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IDENTIFICATION OF FD&C DYES BY RESONANCE RAMAN SPECTROSCOPY
Author(s) -
BROWN CHRIS W.,
LYNCH PATRICIA F.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14425.x
Subject(s) - raman spectroscopy , resonance raman spectroscopy , analytical chemistry (journal) , chemistry , raman scattering , resonance (particle physics) , laser , nuclear magnetic resonance , optics , chromatography , atomic physics , physics
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 A laser line with %300 mw power at the sample, using a single pass of the lasar beam for excitation. Presents results of anlayses on FD&C Red No. 2, 4 and 40. identification of food dye in solution‐as well as 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 pm.