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Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry

Author

Listed:
  • Fernando Tateo

    (Analytical Research Laboratories Food and Environment, Di.Pro.Ve., Faculty of Agriculture, University of Milan, Milan, Italy)

  • Monica Bononi

    (Analytical Research Laboratories Food and Environment, Di.Pro.Ve., Faculty of Agriculture, University of Milan, Milan, Italy)

  • Franco Gallone

    (Agrobiolab Laboratories, Rutigliano, Italy)

Abstract

An accurate and rapid method, was devised for the identification and quantitation of dimethyl yellow dye in curry, based on liquid chromatography-tandem mass spectrometry interfaced with electrospray. Mass spectral acquisition was done in positive ion mode applying two fragmentation transitions to provide a high degree of selectivity. The extraction system provided a very high recovery (100.0% to 105.8%) and good results were obtained for the limit of detection (5 μg/kg) and limit of quantitation (16 μg/kg). The applicability of the method to identifing and quantifing the unauthorised dimethyl yellow dye in curry was demonstrated.

Suggested Citation

  • Fernando Tateo & Monica Bononi & Franco Gallone, 2010. "Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(5), pages 427-432.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:5:id:135-2009-cjfs
    DOI: 10.17221/135/2009-CJFS
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