Abstract
In this study, a magnetic solid-phase extraction (MSPE) method coupled with High-Performance Liquid Chromatography Mass Spectrometry (HPLC–MS/MS) for the determination of illegal basic dyes in food samples was developed and validated. This method was based on Magnetic sulfonated reduced graphene oxide (M-S-RGO), which was sensitive and selective to analytes with structure of multiaromatic rings and negatively charged ions. Several factors affecting MSPE efficiency such as pH and adsorption time were optimized. Under the optimum conditions, the calibration curves exhibited good linearity, ranging from 5 to 60 µg/g with correlation coefficients >0.9950. The limits of detection of 16 basic dyes were in the range of 0.01–0.2 µg/L. The recoveries ranged from 70% to 110% with RSD% < 10%. The results indicate that M-S-RGO is an efficient and selective adsorbent for the extraction and cleanup of basic dyes. Due to the MSPE procedures, matrix effect and interference were eliminated in the analysis of HPLC–MS/MS without the matrix-matched standards. Thus, validation data showed that the proposed MSPE–HPLC–MS/MS method was rapid, efficient, selective, and sensitive for the determination of illegal basic dyes in foods.
Highlights
As is well-known, synthetic dyes have been widely added to many foods in modern commercial food production to improve their attractiveness and to offset the variations or losses of natural colors that can occur mainly during processing or storage
high-performance liquid chromatography (HPLC)–MS/MS was used for the detection of 16 synthetic basic dyes in food samples
Thanks to the use of the Magnetic sulfonated reduced graphene oxide (M-S-RGO) for sample pretreatment, toxic organic solvents were reduced for the extraction procedure and the time-consuming filtration and centrifugation procedures were not needed
Summary
As is well-known, synthetic dyes have been widely added to many foods in modern commercial food production to improve their attractiveness and to offset the variations or losses of natural colors that can occur mainly during processing or storage. Many of synthetic dyes were shown to be potentially neurotoxic, genotoxic, and carcinogenic additives [1]. They may pose a potential risk to human health. Most food safety authorities have established strict regulations to limit the usage of synthetic dyes in foods to protect public health. Synthetic dyes permitted with a proved safety can be utilized in foods. It is important and necessary to develop a rapid, sensitive, and multiresidue method for the determination of the illegal use of basic dyes in foods [3]
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