title: Development of a method for the analysis of seven banned azo-dyes in chilli and hot chilli food samples by pressurised liquid extraction and liquid chromatography with electrospray ionization-tandem mass spectrometry.
abstract: An automated, confirmatory and sensitive procedure has been developed and validated for the determination of Sudan (I-IV), Sudan Orange G, Sudan Red 7B and Para Red in hot chilli food samples. The proposed method includes pressurised liquid extraction (PLE) with acetone, gel permeation chromatography (GPC) clean-up and detection by liquid chromatography (LC) coupled to electrospray ionization in positive mode tandem mass spectrometry (ESI-MS-MS). The main parameters affecting the performance of the different ionization sources and PLE parameters were previously optimised using statistical design of experiments (DOE). The method was in-house validated on chilli powder and chilli meat. Linear calibrations were obtained with correlation coefficients R(2)>0.999. The limits of detection (LOD) and quantification (LOQ) of the method were in the ranges of 0.002-0.012 ng g(-1) and 0.006-0.036 ng g(-1), respectively for chilli powder. The decision limit and detection capability were between 0.005-0.022 ng g(-1) and 0.007-0.026 ng g(-1), respectively for chilli meat. Recoveries ranged from 94% to 105%. The applicability of the method to the determination of azo-dyes in hot chilli products was demonstrated.
authors.affiliation: Public Health Laboratory of Valencia, Conselleria de Sanitat, Camí de la Marjal, Valencia, Spain. pardo olg@gva.es
authors.forename: Olga
authors.initials: O
authors.lastname: Pardo
authors.forename: Vicent
authors.initials: V
authors.lastname: Yusà
authors.forename: Nuria
authors.initials: N
authors.lastname: León
authors.forename: Agustín
authors.initials: A
authors.lastname: Pastor
mesh_terms: D001391:Azo Compounds / Q000032:analysis*; D002212:Capsicum; D002853:Chromatography, Liquid / Q000379:methods; D005504:Food Analysis / Q000295:instrumentation / Q000379:methods*; D005505:Food Coloring Agents / Q000032:analysis*; D005506:Food Contamination; D008722:Methods; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods
chemical_list: D001391:Azo Compounds; D005505:Food Coloring Agents; C008710:Orange G; C046548:fat red 7B; C033003:sudan red