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Volumn 1103, Issue 1, 2006, Pages 170-176

Simultaneous determination of water-soluble and fat-soluble synthetic colorants in foodstuff by high-performance liquid chromatography-diode array detection-electrospray mass spectrometry

(5) Ma, Ming a,b Luo, Xubiao a,b Chen, Bo b Su, Shengpei b Yao, Shouzhuo a,b

a HUNAN UNIVERSITY (China)

b HUNAN NORMAL UNIVERSITY (China)

Author keywords

Chilli powder; Chilli spice; Delicious ginger; Dimethylsulfoxide; HPLC DAD ESI MS; Soft drinks; Synthetic colorants

Indexed keywords

COLOR; DYES; FOOD ADDITIVES; MASS SPECTROMETRY; SOLVENT EXTRACTION; SULFUR COMPOUNDS;

CHILLI POWDER; CHILLI SPICE; DELICIOUS GINGER; DIMETHYLSULFOXIDE; HPLC-DAD-ESI-MS; SOFT DRINKS; SYNTHETIC COLORANTS;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

AMARANTH; BRILLIANT BLUE; COLORING AGENT; DIMETHYL SULFOXIDE; FOOD DYE; OIL SCARLET; SCARLET RED; SUDAN I; SUNSET YELLOW; TARTRAZINE;

ARTICLE; CHEMICAL STRUCTURE; ELECTROSPRAY MASS SPECTROMETRY; FOOD PROCESSING; GINGER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PEPPER; PRIORITY JOURNAL; TECHNIQUE;

BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATS; FOOD ANALYSIS; FOOD COLORING AGENTS; SOLUBILITY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SPICES; WATER;

AMARANTHUS CAUDATUS; ZINGIBER OFFICINALE;

EID: 29844446912 PISSN: 00219673 EISSN: None Source Type: Journal
DOI: 10.1016/j.chroma.2005.11.061 Document Type: Article

Times cited : (252)

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