Analysis of Sudan I in Food by QuEChERS Combined with Ultrasound-assisted Dispersive Liquid-liquid Microextraction with Solidification of Floating Organic Drop (UADLLME-SFO) Prior to HPLC-PAD

• He Xiran

  Institute for Immunobiology, Department of Immunology, Shanghai Medical college of Fudan University

• Chen Yonghong

  Guangdong Inspection and Quarantine Technology Center

• Li Huawen

  Department of Nutrition and Food Hygiene, School of Public Health, Guangdong Medical University

• Zou Tangbin

  Department of Nutrition and Food Hygiene, School of Public Health, Guangdong Medical University

• Huang Mingyuan

  Department of Nutrition and Food Hygiene, School of Public Health, Guangdong Medical University

• Li Huabin

  Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University

• Xia Enqin

  Department of Nutrition and Food Hygiene, School of Public Health, Guangdong Medical University

抄録

A convenient and environmentally friendly method was developed for extraction and enrich of Sudan I from tomato sauce and chilli products. The method is based on an ultrasound-assisted dispersive liquid-liquid microextraction with solidification of floating organic drop (UADLLME-SFO) after a preliminary QuEChERS procedure, which was followed by high performance liquid chromatography with photodiode array detection (HPLC-PAD). The several parameters involved in the UADLLME-SFO step was optimized. The optimal variables obtained were 30 µL of 1-dodecanol as the extraction solvent, 1.0 mL of acetone as disperse solvent, ultrasonic irritation for 15 min, and no salt addition. Under the optimum conditions, the limit of detection for Sudan I was as low as 1.5 µg kg⁻¹. The recoveries obtained was between 79% and 92% (RSD, 4.8% – 7.1%, n = 7). The proposed method was successfully applied to the determination of Sudan I in four kinds of real samples.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 21 (5), 659-664, 2015

  公益社団法人 日本食品科学工学会

キーワード

• Sudan I
• tomato sauce and chilli products
• QuEChERS
• UADLLME-SFO
• HPLC-PAD

詳細情報

• CRID: 1390282679436383488
• NII論文ID: 130005106151
• DOI: 10.3136/fstr.21.659
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/21/5/21_659/_pdf
• 本文言語コード: en
• データソース種別:
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  • Crossref
  • CiNii Articles
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