Screening of 8 Basic Dyes in Food by Ultra Performance Liquid Chromatography-quadrupole / Electrostatic Field Obitrap High-resolution Mass Spectrometry
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Abstract:
A fast and easy method for the quantification of 8 basic dyes in food (bread, orange juice and stewed bean curd) was investigated by ultra performance liquid chromatography-quadrupole/electrostatic field obitrap high-resolution mass spectrometry. The sample was extracted by ethyl acetate, C18 (3.0 mm×100 mm, 1.8 μm) was used as chromatography column to separate the basic dyes with a gradient elution of acetonitrile and 10mmol/L ammonium acetate aqueous solution as the mobile phase. The 8 basic dyes were analyzed in positive and negative mode. The retention time, accurate mass of parent ion and relative isotope abundance were used for fast screening in full scan mode, while accurate mass of fragment ions was used for confirmation in two-stage threshold-triggered full mass scan mode. Under the optimal conditions, good linearities (R2>0.99) were obtained in their respective linear ranges. The recoveries were in the range of 82.2%~105.3% and the relative standard deviation was 6.0%~9.9%. The method was simple, sensitive, accurate and suitable for the rapid screening and confirmation of 8 basic dyes in food.
