, Volume 68, Issue 7–8, pp 659–662 | Cite as

Determination of the Food Colorant, Chrysoidine, in Fish by GC–MS

  • Xiang Wang
  • Guoxin Song
  • Weiping Wu
  • Jianfeng Zhao
  • Yaoming HuEmail author
Full Short Communication


A method has been developed for confirmatory determination of chrysoidine in fish by GC–MS. Samples were extracted with methanol, and an aliquot was subjected to dispersive solid-phase extraction clean-up with octadecyl sorbent. After centrifuging and filtering, extracts were evaporated to dryness and derivatized with acetic anhydride. The detection and quantification limits were 2.3 and 7.7 μg kg−1 respectively, demonstrating the potential of the method for quality control of food.


Gas chromatography–mass spectrometry Dispersive solid-phase extraction Derivatization Chrysoidine Fish 


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Copyright information

© Vieweg+Teubner | GWV Fachverlage GmbH 2008

Authors and Affiliations

  • Xiang Wang
    • 1
  • Guoxin Song
    • 1
  • Weiping Wu
    • 2
  • Jianfeng Zhao
    • 1
  • Yaoming Hu
    • 1
    Email author
  1. 1.Research Center of Analysis and MeasurementFudan UniversityShanghaiChina
  2. 2.Shanghai Food and Drug AdministrationShanghaiChina

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