A Rapid and Green Limit Test Method for Five Synthetic Colorants in Foods Using Polyamide Thin-layer Chromatography-Reference-Cited by-同舟云学术

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A Rapid and Green Limit Test Method for Five Synthetic Colorants in Foods Using Polyamide Thin-layer Chromatography

Published:2014-06-18 Issue:2 Volume:8 Page:459-466
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Tang Tie-Xin,Xu Xin-Jun,Wang Dong-Mei,Zhao Zhi-Min,Zhu Long-Ping,Yang De-Po

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-014-9907-6.pdf

Reference32 articles.

1. Chanlon S, Joly-Pottuz L, Chatelut M et al (2005) Determination of Carmoisine, Allura red and Ponceau 4R in sweets and soft drinks by Differential Pulse Polarography. J Food Compos Anal 18:503–515

2. Clode SA, Hooson J, Grant D et al (1987) Long-term toxicity study of amaranth in rats using animals exposed in utero. Food Chem Toxicol 25:937–946

3. Combeau S, Chatelut M, Vittori O (2002) Identification and simultaneous determination of Azorubin, Allura red and Ponceau 4R by differential pulse polarography: application to soft drinks. Talanta 56:115–122

4. Dixon EA, Renyk G (1982) Isolation, separation and identification of synthetic food colors. J Chem Educ 59:67–69

5. El-Sheikh AH, Al-Degs YS (2013) Spectrophotometric determination of food dyes in soft drinks by second order multivariate calibration of the absorbance spectra–pH data matrices. Dyes Pigments 97:330–339

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