Exploring HPLC’s role in detecting Apple Green pigment in food, emphasizing the need for regulatory standards to ensure consumer safety.

? Apple Green has been widely used in food production as a synthetic pigment, but our country’s health standards do not have any regulations on this, and there is no corresponding measurement method [1, 2]. This article uses HPLC instrument and HyperSIL-ODS2 as the separation column. , UV 254nm detection was used to successfully determine the apple green pigment in illegally dyed rice. The report is as follows.

Abstract:

In recent years, the utilization of synthetic pigments in food production has surged, with Apple Green being a notable example. Despite its widespread use, national health standards have yet to establish regulations concerning the employment of this pigment, nor have they developed a method for its quantification. This gap in regulation and methodology poses a significant risk to consumer health and safety. This paper addresses this critical issue by introducing a novel approach for the detection of Apple Green pigment in food products, specifically targeting illegally dyed rice. By employing High-Performance Liquid Chromatography (HPLC) with a HyperSIL-ODS2 separation column and UV detection at 254nm, we have successfully identified the presence of Apple Green pigment, providing a foundational step towards ensuring food safety and regulatory compliance.

Introduction:

The usage of synthetic pigments in food production has been a topic of increasing concern among health authorities and consumers alike. Apple Green, a synthetic pigment commonly used for its vibrant hue, has found its way into various food products without appropriate regulatory oversight. The absence of specific regulations and a standardized detection method for this pigment exacerbates the potential health risks associated with its consumption. Recognizing the urgency of this issue, our study proposes a methodological advancement in the detection of Apple Green pigment, focusing on its illegal application in rice.

Methodology:

Our approach harnesses the capabilities of High-Performance Liquid Chromatography (HPLC), leveraging a HyperSIL-ODS2 column for the separation of components, and UV detection at 254nm for the identification of Apple Green pigment. This methodological choice is predicated on the need for a precise, accurate, and reproducible means of detecting synthetic pigments in complex food matrices. The selection of the HyperSIL-ODS2 column was informed by its proven efficacy in separating a wide range of substances, making it particularly suited for identifying synthetic pigments such as Apple Green.

Results and Discussion:

The application of HPLC with UV detection successfully identified the presence of Apple Green pigment in samples of illegally dyed rice. This achievement not only validates the effectiveness of the chosen methodology but also underscores the practical applicability of our approach in real-world scenarios. The detection of Apple Green pigment in food products paves the way for regulatory bodies to establish guidelines and standards that ensure the safety and integrity of food items available to consumers.

Conclusion:

The absence of regulatory standards and detection methods for synthetic pigments like Apple Green poses a significant challenge to food safety. Our study addresses this gap by introducing a reliable and efficient method for detecting Apple Green pigment in illegally dyed rice, utilizing HPLC technology. This contribution is a critical step towards the development of regulatory measures that safeguard public health, ensuring that food products are free from unauthorized synthetic pigments. It is imperative for regulatory bodies to recognize the importance of establishing specific guidelines for the use of synthetic pigments in food production, thereby enhancing the overall safety and quality of food products.

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Original research was done by Qi Guangjian, Wang Yi, Shen Guoying, Liu Pengchun

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