In this work, a simple, rapid and sensitive analytical method for the determination of rhodamine B inchili-containing foodstuffs is described. The dye is extracted from samples with methanol and analysedwithout further cleanup procedure by high-performance liquid chromatography (HPLC) coupled to fluorescencedetection (FLD). The influence of matrix fluorescent compounds (capsaicin and dihydrocapsaicin)on the analysis was overcome by the optimisation of mobile-phase composition. The limit ofdetermination (LOD) and limit of quantification (LOQ) were 3.7 and 10 lg/kg, respectively. Validationdata 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 chilioil depending on the concentration of rhodamine B in foodstuffs. This method is suitable for the routineanalysis of rhodamine B due to its sensitivity, simplicity, reasonable time and cost.
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