SOP: Detection of Cochineal in Foods

GIFSQ — Global Institute for Food Safety & Quality

Principle

Cochineal’s colouring matter is carminic acid. When an amyl alcohol solution of the material is shaken with dilute ammonia, a purple colour develops in the presence of cochineal.

Apparatus required

• Separating vessel or test tube

Reagents

a. Amyl alcohol.

b. Dilute ammonia.

Procedure

Shake an amyl alcohol solution of the material with dilute ammonia

↓

A purple colour is produced in the presence of cochineal

References

Ranganna, S., Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edition.