UPLC-ESI-MS/MS analysis of sudan dyes and Para Red in food

Food Additives and Contaminants - Part A

Volumn 27, Issue 9, 2010, Pages 1215-1220

  Li, C ^a   Wu, Y L ^b   Shen, J Z ^c  

^a HEBEI UNIVERSITY OF ENGINEERING   (China)

^b Ningbo Agriculture Products Quality Detector Center   (China)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Animal products; Colours; Ingredients; Liquid chromatography mass spectrometry (LC MS); Meat

Indexed keywords

ACETONITRILE; CARCINOGEN; FOOD ADDITIVE; FOOD DYE; OIL SCARLET; PARA RED; SCARLET RED; SUDAN I; SUDAN I D5; SUDAN II; SUDAN RED 7B; SUDAN RED G; UNCLASSIFIED DRUG; WATER; COLORING AGENT;

ACCURACY; ARTICLE; CALIBRATION; CENTRIFUGATION; DUCK; ELECTROSPRAY MASS SPECTROMETRY; EXTRACTION; FOOD ANALYSIS; FREEZING; MEAT; PEPPER; PEPPER SAUCE; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; VALIDATION PROCESS; LIMIT OF DETECTION; LIQUID CHROMATOGRAPHY; PROCEDURES; STANDARD;

ANIMALIA;

CALIBRATION; CHROMATOGRAPHY, LIQUID; COLORING AGENTS; FOOD ANALYSIS; LIMIT OF DETECTION; REFERENCE STANDARDS; REPRODUCIBILITY OF RESULTS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 77954628079     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2010.483600     Document Type: Article

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