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KMID : 1007520180270030877
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Food Science and Biotechnology
2018 Volume.27 No. 3 p.877 ~ p.882
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Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry
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Kim Ho-Jin
Lee Mi-Jin
Park Hye-Jin
Kim Hye-Jin
Cho Soon-Kil
Jeong Min-Hee
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Abstract
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A new analytical method was developed for the simultaneous determination of seven food additives (Ponceau 4R, Allura Red AC, Amaranth, 4-hydroxymethyl benzoic acid, ethyl-4-hydroxybenzoate, butyl-4-hydroxybenzoate, and saccharin sodium) in kimchi using high-performance liquid chromatography-electrospray ionization tandem mass spectrometry. The linearity, sensitivity, selectivity, precision, and accuracy of the method were validated. The limit of detection was 0.00004?0.24 μg/mL, and the limit of quantification was 0.00012?0.8 μg/mL. Recoveries ranged from 85.65 to 120.82%. The method was successful and may help to ensure food safety.
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KEYWORD
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Food additives, Kimchi, HPLC?MS/MS, Food analysis, Food safety
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