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Synthetic Food Colorants (High-temperature Reversed Phase Analysis)

Synthetic food colorants Red 2, Red 102, as well as azorubine and patent blue V are commonly added to red wine to deepen its red color. In this application, these 4 synthetics food colorants were analyzed at high temperature with the polymer-based reversed phase chromatography cplumn ET-RP1 3D. The high-temperature analysis was completed in about 10 min, compared to a usual analysis time of over 40 min.


Sample : 45μg/mL each, 20micro-L
1. Food Red No.2, Amaranth
2. Food Red No.102, New coccine
3. Azorubine
4. Patent blue V

Column       : Shodex ET-RP1 3D (3.0mmID*150mm)
Eluent       : 6mM Tetrabutylammonium bromide in (25mM Ammonium acetate aq./CH3CN=70/30)
Flow rate    : 0.5mL/min
Detector     : UV(254nm)
Column temp. : 70deg-C