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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