Fast determination of Sudan dyes in chilli tomato sauces using partial filling micellar electrokinetic chromatography

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 22, 2011, Pages 11903-11909

  Fukuji, Tatiana S ^a,b   Castro Puyana, María ^a   Tavares, Marina F M ^b   Cifuentes, Alejandro ^a  

^a CSIC   (Spain)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

capillary electrophoresis; Dyes; food analysis; MEKC; tomato chilli sauce

Indexed keywords

CAPILLARY ZONE ELECTROPHORESIS; FOOD ANALYSIS; INTERNAL STANDARDS; LIMITS OF DETECTION; MEKC; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; OPTIMIZED CONDITIONS; PARTIAL FILLING; QUANTITATIVE DETERMINATIONS; RAPID SCREENING; SODIUM DODECYL SULFATE; SUDAN DYES; TOMATO CHILLI SAUCE;

ACETONITRILE; AZO DYES; CAPILLARY ELECTROPHORESIS; DYES; ELECTRODYNAMICS; FRUITS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; SCREENING; SEPARATION; SODIUM; SODIUM SULFATE;

FILLING;

AZO COMPOUND; COLORING AGENT;

ARTICLE; CHEMISTRY; EVALUATION; FOOD CONTAMINATION; METHODOLOGY; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; TOMATO;

AZO COMPOUNDS; CHROMATOGRAPHY, MICELLAR ELECTROKINETIC CAPILLARY; COLORING AGENTS; FOOD CONTAMINATION; LYCOPERSICON ESCULENTUM;

LYCOPERSICON ESCULENTUM;

EID: 81255143245     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203201b     Document Type: Article

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