DETERMINATION OF THE CONTENT OF WATER-SOLUBLE AND FAT-SOLUBLE FOOD COLORING IN FISH CAVIAR BY HPLC METHOD
УДК: 637.071 DOI: 10.31588/2413_4201_1883_3_259_294
Keywords:
fish roe, food dyes, water-soluble and fat-soluble, quality and safety indicators, HPLCAbstract
The article presents the parameters of the developed original methods for determining the content of water-soluble and fat-soluble food dyes in fish roe. The research method used in the work was high-performance liquid chromatography with a diode matrix detector. The metrological characteristics of the developed method were determined using capelin and pink salmon caviar samples with the addition of analytes at concentration levels of 10 mg/kg, 50 mg/kg, 300 mg/kg and 400 mg/kg. According to the results of the experiment, stable results were obtained over the concentration range from 10 mg/kg to 400 mg/kg. The relevance of the development of these methods is due to the requirements of TR CU 029/2012, which define the maximum concentration levels of food dyes in caviar and the lack of similar methods in the Russian Federation.
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