Fast Determination of Sudan Dyes in Chilli Tomato Sauces Using Partial Filling Micellar Electrokinetic Chromatography

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Fast determination of Sudan dyes in chilli tomato sauces using partial filling micellar electrokinetic chromatography.

A new method based on partial filling micellar electrokinetic chromatography (MEKC) for the quantitative determination of Sudan dyes (I, II, III, and IV) in chilli sauces is presented. The separation is achieved filling 25% of the capillary with a MEKC buffer composed of 40 mM NH(4)HCO(3), 25 mM sodium dodecyl sulfate, and 32.5% (v/v) acetonitrile (ACN). The rest of the capillary is filled usin...

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ژورنال

عنوان ژورنال: Journal of Agricultural and Food Chemistry

سال: 2011

ISSN: 0021-8561,1520-5118

DOI: 10.1021/jf203201b