Detection and Determination of Para-red in Chillies and Spices by HPLC

Normal 0 false false false MicrosoftInternetExplorer4 A rapid High Pressure Liquid Phase Chromatography (HPLC) method was developed for the detection and determination of para-red in red chilli powder and other related food materials. The detection was made at 488 nm using a UV-VIS detector. The chromatographic separation was achieved on a reverse phase C18  column with isocratic elution by using a mobile phase consisting of deionized water (200 ml containing 0.34 g KH2PO4) and HPLC grade methanol (800 ml containing 1.01 g tetraethylammonium bromide). The flow rate of mobile phase was maintained at 1 ml/min. The retention times were ranged between 15 to 20 min. Toluene was used for extraction to prepare sample. The standard was para-red. The method was in-house validated based on following criteria: Limit of detection (LOD), Limit of quantification (LOQ), recovery, repeatability and linearity. LOD and LOQ were upto 1 mg/kg and 3 mg/kg, respectively. The recovery values ranged betweem 97-99 %. Repeatability and linearity obtained for para-red standard solutions were 1.91 % (RSD, n = 7) and r2 > 0.98888 (in the range of 1.0 to 100 mg/l), respectively.

RASHID ALI KHAN ,NIGHAT AFZA ,NAHEED RIAZ ,AZIZ UR REHMAN ,SHAZIA YASMEEN ,SAMAR ALI ,