Determination of Tartrazine in Food Products by HPLC |
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| Authors: | W. J. HURST J. M. McKIM R. A. MARTIN JR. |
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| Affiliation: | Authors Hurst, McKim, and Martin are affiliated with Hershey Foods' Technical Center, 1025 Reese Ave., Hershey, PA 17033. |
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| Abstract: | High Performance Liquid Chromatography (HPLC) has been applied to the characterization and quantitation of tartrazine (FD&C Yellow 5) in a variety of food products. After extraction, HPLC analysis is complete within 10 min. Recovery studies of 93–97% indicate method accuracy from three food matrices. The method exhibits a %Cv of less than 5% for standards and samples. This method also separates Yellow 5 from Red 2, and Red 40. |
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