Food safety represents one of the main issues of national and international agencies appointed to health control. In April 2003, a French agency disclosed that powdered or smashed hot chili pepper imported from India and Pakistan was heavily contaminated with a carcinogenic azo dye known as Sudan I. This paper deals with a modern approach for assaying the content of this colorant in foodstuff down to a limit of a few tens of parts per billion. The isotope dilution method combined with APCI tandem mass spectrometry was used. The internal standard, 1-(d5-phenylazo)-2-naphthalenol, was obtained by simple chemistry, and its structure was determined by 1H NMR spectroscopy. The mass spectrometric method is more sensitive than the HPLC approach by a factor of 20.
Copyright 2004 American Chemical Society