Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry
2010
Tateo, F.,University of Milan (Italy). Analytical Research lab. Food and Environment | Bononi, M.,University of Milan (Italy). Analytical Research lab. Food and Environment | Gallone, F.,Agrobiolab Lab., Rutigliano (Italy)
An accurate and rapid method was devised for the identification and quantitation of dimethyl yellow dye in curry, based on liquid chromatography-tandem mass spectrometry interfaced with electrospray. Mass spectral acquisition was done in positive ion mode applying two fragmentation transitions to provide a high degree of selectivity. The extraction system provided a very high recovery (100.0% to 105.8%) and good results were obtained for the limit of detection (5 microg/kg) and limit of quantitation (16 microg/kg). The applicability of the method to identifying and quantifying the unauthorised dimethyl yellow dye in curry was demonstrated.
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