STABILITY EVALUATION OF TARTRAZINE BY LIQUID CHROMATOGRAPHY-DIODE ARRAY DETECTOR AND HIGH-RESOLUTION ELECTRON SPRAY IONIZATION QUADRUPOLE TIME-OFFLIGHT MASS SPECTROMETRY/MASS SPECTROMETRY ANALYSIS

Authors

  • Krishnaveni Nagappan Department of Pharmaceutical Analysis, JSS College of Pharmacy, (A Constituent College of Jagadguru Sri Shivarathreeshwara University, Mysuru), Udhagamandalam, Nilgiris - 643 001, Tamil Nadu, India.
  • Karthik Yamjala Department of Pharmaceutical Analysis, JSS College of Pharmacy, (A Constituent College of Jagadguru Sri Shivarathreeshwara University, Mysuru), Udhagamandalam, Nilgiris - 643 001, Tamil Nadu, India.
  • Mathivathani Sathyaseelan Department of Pharmaceutical Analysis, JSS College of Pharmacy, (A Constituent College of Jagadguru Sri Shivarathreeshwara University, Mysuru), Udhagamandalam, Nilgiris - 643 001, Tamil Nadu, India.
  • Gowramma Byran Department of Pharmaceutical Chemistry, JSS College of Pharmacy, (A Constituent College of Jagadguru Sri Shivarathreeshwara University, Mysuru), Udhagamandalam, Nilgiris - 643 001, Tamil Nadu, India.

DOI:

https://doi.org/10.22159/ajpcr.2017.v10i7.17191

Keywords:

Tartrazine, Degradation, High-performance liquid chromatography, Validation, Mass spectrometry

Abstract

Objective: This study investigates the degradation behavior of tartrazine, a synthetic azo dye used in pharmaceutical products.

Methods: For this purpose, standard solutions containing E102 were subjected to pH, oxidation, photolytic conditions and were analyzed by the developed high-performance liquid chromatography (HPLC) method.

Results: The results show degradation in standard solution with the formation of single degradation product in oxidative visible light condition. The formed unknown degradation product was isolated by semipreparative HPLC and characterized using ultra-HPLC coupled with high resolution tandem mass spectrometer (MS).

Conclusion: The isolated component was vacuum dried and subjected to high-resolution MS analysis for the plausible structural elucidation. Based on the fragmentation pattern of one degradation product (ODP) from their MSn studies, the ODP may be identified as 2,5-dihydroxy-1-phenyl-3- (phenyldiazenyl)-2,3-dihydro-1H-pyrazole-4-carboxylic acid.

 

Downloads

Download data is not yet available.

References

Timberlake CF, Bridle P, Walford F. Developments in Food Colors. 1st ed. London: Applied Science; 1980.

Ahlstrom LH, Eskilsson CS, Bjorklund E. Determination of banned azo dyes in consumer goods. Trends Anal Chem 2005;24(1):49-56.

Shimada C, Kano K, Sasaki YF, Sato I, Tsudua S. Differential colon DNA damage induced by azo food additives between rats and mice. J Toxicol Sci 2010;35(4):547-54.

Government Printing Office. Code of Federal Regulations, Title 21, Parts 73, 74, and 82 and Section 101. 22(K). Washington, DC, US: Government Printing Office; 2012.

European Community Regulation (EC) No. 1333/2008 of the European Parliament and of the Council of Food Additives. 16, December; 2008.

Food Safety and Standards Authority of India (FSSAI) Regulation No. 2-15015/30/2010 of Ministry of Health and Family Welfare of Food Products Standards and Food Additives. 1 August; 2011.

Rowe KS, Rowe KJ. Synthetic food coloring and behavior; A dose response effect in double blind, placebo - Controlled, repeated measures study. J Pediatr 1994;125:691-8.

Ardern K, Ram FS. Tartrazine exclusion for allergic asthma. Cochrane Database Syst Rev 2001;4:CD000460.

Geundouz M, Mehedi N, Zaoui C, Saidi D, Kheroua O. Immune response after tartrazine subchronic ingestion in Swiss albino mice. Int J Pharm Pharm Sci 2013;5(2):584-92.

Gottlieb A, Shaw C, Smith A, Wheatley A, Forsythe S. The toxicity of textile reactive azo dyes after hydrolysis and decolourisation. J Biotechnol 2003;101(1):49-56.

Sorouraddin MH, Rostami A, Saadati M. A simple and portable multicolor light emitting diode based photocolourimeter for the analysis of mixtures of five common food dyes. Food Chem 2011;127:308-13.

de Andrade FI, Florindo Guedes MI, Pinto Vieira ÃG, Pereira Mendes FN, Salmito Rodrigues PA, Costa Maia CS, et al. Determination of synthetic food dyes in commercial soft drinks by TLC and ion-pair HPLC. Food Chem 2014;157:193-8.

Ramakrishnan SP, Lakshmi JB, Surya PR. Estimation of synthetic colorant tartrazine in food stuff and formulations and effect of colorant on the protein binding of drugs. Indian J Pharm Ind Res 2011;1(2):141-52.

Huang HY, Chuang CL, Chiu CW, Chung MC. Determination of food colorants by micro emulsion electrokinetic chromatography. Electrophoresis 2005;26(4-5):867-77.

Wu H, Guo JB, Du LM, Tian H, Hao CX, Wang ZF, et al. A rapid shaking-based ionic liquid dispersive liquid phase microextraction for the simultaneous determination of six synthetic food colourants in soft drinks, sugar-and gelatin-based confectionery by high-performance liquid chromatography. Food Chem 2013;141(1):182-6.

Shen Y, Zhang X, Prinyawiwatkul W, Xu Z. Simultaneous determination of red and yellow artificial food colourants and carotenoid pigments in food products. Food Chem 2014;157:553-8.

Kaur A, Gupta U. Identification and determination of binary mixtures of synthetic dyes with Cr (III) complex in food stuffs and pharmaceutical samples by high performance liquid chromatography. Indian J Pharm Sci Res 2014;4(1):49-52.

Wittmer DP, Nuessle NO, Haney WG Jr. Simultaneous analysis of tartrazine and its intermediates by reversed phase liquid chromatography. Anal Chem 1975;47(8):1422-3.

Behnajady MA, Modirshahla N, Hamzavi R. Kinetic study on photo catalytic degradation of C.I. Acid yellow 23 by ZnO photo catalyst. J Hazard Mater 2006;133:226-32.

Rao KV, Lavédrine B, Boule P. Influence of metallic species on TiO2 for the photo catalytic degradation of dyes and dye intermediates. J Photo Chem Photo Biol A 2003;154:189-93.

Gianotti V, Angioi S, Gosetti F, Marengo E, Gennaro MC. Chemometrically assisted development of IP-RP-HPLC and

spectrophotometric methods for the identification and determination of synthetic dyes in commercial soft drinks. J Liq Chromatogr Relat Technol 2005;28:923-37.

Gosetti F, Chiuminatto U, Mazzucco E, Mastroianni R, Marengo E. Ultra-high-performance liquid chromatography/tandem highresolution mass spectrometry analysis of sixteen red beverages containing carminic acid: Identification of degradation products by using principal component analysis/discriminant analysis. Food Chem 2015;167:454-62.

Gosetti F, Chiuminatto U, Mazzucco E, Calabrese G, Gennaro MC, Marengo E. Identification of photodegradation products of Allura Red AC (E129) in a beverage by ultra high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry. Anal Chim Acta 2012;746:84-9.

Gosetti F, Chiuminatto U, Mazzucco E, Calabrese G, Gennaro MC, Marengo E. Non-target screening of Allura Red AC photodegradation products in a beverage through ultra-high performance liquid chromatography coupled with hybrid triple quadrupole/linear ion trap mass spectrometry. Food Chem 2013;136:617-23.

Gosetti F, Frascarolo P, Mazzucco E, Gianotti V, Bottaro M, Gennaro MC. Photodegradation of E110 and E122 dyes in a commercial aperitif. A high performance liquid chromatography-diode arraytandem mass spectrometry study. J Chromatogr A 2008;1202(1):58-63.

Gosetti F, Gianotti V, Angioi S, Polati S, Marengo E, Gennaro MC. Oxidative degradation of food dye E133 Brilliant Blue FCF Liquid chromatography-electrospray mass spectrometry identification of the degradation pathway. J Chromatogr A 2004;

(1-2):379-87.

Gosetti F, Gianotti V, Mazzucco E, Polati S, Gennaro MC. Sunlight induced degradation of E133 in a commercial beverage. Dyes Pigments 2007;74:424-32.

Gosetti F, Gianotti V, Polati S, Gennaro MC. HPLC-MS degradation study of E10 Sunset Yellow FCF in a commercial beverage. J Chromatogr A 2005;1090(1-2):107-15.

Antakli S, Nejem L, Katran S. Simultaneous determination of tartrazine and Brilliant Blue in foods by spectrophotometric method. Int J Pharm Pharm Sci 2015;7(6):214-8.

Veni NK, Meyyanathan SN, Babu BN, Sharma AK, Srikanth BA, Sathyam AB, et al. Simultaneous estimation of colorants sunset yellow and tartrazine in food products by RP HPLC. Int J Res Pharm Sci 2011;2(4):545-9.

ICH. Validation of Analytical Procedures: Text and Methodology, Guideline Q2 (R1). Geneva: ICH; 2005.

Published

01-07-2017

How to Cite

Nagappan, K., K. Yamjala, M. Sathyaseelan, and G. Byran. “STABILITY EVALUATION OF TARTRAZINE BY LIQUID CHROMATOGRAPHY-DIODE ARRAY DETECTOR AND HIGH-RESOLUTION ELECTRON SPRAY IONIZATION QUADRUPOLE TIME-OFFLIGHT MASS SPECTROMETRY/MASS SPECTROMETRY ANALYSIS”. Asian Journal of Pharmaceutical and Clinical Research, vol. 10, no. 7, July 2017, pp. 295-9, doi:10.22159/ajpcr.2017.v10i7.17191.

Issue

Section

Original Article(s)