Determination of Sudan dyes in chili products by micellar electrokinetic chromatography-MS/MS using a volatile surfactant
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Determination of Sudan dyes in chili products by micellar electrokinetic chromatography-MS/MS using a volatile surfactant
Popis výsledku v původním jazyce
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) >= 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.
Název v anglickém jazyce
Determination of Sudan dyes in chili products by micellar electrokinetic chromatography-MS/MS using a volatile surfactant
Popis výsledku anglicky
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) >= 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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
30104 - Pharmacology and pharmacy
Návaznosti výsledku
Projekt
<a href="/cs/project/EF15_003%2F0000465" target="_blank" >EF15_003/0000465: Vytvoření expertního týmu pro pokročilý výzkum v separačních vědách</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2020
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Food Chemistry
ISSN
0308-8146
e-ISSN
—
Svazek periodika
310
Číslo periodika v rámci svazku
April
Stát vydavatele periodika
GB - Spojené království Velké Británie a Severního Irska
Počet stran výsledku
9
Strana od-do
125963
Kód UT WoS článku
000505957800090
EID výsledku v databázi Scopus
2-s2.0-85076255474