<Short Report>Simultaneous Determination of Synthetic Food Dyes by Capillary Zone Electrophoresis

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概要

• 論文の詳細を見る

• This paper describes a method for the simultaneous determination of five food dyes [Tartrazine(Y-4), Sunset Yellow FCF(Y-5), Fast Green FCF(G-3), Brilliant Blue FCF(B-1) and Indigo Carmine(B 2)], which are in use as food additives in Japan. The five dyes were separated on a capillary column and identified by their absorbance spectra. The electrophoresis buffer used was a mixture of equal volumes of 25 mM sodium phosphate buffer (pH 8.0) and sodium borate buffer (pH 8.0) as reported by Suzuki et al..As the peak of each of the five dyes was clearly separated from the peaks of the seven other red dyes also used as permitted food additives, this CZE method should be useful for the simultaneous determination of the 12 synthetic dyes used in foods and beverages.

• 川崎医療福祉大学の論文

著者

• Fujii Toshiko

  Department Of Clinical Nutrition Faculty Of Medical Professions Kawasaki University Of Medical Welfa

• Fujii Toshiko

  Department Of Clinical Nutrition Faculty Of Medical Professions Kawasaki University Of Medical Welfa

関連論文

• Simultaneous determination of the urinary metabolites of toluene, xylene and styrene using high-performance capillary electrophoresis Comparison with high-performance liquid chromatography
• Simultaneous Determination of Sodium Benzoate and p-Hydroxybenzoate Esters Using High-performance Capillary Electrophoresis
• Simultaneous Determination of Synthetic Food Dyes by Capillary Zone Electrophoresis

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