Sensitive determination of erythrosine and other red food colorants using capillary electrophoresis with laser-induced fluorescence detection
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference36 articles.
1. A review of the genotoxicity of food, drug and cosmetic colours and other azo, triphenylmethane and xanthene dyes
2. Teratogenic potential of FD & C Red No. 3 when given in drinking water
3. Determination of synthetic food dyes by capillary electrophoresis
4. Spectrophotometric determination of Allura Red (R40) in soft drink powders using the universal calibration matrix for partial least squares multivariate method
5. Determination of synthetic colourant food additives by capillary zone electrophoresis
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1. Triple channel fluorescence Na-Ca-Cl-doped carbon dots for erythrosine detection in food samples and living cells;Journal of Molecular Structure;2025-02
2. Simultaneous determination of 11 water-soluble synthetic colorants in foods consumed in Chile by high-performance liquid chromatography with diode Array detection;Food Chemistry;2024-12
3. A deep eutectic solvent-based microextraction method for the extraction of Erythrosine from complex samples: statistical approach;Journal of Food Composition and Analysis;2024-11
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