Structural analysis of unknown dyes detected in hajikami (ginger pickled in vinegar)

Journal of the Food Hygienic Society of Japan

Volumn 46, Issue 3, 2005, Pages 93-98

  Ishikawa, Fusako ^a   Oishi, Mitsuo ^a   Shindo, Tetsuya ^a   Horie, Masao ^a   Yasui, Akiko ^a   Uehara, Shin Ichi ^a   Ogino, Shuzo ^a   Ito, Koichi ^a  

^a TOKYO METROPOLITAN INSTITUTE OF PUBLIC HEALTH   (Japan)

Author keywords

Coal tar dye; HPLC PDA HPLC; LC MS; NMR; Rose Bengal; TLC

Indexed keywords

4,5,6,7 TETRACHLORO 3',6' DIHYDROXY 2',7' DIIODOSPIRO[ISOBENZOFURAN 1(3H),9'(9H) XANTHEN] 3 ONE; BENZOFURAN DERIVATIVE; CHLORINE DERIVATIVE; COLORING AGENT; DYE; HYDROGEN; IODINE DERIVATIVE; ROSE BENGAL; SPIRO COMPOUND; UNCLASSIFIED DRUG; VINEGAR; XANTHENE DERIVATIVE;

ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; FISH; FOOD ANALYSIS; GINGER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PROTON NUCLEAR MAGNETIC RESONANCE; STRUCTURE ANALYSIS; THIN LAYER CHROMATOGRAPHY;

ZINGIBER OFFICINALE;

EID: 22544484206     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.46.93     Document Type: Article

References (8)

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