On-Line SPE Coupled with LC for Analysis of Traces of Sudan Dyes in Foods
- 180 Downloads
We report a sensitive and simple method for analysis of traces of Sudan dyes in foods in which solid-phase extraction on activated silica gel for preconcentration was combined, on-line, with high-performance liquid chromatography. With a loading flow rate of 1.7 mL min−1 for sampling 50 mL Sudan I–IV at pH 6.7, enrichment factors ranging from 196 to 991 were achieved. Detection limits (S/N = 3) of Sudan I–IV were in the range 1.4–7.0 ng L−1, and the relative standard deviation for repeatability of peak areas in five replicate analyses of 0.01 μg L−1 Sudan I–IV was 2.2–4.5%. When blank food samples (chilli powder, chilli sauce, and duck eggs) were spiked with Sudan III at two levels (0.25 and 0.50 μg L−1) then analyzed by this method recovery ranged from 70.3 to 95.2%.
KeywordsColumn liquid chromatography Sudan dyes Activated silica gel On-line solid-phase extraction
The authors are grateful for financial support from the Doctor Research Foundation of the Ministry of Education of the People’s Republic of China (Project 20060057001), the China Postdoctoral Science Foundation funded project, China (project No. 20090451342), the Department of Science and Technology of Shandong Province, China (project nos 2008GG10009026 and 2009GG10009058), and the Youth Science and Technology Innovation Fund of Shandong Agricultural University, China.
- 3.Stiborová M, Martinek V, Rydlova H, Hodek P, Frei E (2002) Cancer Res 62:5678–5684Google Scholar
- 5.International Agency for Research on Cancer (1975) Monographs on the evaluation of carcinogenic risks to humans and their supplements, vol 8, pp 225–241. BMJ 1998;317:1346–1349Google Scholar
- 25.The method for the determination of Sudan dyes in foods—high performance liquid chromatography (2005) Standardization Administration of People's Republic of China, No. GB/T 19681-2005, ChinaGoogle Scholar