Determination of Sudan III in Food by Supramolecular Microextraction and Spectrophotometry

A novel, accurate, and rapid procedure is reported using supramolecular liquid-phase microextraction of Sudan III combined with spectrophotometric detection at 510 nm. Analytical conditions such as the pH, supramolecular solvent volume, tetrahydrofuran (THF) volume, ultrasonication and centrifugation duration, initial and final sample volumes, and matrix effects were optimized. The quantitative recovery of Sudan III was obtained at pH 4.0. The relative standard deviation was less than 5%. The preconcentration factor was 33. The limits of detection and quantification were 0.79 lg L-1 and 2.6 lg L-1, respectively. The presented microextraction procedure was applied to determination of Sudan III in fortified spices including sumac, pepper flakes, soy sauce, and chili powder.

Automated summary

A novel and accurate method using supramolecular liquid-phase microextraction and spectrophotometric detection was developed for the determination of Sudan III. The optimized experimental conditions resulted in high recovery and low relative standard deviation.