On-Line SPE Coupled with LC for Analysis of Traces of Sudan Dyes in Foods

We report a sensitive and simple method for analysis of traces of Sudan dyes in foods in which solid-phase extraction on activated silica gel for preconcentration was combined, on-line, with high-performance liquid chromatography. With a loading flow rate of 1.7 mL min−1 for sampling 50 mL Sudan I–IV at pH 6.7, enrichment factors ranging from 196 to 991 were achieved. Detection limits (S/N = 3) of Sudan I–IV were in the range 1.4–7.0 ng L−1, and the relative standard deviation for repeatability of peak areas in five replicate analyses of 0.01 μg L−1 Sudan I–IV was 2.2–4.5%. When blank food samples (chilli powder, chilli sauce, and duck eggs) were spiked with Sudan III at two levels (0.25 and 0.50 μg L−1) then analyzed by this method recovery ranged from 70.3 to 95.2%.