Development of a fast analytical method for the determination of sudan dyes in chili- and curry-containing foodstuffs by high-performance liquid chromatography-photodiode array detection

被引:163
作者
Cornet, V [1 ]
Govaert, Y [1 ]
Moens, G [1 ]
Van Loco, J [1 ]
Degroodt, JM [1 ]
机构
[1] Inst Publ Hlth, Food Sect, Dept Pharmacobromatol, B-1050 Brussels, Belgium
关键词
sudan dyes; chili- and curry-containing foodstuffs; HPLC-PDA; food safety;
D O I
10.1021/jf0517391
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
A simple and fast analytical method for the determination of suclans I, II, III, and IV in chili- and curry-containing foodstuffs is described. These dyes are extracted from the samples with acetonitrile and analyzed by high-performance liquid chromatography coupled to a photodiode array detector. The chromatographic separation is carried out on a reverse phase C-18 column with an isocratic mode using a mixture of acetonitrile and water. An "in-house" validation was achieved in chili- and curry-based sauces and powdered spices. Depending on the dye, limits of detection range from 0.2 to 0.5 mg/kg in sauces and from 1.5 to 2 mg/kg in spices. Limits of quantification are between 0.4 and 1 mg/kg in sauces and between 3 and 4 mg/kg in spices, Validation data show a good repeatability and within-lab reproducibility with relative standard deviations < 15%. The overall recoveries are in the range of 51-86% in sauces and in the range of 89-100% in powdered spices depending on the dye involved. Calibration curves are linear in the 0-5 mg/kg range for sauces and in the 0-20 mg/kg range for spices. The proposed method is specific and selective, allowing the analysis of over 20 samples per working day.
引用
收藏
页码:639 / 644
页数:6
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