A method was developed using the Agilent G6410 Triple Quadrupole LC/MS for Sudan Reds in different matrices, including curry powder, red pepper powder, and chili sources. The analytical performance of the method was evaluated for four different matrices and the results show little or no matrix effects. Linearity of response over three orders of magnitude was demonstrated (r > 0.99). In addition, good reproducibility of the two required product ion ratios was obtained to meet the EU identification points needed for confirmation. A Rapid and Sensitive Analysis Method for Sudan Reds in Curry and Chili Powder Using LC/MS/MS Application Introduction
The document presents an analytical method developed for detecting Sudan Red I, II, III, IV, and Para Red in various matrices such as curry powder, red pepper powder, and Worcestershire sauce. The method utilizes the Agilent G6410 Triple Quadrupole LC/MS system with electrospray ionization (ESI) operated in positive mode to meet EU testing requirements for these prohibited food colorants.
The procedure details sample preparation techniques involving extraction with ethyl acetate, ultrasonication, and filtration. It specifies the chromatographic conditions using a ZORBAX XDB C18 column and provides specific Mass Spectrometry settings, including MRM transitions, fragmentor voltages, and collision energies optimized for each analyte to ensure high sensitivity and selectivity.
| Column | ZORBAX XDB C18 2.1 mm x 100 mm, 1.8 ym |
|---|---|
| Flow rate | 0.4 mL/min |
| Drying gas temp. | 350°C |
| Veap voltage | 3500 V |
The method analyzes Para Red, Sudan Red I, Sudan Red II, Sudan Red III, and Sudan Red IV.
The methodology demonstrates sensitivity with a spike of chili powder at 1 ppb.
The analysis uses an electrospray ionization (ESI) source operated in positive mode.