Comparison of a Celite column chromatographic method and a liquid-liquid partition method for determination of coloring matters in foods

Studies on systematic analysis of dyes in food III

Abstract

Comparison between Celite column chromatography (C-C) and liquid-liquid partition (L-L) method for a systematic determination of artificial and natural dyes in foods was carried out. Food samples to which known amounts of coal-tar dyes and/or natural dyes have been added were analyzed at six different laboratories for ring tests. The results showed that the recoveries of coal-tar dyes in food were not less than 80 % by both methods except fish paste. The recoveries by the L-L method was somewhat higher than those by the C-C method. However, for natural dyes, higher recoveries of (7593)% were obtained by the C-C method. Actual survey was carried out on the coloring matters in commercial candies, crackers, pickles, sea foods etc., results being in good accordance among the six laboratories. It is concluded that the L-L method is appropriate for the determination of coal-tar dyes, while the C-C method suitable for natural dyes.