Reversed-phase thin-layer chromatography of some foodstuff dyes
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Clinical Biochemistry,Biochemistry,Analytical Chemistry
Link
https://akademiai.com/doi/pdf/10.1556/jpc.16.2003.4.5
Reference11 articles.
1. Determination of sulphonated azo dyes in food by ion-pair liquid chromatography with photodiode array and electrospray mass spectrometry detection
2. Identification and simultaneous determination of Azorubin, Allura red and Ponceau 4R by differential pulse polarography: application to soft drinks
3. Determination of eight synthetic food colorants in drinks by high-performance ion chromatography
4. Determination of dyes in foodstuffs by capillary zone electrophoresis
5. Differential-pulse polarographic monitoring of permitted synthetic food colouring matters and ascorbic acid in accelerated light degradation studies and the spectrophotometric determination of the ammonia and simpler amines formed
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1. Thin layer chromatography in drug discovery process;Journal of Chromatography A;2017-10
2. SPE/TLC/Densitometric Quantification of Selected Synthetic Food Dyes in Liquid Foodstuffs and Pharmaceutical Preparations;Journal of Analytical Methods in Chemistry;2017
3. DEVELOPMENT AND VALIDATION OF A TLC METHOD FOR THE ANALYSIS OF SYNTHETIC FOOD-STUFF DYES;Journal of Liquid Chromatography & Related Technologies;2013-07-16
4. Tartrazine determination from mustard sample by TLC-Photodensitometry and TLC-Digital processing of images;Journal of Planar Chromatography – Modern TLC;2012-12
5. Second order advantage in the determination of amaranth, sunset yellow FCF and tartrazine by UV–vis and multivariate curve resolution-alternating least squares;Analytica Chimica Acta;2009-11
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