[The analysis of caramel colors. 1. Differentiation of classes of caramel coloring agents with Curie-point pyrolysis-capillary gas chromatography-mass spectrometry].
After an introduction on the production, classification, legislative regulations, toxicology, and analysis of caramel colours, a report is given on the examination of these colourings by Curie-point pyrolysis-capillary gas chromatography-mass spectrometry. This method enables the differentiation between the four classes of caramel colours on the basis of the most concentrated of more than 100 identified pyrolysis products, which requires small quantities of substance (100 micrograms) and short periods of time (1 h).
Institut für Lebensmittelchemie, Technischen Universität Berlin.
R
R
Hardt
W
W
Baltes
D002241:Carbohydrates / Q000032:analysis*; D005505:Food Coloring Agents / Q000032:analysis* / Q000145:classification; D008401:Gas Chromatography-Mass Spectrometry
D002241:Carbohydrates; D005505:Food Coloring Agents
Zur Analytik von Zuckercouleuren. 1. Mitteilung: Differenzierung der Couleurklassen mittels Curiepunkt-Pyrolyse-Capillargaschromatographie-Massenspektrometrie.