An Ionic Liquid Loaded β-Cyclodextrin-Cross-Linked Polymer as the Solid Phase Extraction Material Coupled with High-Performance Liquid Chromatography for the Determination of Rhodamine B in Food

A novel method for separation and determination of rhodamine B in food samples is described. The work is based on the utilization of an ionic liquid loaded β-cyclodextrin cross-linked polymer coupled with high-performance liquid chromatography for the determination of rhodamine B. The inclusion interaction of the ionic liquid-β-cyclodextrin cross-linked polymer with rhodamine B was studied by FTIR. Under optimum conditions, the preconcentration factor achieved for this method was approximately 20. The linear range, detection limit, and relative standard deviation were 0.80 to 130.0 µg L−1, 0.09 µg L−1, and 0.66% (n = 3, concentration = 10.0 µg L−1), respectively. The technique was successfully applied for determination of rhodamine B in food samples.