Determination of 20 synthetic dyes in chili powders and syrup-preserved fruits by liquid chromatography/tandem mass spectrometry

Author:

Tsai Chia-FenORCID,Kuo Ching-HaoORCID,Shih Daniel Yang-Chih

Funder

Food and Drug Administration

Ministry of Health and Welfare of Taiwan

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Reference24 articles.

1. Simultaneous determination of water-soluble and fat-soluble synthetic colorants in foodstuff by high-performance liquid chromatography-diode array detection-electrospray mass spectrometry;Ma;J Chromatogr A,2006

2. Identification and determination of seven synthetic dyes in foodstuffs and soft drinks on monolithic C18 column by high performance liquid chromatography;Vachirapatama;J Food Drug Anal,2008

3. IARC monographs on the evaluation of the carcinogenic risk of chemicals to man,1975

4. Risk assessment of food coloring agents on DNA damage using RAPD markers;Abdelmigid;Open Biotechnol J,2009

5. Genotoxicity testing of the food colours amaranth and tartrazine;Das;Int Hum Genet,2004

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