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Determination of banned dyes in spices by liquid chromatography-mass spectrometry

التفاصيل البيبلوغرافية
العنوان: Determination of banned dyes in spices by liquid chromatography-mass spectrometry
المؤلفون: Petr Botek, Jan Poustka, Jana Hajšlová
المصدر: Czech Journal of Food Sciences, Vol 25, Iss 1, Pp 17-24 (2007)
بيانات النشر: Czech Academy of Agricultural Sciences, 2007.
سنة النشر: 2007
المجموعة: LCC:Agriculture
مصطلحات موضوعية: sudan dyes, para red, rhodamine b, chilli, curry, liquid chromatography-mass spectrometry, Agriculture
الوصف: A simple and rapid multiresidue method for the determination of nine banned synthetic dyes in various spices has been developed. Reversed phase HPLC coupled with mass spectrometry (tandem in time-ion trap mass analyser) was employed for the examination of crude acetonitrile extract acidified with acetic acid. The detection limits of Para Red, Sudan Orange G, Sudan I, Sudan II, Sudan III, Sudan IV, Sudan Red 7B and Rhodamine B were in the range of 0.02-0.1 mg/kg, the recoveries ranged from 75.7-92.3% with repeatability of 0.9-11.3%. Rather worse performance characteristics were obtained with Tropaeolin 000, obviously due to its more polar nature as compared to other dyes involved in this study. In spite of that, the developed method can be used for a reliable control of a wide range of dyes used for illegal colouring of various spices.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 1212-1800
1805-9317
Relation: https://cjfs.agriculturejournals.cz/artkey/cjf-200701-0002_determination-of-banned-dyes-in-spices-by-liquid-chromatography-mass-spectrometry.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317
DOI: 10.17221/737-CJFS
URL الوصول: https://doaj.org/article/912541dd984249ec94d53ca422fc30ef
رقم الأكسشن: edsdoj.912541dd984249ec94d53ca422fc30ef
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:12121800
18059317
DOI:10.17221/737-CJFS