Detection of Primary Aromatic Amines As Aniline
It is known that food coloring is an additive commonly used to improve the appearance of food or drinks, but during the manufacturing process there is an azo coupling reaction which has the potential to produce residues of aromatic amine compounds such as aniline and benzidine.
The dangers of Aniline itself include:
- Toxic by inhalation, in contact with skin and if swallowed
- Toxic to aquatic life
- Severe eye damage
- Allergic skin reactions
- Damage to organs through prolonged or repeated exposure
Predicting the Presence of Primary Aromatic Amines by Detection as Aniline
Aromatic Amines are organic compounds in the form of aromatic rings attached to amine groups. These compounds, composed of carbon, hydrogen, and nitrogen atoms, have a compound structure on the N atom that makes primary amine compounds strong bases.
The Indonesian government, in its duty to protect consumers, issued Perka BPOM No. 29 of 2021 regarding one of them regarding the control of primary aromatic amine compound residues in Food Additives (BTP) as follows:
Maximum Limit In Mixed Additives
Unsulfonated Primary Aromatic Amines
0.1% As Aniline
If it contains Synthetic Dyes
Primary Aromatic Amines
100 mg/Kg As Aniline
If it contains Riboflavin from Bacillus subtilis
If it contains Riboflavin 5-sodium phosphate
How SIG can help?
As an ISO 17025 accredited laboratory, SIG can test Primary Aromatic Amines or Unsulphonated Aromatic Amines as Aniline according to the Joint FAO/WHO Expert Committee on Food Additive (JECFA) method in the scope of Food Additives with spectrophotometric method with a detection limit of up to 8.25 mg /Kg.
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