Development and validation of HPLC-PDA method for the simultaneous determination of Auramine O and Rhodamine B in foodstuffs

• Tác giả: Thi Nhan Huynh, Thi Hong Van Le, Van Huan Le, Ngoc Hung Nguyen, Thanh Thoi Nguyen, Thi Tuyet Nhung Nguyen, Thi Ngoc Trinh Phan
• Ngôn ngữ: vie
• Thông tin xuất bản: Tạp chí Khoa học Trường Đại học Sư phạm Thành phố Hồ Chí Minh , 2019
• Bộ sưu tập: Metadata
• ID: 423496

Tóm tắt

HPLC-PDA method was used to determine two basic dyes, Auramine O and Rhodamine B in food samples. The limits of detection and quantification of Auramine O (AO) and Rhodamine B (RB) were both 0.02 mg/L and 0.05 mg/L, respectively. The recoveries of AO and RB in matrices ranged from 83.00% to 105.91% with the concentration 0.5 µg/g, 1.0 µg/g and 1.5 µg/g. This is a simple and accurate method which can be applied to quantify of dyes in foodstuffs.