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An electrochemical-amplified-platform based on the nanostructure voltammetric sensor for the determination of carmoisine in the presence of tartrazine in dried fruit and soft drink samples

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Abstract

This work demonstrates the fabrication of a carbon paste electrode containing NiO/CNTs modified with 1-methyl-3-butylimidazolium bromide as the binder (CPE/1-M-3BIBr/NiO/CNTs), and its applications related to the highly sensitive detection of carmoisine. The CPE/1-M-3BIBr/NiO/CNTs system was successfully utilized for the nanomolar determination of carmoisine at pH = 7.0. The CPE/1-M-3BIBr/NiO/CNTs successfully resolved the oxidation signals of carmoisine and tartrazine with a peak separation of 450 mV. This is the first time that an application of an electrochemical sensor for the simultaneous determination of carmoisine and tartrazine, two important azo dyes, has been reported. In addition, wide dynamic linear concentration ranges (70–650 μM for carmoisine and 0.1–750 μM for tartrazine), low detection limits (20 nM for carmoisine and 0.06 μM tartrazine) and excellent reproducibility were reported. The CPE/1-M-3BIBr/NiO/CNTs were successfully used for the analysis of carmoisine and tartrazine in dried fruit and soft drink samples.

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Authors and Affiliations

  1. Department of Agriculture, Sari Branch, Islamic Azad University, Sari, Iran

    Majede Bijad & Mohammad Farsi

  2. Laboratory of Nanotechnology, Department of Chemical Engineering, Quchan University of Technology, Quchan, Iran

    Hassan Karimi-Maleh

  3. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Seyed-Ahmad Shahidi

Authors
  1. Majede Bijad
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  2. Hassan Karimi-Maleh
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  3. Mohammad Farsi
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  4. Seyed-Ahmad Shahidi
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Correspondence to Hassan Karimi-Maleh or Mohammad Farsi.

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Bijad, M., Karimi-Maleh, H., Farsi, M. et al. An electrochemical-amplified-platform based on the nanostructure voltammetric sensor for the determination of carmoisine in the presence of tartrazine in dried fruit and soft drink samples. Food Measure 12, 634–640 (2018). https://doi.org/10.1007/s11694-017-9676-1

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