Determination of total non‐sulphonated aromatic amines in the food colour amaranth by dithionite reduction followed by derivatization and high‐performance liquid chromatography
作者:
FrankE. Lancaster,
JamesF. Lawrence,
期刊:
Food Additives & Contaminants
(Taylor Available online 1989)
卷期:
Volume 6,
issue 4
页码: 415-423
ISSN:0265-203X
年代: 1989
DOI:10.1080/02652038909373800
出版商: Taylor & Francis Group
关键词: amaranth;total non‐sulphonated aromatic amines;reduction;HPLC
数据来源: Taylor
摘要:
A method is reported for determination of total free and bound non‐sulphonated aromatic amines (NSAA) in the food colour amaranth. Bound amines are first reduced using sodium dithionite then all NSAA are extracted into chloroform, followed by transfer to aqueous acid solution, diazotization with sodium nitrite and subsequent coupling with 2‐naphthol‐3, 6‐disulphonic acid, disodium salt (R‐salt). The coloured derivatives are then analysed by reversed‐phase ion‐pair liquid chromatography using an absorbance detector at 522 nm. Samples of amaranth were spiked with various amounts of 1‐ and 2‐naphthylamine and recoveries ranged from 80 to 100% with deviations of less than 2%. A survey of commercial amaranth samples indicated that the dye may contain up to 435 μg/g of total 1‐naphthylamine and 214μg/g of total 2‐naphthylamine. The majority of NSAA are bound to R‐salt during the manufacturing process and less than 5% remain in the free state in the dye.
点击下载:
PDF (470KB)
返 回