FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (8): 231-234.doi: 10.7506/spkx1002-6630-201108051

• Analysis & Detection • Previous Articles     Next Articles

Determination of Red 2G in Sausage by High-performance Liquid Chromatography and Ultra Performance Liquid Chromatography-tandem Mass Spectrometry

LING Yun1,2，CHU Xiao-gang2，SUN Li2，ZHANG Feng2，WANG Han2,3，CHEN Qi2,4，WU Yong-ning1,*   

  1. 1. Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100021, China； 2. Chinese Academy of Inspection and Quarantine, Beijing 100025, China； 3. College of Plant Protection, Shenyang Agricultural University, Shenyang 110866, China； 4. College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi’an 712081, China
  • Online:2011-04-25 Published:2011-04-12

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Abstract: A high-performance liquid chromatography method (HPLC) was developed for the determination of red 2G in sausage. Sausage samples were extracted twice with 0.662 mol/L NH3 ·H2O and the extract was cleaned up on a C18 column. Red 2G was analyzed by HPLC with diode array detector and confirmed by UPLC-MS/MS. The limit of quantification (LOQ) of HPLC was 0.106 mg/kg and the average recoveries ranged from 79.0% to 86.5% with RSD values between 3.19% and 5.06%. The LOQ of UPLC-MS/MS was 0.005 mg/kg and the average recoveries ranged from 75.5% to 80.2% with RSD values between 3.62% and 9.97%. The developed HPLC method and UPLC-MS method can be applied for the determination and confirmation of red 2G in sausage.

Key words: red 2G, color, sausage, high-performance liquid chromatography (HPLC), ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), confirmation

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