GC-MS DETERMINATION OF THE PIGMENTS SUDAN Ⅰ AND SUDAN Ⅱ IN SOME FLAVOURINGS

Hyphenated GC and MS with SIM technique was applied to the determination of 2 banned pigments,SudanⅠ and SudanⅡ,in the flavourings of chilli powder and salt-preservative contained in foodstuffs.Linear relation-ships between the values of peak area and concentration were obtained in the ranges of 0.58 to 18.9 mg·L-1 for SudanⅠ and 0.31-19.8 mg·L-1 for SudanⅡ with values of r not less than 0.999 5.Tests for recovery and precision were made by adding standards of SudanⅠ and SudanⅡ to chilli powder samples and determined by the method described in 1.3.Results of recovery test obtained were in the range of 85.5%-95.4% by direct extraction and in the range of 80.7%-88.1% by purification with Al2O3 column,with values of RSD′s (n=5) in the range of 3.64%-7.14% by direct extraction.Detection limits found for the 2 pigments based on 5.0 g of sample were 0.005 8 mg·kg-1 and 0.007 6 mg·kg-1 respectively.