Forensically Robust Determination of the Illegal Dye Dimethyl Yellow in a Refractory Curcuma Oleoresin鈥揝urfactant Matrix鈥攁 Case Study

详细信息    查看全文

• 作者：Michael J. Walker (1)
  Peter Colwell (1)
  Sabine Biesenbruch (1)
  Brian Stuart (1)
  Duncan Thorburn Burns (2)
  
• 关键词：Forensically robust ; Dimethyl yellow ; Turmeric oleoresin ; Surfactant ; Polysorbate 80 ; Gel permeation chromatography ; LC ; MS/MS
• 刊名：Food Analytical Methods
• 出版年：2013
• 出版时间：April 2013
• 年：2013
• 卷：6
• 期：2
• 页码：395-405
• 全文大小：1,467 KB
• 参考文献：1. Chemspider (2012) Royal Society of Chemistry, Chemspider, the free chemical database, Methyl Yellow, ID 5829, CAS No. 60-11-7, systematic / N, / N-Dimethyl-4-[(E)-phenyldiazenyl]aniline; butter yellow; dimethylaminoazobenzene and many other synonyms, m.wt. 225.13. Available at http://www.chemspider.com/Chemical-Structure.5829.html Accessed 13 Jan 2012.
  2. Commission (2002) European Commission Decision of 12 August 2002 implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results, C(2002) 3044, OJL 221/8
  3. Commission (2004) Report on the relationship between analytical results, measurement uncertainty, recovery factors and the provisions of EU Food and Feed Legislation, with Particular Reference to Community Legislation http://ec.europa.eu/food/food/chemicalsafety/contaminants/report-sampling_analysis_2004_en.pdf. Accessed 22 Sept 2011).
  4. EFSA (European Food Safety Authority) (2005) Scientific Panel on Food Additives, Review of the toxicology of a number of dyes illegally present in food in the EU. EFSA J 263:1鈥?1
  5. EU (2002) Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety
  6. EU (2004) European Commission Decision 2004/92/EC on emergency measures regarding chilli, and chilli products
  7. EU (2005) European Commission decision 2005/402/EC on emergency measures regarding chilli, chilli products, curcuma and palm oil
  8. EU (2008) Regulation (EC) No 1331/2008 of the European Parliament and of the Council, 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings
  9. Feng F, Zhao Y, Yong W, Sun L, Jiang G, Chu X (2011) Highly sensitive and accurate screening of 40 dyes in soft drinks by liquid chromatography-electrospray tandem mass spectrometry. J Chromat 879:1813鈥?818 CrossRef
  10. Francis J (2011) Government Chemist Legislation鈥擜nnual statement of statutory scope. Available at http://www.governmentchemist.org.uk/Generic.aspx?m=77&amid=1126. Accessed 13 Jan 2012
  11. FSA (2007) UK Food Standards Agency, Report of the Sudan 1 Review Panel, July 2007. Available at http://www.food.gov.uk/multimedia/pdfs/sudanreview.pdf. Accessed 26 Feb 2012
  12. GSFA (2011) Codex General Standard for Food Additives, Online Database, Codex STAN 192-1995, INS number: 433, FAO
  13. JECFA (1973) Joint FAO/WHO Expert Committee on Food Additives, Specification for polyoxyethylene (20) sorbitan monooleate, Prepared at the 17th JECFA (1973), published in FNP 4 (1978) and in FNP 52 (1992)
  14. JECFA (1989) Joint FAO/WHO Expert Committee on Food Additives, Turmeric Oleoresin, prepared at the 35th JECFA (1989), published in FNP 49 (1990) and in FNP 52 (1992). Retrieved from the Food and Agriculture Organisation of the United Nations, FAO, Online Edition: 鈥淐ombined Compendium of Food Additive Specifications鈥? accessed 26 Aug 2010, available at http://www.fao.org/ag/agn/jecfa-additives/search.html
  15. Kleinhenz S, Schwaegele F (2007) Azo colorants in food. Is it real or color enhanced? Nach Chemie 55:877鈥?79
  16. Lehotay SJ, Mastoska K, Amirav A et al (2008) Identification and confirmation of chemical residues in food by chromatography-mass spectrometry and other techniques. Trends Anal Chem 27:1070鈥?090 CrossRef
  17. Licensing Law Reports/2007/Hazlewood Grocery Ltd鈥揤-Lion Foods Ltd-[2007], LLR 693
  18. Oplatowska M, Stevenson PJ, Schulz C, Hartig L, Elliott CT (2011) Development of a simple gel permeation clean-up procedure coupled to a rapid disequilibrium enzyme-linked immunosorbent assay (ELISA) for the detection of Sudan I dye in spices and sauces. Anal Bioanal Chem 401:1411鈥?422. doi:10.1007/s00216-011-5185-y CrossRef
  19. Pardo O, Yus脿 V, Le贸n N, Pastor A (2009) 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. Talanta 78:178鈥?86 CrossRef
  20. Raina VK, Srivastava SK, Jain N, Ahmad A, Syamasundar KV, Aggarwal KK (2002) Essential oil composition of / Curcuma longa L. cv. Roma from the plains of northern India. Flav Frag J 17:99鈥?02 CrossRef
  21. Rapid Alert System for Food and Feed, Annual Report (2008), Directorate-General for Health & Food, Office for Official Publications of the European Communities, Luxembourg
  22. SCoFCAH (2009) European Commission, Health & Consumers Directorate-General, D(2009)410772, Summary Record of the Standing Committee on the Food Chain and Animal Health held in Brussels on 19 June 2009 鈥?5. Information about the recent cases of adulteration of food through illegal dyes. Available at http://ec.europa.eu/food/committees/regulatory/scfcah/toxic/summary19062009_en.pdf. Accessed 26 Feb 2012
  23. Sun H-S, Wanga F-C, Ai L-F (2007) Determination of banned 10 azo-dyes in hot chili products by gel permeation chromatography鈥搇iquid chromatography鈥揺lectrospray ionization-tandem mass spectrometry. J Chromatog A 1164:120鈥?28 CrossRef
  24. Telepchak MJ, August TF, Chaney G (2010) Forensic and clinical applications of solid phase extraction, 2nd edn. Humana, Totowa
  25. Uematsu Y, Ogimoto M, Kabashima J, Suzuki K, Ito K (2007) Fast cleanup method for the analysis of Sudan I-IV and Para Red in various foods and paprika color (Oleoresin). J AOAC Int 90:437鈥?45
  26. US Food and Drug Administration, Code of Federal Regulations, 21CFR172.840
  27. Walker M and Stuart B, (2006), Analysis of illegal dyes in chilli powder by LC-UV, LGC/GC/2007/005, Government Chemist Programme. Available at http://www.governmentchemist.org.uk/Generic.aspx?m=78&amid=385. Accessed 13 Jan 2012
  28. Walker M and Stuart B (2006): Analysis of illegal dyes in paprica powder by LC-MS/MS, LGC/GC/2007/006, Government Chemist Programme, Available at http://www.governmentchemist.org.uk/Generic.aspx?m=78&amid=386. Accessed 13 Jan 2012
  29. Walker MJ, Gray K, Hopley C, Bell D, Colwell P, Maynard, Burns DT (2011) Forensically robust detection of the presence of morpholine in apples鈥攑roof of principle. Food Anal Methods. doi:10.1007/s12161-011-9324-z
  30. World Health Organisation monographs on selected medicinal plants, volume 1, p 115, / Rhizoma Curcumae Longae, WHO, Geneva, 1999, accessed 26 Aug 2010, available at http://whqlibdoc.who.int/publications/1999/9241545178.pdf
  31. Yoshioka N, Ichihashi K (2008) Determination of 40 synthetic food colors in drinks and candles by high-performance liquid chromatography using a short column with photodiode array detection. Talanta 74:1408鈥?413 CrossRef
  32. Yu L, Song Z, Su L, Mu D, Li G (2006) Determination of 7 kinds of Sudan dye in food by HPLC-ESI-MS/MS. Z Xuebao 27:221鈥?25
  33. 呕wir-Ferenc A, Biziuk M (2006) Solid phase extraction technique鈥攖rends, opportunities and applications, a review. Polish J of Environ Stud 15:677鈥?90
  
• 作者单位：Michael J. Walker (1)
  Peter Colwell (1)
  Sabine Biesenbruch (1)
  Brian Stuart (1)
  Duncan Thorburn Burns (2)
  
  1. Government Chemist Programme in LGC, Teddington, Middlesex, TW11 0LY, UK
  2. School of Chemistry and Chemical Engineering, The Queen鈥檚 University of Belfast, Belfast, BT9 5AG, Northern Ireland, UK
  
• ISSN：1936-976X

文摘

The presence of illegal dyes such as the Sudan reds in spices is a well-recognised problem, and numerous methods of analysis have been described for their determination. However, some spice-derived matrices present particular problems. Oleoresins, complex extracts of spices containing phenolic natural pigments and terpene-like lipids, are used in the formulation of oriental sauces, pickles and processed spiced meals and hence likely to penetrate far into the food chain. Described herein is a case in which a false positive finding of one of the less commonly used illegal dyes in an oleoresin had the potential to trigger a costly food recall. Rapid resolution of the false positive by liquid chromatography鈥搕andem mass spectrometry (LC-MS/MS) came at the cost of subsequent decontamination of the instrument, incurring significant downtime. The analytical difficulties posed by the presence of a surfactant to improve oleoresin dispersive properties with other foods are discussed. We conclude that as LC-UV methods cannot deal with the possible matrix interferences, they must not be used for the analyses of illegal dyes in spice oleoresins. A combination of gel permeation chromatography with liquid鈥搇iquid and solid-phase cleanup is described that enables facile deployment of LC-MS/MS to an oleoresin鈥搒urfactant matrix for the forensically robust determination of dimethyl yellow at concentrations below the current 鈥渁ction limit鈥?for illegal dyes of 500聽渭g聽kg鈭?.