Analytical Techniques for Synthetic Food Colorants

Synthetic food colourants are routinely analysed to ensure regulatory compliance and consumer safety. Classical approaches centre on chromatographic separation—most commonly high-performance liquid chromatography (HPLC) coupled with ultraviolet-visible or diode array detection—which delivers high sensitivity and selectivity for multiple dyes in complex matrices. Mass spectrometric detection extends structural confirmation and achieves trace-level quantification. Spectrophotometric methods remain valuable for rapid screening, especially when combined with fibre-optic probes or portable devices. Emerging electrochemical sensors exploit nanomaterial interfaces to enhance electrocatalytic response and lower detection limits for individual dyes. Sample-preparation strategies such as solid-phase extraction, matrix solid-phase dispersion and dispersive solid-phase extraction are critical to isolate analytes, reduce matrix interferences and concentrate low-level residues. Advances in multiplexed analysis, miniaturisation and real-time monitoring promise to broaden field applications, from on-site quality control in food manufacturing to environmental surveillance of dye effluents.

Research from Nature Portfolio

No recent Nature Portfolio content available.

Analytical Techniques for Synthetic Food Colorants publication trend

The graph below shows the total number of articles in analytical techniques for synthetic food colorants across all publications each year (not limited to Nature Index journals).

Technical terms

Chromatography: A separation technique in which analytes are partitioned between a mobile phase and a stationary phase to achieve resolution and quantification.

Spectrophotometry: Measurement of the absorbance or transmission of light by a sample at specific wavelengths to determine analyte concentration.

Electrochemical sensor: A device that converts chemical information into an electrical signal, often using modified electrodes to detect target molecules via redox reactions.

Limit of detection (LOD): The lowest concentration of an analyte that can be reliably distinguished from background noise, typically at a signal-to-noise ratio of 3.

Solid-phase extraction (SPE): A sample-preparation technique in which analytes are retained on a sorbent and subsequently eluted in a purified or enriched form for analysis.

References

1. Low-cost high-resolution distributed optical fiber system for spectrophotometric analysis of liquid samples: Application to detection of azo dyes. Sensors and Actuators Reports (2024).
2. Titania/Electro-Reduced Graphene Oxide Nanohybrid as an Efficient Electrochemical Sensor for the Determination of Allura Red. Nanomaterials (2020).
3. Analytical and Sample Preparation Techniques for the Determination of Food Colorants in Food Matrices. Foods (2020).
4. Application of High-Performance Liquid Chromatography with Diode Array Detector for Simultaneous Determination of 11 Synthetic Dyes in Selected Beverages and Foodstuffs. Food Analytical Methods (2017).