[Determination of rhodamine B in spices by solid phase extraction-high performance liquid chromatography-tandem mass...

Rhodamine B (RB), as an unlawful colour, is forbidden to add into foods by Chinese government. A solid phase extraction-high performance liquid chromatography-tandem mass spectrometry (SPE-HPLC-MS/MS) method for the determination of RB in spices has been developed. The sample was extracted by acetonitrile and then centrifugated, purified and enriched with a strong positive ion exchange SPE column (Bond Elut Plexa PCX SPE column) after adding 10 mL 1% trichloroacetic acid solution. The HPLC separation was performed on a Pursuit C18 column (100 mm x 2.0 mm, 3 microm) by gradient elution with 0.1% (v/v) formic acid solution and methanol as the mobile phase. The analyte was detected by electrospray ionization in positive ion mode-MS/MS in multiple reaction monitoring (MRM) mode. The good linearity (R2 > 0.99) was obtained over the range of 0.6-6 microg/L. The limit of quantification (LOQ) for RB was 1.2 microg/kg. The average recoveries were ranged from 80% to 121% at the spiked levels of 1.197, 2.992 and 5.985 microg/L, and the relative standard deviations (RSDs) were not more than 15%. The conditions of mobile phase elution gradients, extraction solvents, and SPE columns were optimized. This method is highly selective and has weak matrix effect for qualitative and quantitative analyses of RB in spices.