Agilent Analysis of Natural Food Colorants by Electrospray Atmospheric Pressure Chemical Ionization LC/MS

Update: 01 October, 2023

Four commercial natural colorants – red cabbage, Monascus, paprika, and lac – were analyzed using ESI and APCI-LC/MS. The MS data provided molecular weight information and some structural information for the major components in these pigments.

File format: PDF

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MD5 Checksum: B0C7047809FEBE87EFA510F5CAA8CE7A

Publication date: 02 July, 2012

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PDF Link: Agilent Analysis of Natural Food Colorants by Electrospray Atmospheric Pressure Chemical Ionization LC/MS PDF

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