Detection of Azo Dyes in Curry Powder Using a 1064-nm Dispersive Point-Scan Raman System

Abstract

Curry powder is extensively used in Southeast Asian dishes. It has been subject to adulteration by azo dyes. This study used a newly developed 1064 nm dispersive point-scan Raman system for detection of metanil yellow and Sudan-I contamination in curry powder. Curry powder was mixed with metanil yellow and (separately) with Sudan-I, at concentration levels of 1%, 3%, 5%, 7%, and 10% (w/w). Each sample was packed into a nickel-plated sample container (25 mm × 25 mm × 1 mm). One Raman spectral image of each sample was acquired across the 25 mm × 25 mm surface area. Intensity threshold value was applied to the spectral images of Sudan-I mixtures (at 1593 cm−1) and metanil yellow mixtures (at 1147 cm−1) to obtain binary detection images. The results show that the number of detected adulterant pixels is linearly correlated with the sample concentration (R2 = 0.99). The Raman system was further used to obtain a Raman spectral image of a curry powder sample mixed together with Sudan-I and metanil yellow, with each contaminant at equal concentration of 5% (w/w). The multi-component spectra of the mixture sample were decomposed using self-modeling mixture analysis (SMA) to extract pure component spectra, which were then identified as matching those of Sudan-I and metanil yellow using spectral information divergence (SID) values. The results show that the 1064 nm dispersive Raman system is a potential tool for rapid and nondestructive detection of multiple chemical contaminants in the complex food matrix.

Keywords

• Raman chemical image
• 1064 nm
• self-modeling mixture analysis
• food safety
• curry powder
• azo dyes