Simultaneous Determination of 23 Azo Dyes in Paprika by Gas Chromatography-Mass Spectrometry
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Simultaneous Determination of 23 Azo Dyes in Paprika by Gas Chromatography-Mass Spectrometry Paz Otero 1 & Sushanta Kumar Saha 1 & Azzam Hussein 2 & John Barron 2 & Patrick Murray 1
Received: 13 April 2016 / Accepted: 23 August 2016 # Springer Science+Business Media New York 2016
Abstract The present work describes the development and validation of a simple, quick and precise gas chromatographymass spectrometry (GC-MS) method for the analysis of 23 azo dye breakdown products in paprika samples. After the extraction procedure, dyes were identified on an Agilent J&W DB5ms Ultra Inert capillary column using dichloroethane as a sample dissolvent. Limits of detection (LODs) were comprised between 10.6 and 84.4 ng/mL. Accuracy values in the range of 90–104 % for the 23 azo dye breakdown products were obtained, and RSD% for the analysis of 2.4 μg/mL of each compound was below 4.6 % (n = 9). The recovery for the azo dyes in paprika samples was comprised between 71.2 ± 3.5 % (benzidine) and 118.9 ± 2.5 % (para-cresidine). Results of this study suggest that the developed method is suitable for detection and quantification of azo dye breakdown products in the range of 60–240 μg/kg paprika. In addition, this GC-MS method allowed the simultaneous determination of disperse orange 3 (azo dye) with high accuracy and precision. The method has numerous advantages such as simplicity, low cost, easy operation and short analysis time and constitutes an efficient method for the monitoring of a large number of azo dyes in food matrices. Keywords Azo dye breakdown products . Disperse orange 3 . Gas chromatography-mass spectrometry (GC-MS) . Paprika sample * Paz Otero [email protected]
1
Shannon Applied Biotechnology Centre, Limerick Institute of Technology (LIT), Moylish Park, Limerick, Ireland
2
Reagecon Diagnostics Limited, Shannon Free Zone, Co. Clare, Ireland
Introduction Azo dyes are a large class of synthetic organic dyes that contain nitrogen as the azo group (-N=N-) as part of their molecular structures. They are used in many areas such as food, cosmetics, textiles, leather, nutrition and plastic and pharmaceutical industries, among others (Kucharska and Grabka 2010; Sanchez et al. 2014; Mao et al. 2015). Over the past 50 years, the amount of azo dyes used in foods has increased by 500 % (Vojdani and Vojdani 2015). When compared to natural dyes, synthetic food dyes guarantee a more intense and permanent colour to the food. Synthetic dyes are cheaper, more easily available, last longer and can achieve hues which are otherwise not possible for natural colourants. However, since the use of synthetic food colouring has become widespread, many allergic and other immune reactive disorders are frequently reported (Ben Mansour et al. 2009; Shimada et al. 2010; Vojdani and Vojdani 2015). The reductive cleavage of the azo bond leads to the formation of amines of which some have known mutagenic and carcinogenic properties (Ben Mansour et al. 2009; Shimada et al. 2010). For instance, acid red 85 and direct blue 6 are both capable of red
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