Food Science and Biotechnology

, Volume 27, Issue 3, pp 877–882 | Cite as

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

  • Ho Jin Kim
  • Mi Jin Lee
  • Hye Jin Park
  • Hye Jin Kim
  • Soon Kil Cho
  • Min Hee Jeong
Article
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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.

Keywords

Food additives Kimchi HPLC–MS/MS Food analysis Food safety 
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Notes

Acknowledgements

We are no funding received or any financial or material support.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.National Agricultural Products Quality Management ServiceKimchunRepublic of Korea

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