Rapid Method for Quantification of Seven Synthetic Pigments in Colored Chinese Steamed Buns Using UFLC-MS/MS without SPE-Reference-Cited by-同舟云学术

Rapid Method for Quantification of Seven Synthetic Pigments in Colored Chinese Steamed Buns Using UFLC-MS/MS without SPE

Published:2015 Issue:3 Volume:31 Page:205-210
ISSN:0910-6340
Container-title:Analytical Sciences
language:en
Short-container-title:Anal. Sci.

Author:

GAO He-Gang¹,GONG Wen-Jie²,ZHAO Yong-Gang³

Affiliation:

1. Shaoxing Center for Disease Control and Prevention

2. Cixi Municipal Center for Disease Control and Prevention

3. Key Laboratory of Health Risk Appraisal for Trace Toxic Chemicals of Zhejiang Provincial, Ningbo Municipal Center for Disease Control and Prevention

Publisher

Springer Science and Business Media LLC

Subject

Analytical Chemistry

Link

https://www.jstage.jst.go.jp/article/analsci/31/3/31_205/_pdf

Reference18 articles.

1. 1. National Standard of the People’s Republic of China, GB/T 5009.35–1996, Method for Determination of Synthetic Pigments in Foods, 1996.

2. 2. F. Feng, Y. S. Zhao, W. Yong, L. Sun, G. B. Jiang, and X. G. Chu, J. Chromatogr. B, 2011, 879, 1813.

3. 3. Ministry of Health, P. R. C., Hygienic Standards for Uses of Food Additives, National Standard of the P. R. C., Beijing, 2007, p. 90.

4. 4. N. Yoshioka and K. Ichihashi, Talanta, 2008, 74, 1408.

5. 5. K. S. Minioti, C. F. Sakellariou, and N. S. Thomaidis, Anal. Chim. Acta, 2007, 583, 103.

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