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

被引：86
作者：
Mazzetti, M
Fascioli, R
Mazzoncini, I
Spinelli, G
Morelli, I
Bertoli, A
机构：
[1] Univ Pisa, Dipartimento Chim Bioorgan & Biofarm, I-56100 Pisa, Italy
[2] ARPAT, Dipartimento Prov Livorno, Settore Chim Alimenti, I-57126 Livorno, Italy
来源：
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 2004年 / 21卷 / 10期
关键词：
Sudan I (1 phenylazo-2-naphthol); Soxtec; GPC; HPLC; UV/VIS; LC/MS; ESI; chilli; hot chilli products;
D O I：
10.1080/02652030400007252
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A simple and rapid method is reported for the routine determination 1-phenylazo-2-naphthol (Sudan I) in chilli powder and in chilli-containing food products. The method involved Soxtec extraction from the products followed by high-pressure gel permeation chromatographic clean-up collecting the appropriate fraction. Analysis of this fraction was by HPLC with U VI VIS detection. The limit of detection was 7 mug kg(-1) and the limit of quantification was 13 mug kg(-1). 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 chilli, Italian pasta, chilli-snack and vegetable sauce contained levels of Sudan I ranging from 24 to 5591 mug kg(-1).
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页码：935 / 941
页数：7
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