Rhodamine detection in chili powder using TLC and direct fluorescence methods

Abstract

Addition of unapproved colors in food products is constant threat. Rhodamine which is non permitted dye is commonly added to chili power. Various methods are approved in literature and most of them are very sensitive but at the same time very complex. In this study two simple methods i.e. thin layer chromatography and direct fluorescence are proposed for fast, easy and sensitive detection. It was found that TLC can detect up to 1 PPM and direct fluorescence method can dtect 0.1 PPM rhodamine in chili powder.