Determination of banned dyes in spices by liquid chromatography-mass spectrometry

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F07%3A00022453" target="_blank" >RIV/60461373:22330/07:00022453 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of banned dyes in spices by liquid chromatography-mass spectrometry

Popis výsledku v původním jazyce

A simple and rapid multiresidue method for the determination of nine banned synthetic dyes in various spices has been developed. Reversed phase HPLC coupled with mass spectrometry (tandem in time - ion trap mass analyser) was employed for the examinationof crude acetonitrile extract acidified with acetic acid. The detection limits of Para Red, Sudan Orange G, Sudan I, Sudan II, Sudan III, Sudan IV, Sudan Red 7B and Rhodamine B were in the range of 0.02-0.1 mg/kg, the recoveries ranged from 75.7 to 92.3% with repeatability of 0.9-11.3%. Rather worse performance characteristics were obtained with Tropaeolin 000, obviously due to its more polar nature as compared to other dyes involved in this study. In spite of that, the developed method can be used fora reliable control of a wide range of dyes used for illegal colouring of various spices.

Název v anglickém jazyce

Determination of banned dyes in spices by liquid chromatography-mass spectrometry

Popis výsledku anglicky

A simple and rapid multiresidue method for the determination of nine banned synthetic dyes in various spices has been developed. Reversed phase HPLC coupled with mass spectrometry (tandem in time - ion trap mass analyser) was employed for the examinationof crude acetonitrile extract acidified with acetic acid. The detection limits of Para Red, Sudan Orange G, Sudan I, Sudan II, Sudan III, Sudan IV, Sudan Red 7B and Rhodamine B were in the range of 0.02-0.1 mg/kg, the recoveries ranged from 75.7 to 92.3% with repeatability of 0.9-11.3%. Rather worse performance characteristics were obtained with Tropaeolin 000, obviously due to its more polar nature as compared to other dyes involved in this study. In spite of that, the developed method can be used fora reliable control of a wide range of dyes used for illegal colouring of various spices.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/1P05OC057" target="_blank" >1P05OC057: Osud vybraných zdraví prospěšných složek při zpracování potravinových plodin</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

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Číslo periodika v rámci svazku

25

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

000244286000002

EID výsledku v databázi Scopus

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