Simultaneous determination of 14 oil-soluble synthetic dyes in chilli products by high performance liquid chromatography with a gel permeation chromatography clean-up procedure

Food Chemistry

Volumn 145, Issue , 2014, Pages 956-962

  Zhu, Yonghong ^a   Zhao, Bo ^a   Xiao, Ruiqi ^a   Yun, Wen ^a   Xiao, Zhaojing ^a   Tu, Dawei ^a   Chen, Shiqi ^a  

^a Chongqing Academy of Metrology and Quality Inspection   (China)

Author keywords

Chilli products; Gel permeation chromatography; High performance liquid chromatography; Synthetic dyes

Indexed keywords

CHILLI PRODUCTS; DETECTION LIMITS; GEL PERMEATION CHROMATOGRAPHY (GPC); GRADIENT ELUTION; RELATIVE STANDARD DEVIATIONS; SIMULTANEOUS DETERMINATIONS; SYNTHETIC DYES; WAVELENGTH DETECTOR;

GEL PERMEATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

CHROMATOGRAPHY;

ACETONITRILE; CITRUS RED; DYE; FORMIC ACID; METHANOL; OIL SCARLET; PARA RED; SCARLET PIGMENT POWDER; SCARLET RED; SUDAN BLUE 2; SUDAN I; SUDAN II; SUDAN ORANGE; SUDAN RED 7B; SUDAN RED B; SUDAN RED G; SUDAN YELLOW; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; GEL PERMEATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; PEPPER; PROCESS OPTIMIZATION; SIGNAL NOISE RATIO;

CHILLI PRODUCTS; GEL PERMEATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SYNTHETIC DYES;

ANALYTIC SAMPLE PREPARATION METHODS; CALIBRATION; CAPSICUM; CHINA; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONDIMENTS; FOOD COLORING AGENTS; FOOD CONTAMINATION; FOOD HANDLING; FOOD INSPECTION; FOOD, PRESERVED; FRUIT; LIMIT OF DETECTION; LIQUID-LIQUID EXTRACTION; PLANT OILS; REPRODUCIBILITY OF RESULTS; SOLUBILITY; SPECTROPHOTOMETRY; SPICES;

EID: 84884621609     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.008     Document Type: Article

References (24)

1. American Spice Trade Association (ASTA). (2005). Sudan red and related dyes - white paper. .
2. M. Ávila, M. Zougagh, A. Escarpa, and Á. Ríos Determination of Sudan dyes in food samples using supercritical fluid extraction-capillary liquid chromatography The Journal of Supercritical Fluids 55 2011 977 982
3. F. Calbiani, M. Careri, L. Elviri, A. Mangia, L. Pistarà, and I. Zagnoni Development and in-house validation of a liquid chromatography- electrospray-tandem mass spectrometry method for the simultaneous determination of Sudan I, Sudan II, Sudan III and Sudan IV in hot chilli products Journal of Chromatography A 1042 2004 123 130 (Pubitemid 38813360)
4. Commission Decision of 20 June 2003 on emergency measures regarding hot chilli and hot chilli products, notified under document number C. (2003) 1970, 2003/460/EC, Official Journal of the European Union, L. 154/114, 21.6.2003.
5. Commission decision of 23 May 2005 on emergency measures regarding chilli, chilli products, curcuma and palm oil notified under document number C. (2005) 1454, 2005/402/EC, Official Journal of the European Union, L. 135/34, 28.5.2005.
6. L. Enríquez-Gabeiras, A. Gallego, A.M. Garcinuño, P. Fernández-Hernando, and J.S. Durand Interference-free determination of illegal dyes in sausages and condiments by matrix solid phase dispersion (MSPD) and liquid chromatography (HPLC-DAD) Food Chemistry 135 2012 193 198
7. E. Ertaş, H. Özer, and C. Alasalvar A rapid HPLC method for determination of Sudan dyes and Para red in red chilli pepper Food Chemistry 105 2007 756 760 (Pubitemid 47048519)
8. European Commission European Commission Decision 2002/657/EC Official Journal of European Community 221 2002 8 36
9. Y. Fan, M. Chen, S. Chao, F. El-Sepai, K. Wang, Y. Zhu, and M. Ye Ionic liquids extraction of Para red and Sudan dyes from chilli powder, chilli oil and food additive combined with high performance liquid chromatography Analytica Chimica Acta 650 2009 65 69
10. R. Liu, W. Hei, P. He, and Z. Li Simultaneous determination of fifteen illegal dyes in animal feeds and poultry products by ultra-high performance liquid chromatography-tandem mass spectrometry Journal of Chromatography B 879 2011 2416 2422
11. C. Long, Z. Mai, X. Yang, B. Zhu, X. Xu, X. Huang, and X. Zou A new liquid-liquid extraction method for determination of 6 azo-dyes in chilli products by high-performance liquid chromatography Food Chemistry 126 2011 1324 1329
12. F.J. López-Jiménez, S. Rubio, and D. Pérez-Bendito Supramolecular solvent-based microextraction of Sudan dyes in chilli-containing foodstuffs prior to their liquid chromatography-photodiode array determination Food Chemistry 121 2010 763 769
13. M. Mazzetti, R. Fascioli, I. Mazzoncini, G. Spinelli, I. Morelli, and A. Bertoli Determination of 1-phenylazo-2-naphthol (Sudan I) in chilli powder and in chilli-containing food products by GPC clean-up and HPLC with LC/MS confirmation Food Additives & Contaminants 21 2004 935 941 (Pubitemid 39599989)
14. M.R.V.S. Murty, N. Sridhara Chary, S. Prabhakar, N. Prasada Raju, and M. Vairamani Simultaneous quantitative determination of Sudan dyes using liquid chromatography-atmospheric pressure photoionization-tandem mass spectrometry Food Chemistry 115 2009 1556 1562
15. R. Noguerol-Cal, J.M. López-Vilariňo, G. Fernández-Martínez, L. Barral-Losada, and M.V. González-Rodríguez High-performance liquid chromatography analysis of ten dyes for control of safety of commercial articles Journal of Chromatography A 1179 2008 152 160
16. O. Pardo, V. Yusà, N. León, and A. Pastor Development of a method for the analysis of seven banned azo-dyes in chilli and hot chilli food samples by pressurised liquid extraction and liquid chromatography with electrospray ionization-tandem mass spectrometry Talanta 78 2009 178 186
17. Part 74 - Listing of color additives subject to certification, §74.302 Citrus red No. 2. Title 21, code of federal regulations, US.
18. P. Qi, T. Zeng, Z. Wen, X. Liang, and X. Zhang Interference-free simultaneous determination of Sudan dyes in chilli foods using solid phase extraction coupled with HPLC-DAD Food Chemistry 125 2011 1462 1467
19. R. Rebane, I. Leito, S. Yurchenko, and K. Herodes A review of analytical techniques for determination of Sudan I-IV dyes in food matrixes Journal of Chromatography A 1217 2010 2747 2757
20. H. Sun, F. Wang, and L. Ai Determination of banned 10 azo-dyes in hot chilli products by gel permeation chromatography-liquid chromatography- electrospray ionization-tandem mass spectrometry Journal of Chromatography A 1164 2007 120 128 (Pubitemid 47284091)
21. USEPA SW-846 method 3640A, Gel-permeation clean-up. Revision 1, September 1994.
22. H. Yan, J. Qiao, Y. Pei, T. Long, W. Ding, and K. Xie Molecularly imprinted solid-phase extraction coupled to liquid chromatography for determination of Sudan dyes in preserved beancurds Food Chemistry 132 2012 649 654
23. Y. Zhu, G. Li, Y. Gong, Z. Zhou, and L. Li Simultaneous determination of eight non-edible red dyes in chilli products by high performance liquid chromatography with a clean-up procedure by gel column China Condiment 32 2007 58 61
24. Y. Zhu, Q. Zhang, G. Li, N. Li, W. Zhong, M. Wang, and Z. Xiao Screening and detection of pigment scarlet powder in chilli products China Condiment 36 2011 100 104