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：

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页码：691 / 700

页数：10

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共 9 条

[1] EFFECT OF TETRAPHENYLPHOSPHONIUM CHLORIDE ON DC AND DIFFERENTIAL-PULSE POLAROGRAMS OF SYNTHETIC FOOD COLORING MATTERS
FOGG, AG
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[J]. ANALYST, 1980, 105 (1248) : 234 - 240
[2] FURTHER VOLTAMMETRIC STUDIES OF SYNTHETIC FOOD COLORING MATTERS AT GLASSY-CARBON AND CARBON PASTE ELECTRODES USING STATIC AND FLOWING SYSTEMS
FOGG, AG
BHANOT, D
[J]. ANALYST, 1981, 106 (1265) : 883 - 889
[3] DIRECT DIFFERENTIAL-PULSE POLAROGRAPHIC-DETERMINATION OF MIXTURES OF THE FOOD COLORING MATTERS TARTRAZINE SUNSET YELLOW FCF, TARTRAZINE-GREEN-S AND AMARANTH-GREEN-S IN SOFT DRINKS
FOGG, AG
YOO, KS
[J]. ANALYST, 1979, 104 (1241) : 723 - 729
[4] DIRECT DIFFERENTIAL-PULSE POLAROGRAPHIC-DETERMINATION OF MIXTURES OF FOOD COLORING MATTERS, CHOCOLATE BROWN-HT, TARTRAZINE AND GREEN-S
FOGG, AG
YOO, KS
[J]. ANALYST, 1979, 104 (1244) : 1087 - 1090
[5] VOLTAMMETRIC DETERMINATION OF SYNTHETIC FOOD COLORING MATTERS AT A STATIONARY GLASSY-CARBON ELECTRODE
FOGG, AG
BHANOT, D
[J]. ANALYST, 1980, 105 (1254) : 868 - 872
[6] DIFFERENTIAL-PULSE POLAROGRAPHIC-DETERMINATION OF RED-10B FORMED FROM THE PERMITTED FOOD COLOR RED-2G
FOGG, AG
WHETSTONE, MR
[J]. ANALYST, 1982, 107 (1273) : 455 - 459
[7] FOGG AG, UNPUB
[8] SPECTROPHOTOMETRIC DETERMINATION OF ANILINE BY THE DIAZOTIZATION-COUPLING METHOD WITH N-(1-NAPHTHYL)ETHYLENEDIAMINE AS THE COUPLING AGENT
NORWITZ, G
KELIHER, PN
[J]. ANALYTICAL CHEMISTRY, 1981, 53 (08) : 1238 - 1240
[9] 1979, 1973 FOOD ADD CONT C