Microwave-Assisted Extraction and Determination of Citrus Red 2 Dye in Oranges and Orange Juice by Liquid Chromatography-Tandem Mass Spectrometry
Article first published online: 21 NOV 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 12, pages C1269–C1272, December 2012
How to Cite
Han, C., Liu, B., Zhu, Z., Huang, F., Chen, X. and Shen, Y. (2012), Microwave-Assisted Extraction and Determination of Citrus Red 2 Dye in Oranges and Orange Juice by Liquid Chromatography-Tandem Mass Spectrometry. Journal of Food Science, 77: C1269–C1272. doi: 10.1111/j.1750-3841.2012.02984.x
- Issue published online: 13 DEC 2012
- Article first published online: 21 NOV 2012
- MS 20120522 Submitted 4/8/2012, Accepted 9/11/2012.
- Citrus red 2;
- liquid chromatography-tandem mass spectrometry;
- orange and orange juice samples
Abstract: A fast, simple, low cost, and high-throughput method has been developed for the determination of citrus red 2 dye in orange and orange juice samples. The procedure is based on microwave-assisted extraction followed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis. The method was optimized, and the analyte was efficiently extracted from the samples in 30 min using hexane/acetone (v/v, 3 : 1). The method was validated and showed good linearity and selectivity. The limits of quantification (LOQs) were 5 μg/kg (sample size of 2 g) for both orange and orange juice samples. The average recoveries, measured at 3 concentration levels (5, 10, and 20 μg/kg), were in the range 77.5% to 87.6% for the compound tested with relative standard deviations below 7.3%. The proposed method is rapid, accurate, and could be utilized for the routine analysis of citrus red 2 dye in orange and orange juice samples.