Sensitive determination of erythrosine and other red food colorants using capillary electrophoresis with laser-induced fluorescence detection

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Authors

RYVOLOVÁ Markéta TÁBORSKÝ Petr VRÁBEL Patrik KRÁSENSKÝ Pavel PREISLER Jan

Year of publication 2007
Type Article in Periodical
Magazine / Source Journal of Chromatography A
MU Faculty or unit

Faculty of Science

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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