Micelles mediated separation fluorimetric methodology for Rhodamine B determination in condiments, snacks and candies

ALESSO, MAGDALENA; BONDIOLI, GABRIEL; TALIO, MARIA CAROLINA; LUCONI, MARTA; FERNANDEZ, LILIANA

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2012 vol. 134 p. 513 - 517

0308-8146

Dye Rhodamine B (RhB) has been widely used in textile industry and foodstuffs but due to its proved carcinogenicityand toxicity on human, many countries have forbidden its use in foods. A new methodologyis proposed for Rhodamine B (RhB) fluorimetric determination applying separation with a surfactant.Experimental parameters that affect the separation and determination steps like surfactant concentration,time and temperature of equilibration, pH of extraction, nature and composition of diluting agentof surfactant rich phase have been studied and optimised. The implementation of separation step permittedto remove successfully the interferences of matrix components, improving selectivity and sensitivity.Developed methodology presents a linearity range between 4.67  102 and 100 lg L1 with a correlationcoefficient of 0.999. At optimal experimental conditions, a LOD of 1.40  102 lg L1 and LOQ of4.67  102 lg L1 were obtained, allowing RhB determination in a variety of commercial condiments,snacks and bubble gums.