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Food Additives & Contaminants Volume 21, 2004 - Issue 10
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Original Articles

Determination of 1-phenylazo-2-naphthol (Sudan I) in chilli powder and in chilli-containing food products by GPC clean-up and HPLC with LC/MS confirmation

M. Mazzetti Agenzia Regionale per la Protezione Ambientale (ARPAT), Dipartimento Provinciale di Livorno, Settore Chimica degli Alimenti, Via Marradi, 114, I-57126 Livorno, Italy
,
R. Fascioli Agenzia Regionale per la Protezione Ambientale (ARPAT), Dipartimento Provinciale di Livorno, Settore Chimica degli Alimenti, Via Marradi, 114, I-57126 Livorno, Italy
,
I. Mazzoncini Agenzia Regionale per la Protezione Ambientale (ARPAT), Dipartimento Provinciale di Livorno, Settore Chimica degli Alimenti, Via Marradi, 114, I-57126 Livorno, Italy
,
G. Spinelli Agenzia Regionale per la Protezione Ambientale (ARPAT), Dipartimento Provinciale di Livorno, Settore Chimica degli Alimenti, Via Marradi, 114, I-57126 Livorno, Italy
,
I. Morelli Dipartimento di Chimica Bioorganica e Biofarmacia, Università degli Studi di Pisa, Via Bonanno, 33, I-56100 Pisa, Italy
&
A. Bertoli * Dipartimento di Chimica Bioorganica e Biofarmacia, Università degli Studi di Pisa, Via Bonanno, 33, I-56100 Pisa, Italy
Pages 935-941 | Received 03 Mar 2004, Accepted 09 Aug 2004, Published online: 20 Feb 2007
 
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Abstract

A simple and rapid method is reported for the routine determination 1-phenylazo-2-naphthol (Sudan I) in chilli powder and in chilli-containing food products. The method involved Soxtec extraction from the products followed by high-pressure gel permeation chromatographic clean-up collecting the appropriate fraction. Analysis of this fraction was by HPLC with UV/VIS detection. The limit of detection was 7 μg kg−1 and the limit of quantification was 13 μg kg−1. The identity of Sudan I in food products was established by electrospray LC/MS with MS/MS confirmation. From a small survey of 30 retail samples, 11 samples of crushed chilli, Italian pasta, chilli-snack and vegetable sauce contained levels of Sudan I ranging from 24 to 5591 μg kg−1.

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