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Details for article 5 of 9 found articles
| Title: |
Isolation, identification and determination of a magenta subsidiary colour in Food Blue No. 1 (Brilliant Blue FCF) |
| Author: |
Kusaka, Takashi Matsufuji, Hiroshi Chino, Makoto Kato, Yoshiaki Nakamura, Mikio Goda, Yukihiro Toyoda, Masatake Takeda, Mitsuharu |
| Appeared in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paging: | Volume 16 (1999) nr. 12 pages 501-507 |
| Year: |
1999-12-01 |
| Contents: |
A magenta subsidiary colour was isolated from commercial Food Blue No. 1 (B-1; Brilliant Blue FCF). The absorption maximum for this subsidiary colour at 580nm is outside of the range of 614-628nm found for other subsidiary colours and m,m -B-1. On the basis of MS and NMR analyses, the structure of the subsidiary colour was elucidated as the disodium salt of 2-[[4-[Nethyl-N-(3-sulphophenylmethyl)amino]phenyl][4-oxo2,5-cyclohexadienylide acid. HPL C analyses revealed that 24 batches of commercial Food Blue No. 1 (three manufacturers) contain 0.1- 0.8% (average: 0.5% ) of the magenta subsidiary colour. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 5 of 9 found articles
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