{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,25]],"date-time":"2026-07-25T11:38:08Z","timestamp":1784979488564,"version":"3.55.0"},"reference-count":21,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2024,1,4]],"date-time":"2024-01-04T00:00:00Z","timestamp":1704326400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,2]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>The aims of this study were to establish a novel method for simultaneously determining 61 acid dyes in chili, hotpot seasoning, and bearnaise sauce using double liquid\u2013liquid extraction (d\u2010LLE) technology. A mixture of water, methanol, and dichloromethane (1:3:1, v\/v\/v) was used as the extraction solution, which was actively separated into aqueous and organic phases at a fixed ratio. The clean\u2010up step was initially completed by discarding the organic phase layer, which contained abundant lipophilic compounds. Subsequently, the aqueous phase was further separated by salting out, which effectively removed interference from the highly hydrophilic compounds. As a result of these two purification steps, the matrix suppression effect was significantly reduced by a minimum of 16.9%.<\/jats:p>\n                    <jats:p>\n                      Finally, the extract was analyzed using an ultrahigh\u2010performance liquid chromatography\u2010quadrupole Orbitrap mass spectrometer (UHPLC\u2010Q\u2010Orbitrap\u2010MS), and the characteristic ion fragments (SO\n                      <jats:sub>3<\/jats:sub>\n                      <jats:sup>\u2212<\/jats:sup>\n                      ,\n                      <jats:italic>m<\/jats:italic>\n                      \/\n                      <jats:italic>z<\/jats:italic>\n                      79.9557) of the acid dyes were utilized for the preliminary qualitative analysis. The results showed that the 61 acid dyes showed a good linear relationship in the range of 0.01\u20130.2\u00a0\u00b5g\/mL, and the limit of quantification (LOQ) was 0.01\u00a0mg\/kg. The average recoveries were 74.3%\u201399.7%, with relative standard deviations (RSD) \u226410%. The proposed method can rapidly identify and quantify acid dyes in complex foods at a low cost, with high sensitivity and reliability.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16892","type":"journal-article","created":{"date-parts":[[2024,1,4]],"date-time":"2024-01-04T05:59:31Z","timestamp":1704347971000},"page":"1261-1279","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Rapid determination of 61 acid dyes in chili paste, hotpot seasoning, and bearnaise using double liquid\u2013liquid extraction and UHPLC\u2010Q\u2010Orbitrap\u2010MS"],"prefix":"10.1111","volume":"89","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8331-7473","authenticated-orcid":false,"given":"Shuang","family":"Li","sequence":"first","affiliation":[{"name":"Guoke Ningbo Life Science and Health Industry Research Institute  Ningbo China"},{"name":"Department of Experimental Medical Science Ningbo No 2 Hospital  Ningbo China"},{"name":"University of Chinese Academy of Sciences and Health Industry (Ningbo) Co., Ltd  Ningbo China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shubing","family":"Chen","sequence":"additional","affiliation":[{"name":"Ningbo Customs Technology Center  Ningbo China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanan","family":"Meng","sequence":"additional","affiliation":[{"name":"Guoke Ningbo Life Science and Health Industry Research Institute  Ningbo China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shun","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Experimental Medical Science Ningbo No 2 Hospital  Ningbo China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ting","family":"Cai","sequence":"additional","affiliation":[{"name":"Department of Experimental Medical Science Ningbo No 2 Hospital  Ningbo China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,1,4]]},"reference":[{"key":"e_1_2_8_2_1","first-page":"911","article-title":"A rapid method for total lipid extraction and purification","volume":"37","author":"Bligh E. 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