Simultaneous quantification of ferrous gluconate and calcium gluconate in foods using liquid chromatography–tandem mass spectrometry (LC–MS/MS)

• Published in: Applied biological chemistry 2023, 66(0), , pp.1-8
• Main Authors: Park, Yeong-Ju, Sim, Sol, Jung, Soyeon, Seo, Hyunji, Lee, Yejin, Lee, Jihyun, Lee, Chan, Suh, Hee-Jae
• Format: Article
• Language: English
• Subjects: Acidity; Acids; Analytical methods; Applied Microbiology; Beverages; Biological Techniques; Bioorganic Chemistry; Calcium; Calcium gluconate; Chemistry; Chemistry and Materials Science; Chromatography; European Union; Ferrous gluconate; Food; Food acidity regulator; Food additives; Food science; Good Manufacturing Practice; Japan; Liquid chromatography; Liquid chromatography–tandem mass spectrometry; Mass spectrometry; Mass spectroscopy; Methods; Oleaceae; Olives; Oral administration; Scientific imaging; Simultaneous analysis; South Korea; tandem mass spectrometry; 농학
• ISSN: 2468-0842; 2468-0834; 2468-0842
• DOI: 10.1186/s13765-023-00790-6

Ferrous gluconate and calcium gluconate are used as food acidity regulators in South Korea, Japan, the European Union (EU), and other countries. A simultaneous analytical method was developed to quantify ferrous gluconate and calcium gluconate in food using ultra-performance liquid chromatography–tandem mass spectrometry. The limits of detection and quantification of ferrous gluconate were 1.1 and 3.5 mg/kg, respectively, while those of calcium gluconate were 1.4 and 4.8 mg/kg, respectively. The recoveries of ferrous gluconate from processed olives were in the range of 97.7–109.7%, while those of calcium gluconate from beverages were in the range of 94.3–110.8%. The developed simultaneous analytical method was applied to real samples from South Korea, which found ferrous gluconate concentrations of 0.031–0.065 g/kg in processed olives and calcium gluconate concentrations of 3.8–7.8 g/kg in beverages.