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Rhodamine B in spices determined by a sensitive UPLC-MS/MS method.

Minjuan Wang1, Xiaoling Nie1, Li Tian1

  • 1a Physical and Chemical Laboratory , Center for Disease Control and Prevention of Shaanxi Province , Xi'an , China.

Food Additives & Contaminants. Part B, Surveillance
|November 23, 2018
PubMed
Summary

Rhodamine B (RhB), an illegal food colorant, was detected in over 20% of chili and pepper powders. This banned additive poses a significant risk due to widespread contamination in popular spices.

Keywords:
Rhodamine BUPLC-MS/MSchili powderillegal colorantpepperspicestomato product

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Area of Science:

  • Food safety analysis
  • Chemical contaminant detection
  • Analytical chemistry

Background:

  • Rhodamine B (RhB) is a banned food additive and illegal colorant.
  • Monitoring RhB contamination in food products is crucial for public health.
  • Spices like chili and pepper are widely consumed globally.

Purpose of the Study:

  • To develop and apply a sensitive analytical method for RhB detection in spices.
  • To quantify the levels of RhB contamination in various spice products.
  • To assess the potential health risks associated with RhB exposure through spice consumption.

Main Methods:

  • Ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was employed for sensitive and specific RhB detection.
  • A total of 292 spice samples, including chili powder, pepper powder, chili oil, and pepper oil, were analyzed.
  • Quantitative analysis determined the concentration of RhB in contaminated samples.

Main Results:

  • RhB contamination was found in 22.7% of chili powder, 18.5% of pepper powder, 11.1% of chili oil, and 9.1% of pepper oil samples.
  • Chili powder showed the highest contamination levels, reaching up to 44,935 μg/kg (average 743 μg/kg).
  • Pepper powder and oils also exhibited detectable levels of RhB, indicating widespread adulteration.

Conclusions:

  • The study highlights significant contamination of popular spices with the illegal colorant Rhodamine B.
  • High levels of RhB in chili and pepper products pose a considerable dietary exposure risk to consumers.
  • Strict monitoring and control measures are necessary to mitigate RhB contamination in the food supply.