title: 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.
abstract: A simple and fast analytical method for the determination of sudans 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 C18 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.
authors.affiliation: Department of Pharmaco-bromatology, Food Section, Institute of Public Health, J. Wytsmanstreet 14, 1050 Brussels, Belgium. vanessa.cornet@iph.fgov.be
authors.forename: Vanessa
authors.initials: V
authors.lastname: Cornet
authors.forename: Yasmine
authors.initials: Y
authors.lastname: Govaert
authors.forename: Goedele
authors.initials: G
authors.lastname: Moens
authors.forename: Joris
authors.initials: J
authors.lastname: Van Loco
authors.forename: Jean-Marie
authors.initials: JM
authors.lastname: Degroodt
mesh_terms: D001391:Azo Compounds / Q000032:analysis; D002212:Capsicum / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004396:Coloring Agents / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D009284:Naphthols / Q000032:analysis; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D017365:Spices / Q000032:analysis*
chemical_list: D001391:Azo Compounds; D004396:Coloring Agents; D009284:Naphthols; C024336:1-phenylazo-2-naphthol; C033003:sudan red; C009213:Scarlet Red; C033006:sudan III