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Abstract

The high performance liquid chromatography (HPLC) method developed for the analysis of patentblue V in extracts from cheeses is sensitive enough to detect this food dyestuff in concentrations above 0.1 ppm. The detection limit of the HPLC method is 0.1 ppm with a standard deviation of 3 %. The extraction method described here yields recovery rates of patentblue V in cheeses of about 80 %. Applying these conditions for the determination of the dyestuff content in commercially available cheeses, very low concentrations could be detected, as low as 0.12 ppm in one case.

Additional information

Authors: ANKLAM E, JRC Ispra (IT);MÜLLER A, JRC Ispra (IT);SCHMALFUSS J, JRC Ispra (IT)
Bibliographic Reference: Article: Chromatographia (1995)
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