Development and validation of a rapid HPLC method for the determination of five banned fat-soluble colorants in spices using a narrow-bore monolithic column.

Autor: Zacharis CK; Department of Food Technology, School of Food Technology and Nutrition, Alexander Technological Educational Institute (ATEI) of Thessaloniki, 57400 Thessaloniki, Greece. czach@food.teithe.gr, Kika FS, Tzanavaras PD, Rigas P, Kyranas ER
Jazyk: angličtina
Zdroj: Talanta [Talanta] 2011 Apr 15; Vol. 84 (2), pp. 480-6. Date of Electronic Publication: 2011 Jan 26.
DOI: 10.1016/j.talanta.2011.01.043
Abstrakt: This work reports a fast and simple liquid chromatographic method for the simultaneous determination of five banned fat-soluble synthetic colorants, namely Sudan I-IV and Para-Red, in spice samples. The analytes were successfully separated isocratically in less than 5 min on the new narrow bore monolithic column, FastGradient(®) Chromolith (50mm × 2.0mm i.d.) using a mobile phase of 0.1% (v/v) HCOOH/acetonitrile (35/65%, v/v) at a flow rate of 1.5 mL min(-1). All colorants were detected at 506 nm. The main parameters (mobile phase composition, flow rate, injection volume) affecting the separation were studied. The proposed method was thoroughly validated in terms of linearity, LODs, precision and accuracy. The method was applied to the determination of the studied azo-dyes in various spices (paprika, chilli and mixed spice powders) after ultrasound-assisted extraction. Satisfactory recoveries, ranging from 92% to 109% were obtained.
(Copyright © 2011 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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