Yasmeen Mutlaq Ghazi Al Shamari
◽
Saikh Mohammad Wabaidur
◽
Abdulrahman Abdullah Alwarthan
◽
Moonis Ali Khan
◽
Masoom Raza Siddiqui
Background :
A new method has been developed for the determination of food dye tartrazine
in soft drinks. Tartrazine is determined by hyphenated technique Ultra Performance Liquid
Chromatography coupled with Mass spectrometry. The solid-phase extraction was used for the extraction
of tartrazine.
Methods:
For the LC-MS analysis of tartrazine acetonitrile, water (80:20) was used as a mobile
phase whereas, the C-18 column was selected as the stationary phase. The chromatographic run was
allowed for 1 min. The adsorbent of the solid-phase extraction was synthesized from the waste corn
cob.
Results:
Method found to be linear in the range of 0.1 mg L-1 - 10 mg L-1, limits of detection and
quantitation were found to be 0.0165 mgL-1 and 0.055 mgL-1, respectively. Tartrazine, in the real
sample, was found to be 20.39 mgL-1 and 83.26 mgL-1.
Conclusion:
The developed UPLC-MS method is rapid, simple, precise and can be used for the
quantitative analysis of tartrazine. The solid-phase extraction also involves a cost-effective procedure
for extraction as it does not involve the commercial cartridge.
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