Analyses of the brominated vegetable oil in soft drinks using gas chromatography–flame ionization detector and atmospheric pressure gas chromatography–quadrupole/time-of-flight mass spectrometry

Author:

Iwakoshi Keiko,Ogawa Asamoe,Iwakoshi Katsushi,Nakajima Jyunichi,Kobayashi Chigusa,Sasamoto Takeo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. AOAC Official Method 973.27 AOAC (2000). Brominated vegetable oils in nonalcoholic beverages.AOAC Official Methods of Analysis, 2016. AOAC International, Appendix F: Guidelines for Standard Method Performance Requirements.

2. Mass spectra of methyl esters of brominated fatty acids and their presence in soft drinks and cocktail syrups;Bendig;Rapid Communications in Mass Spectrometry,2013

3. Brominated vegetable oil in soft drinks – an underrated source of human organobromine intake;Bendig;Food Chemistry,2012

4. Handbuch der Lebensmitteltechnologie: Nahrungsfette und -Öle;Bockisch,1993

5. Simple and rapid quantification of brominated vegetable oil in commercial soft drinks by LC–MS;Chitranshi;Food Chemistry,2016

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