Journal
FOOD CHEMISTRY
Volume 126, Issue 3, Pages 1324-1329Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.11.089
Keywords
Azo-dyes; Liquid-liquid extraction; Chilli products; High-performance liquid chromatography
Funding
- National Natural Science Foundation of China [20975117]
- Natural Science Foundation of Guangdong Province [7003714]
- Scientific Technology Project of Guangzhou City [2007Z3-E0441]
- Ph.D. Programs Foundation of Ministry of Education of China [20070558010]
- Medical key program for the 11th five-year plan and Medical Science Foundation of Guangdong Province [A2008084]
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A liquid-liquid extraction method was developed for purifying and enriching the sample of 6 azo-dyes (including Para red, Sudan red G, Sudan I. Sudan II, Sudan III and Sudan IV) by formic acid and chloroform. The results indicated that formic acid can facilitate the solution of fat-soluble azo-dyes, which was helpful for the separation of the fat-soluble interferences from the samples. The extracting conditions of 6 azo-dyes were also optimised. And the proposed extraction method was evaluated by the determination of 6 azo-dyes in chilli products. The mean recoveries of 6 azo-dyes were from 94.1% to 99.2% for chilli powder and from 94.2% to 98.6% for chilli spice. The CC alpha and CC beta obtained for 6 azo-dyes were in the range of 1.7-2.1 and 2.8-3.4 mu g/kg for chilli spice and chilli powder. The inexpensive and simple method was acceptable for routine monitoring 6 azo-dyes in chilli products. (C) 2010 Elsevier Ltd. All rights reserved.
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