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On-Line SPE Coupled with LC for Analysis of Traces of Sudan Dyes in Foods

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Abstract

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%.

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Acknowledgments

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.

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Authors and Affiliations

  1. Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, 300457, Tianjin, China

    Xu Zhixiang, Wang Shuo, Fang Guozhen, Song Jiajia & Zhang Yan

  2. College of Food Science and Engineering, Shandong Agricultural University, 271018, Taian, China

    Xu Zhixiang

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  1. Xu Zhixiang
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  2. Wang Shuo
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  3. Fang Guozhen
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  4. Song Jiajia
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Correspondence to Wang Shuo.

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Zhixiang, X., Shuo, W., Guozhen, F. et al. On-Line SPE Coupled with LC for Analysis of Traces of Sudan Dyes in Foods. Chroma 71, 397–403 (2010). https://doi.org/10.1365/s10337-010-1472-6

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