Abstract：An analytical method for the determination of 8 red pigment (rhodamine B, allura red, sudan Ⅰ, sudan Ⅱ, sudan
Ⅲ, sudan Ⅳ, ponceau 4R and amaranth) residues in sausage was presented by high performance liquid chromatographymass
spectrometry/mass spectrometry (HPLC-MS/MS) after ultrasonic extraction. Samples were extracted with acetonitrile
and diluted with water. Chromatographic separation was performed under gradient elution mode with a mobile phase made
up of water and acetonitrile. MS/MS analysis was carried out with positive-ion electrospray ionization (ESI) under multiple
reaction monitoring (MRM) mode. The recovery rates of the HPLC-MS/MS method ranged between 81.2% and 108.9%,
with relative standard deviation (RSD) between 4.2% and 13.2%. These data suggest this method to be accurate and provide
low RSD and reliable results.
周法东；刘宪军；来创业；刘本发. 超声波辅助萃取-液相色谱串联质谱法检测肉灌肠中的8种红色色素[J]. 肉类研究, 2013, 27(6): 19-21.
ZHOU Fa-dong;LIU Xian-jun;LAI Chuang-ye;LIU Ben-fa. Determination of 8 Red Pigments in Sausage by Ultrasonic Extraction-Liquid Chromatography Tandem Mass Spectrometry. Meat Research, 2013, 27(6): 19-21.
2013, Vol. 27 
