A Study for Analytical Method of Sudan Colorants in Foods

식품 중 수단색소의 분석법에 관한 연구

  • 김희연 (식품의약품안전청 식품첨가물과) ;
  • 윤혜정 (식품의약품안전청 식품첨가물) ;
  • 최장덕 (식품의약품안전청 식품첨가물) ;
  • 최우정 (식품의약품안전청 식품첨가물) ;
  • 박선영 (식품의약품안전청 식품첨가물) ;
  • 이경주 (식품의약품안전청 식품첨가물) ;
  • 김지혜 (식품의약품안전청 식품첨가물과)
  • Published : 2004.03.01


A simple, efficient and accurate method was developed for the simultaneous determination of non-permitted oil soluble colorants (sudan I, II, III and IV) in foods. The identification has been carried out for sudan colorants by TLC as well as HPLC with photodiode array (PDA) detection. Separation of sudan colorants was achieved within 20 min by a gradient elution with water and acetonitrile as eluents. Sudan colorants showed good linear relationships in the range of 0.1 ~ 100 $\mu\textrm{g}$/mL. The correlation coefficients of the calibration curve for sudan colorants exceeded 0.999. The detection limits (signal-to-noise ratio 3 : 1) for sudan I, II, III and IV were 0.01, 0.01, 0.02 and 0.02 $\mu\textrm{g}$/mL, respectively. This method has been successfully applied to the analysis of red pepper powder, Kimchi and Kakdugi, and the average recoveries for real samples ranged from 83.02% to 104.3%.


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