Estimation of Para Red Dye in Chilli Powder and Tomato Sauces by a Simple Spectrophotmetric Method followed by Thin layer Chromatography

摘要

A number of grinded chilli powder samples and tomato sauce samples were collected from variouslocalities of Karachi city. All the samples were estimated for the presence of para red which is an azo dye and morespecifically belongs from the group of sudan dyes. According to the regulation of various governmental agencies its use infood is strictly prohibited because of its ability to form carcinogenic compounds. Although there were a number ofsophisticated chromatographic methods for the estimation of this dye but we developed here a simple, convenient, expeditiousspectrophotometric method followed by thin layer chromatography technique and compared the results by single point andmultiple point external standard methods. On the basis of these results we also specify the localities of Karachi city where thecontamination is more prominent. © JASEM