High Performance Liquid Chromatography for Determination of Sudan Dyes in Salted and Preserved Eggs

doi:10.7506/spkx1002-6630-200902042

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 193-195.doi: 10.7506/spkx1002-6630-200902042

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High Performance Liquid Chromatography for Determination of Sudan Dyes in Salted and Preserved Eggs

WANG Ming-yue1，GUI Wei-xing2，YUAN Hong-qiu1

(1. Analysis and Testing Centre, Chinese Academy of Tropica Agricultural Sciences, Haikou 571101, China ；
2. Nanchang Vegetable Science Research Institute, Nanchang 330001, China)

Received:2008-01-24 Revised:2008-03-22 Online:2009-01-15 Published:2010-12-29
Contact: WANG Ming-yue1 E-mail:guihongxing@263.net

Abstract

Abstract:

The method for separation and determination of Sudan dyes in salted egg and preserved egg by reversed-phase high performance liquid chromatography was developed using chromatography conditions. The results showed that Sudan dyes have good linearity in the range from 0 to 0.5 mg/L, the correlation coefficients are 0.9999, 0.9995, 0.9999 and 0.9999 (n=6) respectively for four Sudan dyes. The relative standard deviations of spiked sample are 1.1%, 2.2%, 1.9% and 2.4% (n=6). The detection limits of all four Sudan dyes are 10μg/ kg. The average recovery of four Sudan dyes is 95% to 105%. In conclusion, this method is rapid, sensitive, simple, accurate and reproducible.

Key words: salted egg, preserved egg, Sudan dye Ⅰ, Sudan dye Ⅱ, Sudan dye Ⅲ, Sudan dye Ⅳ, high performance liquid chromatography (HPLC)

CLC Number:

O657.31

WANG Ming-yue1，GUI Wei-xing2，YUAN Hong-qiu1. High Performance Liquid Chromatography for Determination of Sudan Dyes in Salted and Preserved Eggs[J]. FOOD SCIENCE, 2009, 30(2 ): 193-195.

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High Performance Liquid Chromatography for Determination of Sudan Dyes in Salted and Preserved Eggs

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