Application of Packed-nanofibers Solid-phase Extraction for Determination of Rhodamine B in Dry Chilli, Fruit Drink and Red Wine

doi:10.7503/cjcu20160873

Abstract

Abstract:

A method for the determination of Rhodamine B in dry chilli, fruit drink and red wine was developed and validated. The analyte was extracted with acetonitrile from foodstuffs. A novel electrospun polymer nanofibers packed micro-column was used for cleaning and concentrating the Rhodamine B in these foodstuffs. High performance liquid chromatography with fluorescence detection(HPLC-Flu) was used for the determination of Rhodamine B in the samples. The mobile phase was composed of 3 g/L phosphate buffer and methanol(3∶7, volume ratio), the pH was adjusted to 7.0 with orthophosphoric acid. The results showed that the standard curve was linear over the validated concentrations range of 1—100 ng/mL(ng/g), and the limit of detection(LOD) for Rhodamine B spiked samples was 0.1 ng/g in dry chilli, 0.2 ng/mL in both fruit drink and red wine. The limit of quantitation(LOQ) for Rhodamine B spiked into dry chilli was 0.6 ng/g, fruit drink 0.5 ng/mL and red wine 0.5 ng/mL, respectively. The average recoveries of Rhodamine B were 98.2%—110.3% for dry chilli, 94.6%—102.2% for fruit drink, and 90.4%—104.6% for red wine, respectively. The relative standard deviation of the method was 2.3%—9.0%. This proposed method was applied to real samples including dry chilli, fruit drink as well as red wine, and there was no Rhodamine B found in fruit drink or red wine, but Rhodamine B was found in chilli powder.

Key words: Rhodamine B, Nanofibers, Solid-phase extraction

CLC Number:

O655

TrendMD:

WEI Lanlan, YAN Yan, KANG Xuejue. Application of Packed-nanofibers Solid-phase Extraction for Determination of Rhodamine B in Dry Chilli, Fruit Drink and Red Wine[J]. Chem. J. Chinese Universities, 2017, 38(6): 935.

Figures/Tables 10

Fig.1 Array SPE extraction device(A) and PFSPE column(B)

Fig.2 Effects of extracting solvents on the extraction efficiency

Fig.3 Effects of pH values on the extraction efficiency

Fig.4 Effects of various eluents on the recoveries of Rhodamine B a. 100 μL acetonitrile; b. 100 μL ethanol; c. 50 μL methanol;d. 100 μL methanol; e. 200 μL methanol.

Table 1 Linearity for Rhodamine B in the samples

Sample	Linear equation	Correlation, R²	Linear range/(ng·g^-1 or ng·mL^-1)
Dry chilli	y=7290.6x+11443	0.9941	1—100
Fruit drink	y=4587.9x+9277.7	0.9993	1—100
Red wine	y=4965.8x+629.8	0.9998	1—100

Table 2 Methodological parameters for determination of Rhodamine B(n=3)

Sample	Spiking level/ (ng·g^-1 or ng·mL^-1)	Recovery(%)			RSD(%)	LOD/(ng·g^-1 or ng·mL^-1)	LOQ/(ng·g^-1 or ng·mL^-1)
Dry chilli	5	97.3	98.2	108	7.9	0.1	0.6
	50	114.13	113.9	102.7	4.1
	100	99.6	97.3	97.7	3.9
Fruit drink	5	94.9	109.9	89.8	9.3	0.2	0.5
	50	110.1	83.1	90.7	4.7
	100	103.8	99.8	103.1	2.1
Red wine	5	110.1	101.2	102.5	9.0	0.2	0.5
	50	94.5	93.1	83.7	7.2
	100	105	104.3	100.8	2.3

Table 3 Comparison with commercial SPE columns

Column	ODS-SPE(vimins)	Sep-pak C₁₈ column(waters)	Packed-nanofiber
Organic solvent/mL	15	15	0.5
Time spent/h	3	3	0.5
Extraction recovery(%)	69.8	79.8	85.0

Fig.5 HPLC-Flu chromatograms of the real samples a. Chilli powder; b. standard solution of Rhodamine B; c. red wine; d. dry chill; e. fruit drink.

Fig.6 PDA spectra of Rhodamine B in real sample(A) and Rhodamine B standard solution(B)

Fig.7 LC-MS/MS chromatograms of Rhodamine B in different matrix (A) Blank; (B) real sample; (C) standard solution.

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