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Food Additives & Contaminants: Part A Volume 29, 2012 - Issue 6
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Original Articles

Qualitative identification of permitted and non-permitted colour additives in food products

Bhakti Petigara Harp Office of Cosmetics and Colors, Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD 20740, USACorrespondence[email protected]
,
Enio Miranda-Bermudez Office of Cosmetics and Colors, Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD 20740, USA
,
Carolina I. Baron Northeast Regional Laboratory, Office of Regulatory Affairs, US Food and Drug Administration, Jamaica, NY 11433, USA
&
Gerald I. Richard Northeast Regional Laboratory, Office of Regulatory Affairs, US Food and Drug Administration, Jamaica, NY 11433, USA
Pages 886-896 | Received 15 Nov 2011, Accepted 14 Jan 2012, Published online: 09 Mar 2012

Citations (17)

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Stephen W. C. Chung. (2021) Quantification of permitted synthetic colours in food by liquid chromatographic methods: A review on analytical methods and theirperformance. Food Additives & Contaminants: Part A 38:10, pages 1636-1655.
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Ho Soo Lim, EunA Choi, Jin-Hye Lee, Gunyoung Lee & MeeKyung Kim. (2020) Analysis of illegal colourants (citrus red II, diethyl yellow, dimethyl yellow, metanil yellow and rhodamine B) in foods by LC-UV and LC-MS/MS. Food Additives & Contaminants: Part A 37:6, pages 895-904.
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Xue Wang, Hui-Ling Duan, Shi-Yao Ma, Jun Wang, Han-Ying Zhan & Zhi-Qi Zhang. (2018) Selective adsorption and separation of illegal cationic dyes from foodstuffs with anionic polyelectrolyte functionalised metal-organic frameworks. Food Additives & Contaminants: Part A 35:10, pages 1870-1880.
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Naoki Ochi, Tetsuya Okuda & Hisashi Fujii. (2016) Identification of the monobrominated derivative of Acid Red 52 (Food Red No. 106) in pickled vegetables. Food Additives & Contaminants: Part A 33:9, pages 1387-1395.
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Articles from other publishers (13)

Huasheng Lai, Gongke Li & Zhuomin Zhang. (2021) Ti3C2Tx-AgNPs@beta-cyclodextrin SERS substrate for rapid and selective determination of erythrosin B in dyed food. Sensors and Actuators B: Chemical 346, pages 130595.
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Gill-Woong Jang, Sun-Il Choi, Seung-Hyun Choi, Xionggao Han, Xiao Men, Hee-Yeon Kwon, Ye-Eun Choi & Ok-Hwan Lee. (2021) Method validation of 12 kinds of food dye in chewing gums and soft drinks, and evaluation of measurement uncertainty for soft drinks. Food Chemistry 356, pages 129705.
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Jian Zeng, Yuan Guo, Yanqing Han, Zhanming Li, Zhixin Yang, Qinqin Chai, Wu Wang, Yuyu Zhang & Caili Fu. (2021) A Review of the Discriminant Analysis Methods for Food Quality Based on Near-Infrared Spectroscopy and Pattern Recognition. Molecules 26:3, pages 749.
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Francesca Sabatini & Ilaria Degano. (2020) Investigating the fragmentation pathways of β ‐naphthol pigments using liquid chromatography/electrospray ionization quadrupole time‐of‐flight mass spectrometry . Rapid Communications in Mass Spectrometry 34:11.
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Varadharajan Bhooma, Krishnan Nagasathiya, Mariappanadar Vairamani & Madasamy Parani. (2020) Identification of synthetic dyes magenta III (new fuchsin) and rhodamine B as common adulterants in commercial saffron. Food Chemistry 309, pages 125793.
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Eugenia Guerra, Maria Llompart & Carmen Garcia-Jares. (2017) Miniaturized matrix solid-phase dispersion followed by liquid chromatography-tandem mass spectrometry for the quantification of synthetic dyes in cosmetics and foodstuffs used or consumed by children. Journal of Chromatography A 1529, pages 29-38.
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Vipin Ashok, Nitasha Agrawal, Josep Esteve-Romero, Devasish Bose & Neeti Prakash Dubey. (2016) Detection of Methyl Orange in Saffron and Other Edibles Using Direct Injection Micellar Liquid Chromatography. Food Analytical Methods 10:1, pages 269-276.
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Kobun Rovina, Pillai Perumal Prabakaran, Shafiquzzaman Siddiquee & Sharifudin Md Shaarani. (2016) Methods for the analysis of Sunset Yellow FCF (E110) in food and beverage products- a review. TrAC Trends in Analytical Chemistry 85, pages 47-56.
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Kobun Rovina, Shafiquzzaman Siddiquee & Sharifudin M. Shaarani. (2016) Extraction, Analytical and Advanced Methods for Detection of Allura Red AC (E129) in Food and Beverages Products. Frontiers in Microbiology 7.
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Karthik Yamjala, Meyyanathan Subramania Nainar & Nageswara Rao Ramisetti. (2016) Methods for the analysis of azo dyes employed in food industry – A review. Food Chemistry 192, pages 813-824.
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M.J. Scotter. 2015. Colour Additives for Foods and Beverages. Colour Additives for Foods and Beverages 131 188 .
B.P. Harp & J.N. Barrows. 2015. Colour Additives for Foods and Beverages. Colour Additives for Foods and Beverages 75 88 .
. (2013) Scientific Opinion on the re‐evaluation of Patent Blue V (E 131) as a food additive. EFSA Journal 11:3.
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