FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 325-328.doi: 10.7506/spkx1002-6630-201018077

• Analysis & Detection • Previous Articles     Next Articles

HPLC Determination of Synthetic Food Pigments in Dried Noodles

FU Feng1,FAN Hui-ping2,*,QIN Xue-lei1   

  1. 1. Henan Station for Supervision and Inspection of Grain, Oil and Feed Product Quality, Zhengzhou 450008, China;
    2. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
  • Received:2010-06-07 Revised:2010-08-16 Online:2010-09-25 Published:2010-12-29
  • Contact: FAN Hui-ping2 E-mail:fanhuiping1972@hotmail.com

Abstract:

A HPLC method was established to determine synthetic food pigments in dried noodles. Papain hydrolysis for protein removal and α-amylase for starch removal from dried noodles were done in case of their adsorption to pigments during extraction. Pigment recovery was significantly improved due to the use of enzymatic hydrolysis. Both enzyme kind and amount made a difference to pigment recovery. Combined treatment with papain and α-amylase was more efficient than single treatment with either of them. When 2% α-amylase and 2.5% papain were used together, the recoveries of five pigments, i.e., lemon yellow, amaranth red, carmine, sunset yellow and bright blue, were all above 80%, which were significantly higher than that of control.

Key words: HPLC, dried noodle products, synthetic food pigment, papain, α-amylase

CLC Number: