Simultaneous Determination of Eosin‐Yellow and Ponceau‐<i>S</i> Using <i>H</i>‐Point Standard Addition Method in Micellar Media

Kaur, Amandeep; Gupta, Usha

doi:10.1155/2012/719074

Cited by 2 publications

(2 citation statements)

References 14 publications

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“…The toxicity impacts of RhB and EsY provide a stimulus for researchers to design a highly sensitive and efficient method for their identification in foods and drinks. Various analytical techniques, such as spectrophotometry [12][13][14][15][16][17][18][19], spectrofluorimetry [20,21], HPLC-optical detection [2,[22][23][24][25][26], LC-MS [27][28][29][30], UHPLC-HRMS [31], and voltammetric methods [32,33] have been used to estimate individual RhB and EsY dyes. Only one LC-DAD approach has been reported for the simultaneous estimation of RhB, EsY, and other dyes in foodstuffs [34].…”

Section: Introductionmentioning

confidence: 99%

Highly sensitive zero-order emission system - fluorescence detection-liquid chromatographic method for simultaneous estimation of two banned phenyl xanthene dyes in bottled chili sauce

M. Ali

2023

Bull. Chem. Soc. Eth.

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ABSTRACT. A zero-order emission system was applied to address the variation in emission wavelengths between analytes. Also, it assists to compensate for the drop in emission intensity resulted from the changes in analyte excitation wavelength. So, a high performance liquid chromatography-fluorescence detector (HPLC-FLD) with zero order emission mode was used for the simultaneous estimation of rhodamine B (RhB) and eosin Y (EsY) based on their native fluorescence. The presented method is considered the first fluorescence method for simultaneous determination of RhB and EsY. The efficiency of the developed method was tested by determining the two dyes in a high matrix sample, chili sauce. Under the optimum condition, a linear calibration graphs for RhB and EsY in range of 0.5 -300 ng/mL with r = 0.9994 and 0.9991, respectively, were acquired. The limits of detection for RhB and EsY were 0.344 ng/mL (0.355 ng/g) and 0.215 ng/mL (0.222 ng/g), respectively. The recovery percentage and relative standard deviation of two analytes were obtained in the range of 98.38-101.86% and 0.83-1.66%, respectively. RhB was detected only in one chili sauce sample at a concentration of 0.388 ng/mL while EsY was not found in any sample. KEY WORDS: Rhodamine B, Eosin Y, HPLC-FLD, Zero-order emission mode, Solid phase extraction Bull. Chem. Soc. Ethiop. 2023, 37(6), 1315-1323. DOI: https://dx.doi.org/10.4314/bcse.v37i6.2

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Section: Introductionmentioning

confidence: 99%

Highly sensitive zero-order emission system - fluorescence detection-liquid chromatographic method for simultaneous estimation of two banned phenyl xanthene dyes in bottled chili sauce

M. Ali

2023

Bull. Chem. Soc. Eth.

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“…Various analytical techniques, such as spectrophotometry [10][11][12][13][14][15], spectro uorimetry [16,17], HPLCoptical detection [2,[17][18][19][20][21], LC-MS [21][22][23][24][25] and UHPLC-HRMS [26] have been used to estimate individual RhB and EsY dyes. Only one LC-DAD approach has been reported for the simultaneous estimation of RhB, EsY, and other dyes in foodstuffs [27].…”

Section: Introductionmentioning

confidence: 99%

Sensitive and Specific Analysis of Two Banned Phenyl Xanthene Dyes in Bottled Chili Sauce by High Performance Liquid Chromatography- Fluorescence Detection

Ali

2022

Preprint

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The risk of human exposure to phenylxanthene dyes is widely documented. Preliminary analysis of bottled chili sauce samples revealed the presence of two banned phenyl xanthene dyes (rhodamine B and eosin Y). Therefore, a simple, specific, and sensitive approach was implemented for the simultaneous estimation of rhodamine B (RhB) and eosin Y (EsY) in bottled chili sauce. The first high performance liquid chromatography-fluorescence detector (HPLC-FLD) was used for the simultaneous estimation of RhB and EsY, based on their native fluorescence. In addition, to overcome the difference in the excitation and emission wavelengths between the two dyes and maintain their sensitivity, a zero-order emission mode was selected in the fluorescence detector (FLD) unit. The excitation wavelength was adapted at 530 nm in mobile phase composed of 0.1% formic acid in ultrapure water (A) and methanol (B) at ratio of 30:70 v/v). Furthermore, using the Sep-Pak® C18 cartridge for solid-phase extraction method, interference from the chili sauce matrix was eliminated. Under the optimum condition, a linear calibration graphs in the range of 0.5- 300 and 0.5- 300 of RhB and EsY with r = 0.9994 and 0.9991, respectively were acquired. The limits of detection for RhB and EsY were 0.344 ng/mL (0.355 ng/g) and 0.215 ng/mL (0.222 ng/g), respectively. The recovery percentage and relative standard deviation of two analytes were obtained in the range of 98.38-101.86% and 0.83-1.66 % respectively. According to the results, the presented method offers specificity, convenience and sufficient sensitivity for the simultaneous estimation of RhB and EsY in wide variety of food matrices.

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Simultaneous Determination of Eosin‐Yellow and Ponceau‐S Using H‐Point Standard Addition Method in Micellar Media

Cited by 2 publications

References 14 publications

Highly sensitive zero-order emission system - fluorescence detection-liquid chromatographic method for simultaneous estimation of two banned phenyl xanthene dyes in bottled chili sauce

Highly sensitive zero-order emission system - fluorescence detection-liquid chromatographic method for simultaneous estimation of two banned phenyl xanthene dyes in bottled chili sauce

Sensitive and Specific Analysis of Two Banned Phenyl Xanthene Dyes in Bottled Chili Sauce by High Performance Liquid Chromatography- Fluorescence Detection

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