Abstract
Crocin yellow was determined in soft drinks, sausages and sauces by ultra performance liquid chromatography coupled with ultraviolet detector and analyzed within 5 min using a short analytical column ACQUITY UPLC HSS T3 2.1 × 100 mm 1.8 μm) with gradient elution. An innovative pretreatment method based on homemade macroporous resin solid-phase extraction (SPE) column was established. The SPE column packed with macroporous resins could simplify the sample preparation of multi-matrices and be reused by regeneration steps. The recoveries of crocin yellow added to soft drinks, sausages and sauces at three levels ranged from 81.3% to 106.2%, and relative standard deviations (RSDs) were within 8.8%. The limits of quantitation of soft drinks, sausages and sauces were 0.5 mg/kg, 5 mg/kg and 5 mg/kg, respectively.
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