Optimization Of An Hplc Method For Tartrazine Determination In Paella
- Alba Antón Moya 1
- Arantzazu Valdés García 1
- María Soledad Prats Moya 1
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1
Universitat d'Alacant
info
ISSN: 1578-2484, 2659-8930
Año de publicación: 2020
Volumen: 33
Páginas: 65-65
Tipo: Artículo
Otras publicaciones en: Actividad física y deporte: ciencia y profesión
Resumen
Azo dyes such as tartrazine are organic compounds bearing a -N=Nfunctional group. In Spain, tartrazine dye (E-102) is allowed under established legal limits of concentration due to its toxicological potential. Therefore, its use in food must be controlled and authorised