Ullah Asad, Chan Malik Wajid Hussain, Aslam Sadar, Khan Ali, Abbas Qamar, Ali Shamsher, Ali Meher, Hussain Abid, Mirani Zulfiqar Ali, Sibt-E-Hassan Syed, Kazmi Mohib Reza, Ali Shaukat, Hussain Shafqat, Khan Abdul Majeed
Food and Marine Resources Research Center, PCSIR Laboratories Complex, Karachi, Karachi, Pakistan.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.
Food Addit Contam Part B Surveill. 2023 Mar;16(1):69-76. doi: 10.1080/19393210.2022.2100489. Epub 2022 Aug 1.
Sudan dyes were investigated in branded and non-branded spices, commonly available in the markets of Karachi, Pakistan. High performance liquid chromatography (HPLC) with a variable wavelength detector (VWD) was applied to determine Sudan dyes I-IV. The non-branded samples had higher concentrations of Sudan dyes than the maximum limits of 0.1 mg/kg. The highest concentration of Sudan dye (I) was found in turmeric powder (8460 mg/kg) and the lowest concentration (1.50 mg/kg) of Sudan (IV) in Chaat Masala. This indicates that the use of non-branded spices is not safe, whereas no Sudan dye was found in the branded spice samples. Further studies regarding the higher carcinogenic risk posed by Sudan dye adulterated spices in Pakistan is strongly advised.
对巴基斯坦卡拉奇市场上常见的品牌和非品牌香料中的苏丹红染料进行了调查。采用配备可变波长检测器（VWD）的高效液相色谱法（HPLC）测定苏丹红I-IV。非品牌样品中苏丹红染料的浓度高于0.1毫克/千克的最大限量。在姜黄粉中发现苏丹红染料（I）的最高浓度（8460毫克/千克），而在恰特玛莎拉中发现苏丹红（IV）的最低浓度（1.50毫克/千克）。这表明使用非品牌香料不安全，而在品牌香料样品中未发现苏丹红染料。强烈建议对巴基斯坦苏丹红染料掺假香料带来的更高致癌风险进行进一步研究。
