ArticleJournal of food science and technology2022
Application of sodium bicarbonate in extraction and determination of synthetic colorant in processed grain products.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
As the only standard of its kind, GB5009.35-2016 provides the determination of water-soluble synthetic colorants in processed grain products with high starch content for the purpose of food safety risk monitoring. However, it's only applicable to candy products and liquid foods as beverages, but not solid grain products. Extraction is a critical and essential step in the overall analytical process for determination. This paper provides an improved method for extraction of synthetic colorants in food products presenting high starch content. The samples were successively extracted with methanol-water (4:6, v/v) containing 2.7% sodium bicarbonate, and the target analytes were purified by solid phase extraction column. The obtained eluent was concentrated in constant volume, separated by ODS-SP C18 column and determined by diode array detector. The limits of detection were in the range of 2.21 ~ 8.62 ng/mL for 6 synthetic colors. The average recoveries at the spiked levels of 10, 30, 50 μg/kg varied in the range of 79.3 ~ 101.4% with RSD (n = 6) around 0.2 ~ 6.7%. The developed sodium bicarbonate based extraction method was successfully applied to speciation analysis of water soluble azo synthetic colorant in starchy food, such as millet, grits, brown rice, rice flour, cornmeal and cornflakes. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05199-x.
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