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An Improved Analytical Method for the Determination of Brown FK in Food using HPLC

  • Published:2018-03-17 Issue:5 Volume:56 Page:409-415
  • ISSN:0021-9665
  • Container-title:Journal of Chromatographic Science
  • language:en
  • Short-container-title:

Author:

Park Ju-Hee1,Kim Young-Woo1,Jeong Yeon-Seong1,Suh Hee-Jae2,Chun Hyang-Sook1,Lee Gun-Young3,Lim Ho-Soo3,Lee Chan1

Affiliation:

1. Advanced Food Safety Research group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea

2. SunMoon University, Asan, Chungchengnam-do 31460, Republic of Korea

3. Food Additives and Packaging Division, Ministry of Food and Drug Safety, Cheongju, Chungcheongbuk-do 28159, Republic of Korea

Funder

Ministry of Food and Drug Safety

Publisher

Oxford University Press (OUP)

Subject

General Medicine,Analytical Chemistry

Reference37 articles.

1. Determination of banned azo dyes in consumer goods;Ahlstroem;Trends in Analytical Chemistry,2005

2. Methods for the analysis of azo dyes employed in food industry—A review;Yamjala;Food Chemistry,2015

3. Commission directive 2008/128/EC;European Commission;Official Journal of the European Union,2008

4. Scientific opinion on the re-evaluation of Brown FK (E 154) as a food additive, EFSA panel on food additives and nutrient sources added to food (ANS);European Food Safety Authority (EFSA);EFSA Journal,2010

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