Development of a Fast Analytical Method for the Determination of Sudan Dyes in Chili- and Curry-Containing Foodstuffs by High-Performance Liquid Chromatography−Photodiode Array Detection

• Published in: Journal of agricultural and food chemistry 2006-02, Vol.54 (3), p.639-644
• Main Authors: Cornet, Vanessa, Govaert, Yasmine, Moens, Goedele, Van Loco, Joris, Degroodt, Jean-Marie
• Format: Article
• Language: English
• Subjects: Azo Compounds - analysis; Biological and medical sciences; Capsicum - chemistry; chili powder; Chromatography, High Pressure Liquid - methods; Coloring Agents - analysis; curry; curry powder; detection; dyes; food additives; Food Analysis - methods; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; high performance liquid chromatography; hot peppers; Hygiene and safety; Methods of analysis, processing and quality control, regulation, standards; Naphthols - analysis; photodiode array detection; powdered foods; powdered spices; Reproducibility of Results; sauces; Sensitivity and Specificity; Spices - analysis; sudan dyes
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0517391

A simple and fast analytical method for the determination of sudans I, II, III, and IV in chili- and curry-containing foodstuffs is described. These dyes are extracted from the samples with acetonitrile and analyzed by high-performance liquid chromatography coupled to a photodiode array detector. The chromatographic separation is carried out on a reverse phase C18 column with an isocratic mode using a mixture of acetonitrile and water. An “in-house” validation was achieved in chili- and curry-based sauces and powdered spices. Depending on the dye, limits of detection range from 0.2 to 0.5 mg/kg in sauces and from 1.5 to 2 mg/kg in spices. Limits of quantification are between 0.4 and 1 mg/kg in sauces and between 3 and 4 mg/kg in spices. Validation data show a good repeatability and within-lab reproducibility with relative standard deviations < 15%. The overall recoveries are in the range of 51−86% in sauces and in the range of 89−100% in powdered spices depending on the dye involved. Calibration curves are linear in the 0−5 mg/kg range for sauces and in the 0−20 mg/kg range for spices. The proposed method is specific and selective, allowing the analysis of over 20 samples per working day. Keywords: Sudan dyes; chili- and curry-containing foodstuffs; HPLC-PDA; food safety