Aqueous two-phase based on ionic liquid liquid-liquid microextraction for simultaneous determination of five synthetic food colourants in different food samples by high-performance liquid chromatography

Food Chemistry

Volumn 174, Issue , 2015, Pages 380-386

  Sha, Ou ^a,b,c   Zhu, Xiashi ^a   Feng, Yanli ^c   Ma, Weixing ^c  

^a YANGZHOU UNIVERSITY   (China)

^b Analysis and Test Centre of Jiangsu Marine Resources Development Research Institute   (China)

^c HUAIHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Aqueous two phase; HPLC; Ionic liquid; Synthetic food colourants

Indexed keywords

DYES; EFFICIENCY; FOOD ADDITIVES; IONIC LIQUIDS; SOLVENT EXTRACTION; ULTRAVIOLET VISIBLE SPECTROSCOPY;

1-ALKYL-3-METHYLIMIDAZOLIUM BROMIDE; AQUEOUS TWO PHASE; AQUEOUS TWO PHASE SYSTEM; EXTRACTION EFFICIENCIES; HPLC; LIQUID-LIQUID-LIQUID MICROEXTRACTION; SIMULTANEOUS DETERMINATIONS; SYNTHETIC FOOD COLOURANTS;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

AMARANTH; BRILLIANT BLUE; BROMIDE; COLORING AGENT; INORGANIC SALT; IONIC LIQUID; PONCEAU 4R; SUNSET YELLOW; TARTRAZINE; UNCLASSIFIED DRUG; AZO COMPOUND; BENZENESULFONIC ACID DERIVATIVE; FD & C YELLOW NO. 6; FOOD DYE; WATER;

ARTICLE; CENTRIFUGATION; FOOD COLOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHILICITY; LIMIT OF DETECTION; LIQUID PHASE MICROEXTRACTION; ULTRAVIOLET DETECTOR; ULTRAVIOLET RADIATION; CHEMISTRY; FOOD ANALYSIS; PROCEDURES; SENSITIVITY AND SPECIFICITY;

AMARANTH DYE; AZO COMPOUNDS; BENZENESULFONATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; FOOD COLORING AGENTS; IONIC LIQUIDS; LIMIT OF DETECTION; LIQUID PHASE MICROEXTRACTION; SALTS; SENSITIVITY AND SPECIFICITY; TARTRAZINE; WATER;

EID: 84912550596     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.068     Document Type: Article

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