determination of rhodamine 6g in food samples by solid-phase extraction methodusing a waste natural adsorbent

T: for many years, the food industry has utilized various types of additives such as synthetic dyes,artificial sweeteners, flavors, and preservatives in industrial products in order to improve the desiredcharacteristics of the consumer. using synthetic dyes in foodstuffs has been considered an earnest threat topeople's health [1]. although the use of these dyes in food is prohibited, due to easy-fast coloring, aestheticand low-cost aspects are added to food to increase products sales. determining the trace amount of syntheticdyes in food samples is considered one of the most important topics in analytical chemistry [2]. in thisresearch, we employed the stone waste powder industrial (swpi) as the adsorbent to detect and enrich traceamounts of rhodamine 6g in food samples using the solid-phase extraction uv-vis spectrophotometrymethod. the impact of effective parameters upon rhodamine 6g sorption on swpi was explored utilizingthree levels of box-behnken design (ph, sorbent mass, and uptake time). the optimum condition wasdetermined at 4.35, 0.1 g, and 45 min for ph, sorbent mass, and uptake time. under optimum conditions;adsorption percent, linear range, the limit of detection, and limit of quantification were obtained at98.03±1.06, 50-20000 μg.l-1, 8.50 µg.l-1, and 28.35 µg.l-1, respectively. the enrichment factor wasdetermined at 50 and relative standard deviations for 6 repetitions are achieved at 4.13 %. saffron ice cream,jelly, orange juice, and tap water were employed as food samples. finally, the results were depicted that thedetermination of rhodamine 6g using this extraction method is selective, sensitive, repeatable, fast, low-cost,eco-friendly, and high recoveries in the range 73.59-93.88 % from food samples.