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| Determination of 8 Red Pigments in Sausage by Ultrasonic Extraction-Liquid Chromatography Tandem Mass Spectrometry |
| ZHOU Fa-dong;LIU Xian-jun;LAI Chuang-ye;LIU Ben-fa |
| Cangzhou Institute of Product Quality Supervision and Inspection, Cangzhou 061001, China |
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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.
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2013, Vol. 27 
