Development of a method for the analysis of seven banned azo-dyes in chilli and hot chilli food samples by pressurised liquid extraction and liquid chromatography with electrospray ionization-tandem mass spectrometry

Talanta

Volumn 78, Issue 1, 2009, Pages 178-186

  Pardo, Olga ^a   Yusà, Vicent ^a   León, Nuria ^a   Pastor, Agustín ^b  

^a Public Health Laboratory of Valencia   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Azo dyes; Experimental design; Gel permeation chromatography; LC MS MS; Pressurised liquid extraction; Sudan dyes

Indexed keywords

ACETONE; AZO DYES; DESIGN OF EXPERIMENTS; ELECTROSPRAY IONIZATION; GEL PERMEATION CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY;

CORRELATION COEFFICIENT; ELECTROSPRAY IONIZATION TANDEM MASS SPECTROMETRY; GEL PERMEATION CHROMATOGRAPHY (GPC); LC-MS-MS; PRESSURISED LIQUID EXTRACTION; STATISTICAL DESIGN OF EXPERIMENTS; SUDAN DYES; TANDEM MASS SPECTROMETRY;

EXTRACTION;

EID: 58749116424     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2008.10.052     Document Type: Article

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