Detection method of madder color, cochineal extract, lac color, carthamus yellow and carthamus red in processed foods by TLC

Journal of the Food Hygienic Society of Japan

Volumn 40, Issue 6, 1999, Pages 488-493

  Hirokado, Masako ^a   Kimura, Keisuke ^a   Suzuki, Keiko ^a   Sadamasu, Yuki ^a   Katsuki, Yasutaka ^a   Yasuda, Kazuo ^a   Nishijima, Motohiro ^a  

^a TOKYO METROPOLITAN INSTITUTE OF PUBLIC HEALTH   (Japan)

Author keywords

Carthamus red; Carthamus yellow; Cochineal extract; Lac color; Madder color; Natural color; Processed food; TLC

Indexed keywords

ACETONITRILE; FOOD DYE; METHANOL; N,N DIMETHYLFORMAMIDE;

ANALYTIC METHOD; ARTICLE; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY; VALIDATION PROCESS;

CARTHAMUS; RUBIA TINCTORUM;

EID: 0033384048     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.40.6_488     Document Type: Article

References (7)

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