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Issue 14, 2013
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Analysis of triphenylmethane dyes in seafood products: a review of extraction methods and determination by liquid chromatography coupled to mass spectrometry

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Abstract

Triphenylmethane dyes, such as malachite green (MG), crystal violet (CV) and brilliant green (BG), have been widely used to prevent and treat infections in aquaculture products due to high efficacy, availability and low price. These compounds undergo metabolism towards reduced leucoforms, such as leucomalachite green (LMG), which can also be found in fish. The present review discusses the most relevant extraction methods as well as the main separation and detection techniques used for the determination of triphenylmethane dyes in seafood. Specifically, it is mainly focused on the application of liquid chromatography (LC) coupled with mass spectrometry (MS), including low and high resolution analysers, which are currently applied to identify and quantify dyes in seafood.

Graphical abstract: Analysis of triphenylmethane dyes in seafood products: a review of extraction methods and determination by liquid chromatography coupled to mass spectrometry

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Publication details

The article was received on 22 Mar 2013, accepted on 10 May 2013 and first published on 13 May 2013


Article type: Critical Review
DOI: 10.1039/C3AY40485D
Anal. Methods, 2013,5, 3434-3449

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    Analysis of triphenylmethane dyes in seafood products: a review of extraction methods and determination by liquid chromatography coupled to mass spectrometry

    N. López-Gutiérrez, R. Romero-González, J. L. Martínez Vidal and A. G. Frenich, Anal. Methods, 2013, 5, 3434
    DOI: 10.1039/C3AY40485D

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