Techniques for Detection and Measurement of Tartrazine in Food Products 2008 To 2022: A Review

Abstract

Tartrazine is one of the most commonly used food colourants. It is a synthetic lemon-yellow dye belonging to the azo group. The Acceptable Daily Intake of tartrazine according to the Joint FAO/WHO Expert Committee on Food Additives [JECFA] and the EU Scientific Committee for Food (SCF) is 7.5mg/kg/body weight. However, excessive usage of tartrazine in humans has been shown to have a number of adverse health effects. The detection and estimation of tartrazine is of paramount importance due to its potential impact on consumer health and safety. Chromatographic techniques, such as high-performance liquid chromatography (HPLC) Thin Layer Chromatography (TLC), High-Performance Thin Layer Chromatography (HPTLC), have emerged as robust tools for tartrazine detection. Furthermore, recent advancements in hyphenated techniques HPLC-MS, enhance detection sensitivity and specificity. This abstract outlines the methodologies involving chromatographic and spectroscopic techniques for the sensitive and accurate analysis of tartrazine in various consumables. Chromatographic and spectroscopic techniques offer diverse and complementary approaches for accurate tartrazine analysis, catering to the increasing demand for regulatory compliance and consumer well-being. As technology continues to evolve, these methods are poised to play an essential role in maintaining the integrity of food and beverage products.