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Citation: Mi Wen, Baoshuo Jia, Yongqi Chai, Tong Wang, Jianbo Liu, Hailong Wu. Improvement of Fluorescence Quantitative Analysis Experiment: Simultaneous Determination of Rhodamine 6G and Rhodamine 123 in Food Using Chemometrics-Assisted Three-Dimensional Fluorescence Method[J]. University Chemistry, ;2025, 40(4): 390-398. doi: 10.12461/PKU.DXHX202405147 shu

Improvement of Fluorescence Quantitative Analysis Experiment: Simultaneous Determination of Rhodamine 6G and Rhodamine 123 in Food Using Chemometrics-Assisted Three-Dimensional Fluorescence Method

State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Chemistry and Chemical Engineering, Hunan University, Changsha 410082, China

Received Date: 22 May 2024
Revised Date: 18 September 2024

The existing instrument analysis experiment, “Molecular fluorescence method for the determination of rhodamine B”, is overly simplistic and dose not account for real-world complexities. To address these issues, this improved experiment utilizes three-dimensional fluorescence scanning to acquire sample data. Instead of complex preprocessing steps, chemometric algorithms are applied to extract the pure signals of the target analytes, enabling the simultaneous determination of rhodamine 6G and rhodamine 123 in dyed chili. This improvement enhances students' ability to approach problems comprehensively and develop innovative solutions.
- Rhodamine 6G,
- Rhodamine 123,
- Three-dimensional fluorescence method,
- Chemometrics,
- Dyed chili
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