Synthetic colorants sunset yellow

The synthetic colorants Quinoline Yellow and Sunset Yellow are determined individually or simultaneously with other food additives by several methods, mainly spectrophotometry and chromatography. At present, the most used technique for synthetic colorants determination is liquid chromatography. The most popular reported HPLC modes applied for synthetic colorants analysis are reversed-phase chromatography (RPC), ion pair chromatography (IPC), and ion chromatography (IC). In recent years, electrochemical techniques have attracted wide attention due to their characteristics such as low operational cost, rapid and sensitive detection, selectivity, and reproducibility. 

As an example, five different synthetic colorants (Tartrazine, Sunset Yellow, Ponceau 4R, Amaranth, and Brilliant Blue FCF) from drinks and candies were separated on a polyamide adsorbent at pH 4, eluted with an alkaline-ammonia solution. By another method, 13 synthetic food colorants were isolated from various foods using specific adsorption on wool. After elution with 10% ammonia solution and gentle warming, an absorption spectrum of the resulting colorant solution was recorded, compared to the reference spectra of pure colorants, and identified by linear regression analysis. ... 

Color modification Synthetic dyes Tartrazine (FD C yellow5) Sunset Yellow... 

In 2007, seven synthetic additives [Quinoline Yellow, Ponceau 4R, Allura Red, Azorubine (carmoisine), Tartrazine, Sunset Yellow, and Sodium Benzoate] were evaluated in a study conducted by the University of Southampton [7]. The study was intended to investigate the effects of these color additives in children from 3 to 9 years old. The study provided supporting evidence of a possible link between the test mixtures and hyperactivity in children, but the role of food color additives in affecting children s behavior is controversial. 

Polyamide powder has been proposed in batch experiments for the extraction and HPLC-DAD determination of Sunset Yellow and 13 other synthetic food colorants in fish roe and caviar [23]. This extraction method obtained better recovery rates than other solid materials (AI2O3, XAD-2, anion exchangers) also tested in this work. The sample preparation proposed by Kirschbaum consisted of the extraction of colorants from roe with 1 M aqueous ammonia, defatting with n-hexane, adjustment of the extract to pH 2, adsorption of colorants on polyamide, and desorption with a mixture of aqueous ammonia (25% v/v) and methanol (10 90% v/v) [23]. 

Very few works dealing with the determination of these synthetic colorants in foods have been published. In 2012, Medeiros et al. developed a single-line flow injection system for the simultaneous determination of two pairs of synthetic colorants Tartrazine-Sunset Yellow and Brilliant Blue-Sunset Yellow in several food products (juice drinks, gelatines, and nutrient-enhanced sports drinks), without a previous separation step, by coupling FIA with multiple pulse amperometry (MPA) with a boron-doped electrode [42]. The influence of flow conditions on the MPA response was evaluated by varying the flow rate from 0.45 to 3.5 mL/min, obtaining a maximum electrical current at... 

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