A simple and rapid method is reported for the routine determination 1-phenylazo-2-naphthol (Sudan I) in chili powder and in chili-containing food products. The method involved Soxtec extraction from the products followed by high pressure gel permeation chromatographic (GPC) clean up collecting the appropriate fraction. Analysis of this fraction was by HPLC with UV/VIS detection. The limit of detection was 7 µg/Kg and the limit of quantification was 13 µg/Kg. The identity of Sudan I in food products was established by electrospray LC/MS with MS/MS confirmation. From a small survey of 30 retail samples, 11 samples of crushed chili, Italian pasta, chili-snack and vegetable sauce were found to contain levels of Sudan I ranging from 24 to 5591 µg/Kg.
“DETERMINATION OF 1-PHENYLAZO-2-NAPHTHOL (SUDAN I) IN CHILLI POWEDER AND IN CHILLI-CONTAINING FOOD PRODUCTS BY GPC CLEAN-UP AND HPLC WITH LC-MS CONFIRMATION”
MORELLI, IVANO;BERTOLI, ALESSANDRA
2004-01-01
Abstract
A simple and rapid method is reported for the routine determination 1-phenylazo-2-naphthol (Sudan I) in chili powder and in chili-containing food products. The method involved Soxtec extraction from the products followed by high pressure gel permeation chromatographic (GPC) clean up collecting the appropriate fraction. Analysis of this fraction was by HPLC with UV/VIS detection. The limit of detection was 7 µg/Kg and the limit of quantification was 13 µg/Kg. The identity of Sudan I in food products was established by electrospray LC/MS with MS/MS confirmation. From a small survey of 30 retail samples, 11 samples of crushed chili, Italian pasta, chili-snack and vegetable sauce were found to contain levels of Sudan I ranging from 24 to 5591 µg/Kg.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
