Description
This method describes the quantitative determination of carmine (E 120) in foods. The concentration of the colour is expressed as carminic acid in mg/kg or mg/l. The method has been validated for confectionery, fruit jelly and liqueur. The limit of detection of the method has been estimated as 0.10 mg/l. The linearity of the standard curve was checked up to 20 mg/l. Carminic acid is extracted by digesting the sample for 2 min with 2 mol/l hydrochloric acid. The extract is cleaned up in a solid-phase column C18. The concentration is determined by liquid chromatography using an analytical C18 column and phosphate buffer/methanol as the mobile phase. A UV detector at 280 nm is used.