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Abstract

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.

Additional information

Authors: ANKLAM E, JRC Ispra (IT);MÜLLER A, JRC Ispra (IT);SCHMALFUß J, JRC Ispra (IT)
Bibliographic Reference: Article: Chromatographie, Vol. 41 (1995) No. 7/8, pp. 431-434
Record Number: 199610051 / Last updated on: 1996-02-16
Category: PUBLICATION
Original language: en
Available languages: en