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

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

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 ac...

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Bibliographic Details
Main Authors:	Petr Botek, Jan Poustka, Jana Hajšlová
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2007-02-01
Series:	Czech Journal of Food Sciences
Subjects:	sudan dyes para red rhodamine b chilli curry liquid chromatography-mass spectrometry
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200701-0002_determination-of-banned-dyes-in-spices-by-liquid-chromatography-mass-spectrometry.php

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