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使用HPLC-PDA改进加工牛奶和奶酪中三种色素的分析方法

Se-Jeong Lee1, Xionggao Han1, Xiao Men1

  • 1Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Republic of Korea.

Food chemistry: X
|July 3, 2023
PubMed
概括

一种新的HPLC-PDA方法准确地测量了牛奶和奶酪中的三种未经批准的色剂. 这种经过验证的技术通过检测污染物来确保食品安全,并且可以在14天以上保持稳定的染料结果.

关键词:
亚染料是使用亚染料的.颜色的稳定性 颜色的稳定性食品添加剂 食品添加剂食品矩阵 食品矩阵高性能液体色谱学 高性能液体色谱学测量不确定性 测量不确定性方法验证方法的验证方法.

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The reaction of weakly electrophilic aryldiazonium (also called arenediazonium) salts with highly activated aromatic compounds leads to the formation of products with an —N=N— link, called an azo linkage. This reaction, presented in Figure 1, is known as diazo coupling and occurs without the loss of the nitrogen atoms of the aryldiazonium salt. Highly activated aromatic compounds such as phenols or arylamines favor the diazo coupling reaction. The coupling generally occurs at the...
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