Identification of the monobrominated derivative of Acid Red 52 (Food Red No. 106) in pickled vegetables-Reference-Cited by-同舟云学术

Identification of the monobrominated derivative of Acid Red 52 (Food Red No. 106) in pickled vegetables

Published:2016-08-10 Issue:9 Volume:33 Page:1387-1395
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Ochi Naoki¹,Okuda Tetsuya²,Fujii Hisashi²

Affiliation:

1. Physics and Chemistry Testing and Research Division, Yokohama City Institute of Public Health, 2-7-1 Tomiokahigashi, Kanazawa-ku, Yokohama, Kanagawa 236-0051, Japan

2. Mechanical and Material Engineering Division, Kanagawa Industrial Technology Center, 705-1 Shimo-imaizumi, Ebina, Kanagawa 243-0435, Japan

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/10.1080/19440049.2016.1213887

Reference21 articles.

1. A Simple Method for Simultaneous Determination of Basic Dyes Encountered in Food Preparations by Reversed-Phase HPLC

2. European Commission. 2006. Summary Record of the Standing Committee on the Food Chain and Animal Health held in Brussels on 23 June 2006, section toxicological safety of the food chain. Available from: http://ec.europa.eu/food/safety/reg_com/archive/sc_toxic_summary21_en.pdf

3. European Commission. 2011. Commission Regulation (EU) No. 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No. 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Off J Eur Union. L295:1–177.

4. Detection by coupled LC-photodiode array detection and high-resolution Orbitrap MS of dimethyl and diethyl yellow dyes used illegally in processed soymilk curd

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2. Determination of starting materials, intermediates, and subsidiary colors in the color additive Food Red No. 106 (Sulforhodamine B) using high-performance liquid chromatography;Food Chemistry;2017-12