Simple modified extraction and operative conditions are suggested to permit the identification of Sudan I in complex matrices as chilli-tomato sauces and preserves, and also to improve the detection and quantitation limits reported by Authors in a previous paper. The method has been applied to chilli-tomato sauces representative of the Italian market. The quantitation limits results in 300 (microg/kg for HPLC/DAD analysis in tomato sauces and 90 (microg/kg for HPLC/APCI-MS confirmatory method, with a detection limit of 30 (microg/kg in the same matrix.
HPLC/APCI-MS determination of Sudan I in tomato sauces containing hot chilli / M. Bononi, F. Tateo. - In: ITALIAN FOOD & BEVERAGE TECHNOLOGY. - ISSN 1590-6515. - 37:(2004 Sep), pp. 5-9.
HPLC/APCI-MS determination of Sudan I in tomato sauces containing hot chilli
M. BononiPrimo
;F. TateoUltimo
2004
Abstract
Simple modified extraction and operative conditions are suggested to permit the identification of Sudan I in complex matrices as chilli-tomato sauces and preserves, and also to improve the detection and quantitation limits reported by Authors in a previous paper. The method has been applied to chilli-tomato sauces representative of the Italian market. The quantitation limits results in 300 (microg/kg for HPLC/DAD analysis in tomato sauces and 90 (microg/kg for HPLC/APCI-MS confirmatory method, with a detection limit of 30 (microg/kg in the same matrix.
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