Quantitative analysis of seven commonly used synthetic food color additives by HPLC-PDA

Quantitative analysis of seven commonly used synthetic food color additives by HPLC-PDA

Abstract Sixteen color additives (tar colors) were detected in 128 food samples (macarons, meringue cookies, and coque macarons) using HPLC with a photodiode array detector at 420 nm, 520 nm, and 620 nm for the yellow, red, and blue and green color types, respectively. The tar color recovery rates r...

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Bibliographic Details
Main Authors: You Rim Min, Jun-Bae Hong, Sam Han, Min-Ji Choi, Seong Bo Shim, Hae-Won Jang, Jung-Bin Lee
Format: Article
Language:English
Published: SpringerOpen 2024-11-01
Series:Applied Biological Chemistry
Subjects:
Synthetic color additives
Tar color
Macaron
Meringue cookie
Coque macaron
HPLC
Online Access:https://doi.org/10.1186/s13765-024-00954-y
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https://doi.org/10.1186/s13765-024-00954-y

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