title: [The new method for simultaneous determination of natural and synthetic food dyes by high performance liquid chromatography].
abstract: In the food industry in Russia is currently allowed to use more than 30 different dyes. Existing approaches to monitoring their use in foods are based on spectrophotometry, thin layer chromatography and high performance liquid chromatography (HPLC). Methods of research focused on the analysis of a specific class of food dye--natural or synthetic, and can not be used in the analysis of their mixtures. The aim of work was to develop HPLC method for the joint determination of various classes of dyes in complex food additives and food products. As a result of the research suggested a method to allow a simultaneous determination of at least 15 natural and synthetic food dyes.
authors.forename: V V
authors.initials: VV
authors.lastname: Bessonov
authors.forename: O I
authors.initials: OI
authors.lastname: Perederiaev
authors.forename: Iu V
authors.initials: IuV
authors.lastname: Vedishcheva
authors.forename: M N
authors.initials: MN
authors.lastname: Bogachuk
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000295:instrumentation / Q000379:methods; D005504:Food Analysis / Q000295:instrumentation / Q000379:methods*; D005505:Food Coloring Agents / Q000032:analysis*; D012680:Sensitivity and Specificity
chemical_list: D005505:Food Coloring Agents