Analysis of Acidic Tar Dyes in High Protein Food: Effect of pH of Column Loading Solution for Clean-Up

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 57; no. 6; pp. 207 - 212
• Main Authors: OSUGA, Asa, UEMATSU, Yoko, YAMAJIMA, Yukiko, FUJIWARA, Takushi, TAHARA, Shoichi, MIYAKAWA, Hiroyuki, MIZUMACHI, Toshiko, MONMA, Kimio
• Format: Journal Article
• Language: English; Japanese
• Published: Japan Japanese Society for Food Hygiene and Safety 2016
• Subjects: acidic tar dye; boiled fish paste; erythrosine; Fish Products - analysis; Food Analysis - methods; Food Coloring Agents - analysis; Food Coloring Agents - isolation & purification; high protein food; Hydrogen-Ion Concentration; Meat Products - analysis; Nylons; pH; phloxine; polyamide; rose Bengal; Solid Phase Extraction - methods; solid-phase extraction; Solutions; Tars - analysis; Tars - isolation & purification

The effect of pH of the clean-up process in the analysis of 11 permitted tar dyes in high protein food was investigated by using a handmade polyamide column (PA column) and Oasis HLB. Boiled fish paste spiked with the 11 dyes was extracted with appropriate solvents and the pH of the extract was adju...