Spectrophotometric determination of artificial colorants in pharmaceuticals by spectrophotometric methods

Color, an inevitable feature used to easily recognize and also to final decision about the food in our modern world. Since issue about toxicology of food color agents especially their carcinogen properties has received interest, several research studies have been done and according to their results important parts of food colors were taken out from the food additives lists approved by national and international agents.In our country these are thousands of sweeteners products to uncontrolled. These sweeteners binary, ternary and quaternary combinations of new spectrophotometric methods fort he determination of a combination of sweeteners used this to develop and market pharmaceutical products by applying the market development and the amounts contained in the World Health Organization (WHO), Food Agriculture Organization (FAO), of the commission, created in the international food codex (CAC) investigated the suitability of the values. For this purpose, the ratio derivative, difference derivative and multivariate methods will be developed after the application of synthetic samples and pharmaceutical preparations on the market shall apply to commercial food. Validation of the methods developed by other techniques, selectivity precision with one another comparisons will be made in terms of accuracy and precision.In some commercial products on the market by analyzing the methods to be developed with the WHO and the amount allowed by the Turkish Food Codex determinated whether they were within legal limits. In this study we worked some dyes like ponceau, sunset yellow, quinoline, erythrosin, indigotin in medicines which are using so much. As a result of our research on the analysis of food addivities in our country in recent years was seen at a comprehensive study. This study which dangerous for our health in other food addivities, using the methods developed will lead to studies on the analysis. The presence and amount of colorants in foods must be controlled frequently.Three separate methods for the determination of the spectrophotometric method was developed and the findings of these methods in terms of accuracy and precision with the help of t and F tests were compared with 95% confidence level, statistically evaluated and the methods applied. t value of the confidence level and three trial values of the table is small. Also F value of the confidence level and three trial values of the table is small. Validation studies carried out for all methods. The result of efficiency studies percent; %100±10. Each standard and sample standard deviation and relative standard deviation values were calculated. LOD is three times and LOQ is ten times the Standard deviation were calculated and the results for LOD; 0,3?g/ml and 0,6?g/ml, LOQ; 1?g/ml and 2?g/ml.