A Fast and Simple Method for the Determination of 12 Synthetic Dyes in Spicy Foods by UHPLC-HRMS-Reference-Cited by-同舟云学术

A Fast and Simple Method for the Determination of 12 Synthetic Dyes in Spicy Foods by UHPLC-HRMS

Published:2020-12-22 Issue:1 Volume:1 Page:107-112
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Sannino Anna¹,Savini Sara¹^ORCID

Affiliation:

1. Chemical Safety Department, Stazione Sperimentale per l’Industria delle Conserve Alimentari (SSICA), Viale Tanara 31/a, 43100 Parma, Italy

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.0c00037

Reference36 articles.

1. Genotoxic hazards of azo pigments and other colorants related to 1-phenylazo-2-hydroxynaphthalene

2. Identification and Estimation of Non-Permitted Food Colours (Sudan and Rhodamine-B Dye) In Chilli and Curry Powder by Rapid Colour Test, Thin Layer Chromatography and Spectrophotometry

3. Monographs on the evaluation of the carcinogenetic risk of chemicals to man: Some aromatic azo compounds; International Agency for Research on Cancer: Lyon, France, 1975; Vol. 8, pp 224–231.

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rhodamine and related substances in food: Recent updates on pretreatment and analysis methods;Food Chemistry;2024-11

2. An update on the sample preparation and analytical methods for synthetic food colorants in food products;Food Chemistry;2024-11

3. Simultaneous qualitative and quantitative determination of 104 fat-soluble synthetic dyes in foods using disperse solid-phase extraction and UHPLC-Q-Orbitrap HRMS analysis;Food Chemistry;2023-11

4. Highly sensitive zero-order emission system - fluorescence detection-liquid chromatographic method for simultaneous estimation of two banned phenyl xanthene dyes in bottled chili sauce;Bulletin of the Chemical Society of Ethiopia;2023-09-19

5. Food inauthenticity: Authority activities, guidance for food operators, and mitigation tools;Comprehensive Reviews in Food Science and Food Safety;2022-10-18