LC-MS/MS method for detecting eight unauthorized synthetic dyes in confectionery and breakfast cereals

Effective analytical methods are critical for assessing the risk posed by synthetic dyes in food products, particularly those marketed to children, who represent a vulnerable population. Synthetic dyes encompass diverse chromophore classes and exhibit variable acidic and basic properties, complicating their extraction from complex food matrices and increasing the likelihood of undetected contaminants. This study applies a Liquid Chromatography-Tandem Mass Spectrometry method to screen for unauthorized acidic and basic dyes in hard candies and breakfast cereals-categories associated with high consumption among children. Target analytes included Basic Red 1, Basic Red 2, Basic Red 9, Solvent Red 23, Acid Violet 17, Acid Yellow 3, Acid Red 151, and Red 40. Samples were processed using a rapid methanol sonication protocol, enabling detection at low ng·mL^-1 concentrations. Inconsistencies in product labeling highlight potential compliance gaps and underscore the need for routine monitoring to mitigate exposure risks in high-consumption food categories.