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- Title
Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry.
- Authors
Kim, Ho Jin; Lee, Mi Jin; Park, Hye Jin; Kim, Hye Jin; Cho, Soon Kil; Jeong, Min Hee
- Abstract
A new analytical method was developed for the simultaneous determination of seven food additives (Ponceau 4R, Allura Red AC, Amaranth, 4-hydroxymethyl benzoic acid, ethyl-4-hydroxybenzoate, butyl-4-hydroxybenzoate, and saccharin sodium) in kimchi using high-performance liquid chromatography-electrospray ionization tandem mass spectrometry. The linearity, sensitivity, selectivity, precision, and accuracy of the method were validated. The limit of detection was 0.00004-0.24 μg/mL, and the limit of quantification was 0.00012-0.8 μg/mL. Recoveries ranged from 85.65 to 120.82%. The method was successful and may help to ensure food safety.
- Publication
Food Science & Biotechnology, 2018, Vol 27, Issue 3, p877
- ISSN
1226-7708
- Publication type
Article
- DOI
10.1007/s10068-018-0308-2