%0 Journal Article
%T Simultaneous determination of five yellow dyes in foods by high performance liquid chromatography coupled with tandem mass spectrometry<br>高效液相色谱-串联质谱法同时测定食品中五种黄色化工染料
%A LIN Saijun
%A TU Haiyun
%A SUN Lan
%A XIAO Hailong
%A PAN Xiangrong
%A MA Xiaoyan
%A <br>林赛君
%A 屠海云
%A 孙岚
%A 肖海龙
%A 潘向荣
%A 马晓燕
%J 色谱
%D 2011
%I 
%X A method based on high performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) was developed for simultaneous determination of five yellow industrial dyes. The separations were performed with an Agilent ODS C18 column at a flow rate of 0.3 mL/min. The mobile phase was 5 mmol/L ammonium acetate (containing 0.1% formic acid)-acetonitrile (3:2, v/v). Under the optimized detection conditions, the linear ranges for Chrysoidine G and Basic Yellow 2 were 5.0~80.0 mg/L, and for Acid Orange I, Acid orangeII and Acid Yellow 36 were 10.0~160.0 μg/L. The limits of quantification for Chrysoidine G, Basic Yellow 2, Acid Orange I, Acid OrangeII and Acid Yellow 36 were 20, 20, 40, 40 and 40 ng/g, respectively. The relative standard deviations of reproducibility of this method for retention time and peak area were no more than 0.50% and 2.14%, respectively. The method was applied to determine the recoveries of the above five dyes in chicken, bean products and yellow croaker were between 79.8%~95.2% with satisfactory results.
%K high performance liquid chromatography coupled with mass spectrometry(HPLC-MS/MS)
%K yellow industrial dyes
%K chicken
%K bean products
%K yellow croaker
%K foods<br>高效液相色谱-串联质谱法
%K 黄色工业染料
%K 鸡肉
%K 豆制品
%K 黄鱼
%K 食品
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=6E709DC38FA1D09A4B578DD0906875B5B44D4D294832BB8E&cid=6579068328FE643F&jid=4D81E042D77AFEC6881D14759692069C&aid=80F633C7D53845C86C5AE79CAD7D1F96&yid=9377ED8094509821&vid=771469D9D58C34FF&iid=CA4FD0336C81A37A&sid=9C65ADEB5990B252&eid=0D0D661F0B316AD5&journal_id=1000-8713&journal_name=色谱&referenced_num=0&reference_num=10