Rapid screening of basic colorants in processed vegetables through mass spectrometry using an interchangeable thermal desorption electrospray ionization source

Analytica Chimica Acta

Volumn 1010, Issue , 2018, Pages 44-53

  Chao, Yu Ying ^a   Chen, Yen Ling ^a   Lin, Hong Yi ^a   Huang, Yeou Lih ^a,b,c  

^a KAOHSIUNG MEDICAL UNIVERSITY   (Taiwan)

^b KAOHSIUNG MEDICAL UNIVERSITY HOSPITAL   (Taiwan)

^c NATIONAL SUN YAT SEN UNIVERSITY   (Taiwan)

Author keywords

Ambient mass spectrometry; Colorant; Thermal desorption

Indexed keywords

ATMOSPHERIC IONIZATION; ATMOSPHERIC PRESSURE; FOOD SAFETY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; THERMAL DESORPTION; THERMAL PROCESSING (FOODS); VEGETABLES;

AMBIENT MASS SPECTROMETRIES; ATMOSPHERIC PRESSURE IONIZATION SOURCES; COLORANT; DESORPTION ELECTROSPRAY IONIZATION; DETECTION CAPABILITY; QUALITATIVE SCREENING; REALLOCATION OF RESOURCES; SPECTROMETRIC TECHNIQUES;

ELECTROSPRAY IONIZATION;

AURAMINE; COLORING AGENT; MALACHITE GREEN; RHODAMINE B; SCARLET RED; SUDAN I; FOOD DYE;

ARTICLE; CONTROLLED STUDY; ELECTROSPRAY MASS SPECTROMETRY; FOOD ANALYSIS; FOOD PROCESSING; FOOD SAFETY; LIMIT OF DETECTION; LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MEASUREMENT REPEATABILITY; PRIORITY JOURNAL; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; THERMAL DESORPTION ELECTROSPRAY IONIZATION MASS SPECTROMETRY; VEGETABLE; ANALYSIS; CHEMISTRY; FOOD CONTAMINATION; TEMPERATURE;

FOOD ANALYSIS; FOOD COLORING AGENTS; FOOD CONTAMINATION; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TEMPERATURE; VEGETABLES;

EID: 85041593006     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2018.01.003     Document Type: Article

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