DETERMINAREA COLORANILOR NATURALI I SINTETICI DIN

PRODUSELE ALIMENTARE

Autor : Paula Andreea TRU

Coordonator tiinific: Maria TOFAN, Sonia SOCACI
Universitatea de tiine Agricole i Medicin Veterinar, Str. Mntur, Nr. 3-5, 400372,
Cluj-Napoca, Romnia; p_paula1989@yahoo.com

REZUMAT
Coloranii alimentari sunt substane organice, naturale sau de sintez, cu rol fiziologic bine
stabilit n natur dar i cu rol de normalizare a culorii unor alimente i buturi, sau de ameliorare
a aspectului produselor alimentare.n cadrul prezentei lucrri s-a ncercat evidenierea
coloraniilor sintetici din sucuri i bombonele pentruornament (mimoze, asortat, bilue, mozaic,
mixt) i extracia unor colorani naturali din curcum i sfecl roie. Determinarea coloranilor
din aceste produse s-a realizat prin urmtoarele metode:
identificarea coloranilor sintetici prin fixarea colorantului sintetic pe fibra textil (ln);
extracia coloranilor sintetici folosind dou sisteme de extracie (alcool etilic i tampon
fosfat) i analiza spectrofotometric a extractelor obinute ;
obinerea de substane indicator din curcum;
obinerea de substane indicator din sfecla roie.

CUVINTE CHEIE
Colorani sintetici, colorani naturali, fibr textil, analiz spectrofotometric.

BIBLIOGRAFIE
Maria Tofana, 2006, Aditivi alimentari-interactiunea cu alimentul, Editura
ACADEMICPRES, Cluj-Napoca;
Constantin Banu, 2010Aditivi i ingrediente pentru industria alimentar, Editura, ASAB,
Bucureti.
 DETERMINATION OF NATURAL AND SYNTHETIC DYES IN FOOD
PRODUCTS

Author: Paula Andreea TRU,

Scientific Coordinator: Maria TOFAN, Sonia SOCACI
University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372,
Cluj-Napoca, Romania; p_paula1989@yahoo.com;

ABSTRACT
Food dyes are organic substances, natural or synthetic, with well established physiological
role in nature, being also used for normalizing the colour of food and drinks or for the
improvement of food products appearance. The aim of the present paper is to highlight the
synthetic dyes in soft drinks and candies for the ornament(mimosa, assorted, knitting, mosaic,
mixed)and to extract some natural dyes from turmeric and beetroot. The determination and/or
extraction of dyes from these products were made by following methods:
identification of synthetic dyes based on their property to be retained on textile fiber (wool)
;
extraction of synthetic dyes using two extraction systems (ethanol and phosphate buffer)
and spectrophotometric analysis of the obtained extracts;
extraction of turmeric indicator substances;
extraction of beetroot indicator substances.

KEYWORDS
Synthetic dyes, natural dyes, textile fiber, spectrophotometric analysis.

REFERENCE
Maria Tofana, 2006, Aditivi alimentari-interactiunea cu alimentul, Editura
ACADEMICPRES, Cluj-Napoca;
Constantin Banu, 2010Aditivi i ingrediente pentru industria alimentar, Editura ASAB,
Bucureti.