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

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Determination of banned dyes in spices by liquid chromatography-mass spectrometry Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	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 acetic acid. The detection limits of Para Red, Sudan Orange G, Sudan I, Sudan II, Sudan III, Sudan IV, Sudan Red 7B and Rhodamine B were in the range of 0.02-0.1 mg/kg, the recoveries ranged from 75.7 to 92.3% with repeatability of 0.9-11.3%. Rather worse performance characteristics were obtained with Tropaeolin 000, obviously due to its more polar nature as compared to other dyes involved in this study. In spite of that, the developed method can be used for a reliable control of a wide range of dyes used for illegal colouring of various spices. 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 acetic acid. The detection limits of Para Red, Sudan Orange G, Sudan I, Sudan II, Sudan III, Sudan IV, Sudan Red 7B and Rhodamine B were in the range of 0.02-0.1 mg/kg, the recoveries ranged from 75.7 to 92.3% with repeatability of 0.9-11.3%. Rather worse performance characteristics were obtained with Tropaeolin 000, obviously due to its more polar nature as compared to other dyes involved in this study. In spite of that, the developed method can be used for a reliable control of a wide range of dyes used for illegal colouring of various spices. (en)
Title	Determination of banned dyes in spices by liquid chromatography-mass spectrometry Determination of banned dyes in spices by liquid chromatography-mass spectrometry (en)
skos:prefLabel	Determination of banned dyes in spices by liquid chromatography-mass spectrometry Determination of banned dyes in spices by liquid chromatography-mass spectrometry (en)
skos:notation	RIV/60461373:22330/07:00022453!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(1P05OC057), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	25
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Botek, Petr Hajšlová, Jana Poustka, Jan
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	416635
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/07:00022453
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Sudan dyes; Para Red; Rhodamine B; chilli; curry; liquid chromatography - mass spectrometry (en)
http://linked.open.../riv/klicoveSlovo	liquid chromatography Para Red Sudan dyes chilli curry Rhodamine B
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[12EFD814E9AE]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	The fate of selected health protecting constitunts during procesing of food plants
http://linked.open...UplatneniVysledku	2007
http://linked.open...iv/tvurceVysledku	Hajšlová, Jana Poustka, Jan Botek, Petr
http://linked.open...ain/vavai/riv/wos	000244286000002
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	Determination of banned dyes in spices by liquid chromatography-mass spectrometry Determination of banned dyes in spices by liquid chromatography-mass spectrometry Determination of banned dyes in spices by liquid chromatography-mass spectrometry

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 41 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software