Rapid Analysis of Illegal Cationic Dyes in Foods and Surface Waters Using High Temperature Direct Analysis in Real Time High-Resolution Mass Spectrometry

Ruizhi Wen, Dong Zeng, Zihui Yang, Le Jiang, Ming Ma, Bo Chen, Teris A. Van Beek

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

A high temperature desorption (HTD) direct analysis in real time-high-resolution mass spectrometric (DART-HRMS) method was developed for the rapid analysis of four banned cationic dyes. Rhodamine B is used to dye foods, while malachite green, crystal violet, and methylene blue are added to fishponds as antimicrobials. A simple induced phase separation extraction was used to pretreat samples. The DART-HRMS method employed two temperature steps, i.e., 200 °C for drying, purification, and enrichment of sample solution and 500 °C for thermal desorption and ionization of analytes. The calibration curves of dyes in the range of 50-2000 ng/mL were linear using deuterated malachite green as an internal standard. The LODs vary for all analytes between 0.1 and 30 ppb depending on the matrix and experimental conditions. Through analyses of real samples, two chili powders and one chili oil were found to be contaminated by rhodamine B. The concentrations were comparable with those found by an HPLC-MS/MS method.

Original languageEnglish
Pages (from-to)7542-7549
JournalJournal of Agricultural and Food Chemistry
Volume66
Issue number28
DOIs
Publication statusPublished - 18 Jul 2018

Fingerprint

rhodamine B
Surface waters
malachite green
Mass spectrometry
dyes
Mass Spectrometry
surface water
Coloring Agents
mass spectrometry
desorption
Food
Temperature
Water
Gentian Violet
gentian violet
temperature
Thermal desorption
methylene blue
Methylene Blue
sampling

Keywords

  • crystal violet
  • direct analysis in real time
  • food safety
  • high-resolution mass spectrometry
  • illegal cationic dyes
  • induced phase separation extraction
  • malachite green
  • methylene blue
  • rhodamine B

Cite this

@article{cd4128afd855478ab36809dcc8bc9cc9,
title = "Rapid Analysis of Illegal Cationic Dyes in Foods and Surface Waters Using High Temperature Direct Analysis in Real Time High-Resolution Mass Spectrometry",
abstract = "A high temperature desorption (HTD) direct analysis in real time-high-resolution mass spectrometric (DART-HRMS) method was developed for the rapid analysis of four banned cationic dyes. Rhodamine B is used to dye foods, while malachite green, crystal violet, and methylene blue are added to fishponds as antimicrobials. A simple induced phase separation extraction was used to pretreat samples. The DART-HRMS method employed two temperature steps, i.e., 200 °C for drying, purification, and enrichment of sample solution and 500 °C for thermal desorption and ionization of analytes. The calibration curves of dyes in the range of 50-2000 ng/mL were linear using deuterated malachite green as an internal standard. The LODs vary for all analytes between 0.1 and 30 ppb depending on the matrix and experimental conditions. Through analyses of real samples, two chili powders and one chili oil were found to be contaminated by rhodamine B. The concentrations were comparable with those found by an HPLC-MS/MS method.",
keywords = "crystal violet, direct analysis in real time, food safety, high-resolution mass spectrometry, illegal cationic dyes, induced phase separation extraction, malachite green, methylene blue, rhodamine B",
author = "Ruizhi Wen and Dong Zeng and Zihui Yang and Le Jiang and Ming Ma and Bo Chen and {Van Beek}, {Teris A.}",
year = "2018",
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language = "English",
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Rapid Analysis of Illegal Cationic Dyes in Foods and Surface Waters Using High Temperature Direct Analysis in Real Time High-Resolution Mass Spectrometry. / Wen, Ruizhi; Zeng, Dong; Yang, Zihui; Jiang, Le; Ma, Ming; Chen, Bo; Van Beek, Teris A.

In: Journal of Agricultural and Food Chemistry, Vol. 66, No. 28, 18.07.2018, p. 7542-7549.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Rapid Analysis of Illegal Cationic Dyes in Foods and Surface Waters Using High Temperature Direct Analysis in Real Time High-Resolution Mass Spectrometry

AU - Wen, Ruizhi

AU - Zeng, Dong

AU - Yang, Zihui

AU - Jiang, Le

AU - Ma, Ming

AU - Chen, Bo

AU - Van Beek, Teris A.

PY - 2018/7/18

Y1 - 2018/7/18

N2 - A high temperature desorption (HTD) direct analysis in real time-high-resolution mass spectrometric (DART-HRMS) method was developed for the rapid analysis of four banned cationic dyes. Rhodamine B is used to dye foods, while malachite green, crystal violet, and methylene blue are added to fishponds as antimicrobials. A simple induced phase separation extraction was used to pretreat samples. The DART-HRMS method employed two temperature steps, i.e., 200 °C for drying, purification, and enrichment of sample solution and 500 °C for thermal desorption and ionization of analytes. The calibration curves of dyes in the range of 50-2000 ng/mL were linear using deuterated malachite green as an internal standard. The LODs vary for all analytes between 0.1 and 30 ppb depending on the matrix and experimental conditions. Through analyses of real samples, two chili powders and one chili oil were found to be contaminated by rhodamine B. The concentrations were comparable with those found by an HPLC-MS/MS method.

AB - A high temperature desorption (HTD) direct analysis in real time-high-resolution mass spectrometric (DART-HRMS) method was developed for the rapid analysis of four banned cationic dyes. Rhodamine B is used to dye foods, while malachite green, crystal violet, and methylene blue are added to fishponds as antimicrobials. A simple induced phase separation extraction was used to pretreat samples. The DART-HRMS method employed two temperature steps, i.e., 200 °C for drying, purification, and enrichment of sample solution and 500 °C for thermal desorption and ionization of analytes. The calibration curves of dyes in the range of 50-2000 ng/mL were linear using deuterated malachite green as an internal standard. The LODs vary for all analytes between 0.1 and 30 ppb depending on the matrix and experimental conditions. Through analyses of real samples, two chili powders and one chili oil were found to be contaminated by rhodamine B. The concentrations were comparable with those found by an HPLC-MS/MS method.

KW - crystal violet

KW - direct analysis in real time

KW - food safety

KW - high-resolution mass spectrometry

KW - illegal cationic dyes

KW - induced phase separation extraction

KW - malachite green

KW - methylene blue

KW - rhodamine B

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