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PubMed · 10097521

[A qualitative analytical method for nonpermitted food colors by HPLC].

H Ishiwata·M Nagata·Y Sekiguchi·K Kamakura·T Sugita·T Yamada
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Abstract

The Ministry of Health and Welfare has been proposed an analytical method for food colors by HPLC. Conditions in the method and modified conditions of the proposed method were applied for permitted and nonpermitted food colors, and relative retention times were obtained. The relative retention times would be a clue of the confirmation of these nonpermitted colors by other method.

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Chromatography, High Pressure LiquidFood Coloring AgentsTime FactorsEnglish AbstractJournal Article

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H Ishiwata, M Nagata, Y Sekiguchi, K Kamakura, T Sugita, T Yamada. 1998. [A qualitative analytical method for nonpermitted food colors by HPLC].. https://pubmed.ncbi.nlm.nih.gov/10097521/

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