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- Title
Rapid and Sensitive Method for the Determination of Eight Food Additives in Red Wine by Ultra-performance Liquid Chromatography Tandem Mass Spectrometry.
- Authors
Ma, Kang; Li, Xiao-Jia; Wang, Hai-Feng; Zhao, Min
- Abstract
A simple and highly sensitive method for the simultaneous determination of eight water-soluble food additive residues, including acesulfame potassium (ACS-K), sodium cyclamate (CYC), sodium saccharin (SAC), tartrazine (E102), amaranthus red (E123), ponceau 4R (E124), sunset yellow (E110), and brilliant blue (E133), in red wine has been developed using ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). The compounds were separated using a BEH C column with a linear gradient elution program within 6 min. The mobile phase A was 10 mmol/L ammonium acetate solution and the mobile phase B was methanol-acetonitrile ( v/ v, 9:1) mixed organic solvent, which contained 0.002 % trifluoroacetic acid (TFA). The optimized method, based on MS/MS in multiple reaction monitoring (MRM) mode, gave good linearity, precision, and accuracy and limits of detection (LOD, S/ N = 3) for the target analytes which ranged from 0.01 to 0.5 μg/L. The method was successfully applied to the analysis of red wines from different countries of origin.
- Publication
Food Analytical Methods, 2015, Vol 8, Issue 1, p203
- ISSN
1936-9751
- Publication type
Article
- DOI
10.1007/s12161-014-9893-8