Determination of 23 Dyes in Chili Powder and Paste by High-Performance Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry

Food Analytical Methods

Volumn 5, Issue 5, 2012, Pages 1018-1026

  Zhao, Shan ^a   Yin, Jie ^a   Zhang, Jing ^a   Ding, Xiaojing ^a   Wu, Yongning ^a   Shao, Bing ^a  

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

Author keywords

Chili paste; Chili powder; HPLC ESI MS MS; Synthetic dyes

Indexed keywords

ANALYTES; AVERAGE RECOVERY; CHILI PASTE; CHROMATOGRAPHIC SEPARATIONS; COMPREHENSIVE METHOD; GRADIENT ELUTION; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY-ELECTROSPRAY IONIZATION TANDEM MASS SPECTROMETRY; HPLC-ESI-MS/MS; LIMIT OF QUANTIFICATIONS; LOCAL MARKETS; MULTIPLE-REACTION MONITORING MODES; ORANGE II; RELATIVE STANDARD DEVIATIONS; RHODAMINE B; SUDAN I; SYNTHETIC DYES; TARGET COMPOUND;

ACETONITRILE; CHROMATOGRAPHY; ELECTROSPRAY IONIZATION; MASS SPECTROMETRY;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 84866021051     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9337-7     Document Type: Article

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