Adulteration Analysis of Some Foods and Drugs

Alankar Shrivastava

• Publisher: Bentham Science Publishers
• Year: 2018
• Print ISBN: 9781681086767
• eBook ISBN: 9781681086750
• Topic: Scienze fisiche
• Subtopic: Chimica analitica

Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand

Inspection of Colorant Adulteration by Modern LC Mass Spectrometry

Mingchih Fang, Chia-Fen Tsai, Hwei-Fang Cheng^*

Division of Research and Analysis, Taiwan Food and Drug Administration, Taipei City, Taiwan

Abstract

This chapter introduces modern mass spectrometry for the detection of dyes in foods. An LC/MS/MS method for the determination of 20 synthetic dyes is first described. Followed high resolution mass spectrometry (HRMS) demonstrates the modern screening method for illegal dye adulteration. There is an example of semi-targeted/non-targeted detection and structure confirmation of a non-permitted dye, diethyl yellow, by quadrupole-orbitrap HRMS. Mass spectrometry operated on selected reaction monitoring (SRM) is gold standard normally used for the detection of analytes such as pesticides, veterinary medicines and additives such as dyes in complex matrix. However, SRM only allows signals which fit target list to be recorded. It will lose all information of semi-target, non-target or even unknown. A new concept called data-independent acquisition (DIA) overcomes the limitations of SRM and increases the possibility of semi-target and non-target detection. This chapter includes the application of DIA for simultaneously screening and confirmation of dyes in various foods.

Keywords: Adulteration, Carminic acid, Colorants, Data-independent acquisition, Dye, Non-targeted, Orbitrap, Semi-targeted, Sudan dyes, Sulforhodamine B.

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^* Corresponding author Hwei-Fang Cheng: Division of Research and Analysis, Taiwan Food and Drug Administration, Taipei City, Taiwan, 161-2, Kunyang St., Taipei City 11561, Taiwan; Tel: [phone]; E-mail: [email protected]

INTRODUCTION

Food appearance, especially color, along with flavor and taste strongly influences satiety. Food needs its right color. Unappropriated color of food leads to adverse effects on consumption and digestion. People aware and report the weird taste of green ketchup provided by instant food chain on St Patrick’s Day, even if the green ketchup is formulated by the same ingredient with red ketchup but additional green dye is added. However, other people especially kids think the colored green ketchup is fun and exciting.

Natural colors/dyes such as anthocyanins, carotrnoids, betalaines, and chloro-

phylls are unstable, hence synthetic dyes are added to give the expected color and assure the uniformity from batch to batch during food processing. Coloring food has been recognized as an economical means of restoring quality and increasing price based on the misleading of outward appearance and enhancing of characteristically natural color. It is possible that synthetic food dyes added into foods exceed the authorized scopes and levels. Monitoring of the synthetic dyes becomes therefore particular important as they can contribute to carcinogens and allergens [1, 2].

Various analytical methods have been proposed for the determination of dyes in food stuffs. High-performance liquid chromatography (HPLC) with ultraviolet detector [3], diode array detector [4, 5], and mass spectrometry [6, 7] are the most common methods. Others such as enzyme-linked immunosorbent assay (ELISA) [8] and nuclear magnetic resonance spectrometry (NMR) with multivariate classification [9] have also been applied.

This chapter aims to introduce modern analytical methods for the detection of dyes in foods. A basic LC/MS/MS method for the determination of ...

Table of contents

• Welcome
• Table of Contents
• Title
• BENTHAM SCIENCE PUBLISHERS LTD.
• FOREWORD
• PREFACE
• List of Contributors
• Introduction (Food, Food Fraud, History of Adulteration)
• Genomics for Detecting Adulteration in Dairy Food Chain
• Inspection of Colorant Adulteration by Modern LC Mass Spectrometry
• Adulteration Analysis of Honey (2014-2017)
• UV Spectrophotometry: Applications in Adulteration Analysis of Drugs
• Adulteration Analysis of Pomegranate Juice
• Adulteration of Synthetic Substances in Dietary Supplements
• Adulteration of Food Supplements and Analytical Methodologies for their Quality Control
• Brief Overview of Trans Fat Analysis in Some Foods
• Analysis of Adulterants in Saffron