LC‑MS/MS, Food color, Additives eng 2023-10-03 info:eu-repo/semantics/article Institute of Meat Hygiene and Technology Spirić, Danka Stefanović, Srdjan Silajdi, Čaba Petronijević, Radivoj Gerić, Tamara Borjan, Nikola Stajković, Silvana http://creativecommons.org/licenses/by/4.0/legalcode The aim of this study was to develop a quadrupole liquid chromatography mass spectrometry (LC‑MS/MS) method suitable for quantification of synthetic food colors, used as additives or occurring as adulterants in the food or cosmetics industries. Ten colors were validated in terms of limit of detection (LOD), limit of quantification (LOQ), precision, trueness and applicability. All tested parameters of the validation were within acceptable values, and the method was comparable to the existing high pressure liquid chromatography (HPLC UV‑PDA) method. Validation of LC‑MS/MS for food colors in foodstuffs and household products Meat technology 64(2) application/pdf 404396 bytes https://unilib.phaidrabg.rs/o:3367 doi:10.18485/meattech.2023.64.2.86