Chromatographic Methods of Analysis and Sample Preparation for the Determination of Food Colorants in Beverages

Abstract

The use of soft drinks is growing every year, and therefore, in large volumes of production and marketing of products in large volumes, it is possible to stay in warehouses for a long time, and the use of food dyes for long-term storage is becoming more widespread in order to preserve the liquid type of goods. Since synthetic dyes are cheap and effective for use in production, demand is growing, but in order for them not to exceed the norms of international requirements, their laboratory testing should be mandatory. Currently, we must support the use of natural food dyes in accordance with the direction of the green economy, depending on adverse conditions and various diseases of synthetic dyes. Natural food dyes not only dye, but also prevent various diseases and have a therapeutic effect on the disease. The purpose of the literature review of samples for the determination of these dyes in the laboratory is to study which methods have been most studied and which types have been most used over the past 10 years, as well as the most convenient, simple, and economical. Recently, more researched methods are HPLC in combination with spectrophotometric (UV-Vis) or diode matrix detectors (DAD), followed by HPLC using MS/MS spectrophotometric methods, which, apparently, are also preferred by researchers in this field because they are characterized by low cost of the device and do not they require special skills. However, it should be borne in mind that the individual characteristics of the spectra obtained for individual colors largely depend on the composition of the solution or mobile phase, as well as on the use of the appropriate acid or alkali. You can also see the varieties of preparation samples and their convenient techniques.