Since CI 16255 is an azo dye, it may elicit intolerance in people intolerant to salicylates. Additionally, it is a histamine liberator, and may intensify symptoms of asthma. In combination with benzoates, it is also implicated in hyperactivity in children (1).

Reversed-phase high performance liquid chromatography (RP-HPLC) for the determination of five synthetic food dyes (Quinoline Yellow E104, Sunset Yellow E110, Ponceau 4R E124, Tartrazine E102 and Carmine E120) in vitamins was used. The dyes were analyzed within 10 min using a column with stationary phase C 18 (250 mm × 4.6 mm, 5 μm) at 40 °C with isocratic elution, and the mobile phase contained acetonitrile and a mixture of CH₃COONa:CH₃OH (85:15, v/v) in a ratio of 10:90 (v/v) for yellow-colored capsules and 20:80 (v/v) for red-colored capsules, respectively. A diode-array detector was used to monitor the dyes between 190 and 800 nm. It was established that the analyzed samples contained synthetic dyes in a concentration range from 79.5 ± 0.01 μg/capsule of Ponceau 4R, E124 to 524 ± 0.01 μg/capsule of Tartrazine, E102. The obtained results were compared with existing acceptable daily intakes (ADIs) for individual dyes. This paper provides information about the content of dyes in samples of vitamins. This information is not generally available to consumers (2).

When using the colours listed below in food and drink there is a requirement (subject to a limited number of exemptions) to include the additional information that „name or E number of the colour(s)‟: may have an adverse effect on activity and attention in children (3).

OPINION OF THE SCIENTIFIC COMMITTEE ON COSMETIC PRODUCTS AND NON-FOOD PRODUCTS INTENDED FOR CONSUMERS CONCERNING ACID RED 18 

Other studies

The synthesis, adsorption mechanism and application of polyethyleneimine functionalized magnetic nanoparticles for the analysis of synthetic colorants in candies and beverages.
Chen H, Deng X, Ding G, Qiao Y.
Food Chem. 2019 Sep 30;293:340-347. doi: 10.1016/j.foodchem.2019.04.111.

Simultaneous determination of twelve dyes in meat products: Development and validation of an analytical method based on HPLC-UV-diode array detection.
Iammarino M, Mentana A, Centonze D, Palermo C, Mangiacotti M, Chiaravalle AE.
Food Chem. 2019 Jul 1;285:1-9. doi: 10.1016/j.foodchem.2019.01.133

SPE/TLC/Densitometric Quantification of Selected Synthetic Food Dyes in Liquid Foodstuffs and Pharmaceutical Preparations.
Sobańska AW, Pyzowski J, Brzezińska E.
J Anal Methods Chem. 2017;2017:9528472. doi: 10.1155/2017/9528472

References_____________________________________

(1) Wageningen University - E124: Ponceau 4R

(2) The Determination of Food Dyes in Vitamins by RP-HPLC.
Šuleková M, Hudák A, Smrčová M.
Molecules. 2016 Oct 17;21(10). pii: E1368.

(3) FSA - Guidance on the labelling of certain food colours as set out in Regulation 1333/2008