Simultaneous determination of food colorants in liquid samples by UV‐Visible spectroscopy and multivariate data analysis using a reduced calibration matrix

Tartrazine and allura red have been determined by spectrophotometry and MCR-ALS using 5 point reduced calibration matrix and correlacion constraint. No interferences havebeen found when MCR-ALS method has been applied. The proposed method is an usefulalternative to PLS when interference information is not available The methodhas been applied to the analysis of liquid food samples: non-alcoholic drinks,food dyes and liquid candies.