Publication details
Analysis of red food colorants using capillary electrophoresis with laser-induced fluorescence detection
| Authors | |
|---|---|
| Year of publication | 2007 |
| Type | Article in Proceedings |
| Conference | Vitamins 2007 Nutrition and Diagnostics |
| MU Faculty or unit | |
| Citation | RYVOLOVÁ, Markéta, Petr TÁBORSKÝ and Jan PREISLER. Analysis of red food colorants using capillary electrophoresis with laser-induced fluorescence detection. In Vitamins 2007 Nutrition and Diagnostics. první. Pardubice: Univerzita Pardubice, 2007, p. 21-22. ISBN 978-80-7194-937-4. |
| 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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