• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.30-35
• /
• 1999

A simple, rapid, efficient method is for extraction of 13 synthetic water-soluble food colours (Tartrazine, Amarnth, Indigo carmine, New coccine, Sunset yellow FCF, Allura red AC, Eosine, Fast Green FCF, Brilliant Blue FCF, Erythrosine, Acid red, phloxine, Rose Bengal) by polyamide resin and for their quantitative by high performance liquid chromatography (HPLC). Colours (coal-tar dyes) were extracted with polyamide resin and then determinated by HPLC. The HPLC conditions using a reverse phase partition type column $(Nova-pak\;C_{18})$, photodiode array (PDA) detector and 1% Ammonium acetate / 60% acetonitrile in water as eluent, were acceptable for various kinds of colorants. By the use of the proposed method, a survey of coal-tar dyes was carried out on 20 samples and that were detected $4.76{\sim}133.47\;ppm$.

• Food Science and Preservation
• /
• v.12 no.4
• /
• pp.355-360
• /
• 2005

This study was carried out to research the use of tar colors in children's favorite foods such as candies, soft drinks, chewing gums, cereals, and ice bars in order to acquire basic data on food safety. The tar colors were simultaneously analyzed by high performance liquid chromatography (HPLC). The contents of tar colors in candies, soft drinks, gums, cereals, and ice bars were maximum 74.10 mg/100 g, 5.96 mg/100 g, 35.70 mg/100 g, 20.10 mg/100 g, and 4.93 mg/100 g, respectively. In addition, every tar colors except for Indigo carmine (B2) and Fast Green FCF (G3) among permitted tar colors were used in foods and more than two kinds of tar colors were used in most cases. From the results, only types of tar colors for foods were regulated, but the amount was not regulated.

• Journal of Food Hygiene and Safety
• /
• v.15 no.2
• /
• pp.108-113
• /
• 2000

This study was carried out to propose a simple method for the extraction of seven tar dyes such as tartrazine, sunset yellow FCF, amaranth, erythrosine, allura red, brilliant blue FCF and indigo carmine using aminopropyl amine cartridge and to determine the content of the dyes in candies, soft drinks, ice bars and okchuns produced in Korea. The tar dyes were simultaneously analyzed by reverse phase high performance liquid chromatography(HPLC). The recovery rates of the dyes ranged from 65.8% to 99.6%. The contents of the dyes in candies, soft drinks, ice bars and octhuns were N.D.∼50.1 mg/kg, N.D.∼49.9 mg/kg, N.D.∼56.0 mg/kg and N.D.∼867.3 mg/kg, respectively. The types of the dyes used most frequently for candies, soft drinks and ice bars were tartrazine, brilliant blue and amaranth, respectively. Of the samples, tartrazine was used frequently, and indigo carmine was not used at all.

• Journal of Food Hygiene and Safety
• /
• v.27 no.1
• /
• pp.42-49
• /
• 2012

This study was carried out to investigate the toxicity of food Red No.2 in the Sprague-Dawley (SD) female rat for 4 weeks. SD rats were orally administered for 28 days, with dosage of 500, 1,000, 2,000 mg/kg/day. Animals treated with food Red No.2 did not cause any death and show any clinical signs. They did not show any significant changes of body weight, feed uptake and water consumption. There were not significantly different from the control group in urinalysis, hematological, serum biochemical value and histopathological examination. In conclusion, 4 weeks of the repetitive oral medication of food Red No.2 has resulted no alteration of toxicity according to the test materials in the group of female rats with injection of 2,000 mg/kg. Therefore, food Red No.2 was not indicated to have any toxic effect in the SD rats, when it was orally administered below the dosage 2,000 mg/kg/day for 4 weeks.

• Korean Journal of Food Science and Technology
• /
• v.40 no.3
• /
• pp.243-250
• /
• 2008

In Korean, nine tar colors are permitted in foods. This study assessed these compounds in the favorite food items of children found near elementary schools. A total of 439 items categorized under six food types were included in the analysis. The most frequently detected tar colors were tartrazine (Y4), Brilliant Blue FCF (Y5), Allura Red, and Sunset Yellow FCF, respectively. One or a mixture of two tar colors were commonly found in products such as gums, ice bars, soft drinks, and cereals. However, most often, combinations of two or three tar colors were detected. The levels of tar colors in candies, chocolates, gums, ice bars, cereals, and soft drinks were 0.11-1169.58 mg/kg, 0.73-468.02 mg/kg, 0.10-602.46 mg/kg, 0.25-162.32 mg/kg, 0.11-753.68 mg/kg, and 0.21-69.45 mg/kg, respectively. Tar color levels were higher in chocolates and gums than in soft drinks and ice bars. And Y4 and Y5 were detected at the highest levels. For ages 7-12, the total estimated daily intake (${\sum}EDI$) of each tar color ranged from 0.004 to 1.017 mg/day/person. These values were 0.02-5.98% of the FAO/WHO's acceptable daily intake (ADI).

• Proceedings of the Korean Environmental Sciences Society Conference
• /
• 2003.11b
• /
• pp.305-307
• /
• 2003

Uv/ZnO를 이용한 타르색소의 광촉매 분해에 대한 실험적 검토로부터 전 실험범위에서 tartrazine의 분해효과가 brilliant blue FCF보다 높았고. 두 색소 모두 ZnO의 투입량이 증가할수록 분해도가 증가하였으며, $KBrO_3$보다 (${(NH_4)}_2S_2O_{8}$의 분해촉진 효과가 더 컸으나 pH의 영향은 그다지 크지 않은 것으로 나타났다.

• Journal of Wetlands Research
• /
• v.9 no.1
• /
• pp.21-29
• /
• 2007

In Korea, we assign the chemical substances of 535 types as toxic substance. Only 10% of the 535 toxic substances are being managed by the Ministry of Environment related with water quality standard. Tar color is also one of chemical substances, but we have the lacks for the information of tar colors about the environmental effects of aquatic ecosystem. This study performed the test of bioassay using Water Fleas and Luminescent Bacteria. The tar has 7 types of colors allowed as the edible color and we evaluate the toxicities of 5 tar colors out of 7 colors and we would like to provide the informations for further study as we perform the toxicity test for the samples of 5 tar colors. We did the toxicity test of using Water Fleas From the results, we obtained the magnitudes of toxicity in order of Red No.2, Yellow No.5, Red No.3, Yellow No.4, Blue No.1. As the result based on Microtox Acute Toxicity Test using Luminescent Bacteria with the standard of 15min-EC50, we obtained in order of Yellow No.5, Food Red No.3, Red No.2, Yellow No.4, Blue No.1. We could expect the tar colors may have different effects on the aquatic ecosystem, respectively and it may influence to the aquatic ecosystem and the human, because of bioconcentration by food chain when toxicity of the tar colors overflow in the aquatic ecosystem.

• The Science & Technology
• /
• s.529
• /
• pp.58-60
• /
• 2013

• Journal of Food Hygiene and Safety
• /
• v.26 no.1
• /
• pp.57-63
• /
• 2011

This survey was conducted to develop an appropriate management for safety of children snacks. In this study, monitorings of food additives such as nine kinds of tar colors (tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, new coccine, amaranth, erythrosine, allura red and fast green FCF) which are sold at stationary store around the school, were performed. Eighty two samples (3 snacks, 71 candies, 4 chocolates and 4 beverages) were analyzed for tar colors. Results of risk assessment for tar colors were expressed as EDI (Estimated Daily Intake) comparing with ADI (Acceptable Daily Intake). The ratio of high risk group for tar color intake (95th) were 0-3.56%. The consumptions of tar colors from domestic and imported products for nine kinds of tar colors in candies were not significantly different. The results of this study indicated that each ED! of nine kinds of tar colors sold at stationary store around the school is much lower than each ADI in general. Consequently, the children snacks are thought to be safe for consumption.

• Korean Journal of Food Science and Technology
• /
• v.36 no.6
• /
• pp.893-899
• /
• 2004

Method for sample preparation and quantitative analysis of 19 permitted and non-permitted synthetic colors in foods was developed based on reversed-phase ion-pairing high performance liquid chromatography. For color extraction of samples, deionized water was added, and pH was appropriately adjusted with 1% ammonia water. Any undissolved matters were extracted with 50% ethanol or 70% methanol. Lipid in snacks was first removed using n-hexane with centrifugation, water was added to extract colors, followed by clean-up and concentration using Sep-Pak $C_{18}$ cartridge. Recovery efficiencies at known concentrations of 19 standard food colors spiked into foods were in 90.3-97.9% range far soft drink, 79.2-101.9% for candy, 84.1-103.4% for jelly, 86.4-100.8% for chewing gum, 83.5-103.4% for ice cream, and 78.5-95.6% for snack.