Rhodamine and related substances in food: Recent updates on pretreatment and analysis methods.

This study focuses on rhodamine and related substances in food: recent updates on pretreatment and analysis methods.. The research employs high-performance liquid chromatography (HPLC) techniques to address analytical challenges in the food safety field. Rhodamine, a colorant prohibited in various consumer products due to its demonstrated carcinogenic, mutagenic, and toxic properties, necessitates the development of a straightforward, efficient, sensitive, environmentally friendly, and cost-effective analytical method. This review provides an overview of recent advancements in the pretreatment and determination techniques for rhodamine across diverse sample... Research Background and Significance Rhodamine dyes, widely recognized for their vivid coloration properties, have been historically used in various industries including textiles and cosmetics. However, their presence in food products is strictly prohibited due to their carcinogenic, mutagenic, and toxic effects on human health. The inadvertent or illicit addition of rhodamine and related substances into foodstuffs poses a significant risk to consumer safety and public health. Consequently, the development of robust analytical methods for the detection and quantification of rhodamine residues in complex food matrices is of paramount importance. This study by Du et al. (2024) offers a comprehensive review of recent methodological advances, focusing on pretreatment and HPLC analysis techniques tailored to food safety applications. The significance lies in addressing challenges related to sensitivity, selectivity, environmental impact, and cost-effectiveness—factors critical to ensuring reliable monitoring and regulatory compliance. Experimental Design and Methodology The research primarily synthesizes recent develop