IDENTIFICATION OF F-DYE, D-DYE AND C-DYE BY RESONANCE RAMAN-SPECTROSCOPY

被引：9

作者：

BROWN, CW ^{[1
]}

LYNCH, PF ^{[1
]}

机构：

[1] UNIV RHODE ISLAND, DEPT CHEM, KINGSTON, RI 02881 USA

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14425.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Dyes are ideally suited to analysis by a special type of Raman phenomenon called the resonance Raman effect. Raman spectra of the dyes were obtained using the 4880 .ANG. laser line with .apprx. 300 MW power at the sample, using a single pass of the laser beam for excitation and the results of analyses on FD.ANG.C [food, drug and cosmetic] Red No. 2, 4 and 40 are presented. Identification of food dye in solution and in solids and emulsions with Raman spectroscopy shows great potential since each dye has a unique Raman fingerprint, permitting identification at concentrations as low as 5 ppm.

引用

页码：1231 / 1232

页数：2