Literature DB >> 25159432

On-line SPE-UHPLC method using fused core columns for extraction and separation of nine illegal dyes in chilli-containing spices.

Maria A Khalikova1, Dalibor Satínský2, Tereza Smidrkalová1, Petr Solich1.   

Abstract

The presented work describes the development of a simple, fast and effective on-line SPE-UHPLC-UV/vis method using fused core particle columns for extraction, separation and quantitative analysis of the nine illegal dyes, most frequently found in chilli-containing spices. The red dyes Sudan I-IV, Sudan Red 7B, Sudan Red G, Sudan Orange G, Para Red, and Methyl Red were separated and analyzed in less than 9 min without labor-consuming pretreatment procedure. The chromatographic separation was performed on Ascentis Express RP-Amide column with gradient elution using mixture of acetonitrile and water, as a mobile phase at a flow rate of 1.0 mL min(-1) and 55°C of temperature. As SPE sorbent for cleanup and pre-concentration of illegal dyes short guard fused core column Ascentis Express F5 was used. The applicability of proposed method was proven for three different chilli-containing commercial samples. Recoveries for all compounds were between 90% and 108% and relative standard deviation ranged from 1% to 4% for within- and from 2% to 6% for between-day. Limits of detection showed lower values than required by European Union regulations and were in the range of 3.3-10.3 µg L(-1) for standard solutions, 5.6-235.6 µg kg(-1) for chilli-containing spices.
Copyright © 2014 Elsevier B.V. All rights reserved.

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Keywords:  Chilli-containing samples; Column switching; Fused core column; Illegal red Sudan dyes; On-line solid phase extraction; UHPLC

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Year:  2014        PMID: 25159432     DOI: 10.1016/j.talanta.2014.07.038

Source DB:  PubMed          Journal:  Talanta        ISSN: 0039-9140            Impact factor:   6.057


  1 in total

1.  A simple method to quantify azo dyes in spices based on flow injection chromatography combined with chemometric tools.

Authors:  Luana Nussbaum; Natalia Llamas; Petr Chocholouš; María Susana Rodríguez; Hana Sklenářová; Petr Solich; Carolina Di Anibal; Carolina C Acebal
Journal:  J Food Sci Technol       Date:  2021-10-27       Impact factor: 3.117

  1 in total

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