Simultaneous quantification of ferrous gluconate and calcium gluconate in foods using liquid chromatography–tandem mass spectrometry (LC–MS/MS)

Abstract

AbstractFerrous gluconate and calcium gluconate are used as food acidity regulators in South Korea, Japan, the European Union (EU), and other countries. A simultaneous analytical method was developed to quantify ferrous gluconate and calcium gluconate in food using ultra-performance liquid chromatography–tandem mass spectrometry. The limits of detection and quantification of ferrous gluconate were 1.1 and 3.5 mg/kg, respectively, while those of calcium gluconate were 1.4 and 4.8 mg/kg, respectively. The recoveries of ferrous gluconate from processed olives were in the range of 97.7–109.7%, while those of calcium gluconate from beverages were in the range of 94.3–110.8%. The developed simultaneous analytical method was applied to real samples from South Korea, which found ferrous gluconate concentrations of 0.031–0.065 g/kg in processed olives and calcium gluconate concentrations of 3.8–7.8 g/kg in beverages.