Chromatographic analysis of food dyes using environmentally preferable solvents

A schematic representation showing different interactions of the dyes with silica gel and aqueous methanol which arise during the separation of curcumin, erythrosine and amaranth from their mixture has been proposed. Effect of foreign substances on the achieved separation has been examined and the limits of detection of the separated dyes have also been calculated. The proposed method is applicable for the identification of these dyes in food samples and separation in spiked sample. Densitographic representation of achieved separation has also been included.