Food Additives & Contaminants · 2004 · 86 citations · 6 references
AgricultureFood ScienceFood AnalysisFood ChemistryFood SafetyAnalytical ChromatographyChromatographyContaminant AnalysisFood Authenticity TestingFood Safety AnalysisInstrumental AnalysisActive Ingredient ExtractionAnalytical Detection Of ContaminantsAnalytical Methods For Food ToxinsFlavor Compound AnalysisFood Component ExtractionFood Contaminant DetectionFood Safety DetectionFood Sample Preparation
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 UV/VIS detection. The limit of detection was 7 microg kg(-1) and the limit of quantification was 13 microg 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 microg kg(-1).
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