Simultaneous determination of water-soluble and fat-soluble synthetic colorants in foodstuff by high-performance liquid chromatography–diode array detection–electrospray mass spectrometry

Highly sensitive and accurate screening of 40 dyes in soft drinks by liquid chromatography–electrospray tandem mass spectrometry

“…Comparing with the detection limits reported in literatures [5,7,22,[25][26][27][28], the detection sensitivity was improved more than 10 times (see Table S1, Supporting information).…”

“…Various methods for the determination of dyes in foods have been reported, including capillary electrophoresis [6][7][8][9][10], thinlayer chromatography [11], ion-pair chromatography [12,13], high performance liquid chromatography (HPLC) with ultraviolet/visible (UV/Vis) or diode-array detector (DAD) detection [14][15][16][17][18][19][20][21][22][23][24][25] and liquid chromatography-mass spectrometry (LC-MS) [26][27][28][29][30][31][32]. HPLC coupled with UV/Vis or DAD detection is the most commonly used technique because dyes absorb strongly at the ultraviolet and/or visible wavelength.…”

“…Besides, false positives caused by complex food matrices are frequently encountered [6,18]. To solve these problems, the selective detection by liquid chromatography tandem mass spectrometry (LC-MS/MS) has been used [26][27][28][29][30][31][32] for it can provide detailed structural information. In the selective reaction monitoring (SRM) mode, the specific MS transition (precursor ion → product ion) can exclude the presence of interference substances, improving the accuracy of the quantification.…”

Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage

“…Among the components determined using HPLC are carbohydrates (Chávez-Servín et al, 2004;Muir et al, 2009), organic acids (Chinnici et al, 2005Lima et al, 2010), lipids (Puoci et al, 2008), vitamins (Speek et al, 1986;Rodriguez et al, 2012), colorants (Vidotti, et al, 2006;Ma et al, 2006), amino acids and peptides (Zhang et al, 2010;Garai-Ibade et al, 2012), mycotoxins (Kawashima & Soares,maintained at 80 °C and the detector at 50 °C. Sample detection was performed by comparing retention times standards.…”

Rapid Method for Quantification of Seven Synthetic Pigments in Colored Chinese Steamed Buns Using UFLC-MS/MS without SPE

“…13 And the effectiveness of the two different extraction solvents on extraction efficiency and analyte recovery were studied with blank samples spiked at a concentration of 0.8 μg/kg for tartrazine, amaranth, carmine, brilliant blue and allura red, and 0.4 μg/kg for sunset yellow and erythrosine. The average recoveries and RSDs of the studied analytes are shown in Fig.…”