Abstract：A method for the determination of rhodamine B in hot pepper and its processed products as well as meat sauce
by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS-MS) was established. Samples were
extracted with acetonitrile, then cleaned up with a neutral aluminum oxide solid-phase extraction cartridge, and detected by
UPLC-MS-MS. The limit of quantitation (LOQ) was 0.1 μg/kg, and the calibration curve was linear in the range of 0.2 to
50 ng/mL for this method. At spiked levels of 0.1–10 μg/kg, the recoveries of rhodamine B ranged from 76% to 92% in hot
pepper, from 74% to 93% in hot pepper products, and from 70% to 90% in meat sauce.
周海珍；臧永军；唐菊；曹艳云. UPLC-MS-MS法检测辣椒及其制品和肉酱中的罗丹明B含量[J]. 肉类研究, 2014, 28(2): 22-24.
ZHOU Hai-zhen;ZANG Yong-jun;TANG Jun;CAO Yan-yun. Determination of Rhodamine B in Hot Pepper and Its Products as well as Meat Sauce by UPLC-MS-MS. Meat Research, 2014, 28(2): 22-24.
2014, Vol. 28 
