Identification of synthetic food colors adulteration by paper chromatography and spectrophotometric methods

Synthetic food colors are widely used in different types of food stuffs in India as well as in the world. Changing lifestyles across the globe have transformed food habit patterns. The instant and processed foods (junk foods) are mainly used in a variety of attractive “Synthetic food colors” by its manufacturers. In the present study an attempt has been aimed to study the Extraction, Identification of Synthetic food colors adulteration by Paper chromatography and UV-Visible spectrophotometer in different sweets and jams. In the Institute of Forensic Science and Criminology (IFSC), Bundelkhand University, Jhansi, Uttar Pradesh in 2011.

Simultaneous determination of synthetic food colors by method of partial least squares / 重庆医科大学学报

Objective:To study the application of partial least squares (PLS) in spectrophotometry,and to simultaneously determine four synthetic food colors with PLS.Methods:? max for Tartrazine,sunset yellow,ponocean 4R and amaranth were 428?2nm,482?2nm,508?2nm,520?2nm respectively,which revealed significant overlapping of simultaneous determination of mixture of four synthetic food colors by spectrophotometry,whithout any preliminary chemical separation.Results:The mean recoveries and relative standard deviation(RSD) for each sample were 100.6%,100.5%,99.5%,101.1% and 1.28%,1.11%,1.01%,1.96%,respectively.The actual results of two kinds of samples were also satisfactory.Conclusion:The patial least squares may provide a new approach to determination of the content from multi-component spectroscpic data whithout any preliminary chemical separation.