A new liquid-liquid extraction method for determination of 6 azo-dyes in chilli products by high-performance liquid chromatography

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 1324-1329

  Long, Chaoyang ^a,b   Mai, Zhibin ^b   Yang, Xingfen ^a   Zhu, Binghui ^a   Xu, Xiumin ^a   Huang, Xiangdong ^a   Zou, Xiaoyong ^b  

^a GUANGZHOU CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^b SUN YAT SEN UNIVERSITY   (China)

Author keywords

Azo dyes; Chilli products; High performance liquid chromatography; Liquid liquid extraction

Indexed keywords

CHILLI POWDERS; CHILLI PRODUCTS; EXTRACTION METHOD; LIQUID-LIQUID EXTRACTION; ROUTINE MONITORING; SIMPLE METHOD; SUDAN I;

FORMIC ACID; LIQUID CHROMATOGRAPHY; SOLVENT EXTRACTION;

LIQUIDS;

CHLOROFORM; DYE; FORMIC ACID; METHANOL; OIL SCARLET; PARA RED; SCARLET RED; SUDAN I; SUDAN II; SUDAN RED G; UNCLASSIFIED DRUG;

ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID LIQUID EXTRACTION; PEPPER; SPICE; ULTRAVIOLET SPECTROSCOPY;

EID: 78751579130     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.089     Document Type: Article

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