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Utilization of UPLC-tandem mass spectrometry for quantitation of colouring matters in dietary formulation
Wafaa Abdou Zaghary (1) , Ahmed Mostafa Abdalla (2,*) , Emily Tawfik Hanna (3) , Marwa Abdel Rahman Tohamy Zanoun (4)
(1) Pharmaceutical Chemistry Department, Faculty of Pharmacy, Helwan University, Cairo, 11795, Egypt
(2) Pharmaceutical Chemistry Department, Faculty of Pharmacy, Helwan University, Cairo, 11795, Egypt
(3) Consultant Nutrition Biochemistry and Metabolism Department, National Nutrition Institute, Cairo, 11562, Egypt
(4) Consultant Nutrition Biochemistry and Metabolism Department, National Nutrition Institute, Cairo, 11562, Egypt
(*) Corresponding Author
Received: 12 Sep 2018 | Revised: 24 Dec 2018 | Accepted: 15 May 2019 | Published: 30 Sep 2019 | Issue Date: September 2019
A simple and sensitive ultra-performance liquid chromatography with Tandem Mass Spectrometric detection (UPLC-MS/MS) method was developed and validated for the simultaneous quantitation of two food colouring matters, Curcumin (CUR) and Riboflavin (RIB). Chromatographic separation was done on Hypersil gold 50×2.1 mm (1.9 μm) column, with gradient programing of mobile phase starting with aqueous 0.1% formic acid and increasing the percentage of 0.1% formic acid in acetonitrile. The utilization of multiple reaction monitoring (MRM) improved the selectivity of detection and decreased the matrix effect. The method was linear in the range of 5-500 ng/mL for CUR and RIB. Intra- and inter-day reproducibility were within the accepted criteria. The method was successfully applied for the determination the laboratory prepared mixtures of the two selected colouring matters. The use of mass spectrometry enhanced the selectivity and sensitivity of detection which allows the robust use of the method in routine quality control tests of the two colouring matters (CUR and RIB).
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The Pharmaceutical Services Centre and LC-MS Unit, Faculty of Pharmacy, Helwan University, Cairo, 11795, Egypt.
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DOI Link: https://doi.org/10.5155/eurjchem.10.3.239-243.1786
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European Journal of Chemistry 2019, 10(3), 239-243 | doi: https://doi.org/10.5155/eurjchem.10.3.239-243.1786 | Get rights and content
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