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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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Article information


Submitted
22 Mar 2013
Accepted
10 May 2013
First published
13 May 2013

Anal. Methods, 2013,5, 3434-3449
Article type
Critical Review

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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