A review of analytical techniques for determination of Sudan I-IV dyes in food matrixes

Journal of Chromatography A

Volumn 1217, Issue 17, 2010, Pages 2747-2757

  Rebane, Riin ^a   Leito, Ivo ^a   Yurchenko, Sergei ^a   Herodes, Koit ^a  

^a UNIVERSITY OF TARTU   (Estonia)

Author keywords

Analytical methods; Contents; Extraction; Food; Sample preparation; Sudan dye

Indexed keywords

AZO DYES; FOOD ADDITIVES; FOOD PRODUCTS; PHASE SEPARATION; ULTRASONIC APPLICATIONS;

ANALYTICAL METHOD; CONTENTS; PRESSURIZED LIQUID EXTRACTION; SAMPLE PREPARATION; SAMPLE PREPARATION PROCEDURE; SCIENTIFIC APPLICATIONS; SUDAN DYES; ULTRASONIC-ASSISTED EXTRACTIONS;

EXTRACTION;

DYE; OIL SCARLET; SCARLET RED; SUDAN I; SUDAN II; UNCLASSIFIED DRUG; AZO COMPOUND; FOOD DYE;

ANALYTIC METHOD; ARTICLE; AUTOMATION; CAPILLARY CHROMATOGRAPHY; CARCINOGENICITY; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; ELECTROSPRAY; EXTRACTION; FOOD COLOR; HYDROGEN BOND; LIPOPHILICITY; LIQUID CHROMATOGRAPHY; LIQUID PHASE MICROEXTRACTION; MASS SPECTROMETRY; POTENTIOMETRY; PRIORITY JOURNAL; SENSITIVITY ANALYSIS; SENSITIVITY AND SPECIFICITY; SOLID PHASE EXTRACTION; SOLUBILITY; EVALUATION; FOOD ANALYSIS; METHODOLOGY; REVIEW; STATISTICAL PARAMETERS;

LYCOPERSICON ESCULENTUM;

AZO COMPOUNDS; CHEMISTRY TECHNIQUES, ANALYTICAL; FOOD ANALYSIS; FOOD COLORING AGENTS; LIMIT OF DETECTION; SOLID PHASE EXTRACTION;

EID: 77953715729     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2010.02.038     Document Type: Review

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