Publications by authors named "Ching-Hao Kuo"
A liquid chromatography/tandem mass spectrometry (LC-MS/MS) method is developed to simultaneously determine 20 synthetic dyes (New Coccine, Indigo Carmine, Erythrosine, Tartrazine, Sunset Yellow FCF, Fast Green FCF, Brilliant Blue FCF, Allura Red AC, Amaranth, Dimethyl Yellow, Fast Garnet GBC, Para Red, Sudan I, Sudan II, Sudan III, Sudan IV, Sudan Orange G, Sudan Red 7B, Sudan Red B, and Sudan Red G) in food samples. This method offers high sensitivity and selectivity through the selection of two fragment ion transitions under multiple reaction monitoring mode to satisfy the requirements of both quantitation and qualitation. Using LC-MS/MS, the newly developed extraction protocol used in this study is rapid and simple and does not require the use of solid-phase extraction cartridges.
View Article and Find Full Text PDFA high-performance liquid chromatography (HPLC) method was developed for the determination of maleic acid which was released from starch maleate (SM) through the alkaline hydrolysis reaction. The proper alkaline hydrolysis conditions and LC separation are reported in this study. The starch samples were treated with 50% methanol for 30 minutes, and then hydrolyzed by 0.
View Article and Find Full Text PDFDetection by coupled LC-photodiode array detection and high-resolution Orbitrap MS of dimethyl and diethyl yellow dyes used illegally in processed soymilk curd.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
July 2016
Article Synopsis
- A new system combining liquid chromatography and high-resolution mass spectrometry (HRMS) is developed for efficiently screening unknown dyes in food products.
- The study focusing on soy milk curd (tofu) discovered an unexpected dye, diethyl yellow, which is being reported in foods for the first time.
- Analysis traced diethyl yellow in tofu products back to emulsifiers used in their production, with concentrations varying from several micrograms to hundreds of milligrams per kilogram.
Identification and quantification of Cu-chlorophyll adulteration of edible oils.
Food Addit Contam Part B Surveill
May 2016
Article Synopsis
- The study analyzed the presence of Cu-pyropheophytin a in edible oils using advanced mass spectrometry techniques, achieving low limits of detection and quantification of 0.02 μg/g and 0.05 μg/g, respectively.
- It investigated 29 commercial oils from a company involved in adulteration with Cu-chlorophyll, finding the pigment in all confiscated samples at levels ranging from 0.02 to 0.39 μg/g.
- A broader survey of 235 oil samples revealed significant incidences of Cu-pyropheophytin a presence, highlighting potential fraudulent practices within various oil products.