Separation and determination of food dyes Е 110 and Е 122 by gel electrophoresis
Abstract
The possibility of using of agarose and polyacrylamide gel electrophoresis for separation of food dyes was shown. The conditions of gel electrophoresis and determination of dyes E 110 and E 122 were optimized. The possibility of using semi-quantitative analysis methods and apparatus of estimating the metrological characteristics of the techniques used in the visual-test analysis, to process the results of gel electrophoresis was shown. The methods developed for electrophoretic separation and photometric / visual determination of dyes were tested in the analysis of food products.
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