Development of a rapid, simple and sensitive HPLC-FLD method for determination of rhodamine B in chili-containing products

Food Chemistry

Volumn 164, Issue , 2014, Pages 98-103

  Qi, Ping ^a,b   Lin, Zhihao ^b   Li, Jiaxu ^b   Wang, Chenglong ^b   Meng, Weiwei ^b   Hong, Hong ^b   Zhang, Xuewu ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b GuangZhou Institute for Food Control   (China)

Author keywords

Chili; Food safety; HPLC FLD; Illegal dyes; Rhodamine B

Indexed keywords

FOOD SAFETY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CHILI; FLUORESCENCE DETECTION; HPLC-FLD; LIMIT OF DETERMINATION; LIMIT OF QUANTIFICATIONS; MOBILE-PHASE COMPOSITION; RELATIVE STANDARD DEVIATIONS; RHODAMINE B;

OILS AND FATS; FOOD SAFETY;

CAPSAICIN; DIHYDROCAPSAICIN; METHANOL; OIL; RHODAMINE B; FOOD DYE; RHODAMINE;

ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL PARAMETERS; COST; EXTRACTION; FLUORESCENCE DETECTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION PROCEDURE; LIMIT OF DETERMINATION; LIMIT OF QUANTITATION; PEPPER; POWDER; REPRODUCIBILITY; WATER CONTENT; CHEMICAL STRUCTURE; FLUORESCENCE ANALYSIS; LIMIT OF DETECTION; PROCESS OPTIMIZATION; SENSITIVITY ANALYSIS; VALIDATION PROCESS; ANALYSIS; CHEMISTRY; FLUORESCENCE; PROCEDURES; SPECTROFLUOROMETRY; SPICE;

CAPSICUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLUORESCENCE; FOOD COLORING AGENTS; LIMIT OF DETECTION; REPRODUCIBILITY OF RESULTS; RHODAMINES; SPECTROMETRY, FLUORESCENCE; SPICES;

EID: 84901951158     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.036     Document Type: Article

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