Rapid method for quantification of seven synthetic pigments in colored Chinese steamed buns using UFLC-MS/MS without SPE.

Synthetic pigments are still used instead of natural pigments in many foods and their residues in food could be an important risk to human health. A simple and rapid analytical method combining the low-cost extraction protocol with ultra-fast liquid chromatography-tandem quadrupole mass spectrometry (UFLC-MS/MS) was developed for the simultaneous determination of seven synthetic pigments used in colored Chinese steamed buns. For the first time, ethanol/ammonia solution/water (7:2:1, v/v/v) was used as extraction solution for the synthetic pigments in colored Chinese steamed buns.

Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods.

In the ancient history of the Yue Nation, the Chinese Tongshan kaoliang spirit (CTKS) has been one of the most popular liquor in the last 2,500 years. The most common fraudulent practice for the commercialization of CTKS is to produce and sell adulterated spirit from different geographical origins. In this study, the use of GC-flash electronic nose (EN) technique combined with chemometrics analysis has proven to provide a rapid tool for the discrimination of CTKS from different geographical origins.