SIMULTANEOUS DETERMINATION OF TARTRAZINE AND BRILLIANT BLUE IN FOODSTUFFS BY SPECTROPHOTOMETRIC METHOD

Objective: Objective of the study was to develop a simple spectrophotometric method for simultaneous determination of two colorants, Tartrazine (T) and Brilliant Blue (BB), in foodstuffs without any prior treatment. Methods: Derivative spectrophotometric (DS) and spectrophotometric methods were applied for the determination of (T) and (BB), respectively. Results: Tartrazine was determined by first derivative spectrophotometry at 454 nm ( 1 D 454 ); where Brilliant blue was determined by zero-order spectrum at 630 nm. Linearity ranges were 2-24 𝜇g/ml for (T) and 2-14 𝜇g/ml for (BB), regression analysis showed a good correlation co-efficient R 2 =0.9999 and R 2 =0.9998 for (T) and (BB), respectively. The limit of detection (LOD) and limit of quantification (LOQ) was to be 0.12 and 0.35 𝜇g/ml for (T), 0.17 and 0.52 𝜇g/ml for (BB), respectively. Conclusion: The proposed methods were successfully applied to analysis individual or mixture of Tartrazine and Brilliant Blue in foodstuffs . All studied samples showed dye levels conformity with Syrian legislation.