Determination of Sudan，Rhodamine B and Carmine in Chili Products by HPLC

A method for determining Sudan，Rhodamine B and Carmine in the chili seasonings by HPLC was studied.The sample was extracted in a convenient way，separated in C18 column，and tested by DAD detector．Results showed chromatographic peaks were independent and complete，separated with good linearity and the baseline flat in the 6 kinds of industrial detection.The recovery rate was 90.7%～104% while the relative standard deviation was between 1.35% and 4.75%.Therefore，thanks to the simplicity，rapidity and accuracy，this method will be suitable for the determination in 6 kinds of industrial detection of chili and its products at the same time.