Low-Level Detections of Sudan I, II, III and IV in Spices and Chili-Containing Foodstuffs Using UPLC-ESI-MS/MS
Author:
Affiliation:
1. Laboratoire de Contrôle Alimentaire, Laboratoire National de Santé, 1A, rue Auguste Lumière, 1950 Luxembourg, Luxembourg
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf400602a
Reference24 articles.
1. Development of a method for the analysis of seven banned azo-dyes in chilli and hot chilli food samples by pressurised liquid extraction and liquid chromatography with electrospray ionization-tandem mass spectrometry
2. Development and in-house validation of a liquid chromatography–electrospray–tandem mass spectrometry method for the simultaneous determination of Sudan I, Sudan II, Sudan III and Sudan IV in hot chilli products
3. A review of analytical techniques for determination of Sudan I–IV dyes in food matrixes
4. Molecularly imprinted solid phase extraction for detection of sudan I in food matrices
5. A rapid HPLC method for determination of Sudan dyes and Para Red in red chilli pepper
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