Development and validation of an analytical method for the determination of 4-hexylresorcinol in food

•4-Hexylresorcinol (4-HR) in EU was authorized but remains unauthorized in Korea.•Analytical method of 4-HR in food was developed and validated by HPLC–FLD, -MS/MS.•The LOD and LOQ ranged from 0.8 to 1.6ng/mL and 2.5 to 4.9ng/mL, respectively.•These methods are suitable for determination of 4-HR wit...

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Bibliographic Details
Published in:Food chemistry 2016-01, Vol.190, p.1086-1092
Main Authors: Kim, Young-Hyun, Kim, Jae-Min, Lee, Jong Seok, Gang, Seong-Ran, Lim, Ho-Soo, Kim, Meehye, Lee, Ok-Hwan
Format: Article
Language:English
Subjects:
4-Hexylresorcinol
Animals
Chromatography, High Pressure Liquid - methods
Crab
Fluorescence detection
Hexylresorcinol - chemistry
HPLC
Shellfish - analysis
Shrimp
Tandem Mass Spectrometry - methods
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Summary:•4-Hexylresorcinol (4-HR) in EU was authorized but remains unauthorized in Korea.•Analytical method of 4-HR in food was developed and validated by HPLC–FLD, -MS/MS.•The LOD and LOQ ranged from 0.8 to 1.6ng/mL and 2.5 to 4.9ng/mL, respectively.•These methods are suitable for determination of 4-HR with maximum levels. This study presents a method validation for extraction and quantitative analysis of 4-hexylresorcinol residues in shrimp and crab meat using HPLC–FLD. We were focused on the collaboratively analysis of each shrimp and crab meat samples, and developed LC–MS/MS method for the correct confirmation of the identity of compound. Validation parameters; selectivity, linearity, LOD, LOQ, accuracy, precision, and measurement of uncertainty were attained. The measurement of uncertainty was based on the precision study, data related to the performance of the analytical process and quantification of 4-hexylresorcinol. For HPLC–FLD analysis, the recoveries of 4-hexylresorcinol from spiked samples at levels of 0.2–10.0ppm ranged from 92.54% to 97.67% with RSDs between 0.07% and 1.88%. According to these results, the method has been proven to be appropriate for extraction and determination of 4-hexylresorcinol, and can be used to maintain the safety of shrimp and crab products containing 4-hexylresorcinol residues.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.06.051