Determination of cyanidin-3-glucoside (red kernel food colour) in beverages by high performance liquid chromatography and a study of its degradation by quadruple time-of-flight mass spectrometry

Food Additives and Contaminants - Part A

Volumn 28, Issue 12, 2011, Pages 1645-1656

  Song, Jia ^a   Li, Xiaolin ^b   Zeng, Lu ^a   Liu, Hailing ^a   Xie, Mengxia ^a  

^a BEIJING NORMAL UNIVERSITY   (China)

^b Beijing Entry Exit Inspection and Quarantine Bureau   (China)

Author keywords

additives, general; beverages; chromatography, HPLC; clean up; colours; fruit juices; LC MS

Indexed keywords

ADDITIVES; BEVERAGES; CARBOHYDRATES; COLOR; DAIRIES; DEGRADATION; FRUIT JUICES; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PH;

ADDITIVES , GENERALS; CARBONATED SOFT DRINKS; CHROMATOGRAPHY , HPLC; DEGRADATION MECHANISM; LC/MS; PERFORMANCE REQUIREMENTS; RELATIVE STANDARD DEVIATIONS; TIME OF FLIGHT MASS SPECTROMETRY;

LIQUID SUGAR;

CYANIDIN 3 GLUCOSIDE; FORMIC ACID; GLUCOSE; METHANOL;

AQUEOUS SOLUTION; ARTICLE; BEVERAGE; CARBOHYDRATE ANALYSIS; CARBONATED BEVERAGE; FOOD COLOR; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; MILK; PH; PRIORITY JOURNAL; QUALITY CONTROL; TIME OF FLIGHT MASS SPECTROMETRY; ULTRAVIOLET SPECTROSCOPY;

EID: 84862923743     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2011.610035     Document Type: Article

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