Determination of green, blue and yellow artificial food colorants and their abuse in herb-coloured green Easter beers on tap
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11160%2F16%3A10326198" target="_blank" >RIV/00216208:11160/16:10326198 - isvavai.cz</a>
Result on the web
<a href="http://www.tandfonline.com/doi/full/10.1080/19440049.2016.1200198" target="_blank" >http://www.tandfonline.com/doi/full/10.1080/19440049.2016.1200198</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/19440049.2016.1200198" target="_blank" >10.1080/19440049.2016.1200198</a>
Alternative languages
Result language
angličtina
Original language name
Determination of green, blue and yellow artificial food colorants and their abuse in herb-coloured green Easter beers on tap
Original language description
Beer is one of the most popular alcoholic beverages worldwide. For consumer acceptance, significant factors are its taste, flavour and colour. This study determines selected synthetic green, blue and yellow food colorants in popular Easter herb-coloured green beers on tap produced in breweries on Holy Thursday. The abuse of beer colouring with Tartrazine (E 102), Quinoline yellow (E 104), Sunset yellow (E 110), Patent blue (E 131), Indigo carmine (E 132), Brilliant blue FCF (E 133), Green S (E 142) and Fast green FCF (E 143) was assessed in 11 green beer samples purchased in local restaurants. HPLC was used for the separation and detection of artificial colorants with diode-array detection and a Chromolith Performance CN 100x4.6mm column with guard pre-column Chromolith CN 5x4.6mm. Separation was performed in gradient elution with mobile phase containing methanol-aqueous 2% ammonium acetate at pH 7.0. The study showed that eight beers (70%) marketed in the Czech Republic contained artificial colorants (Tartrazine and Brilliant blue FCF). The concentration of colorants found in analysed green herb-coloured beers ranged from 1.58 to 3.49mgl(-1) for Tartrazine, 0.45-2.18mgl(-1) for Brilliant blue, while Indigo carmine was detected only once at concentration 2.36mgl(-1). Only three beers showed no addition of the synthetic colorants. However, the levels of artificial colorants found in beers marketed in the Czech region were very low and did not show a serious risk for consumers' health.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
<a href="/en/project/GA15-10781S" target="_blank" >GA15-10781S: On-line hyphenation of automated extraction processes with liquid chromatography for complete sample analysis</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Additives and Contaminants Part A
ISSN
1944-0049
e-ISSN
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Volume of the periodical
33
Issue of the periodical within the volume
7
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
1139-1146
UT code for WoS article
000381015000005
EID of the result in the Scopus database
2-s2.0-84976568866