关键词: Analysis methods Food safety Pretreatment methods Rhodamine

来  源:   DOI:10.1016/j.foodchem.2024.140384

Abstract:
Rhodamine, a colorant prohibited in various consumer products due to its demonstrated carcinogenic, mutagenic, and toxic properties, necessitates the development of a straightforward, efficient, sensitive, environmentally friendly, and cost-effective analytical method. This review provides an overview of recent advancements in the pretreatment and determination techniques for rhodamine across diverse sample matrices since 2017. Sample preparation methods encompass both commonly used pretreatment techniques such as filtration, centrifugation, solvent extraction, and cloud point extraction, as well as innovative approaches including solid phase extraction, dispersive liquid-liquid microextraction, hollow fiber liquid phase microextraction, magnetic solid phase extraction, and matrix solid phase dispersion. The analytical techniques encompass high performance liquid chromatography, surface-enhanced Raman scattering, and sensor-based methods. Furthermore, a comprehensive examination is conducted to offer insights for future research on rhodamine regarding the advantages, disadvantages, and advancements in various pretreatment and determination methodologies.
摘要:
罗丹明,由于其被证明具有致癌性,因此在各种消费品中禁止使用的着色剂,诱变,和毒性,有必要开发一个简单的,高效,敏感,环保,和具有成本效益的分析方法。这篇综述概述了自2017年以来各种样品基质中罗丹明的预处理和测定技术的最新进展。样品制备方法包括两种常用的预处理技术,如过滤,离心,溶剂萃取,和浊点提取,以及包括固相萃取在内的创新方法,分散液液微萃取,中空纤维液相微萃取,磁性固相萃取,和基质固相分散体。分析技术包括高效液相色谱,表面增强拉曼散射,和基于传感器的方法。此外,进行了全面的检查,以提供有关罗丹明优势的未来研究的见解,缺点,以及各种预处理和测定方法的进步。
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