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.
2013, Vol. 27 
