Application of dispersive solid-phase extraction and ultra-fast liquid chromatography–tandem quadrupole mass spectrometry in food additive residue analysis of red wine

Abstract

A novel and effective dispersive solid-phase extraction (dSPE) procedure with rapid magnetic separation using ethylenediamine-functionalized magnetic polymer as an adsorbent was developed. The new procedure had excellent clean-up ability for the selective removal of the matrix in red wine. An accurate, simple, and rapid analytical method using ultra-fast liquid chromatography–tandem quadrupole mass spectrometry (UFLC–MS/MS) for the simultaneous determination of nine food additives (i.e., acesulfame, saccharin, sodium cyclamate, aspartame, benzoic acid, sorbic acid, stevioside, dehydroacetic acid, and neotame) in red wine was also used and validated. Recoveries ranging from 78.5% to 99.2% with relative standard deviations ranging from 0.46% to 6.3% were obtained using the new method. All target compounds showed good linearities in the tested range with correlation coefficients (r) higher than 0.9993. The limits of quantification for the nine food additives were between 0.10μg/L and 50.0μg/L. The proposed dSPE–UFLC–MS/MS method was successfully applied in the food-safety risk monitoring of real red wine in Zhejiang Province, China.