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Rapid Method for Quantification of Seven Synthetic Pigments in Colored Chinese Steamed Buns Using UFLC-MS/MS without SPE
2015
Analytical Sciences
Synthetic pigments are still used instead of natural pigments in many foods and their residues in food could be an important risk to human health. A simple and rapid analytical method combining the low-cost extraction protocol with ultra-fast liquid chromatography-tandem quadrupole mass spectrometry (UFLC-MS/MS) was developed for the simultaneous determination of seven synthetic pigments used in colored Chinese steamed buns. For the first time, ethanol/ammonia solution/water (7:2:1, v/v/v) was
doi:10.2116/analsci.31.205
pmid:25765275
fatcat:3gvzedp2rngqhblyxwwvqv6tfu