Sensitive assay for picogram levels of sudan I in chilli foodstuffs by flow injection chemiluminescence
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2010/AY/C0AY00303D
Reference17 articles.
1. Development and in-house validation of a liquid chromatography–electrospray–tandem mass spectrometry method for the simultaneous determination of Sudan I, Sudan II, Sudan III and Sudan IV in hot chilli products
2. Simultaneous quantitative determination of Sudan dyes using liquid chromatography–atmospheric pressure photoionization–tandem mass spectrometry
3. Stochastic resonance is applied to quantitative analysis for weak chromatographic signal of Sudan I
4. Determination of 1-phenylazo-2-naphthol (Sudan I) in chilli powder and in chilli-containing food products by GPC clean-up and HPLC with LC/MS confirmation
5. Development of a Fast Analytical Method for the Determination of Sudan Dyes in Chili- and Curry-Containing Foodstuffs by High-Performance Liquid Chromatography−Photodiode Array Detection
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1. Qualitative and quantitative analysis based on digital images to determine the adulteration of ketchup samples with Sudan I dye;Food Chemistry;2020-10
2. Multiple signal amplification electrochemiluminescent immunoassay for Sudan I using gold nanorods functionalized graphene oxide and palladium/aurum core-shell nanocrystallines as labels;Electrochimica Acta;2018-07
3. Flow analysis with chemiluminescence detection: Recent advances and applications;Talanta;2018-03
4. Food colors: Existing and emerging food safety concerns;Critical Reviews in Food Science and Nutrition;2016-10-28
5. Determination of Captopril in Biofluids by Luminol–Chloroauric Acid–Lysozyme Chemiluminescence;Instrumentation Science & Technology;2015-01-20
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