Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder
Abstract Carcinogenic Sudan I has been added illegally into spices for an apparent freshness. 1H solution and solid-state (SS) nuclear magnetic resonance (NMR) spectroscopies were applied and compared for determination of Sudan I in paprika powders (PPs). For solution NMR, PPs spiked with Sudan I we...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2017-06-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-017-02921-8 |
| _version_ | 1818430349742440448 |
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| author | Yaxi Hu Shuo Wang Shenlin Wang Xiaonan Lu |
| author_facet | Yaxi Hu Shuo Wang Shenlin Wang Xiaonan Lu |
| author_sort | Yaxi Hu |
| collection | DOAJ |
| description | Abstract Carcinogenic Sudan I has been added illegally into spices for an apparent freshness. 1H solution and solid-state (SS) nuclear magnetic resonance (NMR) spectroscopies were applied and compared for determination of Sudan I in paprika powders (PPs). For solution NMR, PPs spiked with Sudan I were extracted with acetonitrile, centrifuged, rotor-evaporated, and re-dissolved in DMSO-d6 for spectral collection. For SSNMR, Sudan I contaminated PPs were mixed with DMSO-d6 solution and used for spectral collection. Linear regression models constructed for quantitative analyses resulted in the average accuracies for unknown samples as 98% and 105%, respectively. Limits of detection for the solution NMR and SSNMR spectrometers were 6.7 and 128.6 mg kg−1, while the limits of quantification were 22.5 and 313.7 mg kg−1. The overall analysis time required by both methods was similar (35 and 32 min). Both NMR techniques are feasible for rapid and accurate determination of Sudan I adulteration in PPs. |
| first_indexed | 2024-12-14T15:32:00Z |
| format | Article |
| id | doaj.art-0f160fb4668b43b7a20ac4a8f555b63c |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-12-14T15:32:00Z |
| publishDate | 2017-06-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-0f160fb4668b43b7a20ac4a8f555b63c2022-12-21T22:55:50ZengNature PortfolioScientific Reports2045-23222017-06-01711910.1038/s41598-017-02921-8Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powderYaxi Hu0Shuo Wang1Shenlin Wang2Xiaonan Lu3Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British ColumbiaKey Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and TechnologyBeijing Nuclear Magnetic Resonance Center, Peking UniversityFood, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British ColumbiaAbstract Carcinogenic Sudan I has been added illegally into spices for an apparent freshness. 1H solution and solid-state (SS) nuclear magnetic resonance (NMR) spectroscopies were applied and compared for determination of Sudan I in paprika powders (PPs). For solution NMR, PPs spiked with Sudan I were extracted with acetonitrile, centrifuged, rotor-evaporated, and re-dissolved in DMSO-d6 for spectral collection. For SSNMR, Sudan I contaminated PPs were mixed with DMSO-d6 solution and used for spectral collection. Linear regression models constructed for quantitative analyses resulted in the average accuracies for unknown samples as 98% and 105%, respectively. Limits of detection for the solution NMR and SSNMR spectrometers were 6.7 and 128.6 mg kg−1, while the limits of quantification were 22.5 and 313.7 mg kg−1. The overall analysis time required by both methods was similar (35 and 32 min). Both NMR techniques are feasible for rapid and accurate determination of Sudan I adulteration in PPs.https://doi.org/10.1038/s41598-017-02921-8 |
| spellingShingle | Yaxi Hu Shuo Wang Shenlin Wang Xiaonan Lu Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder Scientific Reports |
| title | Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder |
| title_full | Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder |
| title_fullStr | Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder |
| title_full_unstemmed | Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder |
| title_short | Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder |
| title_sort | application of nuclear magnetic resonance spectroscopy in food adulteration determination the example of sudan dye i in paprika powder |
| url | https://doi.org/10.1038/s41598-017-02921-8 |
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