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Table 3 Recovery of the icELISA and HPLC–FLD for the determination of RB in spiked Samples (n = 4)

From: Heterologous immunoassay strategy for enhancing detection sensitivity of banned dye rhodamine B in fraudulent food

Samples Spiked level (μg/kg) icELISA HPLC–FLD
Mean ± SD (μg/kg) Recovery (%) CV (%) Mean ± SD (μg/kg) Recovery (%) CV (%)
Chilli powder 0.5 0.5 ± 0.02 102.0 3.9 0.47 ± 0.02 94.0 4.3
1.0 0.8 ± 0.1 82.0 12.5 0.9 ± 0.1 90.0 11.1
5.0 4.8 ± 0.8 96.0 16.7 4.7 ± 0.5 94.0 10.6
Chinese prickly ash 0.5 0.47 ± 0.04 94.0 8.5 0.49 ± 0.03 98.0 6.1
1.0 0.95 ± 0.5 95.0 5.3 0.8 ± 0.09 80.0 11.3
5.0 3.8 ± 0.7 76.0 18.0 4.3 ± 0.2 86.0 4.7
Hot-pot seasoning 0.5 0.46 ± 0.04 92.0 8.7 0.46 ± 0.04 92.0 8.7
1.0 0.81 ± 0.1 81.0 12.3 0.85 ± 0.1 85.0 11.8
5.0 4.8 ± 0.9 96.0 18.8 4.3 ± 0.3 86.0 7.0
Chilli sauce 0.5 0.48 ± 0.02 96.0 4.2 0.5 ± 0.03 100.0 6.0
1.0 0.88 ± 0.05 88.0 5.7 0.8 ± 0.06 80.0 7.5
5.0 4.5 ± 0.3 90.0 6.7 5.1 ± 0.1 102 2.0