Voltammetric determination of Tartrazine in food

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

A possibility of using voltammetry for the direct determination of yellow synthetic food dye Tartrazine, included in the list of substances regulated in food, is demonstrated. The electrochemical behavior of the dye is studied by direct current voltammetry using a glassy carbon electrode. It is shown that the signal of Tartrazine electrochemical reduction is the most pronounced in an acidic medium at pH 2.0, accumulation potential of 0.1 V, and time of 10 s. The dependence of the electrochemical reduction current of the dye at a potential of–0.25 V on its concentration is linear in the range 0.05–0.50 mg/L with the determination limit 0.034 mg/L and detection limit 0.011 mg/L. A procedure for quantifying the dye in food is proposed.

Original languageEnglish
Pages (from-to)396-401
Number of pages6
JournalJournal of Analytical Chemistry
Volume72
Issue number4
DOIs
Publication statusPublished - 1 Apr 2017

Fingerprint

Tartrazine
Coloring Agents
Voltammetry
Synthetic foods
Glassy carbon
Electrodes

Keywords

  • azo dyes
  • food
  • spectrophotometry
  • tartrazine
  • voltammetry

ASJC Scopus subject areas

  • Analytical Chemistry

Cite this

Voltammetric determination of Tartrazine in food. / Lipskikh, O. I.; Nikolaeva, A. A.; Korotkova, E. I.

In: Journal of Analytical Chemistry, Vol. 72, No. 4, 01.04.2017, p. 396-401.

Research output: Contribution to journalArticle

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