Analysis of synthetic dyes in the ketchup and tomato paste

Authors

A.P Pasovsky, Candidate of Technical Sciences, Pharmaceutical factory Galenofarm, 191144, St. Petersburg, ul. Moiseenko 24-a, Tel .: 89119095807,Follow
А.А Begunov, Doctor of Technical Sciences, Professor, Academician of the International Metrological Academy, St. Petersburg National Research University of Information Technologies, Mechanics and Optics, 197101, St. Petersburg, Kronverksky Prospekt, 49, Tel: 89112706671,Follow
B.M Axmedov, доктор технических наук, доцент, академик международной метрологической академии, Ташкентский Государственный Технический университет имени Ислама Каримова, Тел.: +998 901681590,Follow

Abstract

Influence of matriks of fruit and vegetable canning products on separation and the subsequent chromatographic fractionation of synthetic dyes azo-, a trifenilmetan and indigoid row, allowed now for use in the food industry is studied. Researches were conducted by means of the liquid Shimadzu LC-20 Prominence chromatograph. The conducted researches are intended to contribute to the development of normative and technical monitoring of synthetic dyes in food.

First Page

25

Last Page

30

References

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Recommended Citation

Pasovsky, A.P; Begunov, А.А; and Axmedov, B.M (2018) "Analysis of synthetic dyes in the ketchup and tomato paste," Chemical Technology, Control and Management: Vol. 2018: Iss. 2, Article 5.
DOI: https://doi.org/10.34920/2018.3.25-30