Analysis of nine food additives in red wine by ion-suppression reversed-phase high-performance liquid chromatography using trifluoroacetic acid and ammonium acetate as ion-suppressors

Analytical Sciences

Volumn 28, Issue 10, 2012, Pages 967-971

  Zhao, Yong Gang ^a   Chen, Xiao Hong ^a   Yao, Shan Shan ^a   Pan, Sheng Dong ^a   Li, Xiao Ping ^a   Jin, Mi Cong ^a  

^a NINGBO MUNICIPAL CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ACETONITRILE; BENZOIC ACID; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONS; SORBIC ACID; SUGAR SUBSTITUTES; TRIFLUOROACETIC ACID; VOLATILE FATTY ACIDS; WINE;

BASELINE SEPARATION; DEHYDROACETIC ACIDS; DETERMINATION COEFFICIENTS; ORGANIC MODIFICATION; RETENTION BEHAVIOR; RETENTION FACTORS; REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; SIMULTANEOUS DETERMINATIONS;

FOOD ADDITIVES;

EID: 84871142284     PISSN: 09106340     EISSN: 13482246     Source Type: Journal    
DOI: 10.2116/analsci.28.967     Document Type: Article

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