Journalartikel

Jahr der Veröffentlichung: 2006

Seiten: 572-579

Zeitschrift: European Food Research and Technology

Bandnummer: 222

Heftnummer: 5-6

ISSN: 1438-2377

eISSN: 1438-2385

DOI Link: https://doi.org/10.1007/s00217-005-0157-0

Verlag: Springer

Abstract: 
According to the directive 94/36/EC of the European Union (EU), quantities of synthetic colorants added to foods are restricted by upper limits and, therefore, reliable methods for their quantification have to be established. Approved colorants, defined by so-called E numbers, are permitted for dying fish roe (commonly named caviar). We developed a chromatographic method for the quantitation of colorants in roe. The recovery rates of 14 synthetic food colorants from solid materials (Al2O3, XAD-2, anion exchangers, and polyamide-6) were tested, and polyamide powder was selected as adsorbent for quantitative determination of colorants in fish roe. The most effective sample preparation comprises extraction of colorants from roe with 1 M aqueous ammonia, defatting of the solution with n-hexane, adjustment of pH 2 of the extract, adsorption of dyes on the polyamide and desorption with a mixture of aqueous ammonia (25%) and methanol (1:9 v/v). The isolated colorants were analyzed by RP-HPLC with diode-array detection. In several caviars, the maximum of individual colorants regulated by EU were exceeded or colorants declared on food labels were not detected.

Harvard-Zitierstil: Kirschbaum, J., Krause, C. and Brückner, H. (2006) Liquid chromatographic quantification of synthetic colorants in fish roe and caviar, European Food Research and Technology, 222(5-6), pp. 572-579. https://doi.org/10.1007/s00217-005-0157-0

APA-Zitierstil: Kirschbaum, J., Krause, C., & Brückner, H. (2006). Liquid chromatographic quantification of synthetic colorants in fish roe and caviar. European Food Research and Technology. 222(5-6), 572-579. https://doi.org/10.1007/s00217-005-0157-0