A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods-Reference-Cited by-同舟云学术

A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods

Published:2014-06-02 Issue:5 Volume:2 Page:547-556
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Tatebe Chiye¹,Zhong Xining¹,Ohtsuki Takashi¹,Kubota Hiroki¹,Sato Kyoko¹,Akiyama Hiroshi¹

Affiliation:

1. National Institute of Health Sciences 1‐18‐1, Kamiyoga Tokyo Setagaya‐ku 158‐8501 Japan

Funder

Grants-in-Aid for Scientific Research, Ministry of Health, Labour and Welfare, Japan.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.127

Reference23 articles.

1. Micelles mediated separation fluorimetric methodology for Rhodamine B determination in condiments, snacks and candies

2. Determination of banned dyes, in spices by liquid chromatography‐mass spectrometry;Botek P.;Czech. J. Food Sci.,2007

3. Trace determination of rhodamine B and rhodamine 6G dyes in aqueous samples by solid‐phase extraction and high‐performance liquid chromatography coupled with fluorescence detection;Chiang T. L.;J. Chin. Chem. Soc.,2011

4. A Simple Method for Simultaneous Determination of Basic Dyes Encountered in Food Preparations by Reversed-Phase HPLC

5. European Council.1994.European parliament and council directive 94/36/EC of 30 June 1994 on colors for use in foodstuffs. Available athttp://ec.europa.eu/food/fs/sfp/addit_flavor/flav08_en.pdf(accessed 11 December 2013).

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