Screening method for the analysis of Rhodamine B in chili powder

Abstract

Rhodamine B is a synthetic dye known to enhance the visual appearance of chili powder. Due to its toxicity and carcinogenicity, chromatographic methods have been developed to monitor its presence in adulterated chili powder, but their assays are laborious, time consuming and expensive for screening purposes. The present studies propose an alternative for screening Rhodamine B in chili powder samples. The method combines thin layer chromatography (TLC) to solid surface room-temperature fluorescence spectroscopy. The scrape-dissolution procedure common to the instrumental analysis of TLC procedures was replaced with a fiber optic probe coupled to a commercial spectrofluorometer. The determination of Rhodamine B on the chromatographic plate is based on its retardation factor and maximum excitation and emission wavelengths. The limit of detection (1.9 ng.mL^-1) and the limit of quantitation (5.2 ng.mL^-1) are well below the usual contamination of Rhodamine B in adulterated foods.

Keywords: Food analysis; Rhodamine B; Screening method; Solid-surface room-temperature fluorimetry; Sustainable methodology; Thin-layer chromatography.