Fast Determination of Sudan I by HPLC/APCI-MS in Hot Chilli, Spices, and Oven-Baked Foods
نویسندگان
چکیده
منابع مشابه
Fast determination of Sudan I by HPLC/APCI-MS in hot chilli, spices, and oven-baked foods.
The Commission Decision of EC dated 20 June 2003, on emergency measures concerning hot chilli and hot chilli products coming into any EC member state, required that the consignments of such products should be accompanied by an analytical report showing that they are free of artificial dye Sudan I. The opportunity to set a confirmatory method is evident, and the paper proposes a HPLC/APCI-MS met...
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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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چکیده هدف از این کار بررسی الکترواکسیداسیون کتکول و مشتقات آن در حضور 4-فنیل سمی کاربامازید بوده است اکسیداسیون کتکولها ترکیبات نا پایدار کینونها را تولید می کنند که این ترکیبات می تواند در واکنش مایکل بعنوان پذیرنده نوکلئوفیل عمل نمایند. در ادامه اکسایش کتکولهای (a-c1) را درحضور 4-فنیل سمی کاربامازید در محلول آب/استونیتریل (90/10)بوسیله ولتامتری چرخه ای و کولن متری در پتانسیل ثابت مورد بررسی ...
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ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 2004
ISSN: 0021-8561,1520-5118
DOI: 10.1021/jf030721s