Capillary electrophoretic and liquid chromatographic determination of synthetic dyes in non-alcoholic drinks and wine samples

I. Jančářová, A. Vondráčková, A. Šlampová and V. Kubáň

Czech Journal of Food Sciences, 2000, vol. 18, issue 2, 41-48

Abstract: Synthetic dyes in wine, juices, lemonades, instant and non-alcoholic drinks were determined by capillary electrophoresis (CE) and liquid chromatography (HPLC) with UV-VIS diode-array detection (DAD). The results were in the very good agreement (the relative deviations D < 16%, D < 14% and D < 15% between CE/UV-VIS, CE/HPLC and HPLC/UV-VIS, respectively, D < 6% in majority of samples) with those obtained by UV-VIS spectrophotometry. A borate/phosphate buffer of pH 9.0 (12.5mM borate and 12.5mM phosphate) containing 40mM sodium dodecylsulfate (SDS) was selected as an electrolyte for CE. A 50mM phosphate buffer and 5mM tetrabutylammonium hydroxide (TBAOH) water solution of pH 4.2 in 38% (v/v) acetonitrile were used as a mobile phase for isocratic HPLC separation on Sepharon SGX C18 (3 × 150 mm, 5 µm) column. RSDs for individual colorants were < 0.5% for migration times, < 3% for electrophoretic peak areas, < 0.9% for retention times and < 2.4% for HPLC peak areas. Limits of quantitations (LOQs for 10 S/N) were 1.5-3.3 mg/l for CE when using 50 µm I.D. separation capillary or 0.2 to 0.4 mg/l for HPLC.

Keywords: synthetic dyes; wine; non-alcoholic drinks; liquid chromatography; capillary electrophoresis; spectrophotometry (search for similar items in EconPapers)
Date: 2000
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DOI: 10.17221/8307-CJFS

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