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 C 18 column with an isocratic mode using a mixture of acetonitrile and water. An "in-house" validation was achieved in chili-and currybased 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.

Determination of banned Sudan dyes in food samples by molecularly imprinted solid phase extraction‐high performance liquid chromatography

“…In the last 5 years several analytical methods based on GC [10], LC [11,12], or CE [13] have been reported in the literature. However, except when very expensive HPLC-MS/MS instrumentation is used [14,15], the direct detection of the target analytes in complex food matrices is a difficult task, and some sample clean-up treatment is mandatory before performing the analysis.…”

Development of a new method for analysis of Sudan dyes by pressurized CEC with amperometric detection

“…As reported in the literature, a majority of methods which had been employed for the simultaneous determination of four Sudan dyes were based on LC or HPLC with all kinds of detectors such as ESI-MS/MS [7], ESI tandem quadrupole orthogonal-acceleration TOF MS [8], variable wavelength UV detector [9], and photodiode array detection [10]. However, the current most interesting techniques in microseparation field such as CEC, CE, and other microcolumn electroseparation methods have not yet been successfully applied for the simultaneous analysis of these four Sudan dyes.…”

Development of enzyme-linked immunosorbent assays for Sudan dyes in chilli powder, ketchup and egg yolk

“…The need for a method is also testified by the large number of papers concerning the development of extraction and detection methods for Sudan dyes in food (particularly, in chilli powder) which were published in 2007. The vast majority of analytical methods which have been described are based on HPLC with optical or mass spectrometric detection (Di Donna et al, 2004;Ma et al, 2006;Cornet et al, 2006;Mazzetti et al, 2004), however, some gas chromatographic and capillary electrophoresis methods have also been reported (Mejia et al, 2007;He et al, 2007). Generally, chromatographic methods are expensive and time-consuming, therefore other techniques for detecting Sudan dyes have been developed.…”