Quantification of permitted synthetic colours in food by liquid chromatographic methods: A review on analytical methods and theirperformance-Reference-Cited by-同舟云学术

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Quantification of permitted synthetic colours in food by liquid chromatographic methods: A review on analytical methods and theirperformance

Published:2021-07-08 Issue:10 Volume:38 Page:1636-1655
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Chung Stephen W. C.¹^ORCID

Affiliation:

1. Independent Researcher, Formerly with the Food Research Laboratory, Centre for Food Safety, Hong Kong, China

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2021.1949496

Reference65 articles.

1. LC/MS Method Using Cloud Point Extraction for the Determination of Permitted and Illegal Food Colors in Liquid, Semiliquid, and Solid Food Matrixes: Single-Laboratory Validation

2. A new high-throughput screening method to determine multiple dyes in herbs and spices

3. Simultaneous determination of synthetic dyes in foodstuffs and beverages by high-performance liquid chromatography coupled with diode-array detector

4. Identification and Quantitation of Water-Soluble Synthetic Colors in Foods by Liquid Chromatography/Ultraviolet–Visible Method Development and Validation

5. Preparation of polydopamine-coated magnetic nanoparticles for dispersive solid-phase extraction of water-soluble synthetic colorants in beverage samples with HPLC analysis

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1. Rapid identification and quantitation of 34 synthetic colorants in 125 beverages and candies by ultraperformance liquid chromatography with photodiode array detection;Journal of Food Composition and Analysis;2024-09

2. Biochemical processes mediating neurotoxicity induced by synthetic food dyes: A review of current evidence;Chemosphere;2024-09

3. Surface-enhanced Raman scattering using flower-like Ag/ZnO as active substrates for the label-free and sensitive detection of rhodamine 6G and melamine;Analytical Methods;2024

4. Simultaneous qualitative and quantitative determination of 104 fat-soluble synthetic dyes in foods using disperse solid-phase extraction and UHPLC-Q-Orbitrap HRMS analysis;Food Chemistry;2023-11

5. Semiquantitative color catcher and smartphone-based analysis of synthetic food dyes in alcohol containing beverages;Talanta;2023-09

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