Quantification of permitted synthetic colours in food by liquid chromatographic methods: A review on analytical methods and theirperformance

• Published in: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Vol. 38; no. 10; pp. 1636 - 1655
• Main Author: Chung, Stephen W. C.
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 01.10.2021; Taylor & Francis Ltd
• Subjects: Analytical methods; Chromatography; Chromatography, Liquid - methods; Food; Food Analysis - methods; Food availability; Food Coloring Agents - chemistry; Food processing; Food safety; Health risks; Humans; liquid chromatography; Mathematical analysis; permitted synthetic colours; Quantification; review; liquid chromatography; Quantification; review; permitted synthetic colours
• ISSN: 1944-0049; 1944-0057
• DOI: 10.1080/19440049.2021.1949496

Colours, natural and synthetic, are substances which add or restore colour to a food after processing or storage. They are widely used by food manufacturers but may pose a potential risk to human health. Most food safety authorities set up regulations to limit the use of synthetic colours, and monitor their levels and consumption by the general public. Therefore, validated analytical methods are needed to fulfil this requirement. This review presents a comprehensive overview of various liquid chromatographic methods used for quantification of permitted synthetic colours in foods. Available analytical methods have been assessed for their fitness for purpose in terms of extraction, clean-up, liquid chromatographic separation, quantification and method performance. The advantages and disadvantages are given of available analytical methods for analysing 24 synthetic colours, permitted for use by different jurisdictions. Gaps in the knowledge and levels of validation are identified and recommendations made on further research to develop suitable methods for routine monitoring of these permitted synthetic colours.