HPLC for tar dyes in pickles following solid phase extraction.

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  • KOJIMA Takehiro
    Department of Chemistry, Faculty of Science, Okayama University of Science
  • YOSHIOKA Kanako
    Department of Chemistry, Faculty of Science, Okayama University of Science
  • NINOMIYA Mika
    Department of Chemistry, Faculty of Science, Okayama University of Science
  • SHIGETOMI Yasumasa
    Department of Chemistry, Faculty of Science, Okayama University of Science

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Other Title
  • 固相抽出／高速液体クロマトグラフィーによる漬物中のタール系色素の分析
  • テクニカルレター 固相抽出/高速液体クロマトグラフィーによる漬物中のタール系色素の分析
  • テクニカルレター コソウ チュウシュツ コウソク エキタイ クロマトグラフィー ニ ヨル ツケモノ チュウ ノ タールケイ シキソ ノ ブンセキ

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Abstract

Dyes in pickels were extracted from an ethanol solution by using a quaternary amine cartridge. The influence of the pH and the concentrations of ethanol and sodium chloride were examined. Tartrazine, Sunset Yellow, Acid Red, New Coccine and sorbic acid were separated from pickles by elution with an aqueous ammonia system. The dyes and sorbic acid were directly eluted from the cartridge with 3% hydrochloric acid methanol solution and the eluate was analyzed by HPLC and TLC after neutralizing of the eluate. Recoveries of the dyes and sorbic acid ranged between 91.5 andd 96.0% with relative standard deviation of 2.8∼4.5%. Also, the detections were approximetely 1.0, 2.0, 1.5, 2.0, and 0.2 μg cm-3 for Tartrazine, Sunset Yellow, Acid Red, New Coccine, and sorbic acid, respectively.

Journal

  • BUNSEKI KAGAKU

    BUNSEKI KAGAKU 51 (4), 281-285, 2002

    The Japan Society for Analytical Chemistry

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