ResourceFood and Beverage
Analysis of Color Additives in Beverages with the Flexar FX-15 System Equipped with a PDA Detector
2 Nov 2012Food colors have a great impact on consumers’ perception of food quality, but have practically no nutritional value. Some color additives are of natural origin and are generally safe but most are synthesized from petroleum and have the potential of tainting food supplies. All around the world, toxicological considerations are prompting regulatory agencies to lower the acceptable level of dyes in comestible products. In this application note from PerkinElmer a fast and robust HPLC technique for the determination of dyes in beverages is presented. Method conditions and performance data including precision and linearity are presented. A popular orange soda is analyzed and the type and amount of dyes used are confirmed.
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UHPLC and HPLCHigh performance liquid chromatography (HPLC) and ultra high performance liquid chromatography (UHPLC), also known as UPLC, are analytical techniques used to separate, identify and quantitate components of complex mixtures including biological samples such as proteins and lipids as well as chemical mixtures of pesticides, drugs and oils. Both techniques are liquid chromatographic methods but differ by operating pressures (HPLC < 6000 psi < UHPLC ). Components of HPLC and UHPLC systems include columns, detectors, pumps, autosamplers and column heaters. Explore a range of UHPLC and HPLC columns for your specific sample needs including reverse phase, normal phase, ion exchange, HILIC, ion exclusion and size exclusion columns. For more specialized HPLC, explore FPLC, countercurrent LC and simulated moving bed systems. Find the best UHPLC and HPLC equipment in our peer reviewed product directory: compare products, check customer reviews and receive pricing direct from manufacturers.Food and Beverage AnalyzersFood and Beverage Analyzers are commonly used to provide information about the chemical composition, structure and physical properties of food materials.Food TestingFood testing refers to a variety experiments including PCR, mass spectrometry, processing, QuEChERS, analyzing and Kjeldahl.Food SafetyFood safety describes the prevention of food-borne illnesses. Contamination with a variety of pathogens can be prevented with adequate temperature control, hygiene and labeling. Food samples can be tested using GC/MS, HPLC, SPE, and qPCR to ensure their adherence to regulations.Food AdditivesAdditivesColor Additives