DIFFERENTIAL-PULSE POLAROGRAPHIC MONITORING OF PERMITTED SYNTHETIC FOOD COLORING MATTERS AND ASCORBIC-ACID IN ACCELERATED LIGHT DEGRADATION STUDIES AND THE SPECTROPHOTOMETRIC DETERMINATION OF THE AMMONIA AND SIMPLER AMINES FORMED

被引：46
作者：
FOGG, AG
SUMMAN, AM
机构：
来源：
ANALYST | 1983年 / 108卷 / 1287期
关键词：
D O I：
10.1039/an9830800691
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
引用
收藏
页码：691 / 700
页数：10
相关论文
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[4]   DIRECT DIFFERENTIAL-PULSE POLAROGRAPHIC-DETERMINATION OF MIXTURES OF FOOD COLORING MATTERS, CHOCOLATE BROWN-HT, TARTRAZINE AND GREEN-S [J].
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[5]   VOLTAMMETRIC DETERMINATION OF SYNTHETIC FOOD COLORING MATTERS AT A STATIONARY GLASSY-CARBON ELECTRODE [J].
FOGG, AG ;
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ANALYST, 1980, 105 (1254) :868-872
[6]   DIFFERENTIAL-PULSE POLAROGRAPHIC-DETERMINATION OF RED-10B FORMED FROM THE PERMITTED FOOD COLOR RED-2G [J].
FOGG, AG ;
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[8]   SPECTROPHOTOMETRIC DETERMINATION OF ANILINE BY THE DIAZOTIZATION-COUPLING METHOD WITH N-(1-NAPHTHYL)ETHYLENEDIAMINE AS THE COUPLING AGENT [J].
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