College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China; GuangZhou Institute for Food Control, Guangzhou, China.
GuangZhou Institute for Food Control, Guangzhou, China.
Food Chem. 2014 Dec 1;164:98-103. doi: 10.1016/j.foodchem.2014.05.036. Epub 2014 May 17.
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.
本工作描述了一种简单、快速和灵敏的分析方法，用于测定含辣椒制品中的罗丹明 B。该染料用甲醇从样品中提取，无需进一步的净化程序，通过高效液相色谱（HPLC）与荧光检测（FLD）进行分析。通过优化流动相组成克服了基质荧光化合物（辣椒素和二氢辣椒素）对分析的影响。测定的检出限（LOD）和定量限（LOQ）分别为 3.7 和 10 μg/kg。验证数据表明，在相对标准偏差 <10%的情况下，具有良好的重复性和实验室内重现性。罗丹明 B 在辣椒粉中的总回收率在 98-103%范围内，在辣椒油中的总回收率在 87-100%范围内，具体取决于食品中罗丹明 B 的浓度。由于其灵敏度、简单性、合理的时间和成本，该方法适用于罗丹明 B 的常规分析。
