Analysis of Colorants in Foods Using Liquid Chromatography-Mass Spectrometry

被引：0

作者：

Yamaguchi, Mizuka ^{[1
]}

Kajimura, Keiji ^{[1
]}

机构：

[1] Osaka Prefectural Inst Publ Hlth, Higashinari Ku, Osaka 5370025, Japan

来源：

FOOD HYGIENE AND SAFETY SCIENCE | 2015年 / 56卷 / 01期

关键词：

colorant; solid-phase extraction column; polyamide; DYES;

D O I：

10.3358/shokueishi.56.8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A method using liquid chromatography coupled with mass spectrometry (LC-MS) was developed for the simultaneous determination of colorants in foods. Twenty-five colorants were extracted from foods with water or methanol and ammonia water, and cleaned up with a solid-phase extraction column. Recovery rates were between 71 and 113%, and relative standard deviations were less than 10%. The detection limits of the colorants were 0.2-0.8 mu g/g. The analytical method using LCMS established in this study is suitable for the detection of colorants in processed foods.

引用

页码：8 / 13

页数：6