A method for the determination of Cinchona extract (whose main components are the alkaloids cinchonine, cinchonidine, quinidine, and quinine) in beverages by liquid chromatography was developed. A beverage with an alcohol content of more than 10% was loaded onto an OASIS HLB solid-phase extraction cartridge, after it was adjusted to pH 10 with 28% ammonium hydroxide. Other beverages were centrifuged at 4000 rpm for 5 min, and the supernatant was loaded onto the cartridge. The cartridge was washed with water followed by 15% methanol, and the Cinchona alkaloids were eluted with methanol. The Cinchona alkaloids in the eluate were chromatographed on an L-column ODS (4.6 mm id × 150 mm) with methanol and 20 mmol/L potassium dihydrogen phosphate (3 + 7) as the mobile phase. Cinchona alkaloids were monitored with an ultraviolet (UV) detector at 230 nm, and with a fluorescence detector at 405 nm for cinchonine and cinchonidine and 450 nm for quinidine and quinine (excitation at 235 nm). The calibration curves for Cinchona alkaloids with the UV detector showed good linearity in the range of 2400 μg/mL. The detection limit of each Cinchona alkaloid, taken to be the concentration at which the absorption spectrum could be identified, was 2 μg/mL. The recovery of Cinchona alkaloids added at a level of 100 μg/g to various kinds of beverages was 87.6-96.5%, and the coefficients of variation were less than 3.3%. A number of beverage samples, some labeled to contain bitter substances, were analyzed by the proposed method. Quinine was detected in 2 samples of carbonated beverage.
An extraction and analytical method was developed for determination of the content and profiles of anthocyanins in commercial dietary supplements containing blueberry extract. Dietary supplements were refluxed with hydrochloric acid-methanol solution, and spectrophotometric assay was performed to evaluate the total anthocyanidin content in extracted solutions as delphinidin, which is one of the anthocyanidins in blueberry extract. Twenty compounds (15 anthocyanins and 5 anthocyanidins) in extracted solutions were separated by HPLC analysis with gradient elution using formic acid and methanol-acetonitrile as the mobile phase, and each peak was confirmed by LC/MS analysis. The proposed method was applied to 25 kinds of commercial dietary supplements, and one supplement whose profile was di#erent from that of the fresh bilberry extract was found.
Suitable liquid chromatography/mass spetrometry (LC/MS) conditions were examined for Amaranth, Red 2G (R2G), Azo Rubine (Azo), Fast Red E (FRE) and Brilliant Blue FCF, which were detected in Akasu, a red vinegar made in Hong Kong from sake lees, on both thin layer chromatography (TLC) and photodiode array high-performance liquid chromatography (PDA-HPLC). Molecular-related ions for each dye were detected with excellent sensitivity by LC/MS using electro-spray ionization with negative ion mode, capillary voltage 3.00 kV, cone voltage 50 V and desolvation temperature 400ΐ. LC/MS analysis of refined Akasu under these conditions enabled us to obtain clear mass spectra of R2G, Azo and FRE, which were present at trace levels in the Akasu. The results were consistent with those from TLC and PDA-HPLC. These experiments suggested that LC/MS analysis is applicable for confirmation of dyes in food.
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