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首页> 外文期刊>Journal of AOAC International >LC/MS Method Using Cloud Point Extraction for the Determination of Permitted and Illegal Food Colors in Liquid, Semiliquid, and Solid Food Matrixes: Single-Laboratory Validation
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LC/MS Method Using Cloud Point Extraction for the Determination of Permitted and Illegal Food Colors in Liquid, Semiliquid, and Solid Food Matrixes: Single-Laboratory Validation

机译：使用浊点萃取法测定液体，半液体和固体食品基质中允许和非法食用色素的LC / MS方法：单实验室验证

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摘要

A cloud point extraction method is reported using LC/MS for the determination of regulated water-soluble food colors (Allura Red, Sunset Yellow, erythrosine, and tartrazine) and banned fat-soluble synthetic azo dyes (Sudan I, II, Ill, and IV; Red B; 7B; Black B; Red G; Metanil Yellow; and Rhodamine B). The extraction of all 14 colors was carried out with cloud point extraction using the nonionic surfactant Triton X 114. Optimized conditions for cloud point extraction were 3% Triton X 114 (w/v), 0.1 M ammonium acetate, and heating at 50 degrees C for 30 min. This approach proved effective in giving quantitative recoveries from a diverse range of food matrixes, and optimized LC gave baseline chromatographic separation for all colors including Sudan IV and Red B. Single-laboratory validation was performed with spiking into liquid matrixes (wine and homemade wine), semiliquid matrixes (sauce and homemade paprika paste), and solid matrixes (spice and homemade chili powder) using the respective blank matrixes for matrix-matched calibration. The LOQ values for water-soluble colors were in the range of 15-150 mg/kg, and for the fat-soluble colors, 0.1-1.5 mg/kg. The mean recovery values were in the range of 69.6-116.0% (except Allura Red and Sunset Yellow in wine, for which recoveries were lower). The mean RSDs for colors were in the range of 4.0-14.8%. A small survey was conducted of samples of confectionery products, dried fruits, wines, bitter sodas, juices, sauces, pastes, and spices, which demonstrated the applicability of the method to a diverse selection of real food samples. Allura Red was detected in strawberry jelly and Sunset Yellow in artificial saffron.
机译：据报道使用LC / MS浊点萃取法测定受管制的水溶性食用色素（阿罗拉红，日落黄，赤藓红和酒石黄）和禁用的脂溶性合成偶氮染料（苏丹I，II，病态和IV;红色B; 7B;黑色B;红色G;偏甲黄;和若丹明B）。使用非离子表面活性剂Triton X 114进行浊点萃取，对所有14种颜色进行萃取。浊点萃取的最佳条件为3％Triton X 114（w / v），0.1 M乙酸铵和在50摄氏度加热30分钟事实证明，这种方法可有效地从多种食品基质中定量回收，并且优化的液相色谱可对所有颜色（包括苏丹IV和红色B）进行基线色谱分离。通过掺入液体基质（葡萄酒和自制葡萄酒）进行单实验室验证，半液体基质（酱汁和自制辣椒粉糊）和固体基质（香料和自制辣椒粉），分别使用空白基质进行基质匹配校准。水溶性颜色的LOQ值在15-150 mg / kg的范围内，脂溶性颜色的LOQ值为0.1-1.5 mg / kg。平均回收率值在69.6-116.0％的范围内（葡萄酒中的Allura红和Sunset Yellow除外，回收率较低）。颜色的平均RSD在4.0-14.8％的范围内。对糖果产品，干果，葡萄酒，苦苏打，果汁，沙司，酱和调味品的样本进行了小规模调查，证明了该方法适用于各种真实食物样本。在草莓果冻中检出了诱惑红，在人工藏红花中检出了日落黄。

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