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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Low-Level Detections of Sudan I, II, III and IV in Spices and Chili-Containing Foodstuffs Using UPLC-ESI-MS/MS
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Low-Level Detections of Sudan I, II, III and IV in Spices and Chili-Containing Foodstuffs Using UPLC-ESI-MS/MS

机译：使用UPLC-ESI-MS / MS低含量检测香料和含辣椒食品中的苏丹I，II，III和IV

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摘要

Sudan dyes are red, synthetic azo dyes that are not allowed in foodstuffs in the European Union (Council Directive 94/36/EC). However, subppm levels of Sudan dye in spices are regularly reported, and it is assumed that these appearances are due to cross-contamination. In this paper, we present a newly developed fast and sensitive method for the quantification of Sudan I, II, III, and IV, using liquid-liquid extraction and UPLC-MS/MS analysis, and giving quantification limits ranging from 2.5 to 200 μg/kg. The method was applied to 21 samples, and 17 of them contained Sudan dye at low concentrations (3.3-8 709 μg/kg). Interestingly, it was observed that the distribution of Sudan dye in the sample is not homogeneous, which may lead to false negatives or to overestimations of the concentration, and that the pretreatment (blending or not) of the sample seriously influences the final result of the analysis.
机译：苏丹染料是红色的合成偶氮染料，在欧洲联盟的食品中是不允许的（理事会指令94/36 / EC）。但是，经常报告香料中苏丹染料的亚ppm水平，并且假定这些外观是由于交叉污染引起的。在本文中，我们介绍了一种新开发的快速灵敏的定量方法，可使用液-液萃取和UPLC-MS / MS分析法对苏丹I，II，III和IV进行定量，定量限为2.5至200μg /公斤。该方法应用于21个样品，其中17个样品中含有低浓度（3.3-8 709μg/ kg）的苏丹红。有趣的是，观察到样品中苏丹染料的分布不均匀，这可能导致假阴性或浓度的高估，并且样品的预处理（混合）与否会严重影响样品的最终结果。分析。

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