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

摘要

Dye Rhodamine B (RhB) has been widely used in textile industry and foodstuffs but due to its proved car-cinogenicity and toxicity on human, many countries have forbidden its use in foods. A new methodology is proposed for Rhodamine B (RhB) fluorimetric determination applying separation with a surfactant. Experimental parameters that affect the separation and determination steps like surfactant concentra-tion, time and temperature of equilibration, pH of extraction, nature and composition of diluting agent of surfactant rich phase have been studied and optimised. The implementation of separation step permit-ted to remove successfully the interferences of matrix components, improving selectivity and sensitivity. Developed methodology presents a linearity range between 4.67 × 10~(-2) and 100 μg L~(-1) with a correla-tion coefficient of 0.999. At optimal experimental conditions, a LOD of 1.40 × 10~(-2) μg L~(-1) and LOQ. of 4.67 × 10~(-2) μgL~(-1) were obtained, allowing RhB determination in a variety of commrcial condiments, snacks and bubble gums.