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：87

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).

引用

页码：935 / 941

页数：7

共 13 条

[1] Simple and rapid extraction method of total egg lipids for determining organochlorine pesticides in the egg [J].