بررسی انواع رنگ های خوراکی مصرفی در قنادی های شهرستان تویسرکان

Background and Objectives: Synthetic dyes are an important group of additivesused in food products, and because of health concerns about consuming population, the application of these compounds is needed to be enough controlled. The aim of this study was to investigate the types and frequencies of the dyes used in making pastries in the confectionery of Tuyserkan city. Materials and Methods: In this cross-sectional study investigated the types of consumed dyes in confectionery’s pastries of Tuyserkan city. A total of 80 samples including wet and dry pastries are randomly sampled from 17 confectioneries. The steps of the experiment consisted of degreasing the sample, purification, and determining the type of dye were down by using Tin Layer Chromatography (TLC) method. All charts used in the study were drowned by Excel Software (2013). Results: The results indicate, among the total 80 samples, 17 samples contained no dye, 15 samples with natural dye, 44 samples with permitted synthetic dyes, and 4 samples have non-permitted synthetic dyes. Moreover, of all the synthetic dyes, 8 samples contained Quioline yellow dye, 10 samples with Sanset yellow dye, 8 samples with Azorubine dye, 5 samples with Brilliant blue dye, 5 samples with ponceau 4R, and 4 (5%) samples have Allura Red. Conclusions: This study showed a remarkable part of used dyes in the confectionery of Tuyserkan city is non-permitted. Therefore, it is proposed to reduce the amount of synthetic dyes by restriction in distribution, more controlling by health departments, and increasing the awareness in consumers and manufactures.