Determination of Aromatic Amines Released from Azo Dyes in Paper Packaging by Liquid Chromatography-Tandem Mass Spectrometry

2016 ◽  
Vol 99 (5) ◽  
pp. 1370-1376 ◽  
Author(s):  
Fei Yang ◽  
Zhaoyang Bian ◽  
Zhonghao Li ◽  
Ziyan Fan ◽  
Ying Wang ◽  
...  
Keyword(s):  
Azo Dyes ◽  
Aromatic Amines ◽  
High Sensitivity ◽  
Sodium Dithionite ◽  
Citric Acid Buffer ◽  
Rapid Control ◽  
Liquid Chromatography Tandem Mass ◽  
Dispersive Spe ◽  
User Friendly

Abstract An LC-tandem MS (LC–MS/MS) method for the determination of 21 kinds of carcinogenic aromatic amines released from azo dyes in food wrappers was used in this research. Sodium dithionite was added to a citric acid buffer medium to reduce and decompose possible azo dyes. The extract was analyzed after liquid–liquid extraction (LLE) and dispersive SPE (d-SPE). The conditions for chromatographic separation, mass spectrum, LLE, and d-SPE were optimized. Under optimal conditions, the LOD was in the range of 0.13–0.35 mg/kg and LOQ in the range of 0.38–1.05 mg/kg, with the addition of standard recoveries of most aromatic amines being ≥80% and RSDs ≤10%. The recoveries for 2,4-diaminotoluene and 2,4-diaminoanisole were significantly lower, being ≤40%. The method was successfully used to analyze 30 practical samples, and the results showed that it is user-friendly, with high sensitivity, rapid control, and low matrix interference.

scholarly journals Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Quang Hieu Tran ◽  
Thanh Tan Nguyen ◽  
Kim Phuong Pham
Keyword(s):  
Limit Of Detection ◽  
High Sensitivity ◽  
Fish Sauce ◽  
Limit Of Quantification ◽  
Fish Samples ◽  
The Matrix ◽  
Liquid Chromatography Tandem Mass ◽  
Sensitivity And Selectivity ◽  
Liquid Chromatographic

A selective, sensitive, and rapid method by using ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the determination of histamine in fish and fish sauce was developed. The optimal conditions of liquid chromatographic separation and mass spectroscopy of histamine have also been investigated. The linear ranges of the method were 20.0 ÷ 1000 ng/mL, and the corresponding correlation coefficient was 0.9993. Mean recoveries of the analyte at three spike levels (low, medium, and high) were within the range of 98.5% ÷ 102.5% (n = 7). The limit of detection (LOD) and limit of quantification (LOQ) values were 3.83 and 11.50 ng/mL for the fish sauce sample and 4.71 and 14.12 ng/mL for the fish sample, respectively. The influence of the matrix effect on the accuracy, repeatability, and recovery of the method was negligible. The recommended method was applied to determine the content of this substance in 21 fish sauce samples and 4 kinds of fish samples, which were collected from Ho Chi Minh City, Vietnam, in 2019.

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