The color of food products is the first sensory parameters related to the taste and quality of foods. Synthetic dyes therefore have an important place in the food industry as a food additive. It is a known fact that food dyes make foods more attractive and aesthetic than they do. In addition, food coatings are highly successful in providing the desired color in food products that lose their natural color during the production and storage stages.

Today, a wide variety of types and numbers of synthetic dyes are widely used in soft drinks, soft drinks, syrups, fruit juices, gelatin candies, ice creams and many other food products. The harmful effects of these substances occur from time to time. Moreover, it is explained that the risk of cancer formation increases in employees who have been exposed to aromatic amines used in food coating industry for a long time.

Regarding the use of synthetic dyes in foods and pharmaceutical products in the European Union countries, legal regulations have been made with the food colorings directives 94 / 36 / EC and 95 / 45 / EC. In Turkey, it is forbidden to add synthetic dyes to jams, fruit yoghurts and fruit juices by the Ministry of Food, Agriculture and Rural Affairs in accordance with the Turkish Food Codex Communiqué on the Purity Criteria of Sweeteners Used in Foodstuffs (Communiqué no: 2011 / 2010). Other restrictions have been introduced in the communiqué on this subject.

To the extent permitted, synthetic food dyes are used in many food products, such as soft drinks and apple candies. The possible harmful effects of synthetic dyes taken with foodstuffs on human health is a serious issue. When the risks are taken into consideration, it is inevitable to carry out new studies on this subject.

In the laboratories, dyestuff analyzes (B3E) are carried out in seafood products within the scope of chemical tests. In these studies, Liquid Chromatography - Mass - Mass Spectrometry (LC-MS / MS) method is generally used among various methods.