Analytical Sciences

Rapid Method for Quantification of Seven Synthetic Pigments in Colored Chinese Steamed Buns Using UFLC-MS/MS without SPE

He-Gang GAO,* Wen-Jie GONG,** and Yong-Gang ZHAO***

*Shaoxing Center for Disease Control and Prevention, Shaoxing, Zhejiang 312071, P. R. China
**Cixi Municipal Center for Disease Control and Prevention, Ningbo, Zhejiang 315300, P. R. China
***Key Laboratory of Health Risk Appraisal for Trace Toxic Chemicals of Zhejiang Provincial, Ningbo Municipal Center for Disease Control and Prevention, Ningbo, Zhejiang 315010, P. R. China

Synthetic pigments are still used instead of natural pigments in many foods and their residues in food could be an important risk to human health. A simple and rapid analytical method combining the low-cost extraction protocol with ultra-fast liquid chromatography–tandem quadrupole mass spectrometry (UFLC-MS/MS) was developed for the simultaneous determination of seven synthetic pigments used in colored Chinese steamed buns. For the first time, ethanol/ammonia solution/water (7:2:1, v/v/v) was used as extraction solution for the synthetic pigments in colored Chinese steamed buns. The results showed that the property of the extraction solution used in this method was more effective than critic acid solution, which is used in the polyamide adsorption method. The limits of quantification for the seven synthetic pigments ranged from 0.15 to 0.50 μg/kg. The present method was successfully applied to samples of colored Chinese steamed buns for food-safety risk monitoring in Zhejiang Province, China. The results found sunset yellow pigment in six out of 300 colored Chinese steamed buns (from 0.50 to 32.6 μg/kg).

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