Czech J. Food Sci., 2010, 28(5):427-432 | DOI: 10.17221/135/2009-CJFS

Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry

Fernando Tateo1, Monica Bononi1, Franco Gallone2
1 Analytical Research Laboratories Food and Environment, Di.Pro.Ve., Faculty of Agriculture, University of Milan, Milan, Italy
2 Agrobiolab Laboratories, 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 μg/kg) and limit of quantitation (16 μg/kg). The applicability of the method to identifing and quantifing the unauthorised dimethyl yellow dye in curry was demonstrated.

Keywords: azo dyes; dimethyl yellow; curry; LC-ESI-, MS, MS

Published: October 31, 2010  Show citation

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Tateo F, Bononi M, Gallone F. Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry. Czech J. Food Sci. 2010;28(5):427-432. doi: 10.17221/135/2009-CJFS.
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