Determination of 20 synthetic dyes in chili powders and syrup-preserved fruits by liquid chromatography/tandem mass spectrometry

Tsai, Chia-Fen; Kuo, Ching-Hao; Yang-Chih Shih, Daniel

doi:10.1016/j.jfda.2014.09.003

Public

Determination of 20 synthetic dyes in chili powders and syrup-preserved fruits by liquid chromatography/tandem mass spectrometry

Published in Journal of Food and Drug Analysis • Jan 1, 2015

Authors:

Chia-Fen Tsai

Ching-Hao Kuo

Daniel Yang-Chih Shih

Abstract

A liquid chromatography/tandem mass spectrometry (LC-MS/MS) method is developed to simultaneously determine 20 synthetic dyes (New Coccine, Indigo Carmine, Erythrosine, Tartrazine, Sunset Yellow FCF, Fast Green FCF, Brilliant Blue FCF, Allura Red AC, Amaranth, Dimethyl Yellow, Fast Garnet GBC, Para ...

Subject

Tartrazine

Amaranth

Chromatography

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