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Identification and Estimation of Non-Permitted Food Colours (Sudan and Rhodamine-B Dye) In Chilli and Curry Powder by Rapid Colour Test, Thin Layer Chromatography and Spectrophotometry

机译：通过快速彩色试验，薄层色谱法和分光光度法识别和估算辣椒和咖喱粉的非允许食物颜色（苏丹和罗丹明-B染料）

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Shruti Singh; Himani Shah; Ritika Shah; Krishna Shah;
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1. Ionic liquids extraction of Para Red and Sudan dyes from chilli powder, chilli oil and food additive combined with high performance liquid chromatography [J] . Yunchang Fan, Meilan Chen, Chao Shentu Analytica chimica acta . 2009,第1期

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2. Estimation of Para Red Dye in Chilli Powder and Tomato Sauces by a Simple Spectrophotmetric Method followed by Thin layer Chromatography [J] . IQRA SULTANA, MASOOMA TARIQ, NUGZHA NASIR, Journal of applied science & environmental management: JASEM . 2013,第2期

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3. A Simple 2-Directional High-Performance Thin-Layer Chromatographic Method for the Simultaneous Determination of Curcumin, Metanil Yellow, and Sudan Dyes in Turmeric, Chili, and Curry Powders [J] . Dixit Sumuita, Khanna Subhash K., Das Mukul Journal of AOAC International . 2008,第6期

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4. A RAPID ANALYSIS OF SUDAN AND OTHER PROHIBITED DYES IN CHILLI POWDER USING ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY AND TANDEM MASS SPECTROMETRY [C] . Dimple Shah, Evelyn Goh, Thomas C Beaty ASMS Conference on Mass Spectrometry and Allied Topics . 2014

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7. Analyses of Explosives. Physical-Chemical Data, Chromatograms, Mass-, IR- and NMR-Spectra. Colour Reactions and Thin Layer Chromatography [R] . Alm, A., Dalman, O., Froelen-Lindgren, I., 1978

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Identification and Estimation of Non-Permitted Food Colours (Sudan and Rhodamine-B Dye) In Chilli and Curry Powder by Rapid Colour Test, Thin Layer Chromatography and Spectrophotometry

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