جداسازی و شناسایی رنگ های مصنوعی موجود در مواد غذایی عرضه شده در سطح شهرستان تربت حیدریه در سال 99-1398 با استفاده از روش کروماتوگرافی لایه نازک

نویسندگان
فهیمه رحمتی 1
حجت کاراژیان 2
1 دانشجوی کارشناسی ارشد، دانشگاه آزاد اسلامی، واحد تربت حیدریه، گروه علوم و صنایع غذایی ، تربت حیدریه
2 گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی، واحد تربت حیدریه، تربت حیدریه
10.52547/fsct.18.118.201
چکیده
با توجه به روند رو به رشد مصرف رنگ های مصنوعی در صنایع غذایی و همچنین اثرات مخرب آن ها بر سلامت جامعه، اطلاع از نوع و مصرف رنگ های مصنوعی مجاز و همچنین افزایش دانش بهداشتی و ایمنی تولیدکنندها و فروشنده های مواد غذایی و نظارت های مکرر از سوی مسئولین بهداشتی ضروری می باشد. از این رو، در این مطالعه وضعیت و میزان فراوانی رنگ های مصنوعی مصرفی (سانست یلو، تارتارازین، کینولین یلو و کارموئزین و ...) در مواد غذایی عرضه شده در سطح شهرستان تربت حیدریه در سال 99-1398، با استفاده از روش کروماتوگرافی لایه نازک بررسی شد. در این تحقیق، 251 نمونه شامل جوجه و مرغ فرآوری شده، زولبیا و بامیه، انواع شیرینی و بستنی سنتی آنالیز شد. از میان 66 نمونه جوجه و مرغ فرآوری شده، 11 نمونه فاقد رنگ، 6 نمونه حاوی رنگ طبیعی و 50 نمونه حاوی رنگ مصنوعی بودند که از میان رنگ­های مصنوعی به­کار رفته، شیوع رنگ تارترازین و سانست یلو از بقیه بیش­تر بود. از میان 70 نمونه زولیبا و بامیه، 32 نمونه فاقد رنگ، 4 نمونه حاوی رنگ طبیعی و 34 نمونه حاوی رنگ مصنوعی بودند که میزان شیوع سانست یلو، تارترازین و کینولین یلو از بقیه بیش­تر بود. از میان 90 نمونه شیرینی بررسی شده، 6 نمونه فاقد رنگ، 2 نمونه حاوی رنگ طبیعی و 82 نمونه دارای رنگ مصنوعی بودند که از میان رنگ­های مصنوعی، شیوع رنگ­های سانست یلو، تارترازین و کارموئیزین از بقیه بیش­تر بود. از میان 25 نمونه بستنی سنتی، 15 نمونه حاوی رنگ طبیعی و 10 نمونه دارای رنگ مصنوعی بودند که میزان شیوع رنگ سانست یلو و تارترازین از بقیه بیش­تر بود.
کلیدواژه‌ها
: کروماتوگرافی لایه‌ی نازک
رنگ مصنوعی
جوجه کباب
شیرینی
بستنی

موضوعات

عنوان مقاله English

Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010

نویسندگان English

Fahimeh Rahmati 1
hojjat karajhiyan 2
1 Department of Food Science and Technology, Islamic Azad University, Torbat-e Heydarieh Branch, Torbat-e Heydarieh, Iran
2 Department of Food Science and Technology, Islamic Azad University, Torbat-e Heydarieh Branch, Torbat-e Heydarieh, Iran
چکیده English

According to the growing trend of consumption of artificial colors in the food industry as well as their destructive effects on public health, information on the type and consumption of artificial colors which are allowed, as well as increasing the health and safety knowledge of producers and sellers of food. And frequent monitoring by health officials is essential. Therefore, in this study, the status and frequency of synthetic dyes (Sunset Yellow, Tartrazine, Quinoline Yellow and Carmoisine, etc.) in food supplied in Torbat-e-Heydarieh city was investigated using thin layer chromatography method. In current study, 251 samples including processed chicken, Zoolbia and okra, various types of sweets and traditional ice cream were analyzed. Among 66 processed chicken samples, 11 samples had no color, 6 samples had natural color and 50 samples had artificial color which among those that found synthetic dyes, the prevalence of tartrazine and sunset yellow were higher. Among 70 samples of zoolbia and okra, 32 were colorless, 4 and 34 samples had natural and synthetic dyes, respectively, that using of tartrazine, sunset yellow and quinoline yellow was higher than the others. Among 90 samples of sweets which were investigated, 6 samples were colorless, 2 and 82 samples had natural and artificial colors, respectively, which sunset yellow, tartrazine and carmoisine were more common. Finally, among 25 ice cream samples, 15 samples had natural dyes and 10 samples had artificial dyes, that sunset yellow, tartrazine and carmoisine were common than the others.

کلیدواژه‌ها English

Thin Layer Chromatography
Artificial dyes
Processed chicken
Sweet
Ice cream
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