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논문 기본정보
[Analysis of colorants in foods using liquid chromatography-mass spectrometry].
논문 개요
| 기관명 | NDSL |
|---|---|
| 저널명 | 食品衛生學雜誌= Food Hygiene and Safety Science |
| ISSN | 0015-6426,1882-1006 |
| ISBN |
논문저자 및 소속기관 정보
| 저자(한글) | Yamaguchi, Mizuka,Kajimura, Keiji |
|---|---|
| 저자(영문) | |
| 소속기관 | |
| 소속기관(영문) | |
| 출판인 | |
| 간행물 번호 | |
| 발행연도 | 2015-01-01 |
| 초록 | A method using liquid chromatography coupled with mass spectrometry (LC-MS) was developed for the simultaneous determination of colorants in foods. Twenty-five colorants were extracted from foods with water or methanol and ammonia water, and cleaned up with a solid-phase extraction column. Recovery rates were between 71 and 113%, and relative standard deviations were less than 10%. The detection limits of the colorants were 0.2-0.8 μg/g. The analytical method using LC-MS established in this study is suitable for the detection of colorants in processed foods. |
| 원문URL | http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=NART74100213 |
| 첨부파일 |
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