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Food Chem. 2014 Dec 1;164:98-103. doi: 10.1016/j.foodchem.2014.05.036. Epub 2014 May 17.

Development of a rapid, simple and sensitive HPLC-FLD method for determination of rhodamine B in chili-containing products.

Author information

  • 1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China; GuangZhou Institute for Food Control, Guangzhou, China.
  • 2GuangZhou Institute for Food Control, Guangzhou, China.
  • 3College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China. Electronic address: snow_dance@sina.com.

Abstract

In this work, a simple, rapid and sensitive analytical method for the determination of rhodamine B in chili-containing foodstuffs is described. The dye is extracted from samples with methanol and analysed without further cleanup procedure by high-performance liquid chromatography (HPLC) coupled to fluorescence detection (FLD). The influence of matrix fluorescent compounds (capsaicin and dihydrocapsaicin) on the analysis was overcome by the optimisation of mobile-phase composition. The limit of determination (LOD) and limit of quantification (LOQ) were 3.7 and 10 μg/kg, respectively. Validation data show a good repeatability and within-lab reproducibility with relative standard deviations <10%. The overall recoveries are in the range of 98-103% in chili powder and in the range of 87-100% in chili oil depending on the concentration of rhodamine B in foodstuffs. This method is suitable for the routine analysis of rhodamine B due to its sensitivity, simplicity, reasonable time and cost.

Copyright © 2014 Elsevier Ltd. All rights reserved.

KEYWORDS:

Chili; Food safety; HPLC-FLD; Illegal dyes; Rhodamine B

PMID:
24996311
[PubMed - in process]
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