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Determination of Sudan Residues in Sausage by Matrix Solid-Phase Dispersion and High-Performance Liquid
1State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun, Jilin 130022, PR China Jilin Province Food Testing Institute, Changchun, Jilin 130103, PR China yjzhai@ciac.ac.cn.
Abstract:
A method based on matrix solid-phase dispersion and high-performance liquid chromatography was applied to the determination of four Sudan red residues in sausage. The proposed method required only 0.5 g sample. The neutral alumina was used as the dispersant sorbent while n-hexane containing 10% (v/v) acetone was used as the eluting solvent. The recoveries in samples ranged from 76.4 to 111.0% and relative standard deviations were <10.2% with different spiked levels of 0.05-1.50 mg kg(-1). Detection and quantification limits were 5-19 and 18-39 μg kg(-1), respectively, with linear calibration curves extending up to 2.50 mg g(-1). The results demonstrate that the method can be successfully applied with acceptable recoveries to a broad range of target analytes within a diverse range of sausage.
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