PMID- 19174222
OWN - NLM
STAT- MEDLINE
DCOM- 20090227
LR  - 20161125
IS  - 1873-3573 (Electronic)
IS  - 0039-9140 (Linking)
VI  - 78
IP  - 1
DP  - 2009 Apr 15
TI  - Development of a method for the analysis of seven banned azo-dyes in chilli and 
      hot chilli food samples by pressurised liquid extraction and liquid 
      chromatography with electrospray ionization-tandem mass spectrometry.
PG  - 178-86
LID - 10.1016/j.talanta.2008.10.052 [doi]
AB  - An automated, confirmatory and sensitive procedure has been developed and 
      validated for the determination of Sudan (I-IV), Sudan Orange G, Sudan Red 7B and 
      Para Red in hot chilli food samples. The proposed method includes pressurised 
      liquid extraction (PLE) with acetone, gel permeation chromatography (GPC) 
      clean-up and detection by liquid chromatography (LC) coupled to electrospray 
      ionization in positive mode tandem mass spectrometry (ESI-MS-MS). The main 
      parameters affecting the performance of the different ionization sources and PLE 
      parameters were previously optimised using statistical design of experiments 
      (DOE). The method was in-house validated on chilli powder and chilli meat. Linear 
      calibrations were obtained with correlation coefficients R(2)>0.999. The limits 
      of detection (LOD) and quantification (LOQ) of the method were in the ranges of 
      0.002-0.012 ng g(-1) and 0.006-0.036 ng g(-1), respectively for chilli powder. 
      The decision limit and detection capability were between 0.005-0.022 ng g(-1) and 
      0.007-0.026 ng g(-1), respectively for chilli meat. Recoveries ranged from 94% to 
      105%. The applicability of the method to the determination of azo-dyes in hot 
      chilli products was demonstrated.
FAU - Pardo, Olga
AU  - Pardo O
AD  - Public Health Laboratory of Valencia, Conselleria de Sanitat, Cami de la Marjal, 
      Valencia, Spain. pardo olg@gva.es
FAU - Yusa, Vicent
AU  - Yusa V
FAU - Leon, Nuria
AU  - Leon N
FAU - Pastor, Agustin
AU  - Pastor A
LA  - eng
PT  - Journal Article
DEP - 20081107
PL  - Netherlands
TA  - Talanta
JT  - Talanta
JID - 2984816R
RN  - 0 (Azo Compounds)
RN  - 0 (Food Coloring Agents)
RN  - 1Q6EJU80RN (Orange G)
RN  - 6368-72-5 (fat red 7B)
RN  - 8C1M5O3ECT (sudan red)
SB  - IM
MH  - Azo Compounds/*analysis
MH  - Capsicum
MH  - Chromatography, Liquid/methods
MH  - Food Analysis/instrumentation/*methods
MH  - Food Coloring Agents/*analysis
MH  - Food Contamination
MH  - Methods
MH  - Spectrometry, Mass, Electrospray Ionization/methods
EDAT- 2009/01/29 09:00
MHDA- 2009/02/28 09:00
CRDT- 2009/01/29 09:00
PHST- 2008/07/30 00:00 [received]
PHST- 2008/10/26 00:00 [revised]
PHST- 2008/10/31 00:00 [accepted]
PHST- 2009/01/29 09:00 [entrez]
PHST- 2009/01/29 09:00 [pubmed]
PHST- 2009/02/28 09:00 [medline]
AID - S0039-9140(08)00801-1 [pii]
AID - 10.1016/j.talanta.2008.10.052 [doi]
PST - ppublish
SO  - Talanta. 2009 Apr 15;78(1):178-86. doi: 10.1016/j.talanta.2008.10.052. Epub 2008 
      Nov 7.