[Analysis of colorants in foods using liquid chromatography-mass spectrometry].
A method using liquid chromatography coupled with mass spectrometry (LC-MS) was developed for the simultaneous determination of colorants in foods. Twenty-five colorants were extracted from foods with water or methanol and ammonia water, and cleaned up with a solid-phase extraction column. Recovery rates were between 71 and 113%, and relative standard deviations were less than 10%. The detection limits of the colorants were 0.2-0.8 μg/g. The analytical method using LC-MS established in this study is suitable for the detection of colorants in processed foods.
Osaka Prefectural Institute of Public Health.
Mizuka
M
Yamaguchi
Keiji
K
Kajimura
D002853:Chromatography, Liquid / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D005505:Food Coloring Agents / Q000032:analysis* / Q000302:isolation & purification*; D013058:Mass Spectrometry / Q000379:methods*; D052616:Solid Phase Extraction / Q000379:methods
D005505:Food Coloring Agents