Analytical Method for Determination of Laccaic Acids in Foods with HPLC-PDA and Monitoring
2023
Shin, J.W. | Lee, H.J. | Lim, E.J. | Kim, J.B.
Major components of lac coloring include laccaic acids A, B, C, and E. The Korean Food Additive Code regulates the use of lac coloring and prohibits its use in ten types of food products including natural food products. Since no commercial standards are available for laccaic acids A, B, C, and E, a standard for lac pigment itself was used to separate laccaic acids from the lac pigment molecule. A standard for each laccaic acid was then obtained by fractionation. To obtain pure lac pigment for use in food by High performance Liquid Chromatography Photo Diode Array (PDA), a C8 column yielded the best resolution among various tested columns and mobile phases. A qualitative analytical method using High Performance Liquid Chromatography (HPLC) Tandem Mass(LC-MS/MS) was developed. The conditions for fast and precise sample preparation begin with extraction using methanol and 0.3% ammonium phosphate, followed by concentration. The degree of precision observed for the analyses of ham, tomato juice and Red pepper paste was 0.3–13.1% (Relative Standard Deviation (RSD%)), degree of accuracy was 90.3–122.2% with r²=0.999 or above, and recovery rate was 91.6–114.9%. The limit of detection was 0.01–0.15 µg/mL, and the limits of quantitation ranged from 0.02 to 0.47 µg/mL. Lac pigment was not detected in 117 food products in the 10 food categories for which the use of lac pigment is banned. Multiple laccaic acids were detected in 105 food products in 6 food categories that are allowed to use lac color. Lac pigment concentrations range from 0.08 to 16.67 µg/mL.
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