Determination of Dimethyl Yellow and Diethyl Yellow in Dried Beancurd and Condiment Using Dispersive Solid-Phase Extraction and HPLC with Diode Array Detector and UPLC-MS/MS

doi:10.7506/spkx1002-6630-201608039

Abstract

Abstract:

In this study, a fast and sensitive method for the simultaneous determination of dimethyl yellow and diethyl yellow in dried
beancurd and condiment was developed and validated using HPLC coupled with diode array detector (DAD) and ultra performance
liquid chromatography tandem mass spectrometry (UPLC-MS/MS). The two dyes were extracted with hydrochloric acid-acetonitrile.
The extracts were further purified with dispersive solid-phase extraction (dSPE) procedure using C18 to reduce matrix interference. The
validation of the UPLC-DAD method was performed using HPLC-MS/MS. Good recoveries in the range of 84.7%–110.7% were
obtained, with relative standard deviations less than 7%. The HPLC method was economical, simple and suitable for screening of samples,
and the UPLC-MS/MS method was sensitive and accurate and suitable for validation of positive samples.

Key words: dimethyl yellow, diethyl yellow, high performance liquid chromatography (HPLC), ultra high performance liquid chromatography-mass spectrometry (UPLC-MS/MS), dried beancurd, condiment

CLC Number:

O657

LIN Zihao, ZHOU Qingqiong, ZENG Xi, ZHENG Chunhao, HUANG Siming, OUYANG Gangfeng, QI Ping. Determination of Dimethyl Yellow and Diethyl Yellow in Dried Beancurd and Condiment Using Dispersive Solid-Phase Extraction and HPLC with Diode Array Detector and UPLC-MS/MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201608039.

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Determination of Dimethyl Yellow and Diethyl Yellow in Dried Beancurd and Condiment Using Dispersive Solid-Phase Extraction and HPLC with Diode Array Detector and UPLC-MS/MS

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