辣椒粉中罗丹明B液相色谱检测方法的研究

HPLC Determination of Rhodamine B in Chilli Powder

研究了辣椒粉中罗丹明B的液相色谱检测方法。试样中的罗丹明B用体积分数80%甲醇提取,液相色谱—荧光检测器测定,外标峰面积法定量。罗丹明B在5～500 ng/mL呈良好的线性关系,3个水平(10.0,30.0,50.0μg/kg)添加罗丹明B的回收率为88.7%～109.0%,相对标准偏差(RSD)为4.3%～5.7%,检出限为5μg/kg。此方法简便、快捷,适用于辣椒粉中罗丹明B的检测。

HPLC determination of rhodamine B in chilli powder is researched in this paper. Rhedamine B in sample is extracted by 80% methanol, HPLC-FLD analysis, and quantization by external standard method. The developed method shows a good linearity over the range of 5-100 ng/mL, average recoveries of rhodamine B in spiked samples at three levels （10.0, 30.0, 50.0 μg/kg） varied from 88.7% to 109.0%, with relative standard deviations between 4.3% and 5.7%. The limit of detection is 5 μg/kg. Therefore, this method, thanks to its simplicity and rapidity, has a good applicability to the determination of rhodamine B residue in chilli powder.