Magnetically Modified Porous β-Cyclodextrin Polymers for Dispersive Solid-Phase Extraction High-Performance Liquid Chromatography Analysis of Sudan Dyes

Duan, Huiling; Mou, Zhao-Li; Wang, Jun; Ma, Shiyao; Zhan, Han-Ying; Zhang, Zhiqi

doi:10.1007/s12161-019-01476-w

Cited by 22 publications

(8 citation statements)

References 45 publications

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“…Another study by Duan et al used HPLC-MS/MS to analyze 15 synthetic dyes in chili powder samples from China. They discovered seven of the samples were contaminated with illegal dyes such as Sudan I and Rhodamine B [39]. Adulteration of Sudan I and II and Rhodamine B was further confirmed by Maria et al in chili powder and chili powder using an HPLC-MS/MS method [40].…”

Section: Identification Of Synthetic Dyes Using Hplcmentioning

confidence: 85%

Current Trends in HPLC for Quality Control of Spices

Sahu¹,

Purohit²,

Tripathy³

et al. 2023

High Performance Liquid Chromatography - Recent Advances and Applications

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India, the land of spices and condiments, is endowed with a plethora of herbs, spices, and unusual plants. Spices have been used as flavoring and coloring agents in Indian society since time immemorial. Spices have also been shown to have antioxidant, antibacterial, anticancer, and anti-inflammatory properties. Assessing spices’ taste, nutritional, and bioactive qualities during postharvest processing is critical for quality control and preventing adulteration. Various illegal colors are frequently used to adulterate spices for fraudulent trading operations. For instance, Sudan dyes are widely substituted with hot chili, red pepper, or tomato products; metanil yellow in turmeric; tartrazine, amaranth, and sunset yellow FCF in ginger and chili powder; and magenta III and rhodamine B in saffron. These adulterants degrade the flavoring, fragrance, cosmetics, medicinal, and preservative value of spices, their authentication is critical in quality control. Apart from these adulterants, various aflatoxins secreted after fungal contamination also cause quality degradation of spices. According to the literature evaluation, HPLC is a rapid and adaptable technique for efficiently identifying these compounds in spices. The proposed chapter summarizes application of HPLC for detection, quantification, and quality assessment of various spices. Some of the recently published work on the said topic from various search engines (Google scholar, Scopus, science direct, etc.) is mentioned in the chapter.

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Section: Identification Of Synthetic Dyes Using Hplcmentioning

confidence: 85%

Current Trends in HPLC for Quality Control of Spices

Sahu¹,

Purohit²,

Tripathy³

et al. 2023

High Performance Liquid Chromatography - Recent Advances and Applications

View full text Add to dashboard Cite

show abstract

“…For the analysis of the six compounds derived from herbaceous pollen, a gradient elution strategy was employed owing to their diverse polarities. Various gradient elution systems, including acetonitrile–water with different concentrations of acetic acid and methanol–water with varying acetic acid concentrations were explored for bee pollen (Duan et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

Chromatographic authentication of botanical origin: Herbaceous pollen profiling with HPLC, HPTLC and GC–MS analysis

Aziza,

Khaydarov,

Zafar

et al. 2024

Biomedical Chromatography

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This study describes a robust chromatographic authentication methodology for herbaceous pollen, employing gas chromatography–mass spectrometry (GC–MS), high‐performance liquid chromatography (HPLC) and high‐performance thin liquid chromatography (HPTLC) protocols. The comprehensive profiling of organic compounds not only distinguishes between different botanical sources but also establishes a reliable framework for quality control and assessment of herbaceous pollen authenticity. Traces of quercetin were detectable using HPTLC in Chaenomeles japonica, and the composition of the mobile phase led to distinct phenolic acid tracks in the extracts of free phenolic compounds. In Lonicera nummulariifolia, prominent chlorogenic acid signal and traces of 3,4‐dihydroxybenzoic acid were identified, along with the presence of vanillic, trans‐ferulic, p‐coumaric and p‐hydroxybenzoic and sinapic as phenolic acid standards. The HPLC chromatogram identified six peaks representing bioactive phenolic compounds such as gallic acid measuring 5.89 ± 0.56 mg g−1, hydroxybenzoic acid 2.39 ± 0.78 mg g−1 and caffeic acid 2.83 ± 0.11 mg g−1. The combined use of GC–MS, HPTLC and HPLC techniques provides a powerful and reliable means of authenticating the botanical origin of herbaceous pollen, offering valuable insights for quality control and ensuring the accuracy of botanical source identification.

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“…This may be due to the fact that the pores of b-CDP-AO were filled with amidoxime groups and the mass of the material had increased after the amidoximation reaction. 33,34 Finally, the pore size distributions of both b-CDP and b-CDP-AO were analyzed. As shown in Table 1, the average pore diameters of b-CDP and b-CDP-AO were 33.07and 34.59 nm, respectively, which further verified that the adsorbents had a mesoporous structure.…”

Section: Characterization Of the B-cdp And B-cdp-aomentioning

confidence: 99%