Bìa tạp chí



Simultaneous determination of sixteen illegal dyes in foodstuffs by liquid chromatography tandem mass spectrometry

Vu Lan Phuong Nguyen Thi Ha Binh Doan Thu Huyen Le Thi Kim Van Tran Cao Son Le Thi Hong Hao
Published 03/18/2020

Article Details

How to Cite
Vu Lan Phuong, Nguyen Thi Ha Binh, Doan Thu Huyen, Le Thi Kim Van, Tran Cao Son, Le Thi Hong Hao. "Simultaneous determination of sixteen illegal dyes in foodstuffs by liquid chromatography tandem mass spectrometry". Vietnam Journal of Food Control. vol. 3, no. 1, pp. 1-10, 2020

Main Article Content


A liquid chromatography tandem mass spectrometry method using positiveelectrospray ionization source (ESI+), multiple reaction monitoring (MRM) mode has been developed and validated to simultaneously determine 16 illegaldyes in different food groups. The method was based on the extraction of analytes from samples using QuEChERS technique. After being cleaned up d-SPE tube with mixture of MgSO4, PSA and C18 sorbent, the extract was analyzed by LC-MS/MS. Each illegaldyewas characterized by a precursor ion and two product ions. The method allows the screening of the simultaneous presence of 16 illegal substances at the lowest concentration of 5µg/kg forrhodamin B, crystal violet, chrysoidine G, auramine O, sudan black B, pararosanilin and of 50µg/kg for remaining substances. The specificity of the methodmet 657/2002/EC requirements. The methodwas linear in the range from 1-1000µg/L and themethod detection limit was from 5-50 µg/kg, the recovery ranged from 73-104% and the relative standard deviations were lower than 16.4%. The method has been applied to analyze 30 samples of dried beef, dry chicken, chutney, chili powder and food coloring samples. Rhodamine B, sudan I and auramine O were detected in two chili powder and 04 food coloring samples.


LC-MS/MS, illegal dyes, foodstuffs, dried beef, dried chicken, food colour


[1] Nguyên Hùng Long, Lâm Quốc Hùng và cộng sự, “Đă ̃ ̣c điểm vệ sinh môi trường và vệ sinh an toàn thực phẩm ở một số cơ sơ sản xuất, chế biến thực phẩm năm 2007”, Kỷ yếu hội nghị khoa học An toàn thực phẩm lần thứ 5­ 2007, Hà Nội: Nhà xuất bản Y học, 2007.
[2] Y. L. Wu, C. Li, X. Xia, Y.J. Liu and J. Z. Shen (2003), “Development and validation of a confirmatory HPLC method for simultaneous determination of Sudan Dyes in animal tissues and eggs”, Journal of Chromatographic Science, vol. 48, no.1, pp. 63­67, 2010.
[3] Chi cục an toàn vệ sinh thực phẩm TP. Hồ Chí Minh. Thông tin cảnh báo chất Auramin O trên măng tươi, măng khô, 2016
[4] X. He, Y. Chen, H. Li, T. Zou, M. Huang, H. Li and E. Xia, “Analysis of sudan I in food by QuEChERS combined with ultrasound ­ assisted dispersive liquid­liquid microextraction with solidification of floating organic drop (UADLLME­SFO) prior to HPLC­PAD”, Food Science and Technology Research, vol. 21, no. 5, pp. 659­664, 2015.
[5] J. Li, X.M. Ding, D.D. Liu, F. Guo, Y. Chen, Y. B. Zhang, H. M. Liu, “Simultaneous determination of eight illegal dyes in chili products by liquid chromatography­tandem mass spectrometry”, Journal of Chromatography B, vol. 942­943, pp. 46­52, 2013.
[6] F. Feng, Y. Zhaoa, W. Yonga, L. Suna, G. Jiang, X. Chu, “Highly sensitive and accurate screening of 40 dyes in soft drinks by liquid chromatography­electrospray tandem mass spectrometry”, Journal of Chromatography B, vol. 879, pp. 1813­1818, 2011.
[7] R. Liu, W. Hei, P. He, Z. Li, “Simultaneous determination of fifteen illegal dyes in animal feeds and poultry products by ultra­high performance liquid chromatography tandem mass Spectrometry”, Journal of Chromatography B, vol. 879, pp. 2416­2422, 2011.
[8] Z. Hu, P. Qi, N. Wang, Q. Q. Zhou, Z. H. Lin, Y. Z. Chen, X. W. Mao, J. J. Jiang, C. Li, “Simultaneous determination of multiclass illegal dyes with different acidic­basic properties in foodstuffs by LC­MS/MS via polarity switching mode”, Food Chemistry, vol. 309, pp. 71­133, 2018.
[8] W. Jia, X. Chu, Y. Ling, J. Huang, Y. Lin, J. Chang, “Simultaneous determination of dyes in wines by HPLC coupled to quadrupole orbitrap mass spectrometry”, Journal of Separation Science, vol. 37, no.7, pp. 782­791, 2014.
[9] D. Pagáčiková and J. Lehotay, “Determination of synthetic colours in meat products using high­performance liquid chromatography with photodiode array detector”, Journal of Liquid Chromatography & Related Technologies, vol. 38, pp. 579­583, 2014.