Determination of food colorants by microemulsion electrokinetic chromatography

Electrophoresis

Volumn 26, Issue 4-5, 2005, Pages 867-877

  Huang, Hsi Ya ^a   Chuang, Chia Ling ^a   Chiu, Chen Wen ^a   Chung, Ming Che ^a  

^a CHUNG YUAN CHRISTIAN UNIVERSITY   (Taiwan)

Author keywords

Food additive; Food colorant; Microemulsion electrokinetic chromatography

Indexed keywords

ACETONITRILE; CAPILLARY ELECTROPHORESIS; ELECTRODYNAMICS; FOOD ADDITIVES; LIQUID CHROMATOGRAPHY; MICROEMULSIONS; OILS AND FATS; PHASE SEPARATION; SULFUR COMPOUNDS;

BRILLIANT BLUE FCF; CO-SURFACTANTS; FAST GREEN FCF; FOOD COLOURANTS; MICROEMULSION ELECTROKINETIC CHROMATOGRAPHY; ORGANIC MODIFIER; SAMPLE PRETREATMENT; SODIUM DODECYL SULPHATE; SULFATE SURFACTANTS; TARTRAZINE;

SODIUM DODECYL SULFATE;

ACETONITRILE; ALLURA RED AC; BRILLIANT BLUE; BUTANOL; CARMINIC ACID; DODECYL SULFATE SODIUM; FOOD ADDITIVE; FOOD DYE; INDIGO CARMINE; MALACHITE GREEN; NEW COCCINE; OCTANE; SUNSET YELLOW; TARTRAZINE; UNCLASSIFIED DRUG;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CONCENTRATION RESPONSE; CONTROLLED STUDY; FOOD ANALYSIS; INTERMETHOD COMPARISON; LIQUID CHROMATOGRAPHY; MICROEMULSION ELECTROKINETIC CHROMATOGRAPHY; PH; QUANTITATIVE ANALYSIS; SEPARATION TECHNIQUE; SOLID PHASE EXTRACTION; VALIDATION PROCESS;

EID: 15844386375     PISSN: 01730835     EISSN: None     Source Type: Journal    
DOI: 10.1002/elps.200410279     Document Type: Article

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