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Título

Fast determination of Sudan dyes in chilli tomato sauces using partial filling micellar electrokinetic chromatography

AutorCastro-Puyana, M. ; Cifuentes, Alejandro ; Cifuentes, Alejandro ; Cifuentes, Alejandro
Palabras claveDyes
Capillary electrophoresis
MEKC
Tomato chilli sauce
Food analysis
Fecha de publicación2011
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 59(22): 11903-11909 (2011)
ResumenA 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 μg 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.
Descripción7 páginas, 6 figuras, 4 tablas.-- El pdf del artículo es la versión de autor.-- et al.
Versión del editorhttp://dx.doi.org/10.1021/jf203201b
URIhttp://hdl.handle.net/10261/51704
DOI10.1021/jf203201b
ISSN0021-8561
E-ISSN1520-5118
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