연구성과
알림마당
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Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospr 조회수 : 523 2019-05-13 |
| A new analytical method was developed for the simultaneous determination of seven food additives (Ponceau 4R, Allura Red AC, Amaranth, 4-hydroxymethyl benzoic acid, ethyl-4-hydroxybenzoate, butyl-4-hydroxybenzoate, and saccharin sodium) in kimchi using highperformance liquid chromatography-electrospray ionization tandem mass spectrometry. The linearity, sensitivity, selectivity, precision, and accuracy of the method were validated. The limit of detection was 0.00004-0.24 lg/mL, and the limit of quantification was 0.00012-0.8 lg/mL. Recoveries ranged from 85.65 to 120.82%. The method was successful and may help to ensure food safety. |
6. 논문_김치.pdf |
- 이전글 Development of an immunoaffinity chromatography and LC-MSMS method for the determination of 6 zearal
- 다음글 전북지역 생산단계 수삼의 잔류농약 실태조사 및 위해성 평가