Determination of Coumarin in Food Using Ultra-Performance Liquid Chromatography–Electrospray-Tandem Mass Spectrometry

Abstract

A method based on the use of ultra performance liquid chromatography (UPLC) tandem mass spectrometry interfaced with electrospray (UPLC/MS/MS) was devised for the determination of coumarin residues in food samples. Sample treatment includes accelerated solvent extraction (ASE) using dichloromethane followed by a clean up on a gel permeation chromatograph. UPLC was performed on an Acquity UPLC BEH C₁₈ (100 mm × 2.1 mm), the mobile phase was water–acetonitrile (50/50 v/v) (each component containing 0.1% formic acid) at a flow rate of 0.3 mL min⁻¹. For unequivocal identification of the substance, two ions were detected and chosen for multiple reactions monitoring (MRM). Validation was carried out on a spiked sample of vanilla milk rice and liquorice sweets. The described method meets all the criteria of Decision 2002/657/EC and is easy to use in routine analyses.

Keywords:

• Accelerated solvent extraction (ASE)
• Coumarin
• Tandem mass spectrometry interfaced with electrospray (UPLC/MS/MS)
• Ultra performance liquid chromatography (UPLC)

Notes

Comments:

a-cinnamon, cinnamon sugar, tea with cinnamon were not evaluated.

Pastry–involved typical sponge pastry filled or sprinkled with cinnamon.

Biscuits-involved dry biscuits, tea biscuits and biscuits spilled with chocolate glaze.

Cereal breakfast-involved e.g. cini minis and others cereals.

Cinnamon-includes whole and ground cinnamon.

Christmas biscuits–typical biscuits with honey.