Simultaneous SERS detection of illegal food additives rhodamine B and basic orange II based on Au nanorod-incorporated melamine foam

2021 ◽  
pp. 129741
Author(s):  
Yingying Sun ◽  
Wan Li ◽  
Liqing Zhao ◽  
Fengyong Li ◽  
Yunfei Xie ◽  
...  
Keyword(s):  
Rhodamine B ◽  
Food Additives ◽  
Orange Ii ◽  
Sers Detection ◽  
Melamine Foam

scholarly journals ANALISIS KADAR RHODAMIN B PADA TERASI YANG DIPERJUALBELIKAN DI PASAR BELIK KABUPATEN PEMALANG

2021 ◽  
Vol 9 (1) ◽  
pp. 15-22
Author(s):  
Oden Krisyan ◽  
Retno Sulistiyowati ◽  
Kurniawan Kurniawan
Keyword(s):  
Qualitative Analysis ◽  
Rhodamine B ◽  
Food Additives ◽  
Food Additive ◽  
Chemical Methods ◽  
Rhodamin B ◽  
Univariate Test ◽  
Flavor Enhancer

Abstract Terasi is a cooking spice made from fermented shrimp and is often found in the market. It is relatively affordable and easy to find, so people flavor it as a flavor enhancer for their food. The abuse of Rhodamine B as a Food Additive (BTP) in terasi is often done by the producers. This study aimed to analyze the Rhodamine B content in the terasi sold at the Pasar Belik, Pemalang Regency. The study was conducted in a descriptive observational manner where the sample was analyzed qualitatively and if the result were positive it would be followed by quantitative. The study was conducted in December 2020. Rhodamine B content in tersi was analyzed by univariate test. Qualitative analysis was carried out by chemical methods using 10% NaOH, Petroleum Eter and 10% HCl. The results of the qualitative analysis of 7 samples of shrimp paste sold at the Belik Market in Pemalang Regency were all negative and did not contain Rhodamine B. Shrimp samples that were bought and sold at the Pasar Belik in Pemalang Regency showed that they were free from Rhodamine B Keywords: rhodamine B, shrimp paste, qualitative analysis, food additives

Rapid SERS detection of acid orange II and brilliant blue in food by using Fe3O4@Au core–shell substrate

2019 ◽  
Vol 270 ◽  
pp. 173-180 ◽  
Author(s):  
Yunfei Xie ◽  
Ting Chen ◽  
Yahui Guo ◽  
Yuliang Cheng ◽  
He Qian ◽  
...  
Keyword(s):  
Brilliant Blue ◽  
Core Shell ◽  
Orange Ii ◽  
Acid Orange ◽  
Sers Detection ◽  
Acid Orange Ii

Rapid simultaneous adsorption and SERS detection of acid orange II using versatile gold nanoparticles decorated NH2-MIL-101(Cr)

2020 ◽  
Vol 1129 ◽  
pp. 126-135 ◽  
Author(s):  
Qinzhi Wang ◽  
Zhan Shi ◽  
Zhi Wang ◽  
Yijian Zhao ◽  
Jianuo Li ◽  
...  
Keyword(s):  
Gold Nanoparticles ◽  
Orange Ii ◽  
Acid Orange ◽  
Simultaneous Adsorption ◽  
Sers Detection ◽  
Acid Orange Ii

scholarly journals Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta

2016 ◽  
Vol 3 (1) ◽  
pp. 33
Author(s):  
Siti Fatimah ◽  
Dian Wuri Astuti ◽  
Suryani Dwi Lestari
Keyword(s):  
Rhodamine B ◽  
Food Additives ◽  
Rice Flour ◽  
Synthetic Dyes ◽  
Food Grade ◽  
Traditional Markets ◽  
Glutinous Rice ◽  
Red Color ◽  
Negative Impacts ◽  
Red Dye

Background : A food additive used to obtain food products that taste delicious, attractive, durable, easy in its distribution. Food additives that are often used in society is dye. Many fraud by producers to attract consumers such as the use of non-food grade dyes or food grade with doses exceeding the rules. Rhodamine B is a dangerous synthetic dyes are often added to foods as a dye. Kue Ku is made from a mixture of potatoes, coconut milk, glutinous rice flour, salt, sugar and red dye. The red color on my cake due to the addition of the dye rhodamine B. The use of rhodamine B can cause negative impacts on the health of consumers, thus attracting researchers to examine the presence of rhodamine B dye on my cake circulating in traditional markets Sleman, Yogyakarta. Method : The method is a descriptive study with the aim to describe or illustrate the existence of rhodamine B on kue Ku  samples circulating in traditional markets Sleman, Yogyakarta. The method used for laboratory test is by thin-layer chromatography. Results : In this study showed 15,38% of Kue Ku samples have been investigated positive for rhodamine B. Conclusion : There dye rhodamine B on Kue Ku circulating in traditional markets Sleman, Yogyakarta.

GaN Ultrathin Membrane for SERS Detection of Rhodamine B

2022 ◽  
pp. 602-609
Author(s):  
Vladimir Ciobanu ◽  
I. Plesco ◽  
T. Braniste ◽  
G. Ceccone ◽  
P. Colpo ◽  
...  
Keyword(s):  
Rhodamine B ◽  
Sers Detection

scholarly journals Influence of carbohydrate polymer shaping on organic dye adsorption by a metal–organic framework in water

RSC Advances ◽  
2021 ◽  
Vol 11 (38) ◽  
pp. 23707-23713
Author(s):  
Yutaro Tanimoto ◽  
Shin-ichiro Noro
Keyword(s):  
Rhodamine B ◽  
Metal Organic Framework ◽  
Dye Adsorption ◽  
Adsorption Properties ◽  
Organic Dye ◽  
Orange Ii ◽  
Metal Organic ◽  
Carbohydrate Polymer ◽  
Rhodamine B Dye ◽  
Organic Framework

A thorough analysis and comparison was conducted of the Orange II and Rhodamine B dye adsorption properties of unshaped MIL-100(Fe) (MIL) particles and alginate polymer-shaped MIL beads (MIL-alg).

scholarly journals Identification of Rhodamine B on the Sale Cake ku In market Agung Village Peninjoan Denpasar

2017 ◽  
Vol 4 (2) ◽  
pp. 73-83
Author(s):  
Ni Kadek Era Indrayani ◽  
Didik Setiawan ◽  
Putu Gede Subhaktiyasa
Keyword(s):  
Thin Layer ◽  
Rhodamine B ◽  
General Public ◽  
Food Additives ◽  
Rice Flour ◽  
The Public ◽  
Glutinous Rice ◽  
The Difference ◽  
Layer Chromatography ◽  
Rhodamin B

Snacks or cakes are ready-to-eat foods whose ingredients are made from glutinous rice flour and processed by food producers as ready-to-eat food for sale to the general public. Generally cakes sold added food additives, the use of food additives can be positive and negative (harmful) for the community. One of the dangerous food additives is the Rhodamin B dye. The purpose of this research is to identify Rhodamine B on cake Ku sold at Pasar Agung Peninjoan Village. Method: using Thin Layer Chromatography (TLC). Result: The identification shows the Rf price of the five samples 0.58, while the standard Rf is 0.70. Because the difference of Rf sample to the standard is less than 0.2.  Discussion:the five positive samples contain Rhodamine B. It is recommended to the public to always be careful in consuming food, because foods containing Rhodamine B are not good for health

scholarly journals Pelatihan Deteksi Formalin dan Rhodamin B dalam Makanan bagi Guru dan Wali Murid TK Bintara Jaya Bekasi

2020 ◽  
Vol 5 (1) ◽  
pp. 350-357
Author(s):  
Sofia Fatmawati ◽  
Hurip Budi Riyanti ◽  
Kori Yati
Keyword(s):  
Community Service ◽  
Family Environment ◽  
Rhodamine B ◽  
Food Additives ◽  
Kindergarten Students ◽  
Knowledge And Skills ◽  
Test Kit ◽  
The Commons ◽  
Teachers And Parents

People in general, consumes food which is homecooked or buying finished products every day. Many types of prepared fast foods used food additives such as preservatives, flavorings agents, sweeteners etc. Additives which being used must be safe for consumption in a certain limit. The community service was held to the teachers and parents from Bintara Jaya Bekasi Kindergarten in order to quickly detect additional ingredients of fformaldehyde and rhodamine in food and using a test kit. The target is to increase the knowledge and skills of the teachers and parents from Bintara Jaya Bekasi Kindergarten students to detect and test foods containing formaldehyde and rhodamine B because the commons does not yet understand between safe and prohibited food additives. This workshop can improve the quality of health in the school and family environment. The training was done by lecturing method, practicing rapid detection and using a test kit and followed by discussion. The results of the community service showed an increase in the knowledge and skills of the teachers and parents from Bintara Jaya Bekasi Kindergarten in detecting foods containing formaldehyde and rhodamine B.

Sign in / Sign up

Export Citation Format

Share Document