Establishing a method of HPLC involving precolumn derivatization by 2,2′‐dithiobis (5‐nitropyridine) to determine the sulfites in shrimps in comparison with ion chromatography-Reference-Cited by-同舟云学术

Establishing a method of HPLC involving precolumn derivatization by 2,2′‐dithiobis (5‐nitropyridine) to determine the sulfites in shrimps in comparison with ion chromatography

Published:2019-05-15 Issue:6 Volume:7 Page:2151-2158
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Yang Kai¹²,Zhou Cheng¹,Yang Zhenhuan¹,Yu Lan³,Cai Ming¹,Wu Changqing²,Sun Peilong¹^ORCID

Affiliation:

1. Department of Food Science and Technology Zhejiang University of Technology Hangzhou China

2. Department of Animal and Food Sciences University of Delaware Newark, Delaware

3. Zhoushan Yueyang Food Co., Ltd Zhoushan China

Funder

The Project of Zhoushan Science and Technology Bureau

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1060

Reference34 articles.

1. Determination of sulfur dioxide in wine using headspace gas chromatography and electron capture detection

2. Environmental mutagenicity and toxicity caused by sodium metabisulfite in sea shrimp harvesting in Piauí, Brazil

3. Survey of sulphites determined in a variety of foods by the optimized Monier‐Williams method

4. Scientific Opinion on the re‐evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives;EFSA;EFSA Journal,2016

5. Disulfides and Polysulfides

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