High Performance Liquid Chromatographic Analysis of Patent Blue V in Cheese
The high performance liquid chromatography (HPLC) method developed for the analysis of the dye Patent Blue V in extracts from cheese is sufficiently sensitive to detect and measure concentrations above 0.1 parts per million with a standard deviation of 3%. The extraction procedure described gives a recovery from cheese of about 80%. The method has been applied to commercial samples of cheese and a concentration of the dye of about 0.12 parts per million was measured in one case.
Bibliographic Reference: Article: Chromatographie, Vol. 41 (1995) No. 7/8, pp. 431-434
Record Number: 199610051 / Last updated on: 1996-02-16
Original language: en
Available languages: en