Rapid screening of rhodamine B in food by hydrogel solid-phase extraction coupled with direct fluorescence detection

Rhodamine B (RhB), which is vividly colored, although illegal and potentially carcinogenic, has been reported widely as present in various foods, including chili powder, preserved plums, sausage and sweets, presenting a significant health risk. In this work, solid-phase extraction (SPE), coupled with direct fluorescence detection on the same extraction medium, is proposed for rapid onsite screening for RhB in food without sample pretreatment. Parameters that affected extraction of RhB were explored. The lowest amount of RhB, detected on glass, was 2 ng and the lowest detectable concentration in food samples was 0.5 mg/kg, as verified by HPLC. The analysis time was less than 5 min, including sampling. In addition, the recovery rate of this method was found to be triple of that from the cotton gauze reported in literature. The proposed method has promise as a rapid, onsite screening protocol for food safety.