A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods

A simple and rapid high-performance liquid chromatography (HPLC) method to determine basic colorants such as pararosaniline (PA), auramine O (AO), and rhodamine B (RB) in various processed foods was developed. Linearity of the calibration curves ranged from 0.05 to 50 μg/mL for PA and 0.05–100 μg/mL...

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Detalles Bibliográficos
Autores principales: Tatebe, Chiye, Zhong, Xining, Ohtsuki, Takashi, Kubota, Hiroki, Sato, Kyoko, Akiyama, Hiroshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4237484/
https://www.ncbi.nlm.nih.gov/pubmed/25473512
http://dx.doi.org/10.1002/fsn3.127

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4237484/
https://www.ncbi.nlm.nih.gov/pubmed/25473512
http://dx.doi.org/10.1002/fsn3.127

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