Chromatography Research Today is a free monthly online journal that collates and summarizes the latest research about Chromatography, including details on column chromatography, gas chromatography (gc), liquid chromatograpy, hplc. | ||||||||
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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.Cornet V, Govaert Y, Moens G, Van Loco J, Degroodt JM Department of Pharmaco-bromatology, Food Section, Institute of Public Health, J. Wytsmanstreet 14, 1050 Brussels, Belgium. vanessa.cornet@iph.fgov.be 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. Published 1 February 2006 in J Agric Food Chem, 54(3): 639-44.
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