SCOPUS 정보 검색 플랫폼

Volumn 946, Issue 1-2, 2002, Pages 157-162

Purification of Food Color Red No. 106 (acid red) using pH-zone-refining counter-current chromatography

(9) Oka, Hisao a Suzuki, Masanao b Harada, Ken Ichi b Iwaya, Masato b Fujii, Kiyonaga b Goto, Tomomi a Ito, Yuko a Matsumoto, Hiroshi a Ito, Yoichiro c

a AICHI PREFECTURAL INSTITUTE OF PUBLIC HEALTH (Japan)

b MEIJO UNIVERSITY (Japan)

c NATIONAL HEART LUNG AND BLOOD INSTITUTE (United States)

Author keywords

Acid red; Counter current chromatography; Dyes; Food Color Red No. 106; Preparative chromatography

Indexed keywords

CHROMOPHORES; FOOD PRODUCTS; MASS SPECTROMETRY; PH EFFECTS; PURIFICATION; SOLVENTS;

COUNTER-CURRENT CHROMATOGRAPHY;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ACID RED 106; AMMONIA; BUTANOL; FOOD DYE; SULFURIC ACID; UNCLASSIFIED DRUG; WATER;

ANALYTIC METHOD; AQUEOUS SOLUTION; ARTICLE; COUNTER CURRENT CHROMATOGRAPHY; FAST ATOM BOMBARDMENT MASS SPECTROMETRY; FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH; PHASE SEPARATION; PRIORITY JOURNAL; PURIFICATION; SAMPLING;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUNTERCURRENT DISTRIBUTION; HYDROGEN-ION CONCENTRATION; RHODAMINES; SPECTROMETRY, MASS, FAST ATOM BOMBARDMENT;

EID: 0037039751 PISSN: 00219673 EISSN: None Source Type: Journal
DOI: 10.1016/S0021-9673(01)01548-5 Document Type: Article

Times cited : (45)

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