Determination of dimethyl fumarate in bread and biscuit by GC-MS/MS

A method for the determination of dimethyl fumarate residue in bread and biscuit were devoloped using gas chromatography-tandem mass spectrometry (GC-MS/MS) .Samples were extracted with ultrasonicassisted extraction using ethyl acetate as extraction solvent.Dimethyl fumarate was analyzed by GC-MS/MS in the selective reaction monitoring (SRM) mode.Quantification was performed using SRM of the transitions m/z 113→85.The method showed good linearity over the range from 0.001μg/mL to 1.00μg/mL (R 2 =0.9999) .The limit of quantification was 0.0075mg/kg.The recovery was 84.7% ～99.8% and the relative standard derivation was 1.46%～3.61%.Results showed that this method was accurate, and with high recovery, and low detection limit.