title: Fast and simultaneous determination of eleven synthetic color additives in flour and meat products by liquid chromatography coupled with diode-array detector and tandem mass spectrometry.
abstract: In this study, an efficient, fast and sensitive method for the simultaneous determination of eleven synthetic color additives (Allura red, Amaranth, Azo rubine, Brilliant blue, Erythrosine, Indigotine, Ponceau 4R, New red, Sunset yellow, Quinoline yellow and Tartrazine) in flour and meat foodstuffs is developed and validated using HPLC coupled with DAD and MS/MS. The color additives were extracted with ammonia-methanol and was further purified with SPE procedure using Strata-AW column in order to reduce matrix interference. This HPLC-DAD method is intended for a comprehensive survey of color additives in foods. HPLC-MS/MS method was used as the further confirmation and identification. Validation data showed the good recoveries in the range of 75.2-113.8%, with relative standard deviations less than 15%. These methods are suitable for the routine monitoring analysis of eleven synthetic color additives due to its sensitivity, reasonable time and cost.
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China; GuangZhou Institute for Food Control, Guangzhou, China.
authors: Ping
authors: P
authors: Qi
authors: GuangZhou Institute for Food Control, Guangzhou, China.
authors: Zi-hao
authors: ZH
authors: Lin
authors: GuangZhou Institute for Food Control, Guangzhou, China.
authors: Gui-yun
authors: GY
authors: Chen
authors: GuangZhou Institute for Food Control, Guangzhou, China.
authors: Jian
authors: J
authors: Xiao
authors: GuangZhou Institute for Food Control, Guangzhou, China.
authors: Zhi-an
authors: ZA
authors: Liang
authors: GuangZhou Institute for Food Control, Guangzhou, China.
authors: Li-ni
authors: LN
authors: Luo
authors: GuangZhou Institute for Food Control, Guangzhou, China.
authors: Jun
authors: J
authors: Zhou
authors: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China. Electronic address: snow_dance@sina.com.
authors: Xue-wu
authors: XW
authors: Zhang
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004396:Coloring Agents / Q000737:chemistry*; D004372:Ducks; D005433:Flour / Q000032:analysis*; D005503:Food Additives / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D013552:Swine; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D004396:Coloring Agents; D005503:Food Additives
keywords: Color additives; Food safety; HPLC–DAD; HPLC–MS/MS