Analysis of colorants in foods using liquid chromatography-mass spectrometry

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Mizuka Yamaguchi, Keiji Kajimura

Abstract

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 μg/g. The analytical method using LC-MS established in this study is suitable for the detection of colorants in processed foods.

References

Nov 25, 2005·Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan·Fusako IshikawaKoichi Ito

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Citations

Apr 28, 2020·Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan·Masanao ShinyaYukihiko Yamaguchi

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