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What is Analyzing Food Additives in Kimchi about?

This document describes a new analytical method using liquid chromatography-tandem mass spectrometry (LC-MS/MS) to simultaneously determine seven synthetic food additives (Ponceau 4R, Allura Red AC, Amaranth, 4-hydroxymethyl benzoic acid, ethyl-4-hydroxybenzoate, butyl-4-hydroxybenzoate, and saccharin sodium) in kimchi samples. The method was validated for sensitivity, selectivity, accuracy, precision and linearity. Recoveries of the food additives from spiked kimchi samples ranged from 85.65% to 120.82%. T

Author

Nguyên Trân Nguyễn Phúc

Language

EN