Premium
Microwave‐Assisted Extraction and Determination of Citrus Red 2 Dye in Oranges and Orange Juice by Liquid Chromatography‐Tandem Mass Spectrometry
Author(s) -
Han Chao,
Liu Bin,
Zhu Zhenou,
Huang Fuzhen,
Chen Xiangzhun,
Shen Yan
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2012.02984.x
Subject(s) - chromatography , chemistry , orange (colour) , orange juice , tandem mass spectrometry , mass spectrometry , fruit juice , extraction (chemistry) , citrus × sinensis , liquid chromatography–mass spectrometry , tandem , food science , materials science , composite material
A fast, simple, low cost, and high‐throughput method has been developed for the determination of citrus red 2 dye in orange and orange juice samples. The procedure is based on microwave‐assisted extraction followed by liquid chromatography‐tandem mass spectrometry (LC‐MS/MS) analysis. The method was optimized, and the analyte was efficiently extracted from the samples in 30 min using hexane/acetone (v/v, 3 : 1). The method was validated and showed good linearity and selectivity. The limits of quantification (LOQs) were 5 μg/kg (sample size of 2 g) for both orange and orange juice samples. The average recoveries, measured at 3 concentration levels (5, 10, and 20 μg/kg), were in the range 77.5% to 87.6% for the compound tested with relative standard deviations below 7.3%. The proposed method is rapid, accurate, and could be utilized for the routine analysis of citrus red 2 dye in orange and orange juice samples.