Rapid screening of basic colorants in processed vegetables through mass spectrometry using an interchangeable thermal...

Area of Science:

• Analytical Chemistry
• Food Science
• Mass Spectrometry

Background:

• Ambient ionization mass spectrometry is an emerging field for direct food analysis.
• Thermal desorption electrospray ionization/mass spectrometry (TD-ESI-MS) is a novel technique with limited application in food safety.
• Dual-working mode allows for both qualitative screening and quantitative confirmation.

Purpose of the Study:

• To evaluate the benefits and challenges of using TD-ESI-MS for detecting adulterants in processed vegetables (PVs).
• To demonstrate the proof-of-concept for detecting basic colorants in PVs using TD-ESI-MS.
• To assess the performance of TD-ESI-MS for both qualitative and semi-quantitative analysis in food matrices.

Main Methods:

• Utilized a thermal desorption electrospray ionization (TD-ESI) source for mass spectrometry.
• Employed a dual-working mode, switching between ambient and traditional ionization sources.
• Applied the technique for the detection of basic colorants in processed vegetables.

Main Results:

• TD-ESI-MS provides direct qualitative screening of processed vegetables within 30 seconds.
• Detection capabilities for qualitative screening are lower than liquid chromatography/UV detection.
• Semi-quantitative analysis using TD-ESI-MS is feasible only for homogeneous food matrices.

Conclusions:

• TD-ESI-MS is a promising technique for rapid, qualitative screening of adulterants in processed vegetables.
• The technique's limitations for semi-quantification require consideration for specific food matrices.
• Further research can expand the application of TD-ESI-MS in food safety control.