Cornet Vanessa, Govaert Yasmine, Moens Goedele, Van Loco Joris, Degroodt Jean-Marie
Department of Pharmaco-bromatology, Food Section, Institute of Public Health, J. Wytsmanstreet 14, 1050 Brussels, Belgium.
J Agric Food Chem. 2006 Feb 8;54(3):639-44. doi: 10.1021/jf0517391.
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.
描述了一种用于测定含辣椒和咖喱食品中苏丹红I、II、III和IV的简单快速分析方法。这些染料用乙腈从样品中萃取出来，并用配有光电二极管阵列检测器的高效液相色谱进行分析。色谱分离在反相C18柱上以等度模式进行，使用乙腈和水的混合物。在以辣椒和咖喱为基础的调味汁和粉状香料中实现了“内部”验证。根据染料的不同，调味汁中的检测限为0.2至0.5 mg/kg，香料中的检测限为1.5至2 mg/kg。调味汁中的定量限为0.4至1 mg/kg，香料中的定量限为3至4 mg/kg。验证数据显示出良好的重复性和实验室内再现性，相对标准偏差<15%。根据所涉及的染料不同，调味汁中的总回收率在51-86%范围内，粉状香料中的总回收率在89-100%范围内。校准曲线在调味汁的0-5 mg/kg范围内和香料的0-20 mg/kg范围内呈线性。所提出的方法具有特异性和选择性，每个工作日可分析20多个样品。
