Validation of LC-MS/MS for food colors in foodstuffs and household products

  • Danka Spirić Institute of meat hygiene and technology
  • Srđan Stefanović Institute of meat hygiene and technology
  • Čaba Silađi Institute of meat hygiene and technology
  • Radivoj Petronijević Institute of meat hygiene and technology
  • Tamara Gerić Institute of meat hygiene and technology
  • Nikola Borjan Institute of meat hygiene and technology
  • Silvana Stajković Institute of meat hygiene and technology
DOI: https://doi.org/10.18485/meattech.2023.64.2.86
Keywords: LC-MS/MS, food color, additives

Abstract

The aim of this study was to develop a quadrupole liquid chromatography mass spectrometry (LC-MS/MS) method suitable for quantification of synthetic food colors, used as additives or occurring as adulterants in the food or cosmetics industries.
Ten colors were validated in terms of limit of detection (LOD), limit of quantification (LOQ), precision, trueness and applicability.
All tested parameters of the validation were within acceptable values, and the method was comparable to the existing high pressure liquid chromatography (HPLC UV-PDA) method.
Published
2023-11-01
How to Cite
Spirić, D., Stefanović, S., Silađi, Čaba, Petronijević, R., Gerić, T., Borjan, N., & Stajković, S. (2023). Validation of LC-MS/MS for food colors in foodstuffs and household products. Scientific Journal "Meat Technology", 64(2), 449-452. https://doi.org/10.18485/meattech.2023.64.2.86
Issue
Vol 64 No 2 (2023): Meat Technology - Special Isssue
Section
Original scientific paper