Simultaneous determination of twelve dyes in meat products: Development and validation of an analytical method based on HPLC-UV-diode array detection - Iammarino, Marco; Mentana, Annalisa; Centonze, Diego; Palermo, Carmen; Mangiacotti, Michele; Chiaravalle, Antonio Eugenio (Food chemistry, 2019)
Keywords: acetonitrile; ammonia; azo dyes; erythrosine; European Union; food colorants; Food colorings; Food dyes; Food safety; Fresh meat preparations; high performance liquid chromatography; HPLC; meat; Meat products; methanol; solvents; Sudan dyes; ultrasonics; UV-diode array detection; Validation; Validation; Ponceau SX (PubChem CID: 9595288); Amaranth (PubChem CID: 5359521); Food dyes; Sudan I (PubChem CID: 5858445); Food colorings; Carmine (PubChem CID: 14950); Sudan II (PubChem CID: 5809936); Erythrosine (PubChem CID: 12961638); Fresh meat preparations; Ponceau 4R (PubChem CID: 9570119); Allura Red AC (PubChem CID: 5360805); Carmoisine (PubChem CID: 6321394); UV-diode array detection; Ponceau 3R (PubChem CID: 5359885); Food safety; Meat products; HPLC