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Determination of illegal colorants in grilled meats by liquid chromatography-tandem mass spectrometry

Doan Thu Huyen Pham Thi Thanh Ha Nguyen Quang Ha Luong Nguyen Thuy Duong Trinh Viet Van Nguyen Thi Hong Ngoc Tran Cao Son
Published 12/21/2020

Article Details

How to Cite
Doan Thu Huyen, Pham Thi Thanh Ha, Nguyen Quang Ha, Luong Nguyen Thuy Duong, Trinh Viet Van, Nguyen Thi Hong Ngoc, Tran Cao Son. "Determination of illegal colorants in grilled meats by liquid chromatography-tandem mass spectrometry". Vietnam Journal of Food Control. vol. 3, no. 4 (en), pp. 238-247, 2020
PP
238-247
Counter
730

Main Article Content

Abstract

An analytical method using liquid chromatography-tandem mass spectrometry (LC-MS/MS) was validated for the simultaneous determination of three illegal colorants including chrysoidine G, para red, and pararosaniline in grilled meat. The meat samples were homogenized and extracted by QuEChERS, and analyzed by LC-MS/MS. Good linearity was obtained in a range of 30 - 1000 µg/L, 5 - 1000 µg/L, and 0.5 - 1000 µg/L  for chrysoidine G, para red, and pararosaniline, respectively. The repeatability and accuracy of the method were adequate with the recoveries ranged from 90% to 98% and RSD% of 5.3 to 10.7% for 3 compounds. The procedure was applied for 49 samples of different types of grilled meat collected from six different areas in Hanoi. Chrysoidine G was detected in 19 samples. It's remarkable that among these positive samples, 6 samples were found negative on homogenized samples, and positive with chrysoidine selected sample with the more intensely colored surface part.

Keywords:

illegal colorants, grilled meat, liquid chromatography-tandem mass spectrometry, chrysoidine G, para red, pararosaniline

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