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  • Determination of brilliant blue FCF in the presence and absence of erythrosine and quinoline yellow food colours by cathodic stripping voltammetry.

Determination of brilliant blue FCF in the presence and absence of erythrosine and quinoline yellow food colours by cathodic stripping voltammetry.

Food additives and contaminants (2002-10-25)
M Florian, H Yamanaka, P A Carneiro, M Valnice Boldrin Zanoni
ABSTRACT

A study of the voltammetric behaviour of the food colours brilliant blue FCF (C.I. 42090), erythrosine (C.I. 45430) and quinoline yellow (C.I. 47005) in the pH range 2-10 have been carried out by cathodic#10; stripping voltammetry. At pH 4.5 (acetate buffer) with an accumulation potential of 0 V and accumulation time of 30s, the voltammograms presented well-defined reduction peaks at potential - 0.76 V for brilliant blue FCF, - 0.85 V for quinoline yellow and - 0.54 V for erythrosine. Linear calibration graphs were obtained from 8 to 80 microg l(-1) brilliant blue, from 4 to 43 microg l(-1) quinoline yellow and from 10 to 70 microg l(-1) erythrosine. The method has been successfully applied to identify and quantify binary mixtures of these dyes and applied for determining brilliant blue FCF in commercial food products.

MATERIALS
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Sigma-Aldrich
Quinoline Yellow, for microscopy (Hist.), mixture of mono- and disulfonic acid sodium salt
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Sigma-Aldrich
Quinoline Yellow, Mixture of the mono- and disulfonic acids of Quinoline Yellow
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