The simultaneous determination of red 2G, methyl yellow and diethyl yellow in food

Authors

LIANG Feng, Hunan Institute of Food Supervision Inspection and Research, Changsha, Hunan 410017 , China ；Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410017 , China
XU Wen-yang, Hunan Institute of Food Supervision Inspection and Research, Changsha, Hunan 410017 , China ；Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410017 , China
ZHAO Hong-qing, Hunan Institute of Food Supervision Inspection and Research, Changsha, Hunan 410017 , China ；Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410017 , China
WANG Kai, Hunan Institute of Food Supervision Inspection and Research, Changsha, Hunan 410017 , China ；Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410017 , China
LIU Yamg-lun, Hunan Institute of Food Supervision Inspection and Research, Changsha, Hunan 410017 , China ；Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning, Changsha, Hunan 410017 , China

Abstract

A method for the simultaneous determination of red 2G, dimethyl yellow and diethyl yellow in meat products, soybean products and flavoring was established by HPLC and LC-MS. The samples were extracted by acetonitrile aqueous solution, with solid phase column, and determined by HPLC with diode array detector or UV detector, and then quantified by external standard method. The detection limit of red 2G was 0.5 mg/kg, and those of dimethyl yellow and diethyl yellow were 0.1 mg/kg, with the recovery rate ranging from 80.7% to 91.8% and the relative standard deviation of 3.8%~7.8%.

Publication Date

2-18-2023

First Page

62

Last Page

66, 81

DOI

10.13652/j.issn.1003-5788.2020.08.011

Recommended Citation

Feng, LIANG; Wen-yang, XU; Hong-qing, ZHAO; Kai, WANG; and Yamg-lun, LIU (2023) "The simultaneous determination of red 2G, methyl yellow and diethyl yellow in food," Food and Machinery: Vol. 36: Iss. 8, Article 11.
DOI: 10.13652/j.issn.1003-5788.2020.08.011
Available at: https://www.ifoodmm.cn/journal/vol36/iss8/11

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