An Improved Analytical Method for the Determination of Brown FK in Food using HPLC

被引：2

作者：

Park, Ju-Hee ^{[1
]}

Kim, Young-Woo ^{[1
]}

Jeong, Yeon-Seong ^{[1
]}

Suh, Hee-Jae ^{[2
]}

Chun, Hyang-Sook ^{[1
]}

Lee, Gun-Young ^{[3
]}

Lim, Ho-Soo ^{[3
]}

Lee, Chan ^{[1
]}

机构：

[1] Chung Ang Univ, Adv Food Safety Res Grp, Plus BrainKorea21, Anseong 17546, Gyeonggi Do, South Korea

[2] SunMoon Univ, Asan 31460, Chungchengnam D, South Korea

[3] Minist Food & Drug Safety, Food Addit & Packaging Div, Cheongju 28159, Chungcheongbuk, South Korea

来源：

JOURNAL OF CHROMATOGRAPHIC SCIENCE | 2018年 / 56卷 / 05期

关键词：

PERFORMANCE LIQUID-CHROMATOGRAPHY; AZO-DYES; MASS-SPECTROMETRY; ARRAY DETECTION; DIODE-ARRAY; SYNTHETIC DYES; VALIDATION; PRODUCTS; DAD;

D O I：

10.1093/chromsci/bmy013

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

In this study, an improved analytical method for the detection of the colorant Brown FK in foods using high-performance liquid chromatography was developed. The method, which employed an RC-C18 column and diode array detection at 254nm with sodium acetate solution and methanol as mobile phases, exhibited good linearity (R-2 = 1.0), and its limits of detection and quantification were determined to be 0.06 and 0.19 mu g/mL, respectively. The precision was found to be 0-1.2% and the accuracy was between 86.5% and 94.8%. Liquid chromatography-tandem mass spectrometry was also performed to identify Brown FK in peaks. The pretreatment method was optimized for three different food sample groups, i. e., seafood, noodles and other, affording recoveries of 86.5-92.8%, 90.8-94.8% and 90.0-92.3%, respectively. In addition, inter-laboratory testing was also conducted to check the precision.

引用

页码：409 / 415

页数：7

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