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

• Published in: Food chemistry 2015-08, Vol.181, p.101-110
• Main Authors: Qi, Ping, Lin, Zi-hao, Chen, Gui-yun, Xiao, Jian, Liang, Zhi-an, Luo, Li-ni, Zhou, Jun, Zhang, Xue-wu
• Format: Article
• Language: English
• Subjects: Animals; Chromatography, High Pressure Liquid - methods; Color additives; Coloring Agents - chemistry; Ducks; Flour - analysis; Food Additives - chemistry; Food Contamination - analysis; Food safety; HPLC–DAD; HPLC–MS/MS; Meat Products - analysis; Swine; Tandem Mass Spectrometry - methods
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.02.075

•A fast method for the simultaneous determination of 11 additives.•HPLC coupled with DAD and MS/MS methods are used.•Good recoveries in the range of 75.2–113.8%.•Suitable for the routine monitoring analysis of 11 additives. 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.