Melnichenko T. Hygienical aspects of application of synthetic dyes in food retail industry

Work is devoted to research of hygienically aspects of application of synthetic food dyes in food retail industry, to development of methods of determination of their maintenance in food products, exposure of factors of diminishing of the negative influencing of synthetic dyes on the organism of man and determination of the proper measures of prophylaxis. In dissertation research first in domestic science: scientifically grounded methodical approaches to high-quality and quantitative determination of synthetic food dyes in food products with the use of method of thin-layer chromatography and spectrophotometry; in models environments new information is got in relation to optimum terms and efficiency of liquid and hard-phase extraction of synthetic food dyes from food products, that it is confirmed by the patent of Ukraine about the invention № 2000073985; certainly features of metabolism of synthetic food dyes in biological liquids in the experiments of in vitro; scientifically grounded hygienical norms(maximally possible levels) of synthetic food dyes in food products, materials the ground Decisions of ministry of health protection Ukraine used for preparation № 37 from 27.12. 1999. On the basis of the conducted researches the row of practical recommendations is formulated. The methods of implementation of measuring of mass particle of synthetic food dyes are offered in emulsions, powder-like mixtures pastries wares and mass concentration of synthetic food dyes in soft drinks by a spectrophotometric method and inculcated in practice of health protection.