Table 2.

Determination of RhB in real samples using proposed sensor.

Sample	Added (µM)	Found (µM)	Recovery (%)	RSD k
Red chili sauce	2	2.01	100.83	2.73
	4	4.09	102.25	2.96
	8	7.87	98.37	1.87
Tomato juice	2	1.97	98.5	2.21
	4	4.11	102.83	2.02
	8	7.99	99.87	2.08
Paprika	2	1.93	96.66	2.94
	4	4.15	103.83	1.96
	8	7.86	98.25	1.59

^k: RSD of three measurements.