摘要：The effects of food coloring on the stability of water soluble vitamins were studied as a function of time under room temperature to obtain basic data concerning the interactions between them in solutions such as beverages. In the present experiment, four colorings (Food Red No. 3, No. 40 and No. 102 as synthetic food colorings, and Cotinil as a natural one) and four vitamin Bs (B1, B2, B6 and niacinamide) were chosen for the experiment, respectively. The HPLC method was used for the simulteanous determination of these vitamins following the clean-up of food colorings. Vitamin B1 rapidly degraded in the presence of Food Red No. 3, but not in the control or any other food colorings. Vitamin B2 was found to be stabilized in the presence of any of the food colorings, but degraded in the control solution. Vitamin B6 degraded due to time in the control and Food Red No. 3 solution. Niacinamide had an acceleration in its degradation when natural food coloring, Cotinil coexisted in the solution. Especially, in the presence of Food Red No. 40 and No. 102, there was no or only a slight degree of degradation of these vitamins. It seemed that these two colorings have properties for the prevention of the degradation of vitamin Bs. Since Food Red No. 3 and Cotinil are known to be unstable but Food Red No. 40 and No. 102 are stable, it is highly possible that degration of the vitamins is due to the food colorings.
