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Agriculture & Food, Volume 2, 2014

IMPROVED ANALYTICAL METHOD OF SYNTHETIC FOOD COLOUR ADDITIVE, BROWN HT BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY
Mi-Na Hong, Hee-Jae Suh, Ok-Hwan Lee, Hyang-Sook Chun, Chan Lee
Pages: 68-75
Published: 1 Jun 2014
Views: 2291
Downloads: 1139
Abstract: Brown HT is bis-azo dye which is permitted in EU as a color additive. C18 column was generally applied in analysis of Brown HT in HPLC system using diode array detection with sodium sulfate or phosphate solution as an eluent. C4 column can also be used with 100% methanol as mobile phase. Low recovery, reproducibility, and linearity are the major limitations in previous reported methods. The purpose of this study is to optimize the method using different solvents. In our study, the best resolution of Brown HT analysis was observed with following eluent; solvent A of mobile phase was 0.575g mono ammonium phosphate, 0.7g disodium hydrogen phosphate in 500mL water added with 500mL methanol (pH 6.9) and solvent B was methanol. This method exhibited quite high recovery and reproducibility of Brown HT and it presented better result compared to the previous studies. LC-MS/MS was also used to confirm Brown HT.
Keywords: colour additive, food additive, high-performance liquid chromatography (hplc), lc-ms/ms, brown ht, ci food brown 3, e155
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