Fast Determination of Sudan Dyes in Chilli Tomato Sauces Using Partial Filling Micellar Electrokinetic Chromatography

作者：Fukuji Tatiana S; Castro Puyana Maria; Tavares Marina F M; Cifuentes Alejandro^*

来源：Journal of Agricultural and Food Chemistry, 2011, 59(22): 11903-11909.

DOI：10.1021/jf203201b

• Dyes
• capillary electrophoresis
• MEKC
• tomato chilli sauce
• food analysis

A new method based on partial filling micellar electrokinetic chromatography (MEKC) for the quantitative determination of Sudan dyes (I, II, III, and IV) in chilli sauces is presented. The separation is achieved filling 25% of the capillary with a MEKC buffer composed of 40 mM NH4HCO3, 25 mM sodium dodecyl sulfate, and 32.5% (v/v) acetonitrile (ACN). The rest of the capillary is filled using a capillary zone electrophoresis (CZE) buffer composed of 40 mM NH4HCO3 and 32.5% (v/v) ACN. Under optimized conditions, the azo dyes are baseline separated in less than 8 min with limits of detection ranging from 0.57 to 0.71 mu g mL(-1) (S/N > 3). Using an internal standard, the repeatability of the quantitative determination is improved almost four times. The applicability of the method for rapid screening and determination of Sudan dyes is corroborated by analyzing spiked chilli sauce samples with recoveries from 85 to 99%. The reported conditions are demonstrated to be compatible with mass spectrometry detection.

• 出版日期2011-11-23