Sensitive and fast determination of Sudan dyes in chilli powder by partial-filling micellar electrokinetic chromatography-tandem mass spectrometry

Electrophoresis

Volumn 33, Issue 4, 2012, Pages 705-712

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

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Capillary electrophoresis; CE MS; Dyes; Food analysis; PF MEKC MS

Indexed keywords

AMMONIUM BICARBONATE; AZO DYES; ELECTRODYNAMICS; FILLING; ION SOURCES; MASS SPECTROMETRY; MICELLES;

CE-MS; CHILLI POWDERS; CHROMATOGRAPHY-MASS SPECTROMETRY; FOOD ANALYSIS; LIMIT OF DETECTION; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; MICELLARS; PARTIAL FILLING; PF-MICELLAR ELECTROKINECTIC CHROMATOGRAPHY-MASS SPECTROMETRY; SUDAN DYES;

CAPILLARY ELECTROPHORESIS;

ACETONITRILE; AMMONIUM BICARBONATE; AMMONIUM DERIVATIVE; AZO DYE; DODECYL SULFATE SODIUM; ION; SUDAN DYE; SUDAN I DYE; SUDAN II DYE; SUDAN III DYE; SUDAN IV DYE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; LIMIT OF DETECTION; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; MICELLIZATION; PEPPER; POWDER; SENSITIVITY AND SPECIFICITY; TANDEM MASS SPECTROMETRY;

EID: 84858976507     PISSN: 01730835     EISSN: 15222683     Source Type: Journal    
DOI: 10.1002/elps.201100272     Document Type: Article

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