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<Short Report>Simultaneous Determination of Synthetic Food Dyes by Capillary Zone Electrophoresis
https://doi.org/10.15112/00000026
https://doi.org/10.15112/00000026ef0dcf0a-651b-42ba-9851-611e2ff527ba
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
PDF (236.0 kB)
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| Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||||
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| 公開日 | 1995-01-01 | |||||||
| タイトル | ||||||||
| タイトル | <Short Report>Simultaneous Determination of Synthetic Food Dyes by Capillary Zone Electrophoresis | |||||||
| 言語 | en | |||||||
| 言語 | ||||||||
| 言語 | eng | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | simultaneous determination | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | capillary zone electrophoresis | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | photodiode-array detection | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | synthetic yellow | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | green and blue food dyes | |||||||
| 資源タイプ | ||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
| 資源タイプ | departmental bulletin paper | |||||||
| ID登録 | ||||||||
| ID登録 | 10.15112/00000026 | |||||||
| ID登録タイプ | JaLC | |||||||
| ページ属性 | ||||||||
| 内容記述タイプ | Other | |||||||
| 内容記述 | P(論文) | |||||||
| 著者名(英) |
FUJII, Toshiko
× FUJII, Toshiko
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| 著者所属(英) | ||||||||
| en | ||||||||
| Department of Clinical Nutrition, Faculty of Medical Professions, Kawasaki University of Medical Welfare, | ||||||||
| 抄録(英) | ||||||||
| en | ||||||||
| 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. | ||||||||
| 書誌情報 |
en : Kawasaki journal of medical welfare 巻 1, p. 161-164, 発行日 1995 |
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| 公開者 | ||||||||
| 出版者 | 川崎医療福祉学会 | |||||||
| 雑誌書誌ID | ||||||||
| 収録物識別子タイプ | NCID | |||||||
| 収録物識別子 | AA11108172 | |||||||
| ISSN | ||||||||
| 収録物識別子タイプ | PISSN | |||||||
| 収録物識別子 | 1341-5077 | |||||||
