Publication details
Stanovení červených potravinářských barviv kapilární elektroforézous laserem indukovanou fluorescenční detekcí
| Title in English | Determination of red food colorants with capillary electrophoresis with laser induced fluorescent detection |
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| Authors | |
| Year of publication | 2007 |
| Type | Conference abstract |
| MU Faculty or unit | |
| Citation | |
| Description | In this work, sensitive determination of erythrosine and other xanthene dyes with absorption maxima above 500 nm based on fluorescent properties of the compounds has been suggested. The method involves extremely selective analysis of erythrosine (E127) in excess of other commonly used red food colorants. Concentration of the dye can be determined in presence/excess of other red dyes using capillary electrophoresis with laser induced fluorescence detection (CE LIF) because of weak fluorescence of both synthetic xanthen and natural colorants in this region. |
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