Determination of Basic Orange and Basic Rhodamine B in Cayenne Pepper by RP-HPLC

doi:10.7506/spkx1002-6630-201224066

Abstract

Abstract: An HPLC method for the determination of inedible basic colorants (basic orange and basic rhodamine) in cayenne pepper was established. Samples were extracted with methanol-water (7:3, V/V) under ultrasonic assistance and the extract was centrifuged. The supernatant was then analyzed by HPLC-DAD with gradient elution (20 mmol/L ammonium acetate and methanol as mobile phase) and quantified by external standard method. The concentrations of four industrial dyes (basic orange 2, 21 and 22 and basic rhodamine) in the range of 0.25–20.0 μg/mL showed good linearity with peak area. Recovery rates of basic orange 2, 21 and 22 and basic rhodamine in a known sample were in the range of 94.4%–101.9%. The HPLC method was simple and accurate.

Key words: cayenne pepper, basic orange, basic rhodamine, HPLC, diode array detector (DAD)

CLC Number:

O657.7

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Determination of Basic Orange and Basic Rhodamine B in Cayenne Pepper by RP-HPLC

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