Electrochemical Detection of Amaranth in Food Based on the Enhancement Effect of Carbon Nanotube Film
Author:
Affiliation:
1. Technology Center, Hubei Entry-Exit Inspection and Quarantine Bureau, Wuhan 430022, China
2. School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology, Wuhan 430074, China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf103263p
Reference25 articles.
1. Toxic effect of synthetic and natural food dyes on renal and hepatic functions in rats
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3. Cytogenetic evaluation and DNA interaction studies of the food colorants amaranth, erythrosine and tartrazine
4. Second order advantage in the determination of amaranth, sunset yellow FCF and tartrazine by UV–vis and multivariate curve resolution-alternating least squares
5. Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector
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