LC-MS analysis of carcinogenic colorants in hot chili sauce

05/22/2014

• Products containing chili or tomato are often colored to increase the attractiveness (e.g., of hot sauces, pesto, chili powder, curcuma and herb mixtures). Colorants used can be carcinogenic azo dyes such as Sudan or Para Red banned in the EU.

• Monolithic silica capillary HPLC columns offer high sensitivity analysis and low LOD at overall low backpressure (as compared to particle packed columns). Due to the rigidity and robustness of the column bed no tedious sample preparation is necessary and clogging is minimized.

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