Liquid chromatography, synthetic food colorant

JF Lawrence, FE Lancaster, HBS Conacher. Separation and detection of synthetic food colors by ion-pair high performance liquid chromatography. J Chromatogr 210 168-173, 1981. [Pg.570]

Minioti, K. S., C. F. Sakellariou, and N. S. Thomaidis. 2007. Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector. Anal. Chim. Acta 583(1) 103-110. [Pg.508]

Yoshioka, N. and K. Ichihashi. 2008. Determination of 40 synthetic food colors in drinks and candies by high-performance liquid chromatography using a short column with photodiode array detection. Talanta 74(5) 1408-1413. [Pg.508]

Zatar, N. A. 2007. Simultaneous determination of seven synthetic water-soluble food colorants by ion-pair reversed-phase high-performance liquid chromatography. J. Food Technol. 5(3) 220-224. [Pg.509]

NP Boley, NG Bunton, NT Crosby, AE Johnson, P Roper, L Somers. Determination of synthetic colors in foods using high performance liquid chromatography. Analyst 105 589-599, 1980. [Pg.570]

The synthetic colorants Quinoline Yellow and Sunset Yellow are determined individually or simultaneously with other food additives by several methods, mainly spectrophotometry and chromatography. At present, the most used technique for synthetic colorants determination is liquid chromatography. The most popular reported HPLC modes applied for synthetic colorants analysis are reversed-phase chromatography (RPC), ion pair chromatography (IPC), and ion chromatography (IC). In recent years, electrochemical techniques have attracted wide attention due to their characteristics such as low operational cost, rapid and sensitive detection, selectivity, and reproducibility. [Pg.503]