| Revue: | Quimica nova |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000313445 |
| ISSN: | 0100-4042 |
| Autores: | Prado, Marcelo Alexandre1 Godoy, Helena Teixeira |
| Instituciones: | 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil |
| Año: | 2007 |
| Periodo: | Abr |
| Volumen: | 30 |
| Número: | 2 |
| Paginación: | 268-273 |
| País: | Brasil |
| Idioma: | Portugués |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Synthetic dyes are much used in processed foods. HPLC was applied to different types of snacks, such as colored cereals, chocolate confetti, chewing gums and candies for the determination of those additives. In the case of artificially colored breakfast cereals, 71% of the samples exceeded the allowed limits. Regarding the portions recommended for consumption by the makers of two of the samples, the amounts exceeded those allowed by the Brazilian legislation. In the case of chocolate confetti and candies none of the samples showed higher amounts than those allowed. However 37% of the chewing gum samples presented larger contents than the authorized ones, and one sample contained five times more synthetic dyes than allowed |
| Disciplinas: | Química |
| Palabras clave: | Química analítica, Química de alimentos, Aditivos alimenticios, Colorantes sintéticos, Cromatografía líquida de alta resolución (HPLC) |
| Keyword: | Chemistry, Analytical chemistry, Food chemistry, Food additives, Synthetic dyes, High performance liquid chromatography (HPLC) |
| Texte intégral: | Texto completo (Ver HTML) |
