RAPID DETERMINATION OF TARTRAZINE IN SELECTED FOODSTUFFS COMMONLY CONSUMED IN OUJDA CITY (MOROCCO) BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY WITH UV-DAD DETECTION

Imane Himri, Faiza Souna, Iliass Lahmass, Hana Serghini, Ennouamane Saalaoui

Abstract


The present study deals determination of Tartrazine, which is known as an azo dye, present in three different kinds of yellow foodstuffs: solid juice powders, solid jelly powders and soft drinks commercially available food items inOujda-Moroccomarkets.

Tartrazine present in different kinds of yellow foodstuffs was determined by high-performance liquid chromatography with UV-DAD detection. The following food dye was analyzed within less than 10 min using analytical C18 column (4.6 ×150 mm, 10 μm) at ambient temperature.

This method has potential to be used for Tartrazine due to its rapidness, simplicity, reliability, and sensitivity.

All studied samples showed dye levels in according to the legislations adopted by the official food control laboratories inMorocco.


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Innoriginal: International Journal of Sciences (ISSN: 2349-7041)

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