Modification of HPLC Conditions for the Determinations of Raw Materials, Intermediates and Subsidiary Colors in 5 Kinds of Food Azo Colors

摘要

Modification of HPLC conditions for the determinations of raw materials, intermediates and subsidiary colors (organic impurities) in 5 kinds of food azo colors were studied in order to analyze them simply and rapidly. The organic impurities were determined by HPLC using L-column ODS and a gradient system (0.02mol/L ammonium acetate solution for 10min, and a gradient with a mixture of acetonitrile and water (7:3)).