HPLC-MS degradation study of E110 Sunset Yellow FCF in a commercial beverage

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• 作者：Fabio Gosetti ; Valentina Gianotti ; Stefano Polati and Maria Carla Gennaro
• 关键词：Dye ; Degradation ; HPLC-MS ; Aromatic amines
• 刊名：Journal of Chromatography A
• 出版年：2005
• 出版时间：2005
• 年：2005
• 卷：1090
• 期：1-2
• 页码：107-115
• 全文大小：378 K

文摘

Experimental evidence has shown that a beverage containing Sunset Yellow FCF (labelled as E110 in the European Union), when exposed to natural conditions of summer temperature and sunlight, losses its colour. To possibly identify the degradation pathway and collect information on the potential toxicity of the uncoloured species formed, different degradation conditions, under both oxidising and reducing environments, were simulated in laboratory. Experiments were carried out under the following conditions: (i) thermally induced degradation, (ii) visible photo induced degradation, (iii) UV-photo induced conditions in oxidising environment (addition of hydrogen peroxide, Fenton reaction) and (iv) UV-photo induced conditions in reducing environment (addition of sulphide and ascorbic acid, addition of ascorbic acid in the absence and in the presence of saccharose). Decolourisation process was observed in oxidant conditions when applying the Fenton reaction but the reaction was too quick to be progressively followed. On the other hand, it was also possible to study the degradation reaction observed in reducing conditions in the presence of ascorbic acid. The HPLC-MS results gave evidence for the cleavage of the double bond and the protonation of the azo groups. The loss of colour is therefore not due to a mineralization process but to the formation of a dimeric form of 5-amino-6-hydroxy-2-naphthalene sulfonate and, likely, of p-amino-benzensulfonate.