drug information. Results: Among 325 drugs registered as syrup form for infant's drugs (sources, http://www.health.kr), 4 drugs indicated tar color related information on the internet and only 2 drugs indicated tar color additives' name. And from the investigated results of 76 inserted papers for infant's drug information, among 31 drugs containing tar dyes, in only 19 drugs the tar color additives' names were notated. Among 6 drugs which do not contain tar dyes, only 1 drug was notated as 'Dye-Free'. Conclusion: For advanced labelling system in Korea, we proposed the below guidelines. [1] The name of tar color additives used in infant's drugs should be notated even in drug information on internet sites. [2] All drug ingredients used in infant's drugs need to be separately notated as active and inactive species on both internet sites and inserted papers. [3] 'Dye-Free' notation should be mandatory for infant's drugs which do not contain tar color additives in drug information on the internet sites as well as inserted papers.

• 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.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.2 no.1
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• pp.9-14
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• 1987

With the market of food products, the use of food additives is on the increase. The dye as food additives, can be used for some foods which are difficult to preserve their own colors. It can be also classified as tar dye, vegetable dye and mineral dye. Because tar dye has dense toxicity, only 15 articles among them are legally allowed to be used. Among the allowed articles, the azo compound amaranth, tartrazine, sunset yellow, and allura red, were used in determining and comparing rat hepatic azo reductase activity and we observed the flavin's effects as follows: 1. Investigation with amaranth as substrate gave an apparent Km of $645\;\mu\textrm{M}$ and Vmax of 50 n mol/min/mg protein. 2. On investigation using a fixed amaranth concentration over a range of flavin concentration, FAD significantly increased the activity of the azo reductase compared with only minor increases in reaction mediated by the NADPH-generating system alone. 3. On investigation with amaranth, tartrazine, sunset yellow allura red as electron acceptor in the absence or presence of 300 mM-FAD, sunset yellow was reduced at a rat similar to amaranth, tartrazine was reduced at a slower rate and allura red was reduced a little more rapidly.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.89-94
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• 1973

Discoloration by heating and gamma-radiation of aqueous solutions of two coal-tar food dyes used in meat products was observed. Tartrazin with sodium tri-polyphosphate or cinnamon oil was slightly discolorized by heating at $75^{\circ}C$, but Amaranth was comparatively resistant. Effect of gamma rays of coal-tar food dyes was generally increased with irradiation doses, and especially by the addition of sodium tri-polyphosphate and cinnamon oil. This tendency was higher in Tartrazin than Amaranth. The addition of sodium nitrate and ascorbic acid, and storage at low temperature, however, seems to be effective in decreasing the discoloration of irradiated solutions.

• Journal of Nutrition and Health
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• v.14 no.1
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• pp.26-33
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• 1981

Crocin was extracted from Gardenia fructus in order to manufacture a natural food dye. In the extraction and purification process methanol and ethanol were used as the most Suitable solvent selected in preliminary test and 9.28%g/100g of Cretin product in 99.89% of purity was acquired. The lethal dose of Cretin administered in mouse by intra peridoneal was 5.36g/kg which is much lower toxic than any other. The toxic dose which caused diarrhoea in rat was 2.55g/kg and maximum no effect level was found to be 272mg/kg. From the $1%{\sim}2.5%$ content of Crocin in rat diet reduction of body weight appeared and GTP and GOT (Transaminase) value in creased significantly. Crocin showed a good properties of tolerating acid, alkali, sunlight, reductant, oxidant, and salt compared with tar dyes. The range from 100 ppm to 500ppm bring out bright $yellow{\sim}orange$ color, the most effective color, with a good solubility in water-slightly in oil. The acceptable daily intake of crocin was calculated as 2.72mg/kg based on maximum no effect dose (2% additive dose).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.2
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• pp.368-377
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• 2021

Plum is a typical fruit that is consumed processed rather than raw. In this study, we manufactured one of the processed foods, viz., plum Jangachi. In this process, the manpower-dependent seed separation and flesh cutting operations were automated by mechanizing, thereby altering the manufacturing process. Quality and Safety were assessed through microbial evaluation, analysis of color, and detection of preservatives in the plum Jangachi. Preference factors were identified through sensual evaluation. When compared with other plum Jangachi currently available in the market, our product was determined to contain 2.7±0.1 Log CFU/g total aerobic bacteria, which is slightly higher than the average of other products. This was not surprising, as the figures are due to the inherent characteristics, which were determined to be lower as compared to other commercial plum Jangachi. Other coliforms, tar dyes, and preservatives were undetected, thereby conferring satisfactory Quality and Safety. In general, there was no statistical difference in the sensual evaluation and appearance; overall, our product received better feedbacks than products on the market. Taken together, our results provide a foundation for applying the mechanization of plum-processed foods, thereby promoting the local economy in the main production area, and overall characteristics obtained are regarded sufficient in terms of market competitiveness.