The thermal stability of the tarry dyes for food additives (sunset yellow FCF, erythrosine, fast green FCF and indigocarmine) was measured by thermal gravimetric analysis (abbreviation as TGA) and differential thermal analysis in air. Authors studied the thermal decomposition of these dyes by IR spectrum and elementary analysis.
These dyes were decomposed through two or three stages (from 240°C to 600°C) by TGA, and the color of the dyes changed in the first stage.
The sunset yellow FCF decomposed through the two stages (320-590°C) by TGA. The decomposition of the azo group and the release of hydrogen from the O-H bond occurred in the first stage (320 450°C).
The erythrosine decomposed through the three stages (240-8O0°C) by TGA. Carbocyclic ketone of the dye was decomposed in the first stage (240-360°C) and NaI was obtained in the second stage (360-450°C).
The fast green FCF decomposed through the three stages (240-580°C) by TGA. The release of the ethyl group and a part of nitrogen atom in the dye occurred in the first stage (240-300°C), and isocyanate compound was obtained in the second stage (310-430°C).
The indigocarmine decomposed through the three stages (340-550°C) by TGA. The heterocyclic ring of this dye decomposed in the first stage (340-470°C).
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