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Kırmızı Pul Biberde Bazı Azo Boyaların LC-MS/MS ile Belirlenmesi

Yıl 2019, Sayı: 21, 26 - 39, 25.02.2019

Öz

Amaç: Çalışmada, 11 adet azo boyanın (Sudan I, Sudan
II, Sudan III, Sudan IV, Sudan Orange G, Sudan Black B, Sudan Red B, Sudan Red
7B, Sudan Red G, Para Red, Rhodamine B) kantitatif olarak tespiti için LC-MS/MS
cihazı kullanarak metot validasyonu yapılmıştır.

Materyal
ve Yöntem:
Çalışmada kırmızı
pul biber kullanılmıştır. Örnekler asetonitril ile ekstrakte edilmiştir. Kantitatif
hesaplamalar matriks uyumlu kalibrasyona göre yapılmıştır. Doğrulama için;
doğrusallık, tekrarlanabilirlik, tekrarüretilebilirlik, tespit limiti (LoD),
ölçüm limiti (LoQ) ve geri kazanım parametreleri incelenmiştir. Tüm azo
boyaları için ölçüm belirsizliği hesaplanmıştır.

Bulgular: Tüm boyalar için doğrusallık r2≥0,99 olarak saptanmıştır. LoD değerleri
0,62-13,12 µg/kg
aralığında iken, LoQ değerleri ise 2,06-43,72 µg/kg aralığında bulunmuştur. Geri kazanım oranları %83,38-100,27 arasında değişmiştir. 

Sonuç: LC-MS/MS metodunun, pul biberde azo boyaların tespiti
için yüksek hassasiyette ve uygulanabilir olduğu belirlenmiştir.


            Objective: In this study, a method validation is performed for quantitative detection
of 11 azo dyes (Sudan I, Sudan II, Sudan III, Sudan IV, Sudan Orange G, Sudan
Black B, Sudan Red B, Sudan Red 7B, Sudan Red G, Para Red, Rhodamine B) by
using LC-MS/MS system.

Material
and Methods:
In this study red
pepper flakes were used and the samples were extracted with acetonitrile. Matrix-match
calibration was used for quantification. Linearity, repeatability, reproducibility,
limit of detection (LoD), limit of quantification (LoQ) and recovery were
studied as validation parameters. Uncertainity was calculated for all azo dyes.

Results: Linearity obtained for all dyes were r2≥0,99. LoD and LoQ were in the range of
0,62-13,12 µg/kg and
2,06-43,72 µg/kg
respectively. Recovery range was between 83,38-100,27%.



















Conclusion: LC-MS/MS method was found to be high
sensitivity and applicable for detection of azo dyes in red pepper flakes. 

Kaynakça

  • Anonim, 1975. Summaries and evaluations; sudan I. International Agency for Research on Cancer.
  • Anonim, 1998. AOAC Peer-verified methods program, Manual on policies and procedures, AOAC Internatıonal.
  • Anonim, 2002. TS ISO 11095, 2002. Referans malzemeler kullanarak doğrusal kalibrasyon. ANKARA.
  • Anonim, 2003. Commission decision on emergency measures regarding hot chilli and hot chilli. Official Journal of the European Union, (2003/460/EC).
  • Anonim, 2005a. Opinion on the use of CI26100 (CI Solvent Red 23) as a colorant in cosmetic products. European Commission Health. (https://ec.europa.eu/health/ph_risk/committees/04_sccp/docs/sccp_o_013.pdf)
  • Anonim, 2005b. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission to review the toxicology of a number of dyes illegally present in food in the EU. The EFSA Journal(263), 1-71.
  • Anonim, 2006. Analysis of illegal dyes in paprika powder by LC-MS/MS. Statutory Analysis Government Chemist Programme Ad Hoc Project 1.
  • Anonim, 2013a. Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği.
  • Anonim, 2013b. EA-4/02 Kalibrasyonda Ölçüm Belirsizliğinin Değerlendirilmesi. (http://www.turkak.org.tr/TURKAKSITE/docs/EA402.pdf)
  • Anonim, 2018a. Gıda ve kontrol genel müdürlüğü, kimyasal ve fiziksel analizlerde metot validasyonu/verifikasyonu rehberi. (https://www.tarimorman.gov.tr/GKGM/Belgeler/G%C4%B1da%20ve%20Yem%20Hizmetleri/gida_kontrol/Kimyasal_Fiziksel_Val_Ver_Rehber.pdf)
  • Anonim, 2018b. Gıda ve Kontrol Genel Müdürlüğü, Kimyasal ve Fiziksel Analizlerde Ölçüm Belirsizliği Rehberi (https://www.tarimorman.gov.tr/GKGM/Belgeler/G%C4%B1da%20ve%20Yem%20Hizmetleri/gida_kontrol/Kimyasal_Fiziksel_OB_Rehberi.pdf)
  • Atlı, B., 2010. Gıda Boyaları. Yüksek Lisans Tezi, Namık Kemal Üniversitesi Fen Bilimleri Fakültesi.
  • Çağılcı, O. C., Gümrükçüoğlu, A., Alp, H., Vanlı, E., Ocak, Ü. ve Ocak, M., 2017. Baharatlarda Sudan I boyasının tayini için basit bir spektroflorimetrik yöntem. Karadeniz Chem. Sci. Tech., 16-21.
  • Ertaş, E., Özer, H. and Alasalvar, C., 2007. A rapid HPLC method for determination of Sudan dyes and Para Red in red chilli pepper. Food Chemistry (105), 756-760.
  • Fang, Y. and Keever, J., 2008. A Rapid and sensitive analysis method for sudan reds in curry and chili powder using LC/MS/MS. https://www.agilent.com/cs/library/ applications/5989-7308EN.pdf
  • Fonovich, T. M., 2013. Sudan dyes: Are they dangerous for human health? Drug and Chemical Toxicology, 36, 343-352.
  • Li, C., Chen, L. and You, X., 2014. Extraction of Sudan dyes from environmental water by hemimicelles-based magnetic titanium dioxide nanoparticles. Environmental Science and Pollution Research, 21, 12382–12389.
  • Li, C., Wu, Y. L. and Shen, J. Z., 2010. UPLC-ESI-MS/MS analysis of Sudan dyes and Para Red in food. Food Additives and Contaminants (27), 1215-1220.
  • Lohumi, S., Joshi, R., Kandpal, L. M., Lee, H., Kim, M. S., Cho, H. and Cho, B.K., 2017. Quantitative analysis of Sudan dye adulteration in paprika powder using FTIR spectroscopy. Food Additives and Contaminants, 34, 678-686.
  • Nisa, A., Zahra, N. and Butt, Y., 2016. Sudan dyes and their potential health effect. Pak. J. Biochem. Mol. Biol., 49(1), 29-35.
  • Rebane, R., Leito, I., Yurchenko, S. and Herodes, K., 2010. A review of analytical techniques for determination of Sudan I–IV dyes in food matrixes. Journal of Chromatography A, 1217(17), 2747–2757.
  • Schreiber, A. and Czapiewski, K., 2010. Quantitation and Identification of 13 Azo-dyes in Spices using LC-MS/MS. AB SCIEX Aplication Note, Publication number: 1281510-01.
  • Shi, X-R., Chen, X-L., Hao, Y-L., Li, L., Xu, H-J., Wang, M-M., 2018. Magnetic metal-organic frameworks for fast and efficient solid-phaseextraction of six Sudan dyes in tomato sauce. Journal of Chromatography B, 1086, 146-152.
  • Sun, H., Wang, F. and Ai, L., 2007. Determination of banned 10 azo-dyes in hot chili products by gel permeation chromatography–liquid chromatography–electrospray ionization-tandem mass spectrometry. Journal of Chromatography A, 1164(1-2), 120-128.
  • Tsai, C. F., Kuo, C. H. and Shih, D. Y., 2015. Determination of 20 synthetic dyes in chili powders and syrups-preserved fruits by liquid chromatography/tandem mass spectrometry. Journal of Food and Drug Analysis, 23(3), 453-462.
  • Wang, L., Zheng, J., Zhang, Z., Wang, T. and Che, B., 2013. Determination of eight sudan dyes in chili powder by UPLC-MS/MS. Scientific Research Publishing, 5, 154-157.
  • Wang, Y., Yang, H., Wang, B. and Deng, A., 2011. A sensitive and selective direct competitive enzyme-linked immunosorbent assay for fast detection of Sudan I in food samples,. Journal of the Science of Food and Agriculture, 91(10), 1836-1842.
  • Wong, Y., 2012. Inter-laboratory comparison programme on Sudan dyes in chilli powder. Journal of the Association of Public Analysts, 40, 13-27.
  • Wu, Y., Li, C., Xia, X., Liu, Y. and Shen, J., 2010. Development and validation of a confirmatory HPLC method for simultaneous determination of sudan dyes in animal tissues and eggs. Journal of Chromatographic Science, 48(1), 63-67.
  • Young, M.S., Tran, K.V., 2014. Waters application note , LC-MS determination of sudan dyes in Chili oleoresin using the cortecs C18 column , waters corporation USA, 720005070EN AG-PDF
Yıl 2019, Sayı: 21, 26 - 39, 25.02.2019

Öz

Kaynakça

  • Anonim, 1975. Summaries and evaluations; sudan I. International Agency for Research on Cancer.
  • Anonim, 1998. AOAC Peer-verified methods program, Manual on policies and procedures, AOAC Internatıonal.
  • Anonim, 2002. TS ISO 11095, 2002. Referans malzemeler kullanarak doğrusal kalibrasyon. ANKARA.
  • Anonim, 2003. Commission decision on emergency measures regarding hot chilli and hot chilli. Official Journal of the European Union, (2003/460/EC).
  • Anonim, 2005a. Opinion on the use of CI26100 (CI Solvent Red 23) as a colorant in cosmetic products. European Commission Health. (https://ec.europa.eu/health/ph_risk/committees/04_sccp/docs/sccp_o_013.pdf)
  • Anonim, 2005b. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission to review the toxicology of a number of dyes illegally present in food in the EU. The EFSA Journal(263), 1-71.
  • Anonim, 2006. Analysis of illegal dyes in paprika powder by LC-MS/MS. Statutory Analysis Government Chemist Programme Ad Hoc Project 1.
  • Anonim, 2013a. Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği.
  • Anonim, 2013b. EA-4/02 Kalibrasyonda Ölçüm Belirsizliğinin Değerlendirilmesi. (http://www.turkak.org.tr/TURKAKSITE/docs/EA402.pdf)
  • Anonim, 2018a. Gıda ve kontrol genel müdürlüğü, kimyasal ve fiziksel analizlerde metot validasyonu/verifikasyonu rehberi. (https://www.tarimorman.gov.tr/GKGM/Belgeler/G%C4%B1da%20ve%20Yem%20Hizmetleri/gida_kontrol/Kimyasal_Fiziksel_Val_Ver_Rehber.pdf)
  • Anonim, 2018b. Gıda ve Kontrol Genel Müdürlüğü, Kimyasal ve Fiziksel Analizlerde Ölçüm Belirsizliği Rehberi (https://www.tarimorman.gov.tr/GKGM/Belgeler/G%C4%B1da%20ve%20Yem%20Hizmetleri/gida_kontrol/Kimyasal_Fiziksel_OB_Rehberi.pdf)
  • Atlı, B., 2010. Gıda Boyaları. Yüksek Lisans Tezi, Namık Kemal Üniversitesi Fen Bilimleri Fakültesi.
  • Çağılcı, O. C., Gümrükçüoğlu, A., Alp, H., Vanlı, E., Ocak, Ü. ve Ocak, M., 2017. Baharatlarda Sudan I boyasının tayini için basit bir spektroflorimetrik yöntem. Karadeniz Chem. Sci. Tech., 16-21.
  • Ertaş, E., Özer, H. and Alasalvar, C., 2007. A rapid HPLC method for determination of Sudan dyes and Para Red in red chilli pepper. Food Chemistry (105), 756-760.
  • Fang, Y. and Keever, J., 2008. A Rapid and sensitive analysis method for sudan reds in curry and chili powder using LC/MS/MS. https://www.agilent.com/cs/library/ applications/5989-7308EN.pdf
  • Fonovich, T. M., 2013. Sudan dyes: Are they dangerous for human health? Drug and Chemical Toxicology, 36, 343-352.
  • Li, C., Chen, L. and You, X., 2014. Extraction of Sudan dyes from environmental water by hemimicelles-based magnetic titanium dioxide nanoparticles. Environmental Science and Pollution Research, 21, 12382–12389.
  • Li, C., Wu, Y. L. and Shen, J. Z., 2010. UPLC-ESI-MS/MS analysis of Sudan dyes and Para Red in food. Food Additives and Contaminants (27), 1215-1220.
  • Lohumi, S., Joshi, R., Kandpal, L. M., Lee, H., Kim, M. S., Cho, H. and Cho, B.K., 2017. Quantitative analysis of Sudan dye adulteration in paprika powder using FTIR spectroscopy. Food Additives and Contaminants, 34, 678-686.
  • Nisa, A., Zahra, N. and Butt, Y., 2016. Sudan dyes and their potential health effect. Pak. J. Biochem. Mol. Biol., 49(1), 29-35.
  • Rebane, R., Leito, I., Yurchenko, S. and Herodes, K., 2010. A review of analytical techniques for determination of Sudan I–IV dyes in food matrixes. Journal of Chromatography A, 1217(17), 2747–2757.
  • Schreiber, A. and Czapiewski, K., 2010. Quantitation and Identification of 13 Azo-dyes in Spices using LC-MS/MS. AB SCIEX Aplication Note, Publication number: 1281510-01.
  • Shi, X-R., Chen, X-L., Hao, Y-L., Li, L., Xu, H-J., Wang, M-M., 2018. Magnetic metal-organic frameworks for fast and efficient solid-phaseextraction of six Sudan dyes in tomato sauce. Journal of Chromatography B, 1086, 146-152.
  • Sun, H., Wang, F. and Ai, L., 2007. Determination of banned 10 azo-dyes in hot chili products by gel permeation chromatography–liquid chromatography–electrospray ionization-tandem mass spectrometry. Journal of Chromatography A, 1164(1-2), 120-128.
  • Tsai, C. F., Kuo, C. H. and Shih, D. Y., 2015. Determination of 20 synthetic dyes in chili powders and syrups-preserved fruits by liquid chromatography/tandem mass spectrometry. Journal of Food and Drug Analysis, 23(3), 453-462.
  • Wang, L., Zheng, J., Zhang, Z., Wang, T. and Che, B., 2013. Determination of eight sudan dyes in chili powder by UPLC-MS/MS. Scientific Research Publishing, 5, 154-157.
  • Wang, Y., Yang, H., Wang, B. and Deng, A., 2011. A sensitive and selective direct competitive enzyme-linked immunosorbent assay for fast detection of Sudan I in food samples,. Journal of the Science of Food and Agriculture, 91(10), 1836-1842.
  • Wong, Y., 2012. Inter-laboratory comparison programme on Sudan dyes in chilli powder. Journal of the Association of Public Analysts, 40, 13-27.
  • Wu, Y., Li, C., Xia, X., Liu, Y. and Shen, J., 2010. Development and validation of a confirmatory HPLC method for simultaneous determination of sudan dyes in animal tissues and eggs. Journal of Chromatographic Science, 48(1), 63-67.
  • Young, M.S., Tran, K.V., 2014. Waters application note , LC-MS determination of sudan dyes in Chili oleoresin using the cortecs C18 column , waters corporation USA, 720005070EN AG-PDF
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Gıda ve Yem Bilimi-Teknolojisi Dergisi
Yazarlar

Ayşe Binnur Karataş Bu kişi benim 0000-0001-7750-5427

İbrahim Emre Tokat Bu kişi benim 0000-0003-1975-9706

Ayşegül Arıkan Asan Bu kişi benim 0000-0002-2664-4635

Yayımlanma Tarihi 25 Şubat 2019
Yayımlandığı Sayı Yıl 2019 Sayı: 21

Kaynak Göster

APA Karataş, A. B., Tokat, İ. E., & Arıkan Asan, A. (2019). Kırmızı Pul Biberde Bazı Azo Boyaların LC-MS/MS ile Belirlenmesi. Gıda Ve Yem Bilimi Teknolojisi Dergisi(21), 26-39.

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Gıda ve Yem Bilimi-Teknolojisi Dergisi  CC BY-NC-ND 4.0 lisansı altında lisanslanmıştır
 Journal of Food and Feed Science-Technology is licensed under CC BY-NC-ND 4.0