Sensitive determination of erythrosine and other red food colorants using capillary electrophoresis with laser-induced fluorescence detection
| Authors | |
|---|---|
| Year of publication | 2007 |
| Type | Article in Periodical |
| Magazine / Source | Journal of Chromatography A |
| MU Faculty or unit | |
| Citation | |
| Web | http://www.sciencedirect.com |
| Field | Analytic chemistry |
| Keywords | CE; LIF; Red colorants; Erythrosine |
| Description | Capillary electrophoresis with laser induced fluorescence detection (CE LIF) was applied to separation and sensitive determination of red food colorants. Diode pumped frequency doubled Nd:YAG laser (532 nm) was used as an excitation source in a laboratory built CE LIF system. For highly fluorescent erythrosine B (E127), limit of detection (LOD) of 0.4 ng/mL was achieved. The main advantages of using CE LIF for analysis of food samples are high selectivity and minimization of matrix effect. To our knowledge, this is the first use of CE LIF for determination of red food colorants. |
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