アゾ系食用色素中の非スルホン化芳香族第一アミンの分析

概要

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A simple colorimetry was developed for the determination of unsulfonated primary aromatic amines (USAA) in Food Red No. 2 (Amaranth), No. 40 (Allura Red AC), No. 102 (New Coccine), Food Yellow No. 4 (Tartrazine) and No. 5 (Sunset Yellow FCF). α-Naphthylamine, one of USAA, in Food Red No. 2 and No. 102 was determined simultaneously, using the same extract solution by high performance liquid chromatography (HPLC). USAA were extracted with ethylacetate from an alkaline solution of samples, re-extracted with an acid solution, and then determined by spectrophotometrically (absorbance measurement at 510 nm) after diazotisation and coupling with R-salt. The detection limit of the method was 5μg/g as aniline. α-Naphthylamine in the ethylacetate extract was determined by HPLC using a mixture of methanol-0.01 M ammonium acetate (1→2) as a mobile phase and using a wavelength of 304 nm for absorbance measurement. The detection limit of α-naphthylamine by the proposed HPLC was 0.05μg/g. The retention time of USAA, aniline, p-cresidine, and α-naphthylamine were about 4 min, 5 min, and 7.5 min, respectively, under the present conditions. Recoveries of these compounds were more than 80% in both methods. No USAA were detected by both methods in three commercial R-2 and five R-102. The proposed method may be applicable to the determination of total and individual USAA as a simple and rapid analytical method.
日本食品化学学会の論文
1997-02-24