Simultaneous Analysis of Oil-Soluble, Basic, and Acidic Illegal Dyes in Foods Using Liquid Chromatography–Diode-Array Detection. (22nd November 2019)

• Record Type: Journal Article
• Authors: Uematsu, Yoko; Mizumachi, Toshiko; Monma, Kimio
• Is Part Of: Journal of AOAC International. Volume 100:Number 4(2017)
• Page Start: 1102
• Page End: 1109
• Publication Date: 2019-11-22
• Subjects: Agricultural chemistry -- Periodicals; Food -- Analysis -- Periodicals; 543
• DOI: 10.5740/jaoacint.16-0260
• Languages: English
• ISSNs: 1060-3271

Abstract

Abstract: A method for simutaneously detecting 8 oil-soluble and 10 water-soluble (3 basic and 7 acidic) illegal dyes in foods was developed. The sample was mixed with water, followed by methanol and tetrahydrofuran. Transesterification with sodium methoxide was applied to the mixture, which allowed the triglycerides in the sample to be converted to fatty acid methyl esters. This treatment resulted in a biphasic mixture. Oil-soluble dyes and fatty acid methyl esters were deposited in the upper organic phase, which was cleaned using a silica-gel solid-phase extraction (SPE) column to remove the fatty acid methyl esters from the solution. The water-soluble dyes were deposited in the aqueous phase, and an Oasis hydrophilic–lipophilic-balanced SPE column was used to remove polar matrix components from the solution. The resulting dyes were subsequently analyzed via LC–diode-array detection using a single method. The practical LODs of the samples were defined as the lowest spiked dye concentrations at which the similarity coefficient for the spectra of the LC test solution and the corresponding reference standard solution were greater than 0.99, thus affording LODs of 0.5–1.0 µg/g. Recoveries of the dyes at a spiking level of 5.0 µg/g from soft drink, chili sauce, and mustard were generally greater than 70%. Recoveries from paprika powder were between 33 and 103%.