HPLC/APCI-MS determination of Sudan I in tomato sauces containing hot chilli

Simple modified extraction and operative conditions are suggested to permit the identification of Sudan I in complex matrices as chilli-tomato sauces and preserves, and also to improve the detection and quantitation limits reported by Authors in a previous paper. The method has been applied to chilli-tomato sauces representative of the Italian market. The quantitation limits results in 300 (microg/kg for HPLC/DAD analysis in tomato sauces and 90 (microg/kg for HPLC/APCI-MS confirmatory method, with a detection limit of 30 (microg/kg in the same matrix.