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Determination of Sudan dyes in chili products by micellar electrokinetic chromatography-MS/MS using a volatile surfactant

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11160%2F20%3A10417606" target="_blank" >RIV/00216208:11160/20:10417606 - isvavai.cz</a>

  • Result on the web

    <a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=Z22c_YxfXZ" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=Z22c_YxfXZ</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodchem.2019.125963" target="_blank" >10.1016/j.foodchem.2019.125963</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Determination of Sudan dyes in chili products by micellar electrokinetic chromatography-MS/MS using a volatile surfactant

  • Original language description

    A new MEKC-MS/MS method was developed for the determination of four Sudan dyes in chili products. The separation and MS detection conditions were optimized to achieve fast, efficient, selective, and sensitive determination of Sudan I, Sudan II, Sudan III, and Sudan IV dyes. The target compounds were extracted from chili samples with acetonitrile and cleaned by freeze-out. This two-step sample preparation led to excellent extraction efficiency and minimal matrix effect. The analytical performance of the method was very good, with r(2) &gt;= 0.9914 and limits of quantification lower than 22 mu g kg(-1). The precision was below 15.7%. The recovery for spiked samples ranged from 84.4 to 99.6%, with relative standard deviations less than 8.0%. For all evaluated samples, the matrix effects did not exceed +/- 10%. The applicability of the proposed method was demonstrated with 20 chili products, two of which were found to contain Sudan I and IV residues.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    30104 - Pharmacology and pharmacy

Result continuities

  • Project

    <a href="/en/project/EF15_003%2F0000465" target="_blank" >EF15_003/0000465: Establishment of Specialized Team for Advanced Research on Separation Science</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2020

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Chemistry

  • ISSN

    0308-8146

  • e-ISSN

  • Volume of the periodical

    310

  • Issue of the periodical within the volume

    April

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    9

  • Pages from-to

    125963

  • UT code for WoS article

    000505957800090

  • EID of the result in the Scopus database

    2-s2.0-85076255474