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An Eco-Friendly RP-HPLC Method for the Separation and Trace Determination of Selected Food Colorant Residues in Foodstuffs Utilizing Superheated Water

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Abstract

A simple and precise RP-HPLC method has been developed and validated for the separation and trace determination of selected food colorant residues, namely, Tartrazine (E102), Sunset Yellow (E110) and Allura Red (E129), in water samples. The colorants were separated in less than five minutes using buffered distilled water as a mobile phase on a superheated hybrid ODS X-Bridge RP-C18 column (150 × 3.5 µm, 4.6 mm i.d.). Van’t Hoff plots were linear for all the tested colorants at different mobile phases and without any significant changes in their retention factors or the transition stage of the stationary phase. The lower limits of detection for E102 and E110 were found to be 0.5 and 0.016 mg/mL, respectively, whereas for E129 it was 0.0004 mg/mL. The proposed method was checked for its accuracy and precision and was applied to determine the selected colorants in soft drinks and environmental water samples with acceptable recoveries in the range from 83.5 ± 1.9 to 114 ± 3%.

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Funding

This work was supported by Deanship of Scientific Research (DSR), King Abdul-Aziz University, Saudi Arabia for funding under the grant no. 130-073-33. The author would like to thank the Deanship of Scientific Research (DSR), King Abdul-Aziz University, Saudi Arabia for the financial support provided.

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  1. Department of Chemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, 21589, Jeddah, Saudi Arabia

    Lateefa A. Al-Khateeb

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Lateefa A. Al-Khateeb An Eco-Friendly RP-HPLC Method for the Separation and Trace Determination of Selected Food Colorant Residues in Foodstuffs Utilizing Superheated Water. J Anal Chem 76, 824–833 (2021). https://doi.org/10.1134/S1061934821070029

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  • DOI: https://doi.org/10.1134/S1061934821070029

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