Voltammetric Determination of Rhodamine B Using a ZIF-67/Reduced Graphene Oxide Modified Electrode

Table 3

Recovery and precision of Rhodamine B in different spiked food samples.

Sample	RhB added (μg/mL)	DPV		HPLC
		(μg/mL)	ReV (%)	(μg/mL)	ReV (%)
Tomato sauce #1	0	0	98	0	99
	100
Tomato sauce #2	0	0	96	0	101
	100
Chili sauce	0	0	103	0	98
	100

SD: standard derivation; ReV: recovery.