title: Development of a rapid, simple and sensitive HPLC-FLD method for determination of rhodamine B in chili-containing products.
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.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China; GuangZhou Institute for Food Control, Guangzhou, China.
authors.forename: Ping
authors.initials: P
authors.lastname: Qi
authors.affiliation: GuangZhou Institute for Food Control, Guangzhou, China.
authors.forename: Zhihao
authors.initials: Z
authors.lastname: Lin
authors.affiliation: GuangZhou Institute for Food Control, Guangzhou, China.
authors.forename: Jiaxu
authors.initials: J
authors.lastname: Li
authors.affiliation: GuangZhou Institute for Food Control, Guangzhou, China.
authors.forename: ChengLong
authors.initials: C
authors.lastname: Wang
authors.affiliation: GuangZhou Institute for Food Control, Guangzhou, China.
authors.forename: WeiWei
authors.initials: W
authors.lastname: Meng
authors.affiliation: GuangZhou Institute for Food Control, Guangzhou, China.
authors.forename: Hong
authors.initials: H
authors.lastname: Hong
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China. Electronic address: snow_dance@sina.com.
authors.forename: Xuewu
authors.initials: X
authors.lastname: Zhang
mesh_terms: D002212:Capsicum / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005453:Fluorescence; D005505:Food Coloring Agents / Q000032:analysis*; D057230:Limit of Detection; D015203:Reproducibility of Results; D012235:Rhodamines / Q000032:analysis*; D013050:Spectrometry, Fluorescence; D017365:Spices / Q000032:analysis
chemical_list: D005505:Food Coloring Agents; D012235:Rhodamines; C029773:rhodamine B
keywords: Chili; Food safety; HPLC-FLD; Illegal dyes; Rhodamine B