title: Fluorescence method using on-line sodium cholate coacervate surfactant mediated extraction for the flow injections analysis of Rhodamine B.
abstract: An on-line surfactant mediated extraction method in a flow injection analysis format with fluorescence detection was developed for the determination of Rhodamine B (RhB) in food condiments. The sample was extracted using the phase separation behavior exhibited by the bile salt surfactant, sodium cholate (NaC), upon addition of sodium dodecylsulfate (SDS) in the presence of acid at room temperature. The RhB in the sample was incorporated into the NaC/SDS coacervate phase which was then collected on a glass-wool packed mini column from which it was subsequently eluted using a 1.00 mol L(-1) HCl solution. The inherent fluorescence (λex=555 nm; λem=575 nm) of RhB was employed for detection. Good linearity (r(2)=0.9933) was obtained over the concentration range 0.4-4794-479.0 µg L(-1) RhB. The detection (LOD) and quantification (LOQ) limits were 0.12 and 0.40 µg L(-1), respectively. The method was successfully applied for analysis of RhB in food condiments and spiked samples. The average recoveries ranged from 95.3% to 118.9% at spiked concentration levels of 1.19 and 2.39 µg L(-1). Under optimized conditions, a throughput of 50 samples per hour was achieved. The proposed method may be a valuable tool not only for quality control of food condiments and similar food confectioneries but for the analysis of a variety of other RhB-containing samples as well.
authors.affiliation: Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, 5700 San Luis, Argentina.
authors.forename: Gimena
authors.initials: G
authors.lastname: Acosta
authors.affiliation: Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, 5700 San Luis, Argentina.
authors.forename: María C
authors.initials: MC
authors.lastname: Talio
authors.affiliation: Área de Química Analítica, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, San Luis, Argentina.
authors.forename: Marta O
authors.initials: MO
authors.lastname: Luconi
authors.affiliation: Department of Chemistry, Wake Forest University, Winston-Salem, 2710, United States of America.
authors.forename: Willie L
authors.initials: WL
authors.lastname: Hinze
authors.affiliation: Área de Química Analítica, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, San Luis, Argentina; Instituto de Química de San Luis (INQUISAL-CONICET), Chacabuco y Pedernera, 5700 San Luis, Argentina. Electronic address: lfernand@unsl.edu.ar.
authors.forename: Liliana P
authors.initials: LP
authors.lastname: Fernández
mesh_terms: D002138:Calibration; D017022:Flow Injection Analysis / Q000379:methods; D005470:Fluorometry / Q000379:methods; D005504:Food Analysis / Q000379:methods; D057230:Limit of Detection; D009862:Online Systems; D015203:Reproducibility of Results; D012235:Rhodamines / Q000737:chemistry*; D012680:Sensitivity and Specificity; D020358:Sodium Cholate / Q000737:chemistry*; D012967:Sodium Dodecyl Sulfate / Q000737:chemistry; D013050:Spectrometry, Fluorescence / Q000379:methods*; D013501:Surface-Active Agents / Q000737:chemistry*; D013696:Temperature
chemical_list: D012235:Rhodamines; D013501:Surface-Active Agents; D012967:Sodium Dodecyl Sulfate; C029773:rhodamine B; D020358:Sodium Cholate
keywords: Flow injection analysis; Food condiments; Rhodamine B; Sodium cholate; Spectrofluorimetry; Surfactant mediated extraction