Rapid Determination of 61 Acid Industrial Dyes in Chili Patse, Hotpot Seasoning, Bearnaise Using Double-Liquid Liquid Extraction and Ultrahigh-performance Liquid Chromatography Quadrupole Orbitrap High-resolution Mass Spectrometry

Abstract

Abstract A rapid screening method of 61 acid dyes in complex food matrix such as chili patse, hotpot seasoning, bearnaise was proposed by using double liquid-liquid extraction (d-LLE), which can maximum remove interference from lipid-soluble compounds and highly hydrophilic compounds. The extract was analyzed by ultrahigh-performance liquid chromatography quadrupole orbitrap high-resolution mass spectrometry (UPLC-Q-Orbitrap-HRMS). The preliminary qualitative analysis was performed by extracting characteristic ion fragments (m/z 79.9557) based on in-source collision induced dissociation (CID) in full scan MS. Linearity was observed in the range of 0.01 ~ 0.2 µg/mL and the limits of quantification were 0.05 mg/kg for 61 acid dyes. The average recoveries were 75.2% ~ 95.3%, with RSD ≤ 10%. The proposed method has the ability to rapid screen acid dyes in complex foods with high economy, sensitivity and reliability.