Open AccessDetermination of 27 industrial dyes in juice and wine using ultra performance liquid chromatography with electrospray ionization tandem quadrupole mass spectrometry
Author(s) -
S. J. Zhao,
Jing Zhang,
Yi Yang,
Lei Lei
Publication year - 2010
Publication title -
sepu/chinese journal of chromatography
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.171
H-Index - 19
eISSN - 1872-2059
pISSN - 1000-8713
DOI - 10.3724/sp.j.1123.2010.00356
Subject(s) - chemistry , chromatography , wine , electrospray ionization , formic acid , mass spectrometry , selected reaction monitoring , tandem mass spectrometry , acetonitrile , extraction (chemistry) , detection limit , food science
A method for the determination of 27 industrial dyes in juice and wine has been developed using ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/ MS). Acetonitrile was used as extraction solvent, and sodium chloride was added to salt out the analytes from the samples. Chromatographic separation was performed on a C18 column with the gradient elution and the mass spectrometric acquisition was carried out under the mode of multiple reaction monitoring (MRM). Twenty-four of the 27 dyes were detected under positive ionization mode using the mobile phase of acetonitrile and water containing 0.1% formic acid. The other 3 dyes were analyzed under negative ionization mode with the mobile phase of acetonitrile and water. As a result, the average recoveries of 27 dyes spiked in juice ranged from 57.0% to 117.7% with the relative standard deviations (RSDs) of 2.4%-17.7%, and the average recoveries of 27 dyes spiked in wine ranged from 40.8% to 109.4% with the RSDs of 1.6%-17.9%. The limits of quantification (LOQs) of 27 dyes spiked in juice were in the range of 0.1-50 microg/kg, and 0.2-50 microg/kg for those spiked in wine. This method can be applied to rapid detection of illegally added dyes in soft drinks due to its simplicity and high sensitivity.