Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry

Fernando Tateo, Monica Bononi and Franco Gallone
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Fernando Tateo: Analytical Research Laboratories Food and Environment, Di.Pro.Ve., Faculty of Agriculture, University of Milan, Milan, Italy
Monica Bononi: Analytical Research Laboratories Food and Environment, Di.Pro.Ve., Faculty of Agriculture, University of Milan, Milan, Italy
Franco Gallone: Agrobiolab Laboratories, Rutigliano, Italy

Czech Journal of Food Sciences, 2010, vol. 28, issue 5, 427-432

Abstract: An accurate and rapid method, was devised for the identification and quantitation of dimethyl yellow dye in curry, based on liquid chromatography-tandem mass spectrometry interfaced with electrospray. Mass spectral acquisition was done in positive ion mode applying two fragmentation transitions to provide a high degree of selectivity. The extraction system provided a very high recovery (100.0% to 105.8%) and good results were obtained for the limit of detection (5 μg/kg) and limit of quantitation (16 μg/kg). The applicability of the method to identifing and quantifing the unauthorised dimethyl yellow dye in curry was demonstrated.

Keywords: azo dyes; dimethyl yellow; curry; LC-ESI-/MS/MS (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:5:id:135-2009-cjfs

DOI: 10.17221/135/2009-CJFS

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