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Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry

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Abstract

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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Author notes

  1. Ho Jin Kim and Mi Jin Lee have contributed equally to this work.

Authors and Affiliations

  1. National Agricultural Products Quality Management Service, Kimchun, 740-871, Republic of Korea

    Ho Jin Kim, Mi Jin Lee, Hye Jin Park, Hye Jin Kim, Soon Kil Cho & Min Hee Jeong

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  1. Ho Jin Kim
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  2. Mi Jin Lee
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  3. Hye Jin Park
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  4. Hye Jin Kim
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  5. Soon Kil Cho
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  6. Min Hee Jeong
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Correspondence to Min Hee Jeong.

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Kim, H.J., Lee, M.J., Park, H.J. et al. Simultaneous determination of synthetic food additives in kimchi by liquid chromatography-electrospray tandem mass spectrometry. Food Sci Biotechnol 27, 877–882 (2018). https://doi.org/10.1007/s10068-018-0308-2

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  • DOI: https://doi.org/10.1007/s10068-018-0308-2

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