Analysis of red food colorants using capillary electrophoresis with laser-induced fluorescence detection

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Authors

RYVOLOVÁ Markéta TÁBORSKÝ Petr PREISLER Jan

Year of publication 2007
Type Article in Proceedings
Conference Vitamins 2007 Nutrition and Diagnostics
MU Faculty or unit

Faculty of Science

Citation
Field Analytic chemistry
Keywords capillary electrophoresis; food colorants
Description Synthetic food colorants are mostly based on xanthene dyes, azo dyes, triarylmethane dyes or phenylmethane dyes. In this work, capillary electrophoresis with laser induced fluorescence (LIF) detection was applied for sensitive determination of selected food dyes (erythrosine, carmoisine, ponceau 4R, amaranth and red 2G).
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