Determination of 1-phenylazo-2-naphthol (Sudan I) in chilli powder and in chilli-containing food products by GPC clean-up and HPLC with LC/MS confirmation.
A simple and rapid method is reported for the routine determination 1-phenylazo-2-naphthol (Sudan I) in chilli powder and in chilli-containing food products. The method involved Soxtec extraction from the products followed by high-pressure gel permeation chromatographic clean-up collecting the appropriate fraction. Analysis of this fraction was by HPLC with UV/VIS detection. The limit of detection was 7 microg kg(-1) and the limit of quantification was 13 microg kg(-1). The identity of Sudan I in food products was established by electrospray LC/MS with MS/MS confirmation. From a small survey of 30 retail samples, 11 samples of crushed chilli, Italian pasta, chilli-snack and vegetable sauce contained levels of Sudan I ranging from 24 to 5591 microg kg(-1).
Mazzetti
M
M
Agenzia Regionale per la Protezione Ambientale, Dipartimento Provinciale di Livorno, Settore Chimica degli Alimenti, I-57126 Livorno, Italy.
Fascioli
R
R
Mazzoncini
I
I
Spinelli
G
G
Morelli
I
I
Bertoli
A
A
D002212:Capsicum / Q000737:chemistry*; D002850:Chromatography, Gel / Q000379:methods; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005504:Food Analysis / Q000379:methods; D005505:Food Coloring Agents / Q000032:analysis* / Q000302:isolation & purification; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D009284:Naphthols / Q000032:analysis* / Q000302:isolation & purification; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods
D005505:Food Coloring Agents; D009284:Naphthols; C024336:1-phenylazo-2-naphthol