A nanosilver-based spectrophotometry method for sensitive determination of tartrazine in food samples

被引：68

作者：

Sahraei, R. ^{[1
]}

Farmany, A. ^{[2
]}

Mortazavi, S. S. ^{[3
]}

机构：

[1] Ilam Univ, Dept Chem, Ilam, Iran

[2] Islamic Azad Univ, Hamedan Branch, Dept Chem, Hamadan, Iran

[3] Islamic Azad Univ, Hamedan Branch, Hamadan, Iran

来源：

FOOD CHEMISTRY | 2013年 / 138卷 / 2-3期

关键词：

Tartrazine; Silver nanoparticles; Spectrophotometry; Food samples; PERFORMANCE LIQUID-CHROMATOGRAPHY; SILVER NANOPARTICLES; SUNSET YELLOW; SOFT DRINKS; INDIGO-CARMINE; DYES; COLORANTS; ELECTRODE; PRODUCTS; GOLD;

D O I：

10.1016/j.foodchem.2012.11.029

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A new method is reported for sensitive determination of tartrazine in the food samples. The method is based on the catalytic effect of silver nanoparticle (AgNPs) on the oxidation reaction of tartrazine by potassium iodate in the acetate buffer medium. The reaction is followed spectrophotometrically by measuring the change in absorbance (Delta A) at 420 nm using a fixed time method (70 s). The reaction variables were optimised in order to achieve the highest sensitivity. The thirty six criterion detection limit was 0.3 ng/mL, and the relative standard deviation for ten replicate measurements of 30 ng/mL of tartrazine was 0.98% (n = 10). The method was successfully applied to the determination of tartrazine in lemon, and papaya-flavoured gelatin, candy, and in fruit syrup. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1239 / 1242

页数：4

共 26 条

[1] Determination of three dyes in commercial soft drinks using HLA/GO and liquid chromatography [J].