437
Views
14
CrossRef citations to date
0
Altmetric
Original Articles

Rhodamine B in spices determined by a sensitive UPLC-MS/MS method

, , , , , , & ORCID Icon show all
Pages 59-64 | Received 28 May 2018, Accepted 10 Nov 2018, Published online: 21 Nov 2018

References

  • Alesso M, Bondioli G, Talío MC, Luconi MO, Fernández LP. 2012. Micelles mediated separation fluorimetric methodology for Rhodamine B determination in condiments, snacks and candies. Food Chem. 134:513–517.
  • Botek P, Poustka J, Hajšlová J. 2007. Determination of banned dyes in spices by liquid chromatography–mass spectrometry. Czech J Food Sci. 25:17–24.
  • Cebi N, Dogan CE, Olgun EO, Sagdic O. 2018. A survey of free glutamic acid in foods using a robust LC–MS/MS method. Food Chem. 248:8–13.
  • Chen D, Zhao Y, Miao H, Wu Y. 2014. A novel cation exchange polymer as a reversed-dispersive solid phase, extraction sorbent for the rapid determination of rhodamine b, residue in chili powder and chili oil. J Chromatogra A. 1374:268–272.
  • EFSA. 2005. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission to review the toxicology of a number of dyes illegally present in food in the EU. Efsa J. 263:1–71. online content:. http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/263.pdf.
  • Franke C, Westerholm H, Niessner R. 1997. Solid-phase extraction (SPE) of the fluorescence tracers uranine and sulphorhodamine B. Water Res. 31:2633–2637.
  • Gao W, Wu N, Du J, Zhou L, Lian Y, Wang L, Liu D. 2016. Occurrence of rhodamine b contamination in capsicum caused by agricultural materials during the vegetation process. Food Chem. 205:106–111.
  • Hird SJ, Lau PY, Schuhmacher R, Krska R. 2014. Liquid chromatography-mass spectrometry for the determination of chemical contaminants in food. Trend Anal Chem. 59:59–72.
  • Jain R, Mathur M, Sikarwar S, Mittal A. 2007. Removal of the hazardous dye rhodamine b through photocatalytic and adsorption treatments. J Environ Manage. 85:956–964.
  • Lópezmontes AM, Dupont AL, Desmazières B, Lavédrine B. 2013. Identification of synthetic dyes in early colour photographs using capillary electrophoresis and electrospray ionisation-mass spectrometry. Talanta. 114:217–226.
  • Lu Q, Gao W, Du J, Li Z, Lian Y. 2012. Discovery of environmental rhodamine b contamination in paprika during the vegetation process. J Agric Food Chem. 60:4773–4778.
  • Mishra KP, Gogate PR. 2010. Intensification of degradation of rhodamine b using hydrodynamic cavitation in the presence of additives. Sep Purif Technol. 75:385–391.
  • Nguyen T, Francis MB. 2003. Practical synthetic route to functionalized rhodamine dyes. Org Lett. 34:3245–3248.
  • Oplatowska M, Elliott CT. 2011. Development and validation of rapid disequilibrium enzyme-linked immunosorbent assays for the detection of methyl yellow and rhodamine b dyes in foods. Analyst. 136:2403–2410.
  • Parasuraman S, Anish R, Balamurugan S, Muralidharan S, Kumar J, Vijayan V. 2014. An overview of liquid chromatography–mass spectroscopy instrumentation. Pharm Methods. 5:47–55.
  • Pourreza N, Rastegarzadeh S, Larki A. 2008. Micelle-mediated cloud point extraction and spectrophotometric determination of rhodamine B using triton x-100. Talanta. 77:733–736.
  • Qi P, Lin Z, Li J, Wang C, Meng W, Hong H, Zhang X. 2014. Development of a rapid, simple and sensitive HPLC-FLD method for determination of rhodamine B in chili-containing products. Food Chem. 164:98–103.
  • Song SS, Lin F, Liu LQ, Kuang H, Wang LB, Xu CL. 2010. Immunoaffinity removal and immunoassay for rhodamine B in chilli powder. Int J Food Sci Tech. 45:2589–2595.
  • Soylak M, Unsal YE, Yilmaz E, Tuzen M. 2011. Determination of rhodamine B in soft drink, waste water and lipstick samples after solid phase extraction. Food Chem Toxicol. 49:1796–1799.
  • Wang C, Cheng FS, Wang YH, Gong ZJ, Fan MK, Hu JM. 2014. Single point calibration for semi-quantitative screening based on an internal reference in thin layer chromatography-SERS: the case of rhodamine B in chili oil. Anal Methods. 6:7218–7223.
  • Wang H, Guo X, Fu S, Yang T, Wen Y, Yang H. 2015. Optimized core-shell Au@Ag nanoparticles for label-free raman determination of trace rhodamine b with cancer risk in food product. Food Chem. 188:137–142.
  • Yu JS, Zhou TY. 2001. The electrochemistry and thin-layer luminescence spectroelectrochemistry of rhodamine 6G at a 4,4′-bipyridine-modified gold electrode. J Electroanal Chem. 504:89–95.
  • Zhang L, Li P, Luo L, Bu X, Wang X, Zhao B, Tian Y. 2017. Sensitive detection of rhodamine B in condiments using Surface-Enhanced Resonance Raman Scattering (SERRS) silver nanowires as substrate. Appl Spectrosc. 71:2395–2403.
  • Zhang ZL, Zhang P, Shen DZ. 2012. Simultaneous determination of rhodamine B, crystal violet and malachite in aquatic flavourings by solid-phase extraction coupled with ultra performance liquid chromatography-tandem mass spectrometry. Chinese J Anal Chem. 40:487–488.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.