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The project concerns method development and validation for the extraction of the colours: blue (E132), brown (E155) and black (E151). The most appropriate high performance liquid chromatography (HPLC) protocol for monitoring extraction methods under development will be selected, with reference to the literature and to known practices in Public Analysts' Laboratories. Food substrates will be purchased and prepared. Procedures will be examined to determine at what stages in the extraction and clean-up processes losses are occurring. They will then be modified to achieve a satisfactory extraction of the colours. The method will be validated, spiked bulk samples prepared and the precision of the method determined. The samples will include confectionery, desserts, seasonings and soups. Prepared 'spiked' foods will be examined as part of a limited storage trial to test whether the colour becomes more tightly bound to the substrate with time.
Analysts have encountered incidences of low recoveries of Indigotine (E132, also known as Indigo Carmine), Brown HT (E155) and Brilliant Black BN (E151, also known as Black PN) in permitted foods. Although the reasons for these low recoveries have not been proven, to enable additive legislation to be enforced this project will investigate where any colour losses in the extraction procedures are occurring.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.