کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1203089 | 965097 | 2011 | 6 صفحه PDF | دانلود رایگان |

Crocin yellow was determined in soft drinks, sausages and sauces by ultra performance liquid chromatography coupled with ultraviolet detector and analyzed within 5 min using a short analytical column ACQUITY UPLC HSS T3 2.1 × 100 mm 1.8 μm) with gradient elution. An innovative pretreatment method based on homemade macroporous resin solid-phase extraction (SPE) column was established. The SPE column packed with macroporous resins could simplify the sample preparation of multi-matrices and be reused by regeneration steps. The recoveries of crocin yellow added to soft drinks, sausages and sauces at three levels ranged from 81.3% to 106.2%, and relative standard deviations (RSDs) were within 8.8%. The limits of quantitation of soft drinks, sausages and sauces were 0.5 mg/kg, 5 mg/kg and 5 mg/kg, respectively.
Journal: Journal of Chromatography A - Volume 1218, Issue 11, 18 March 2011, Pages 1423–1428