Electrochemical determination of Sudan I in food products using a carbon nanotube-ionic liquid composite modified electrode

被引：11
作者：
Liu, Benzhi [1 ]
Yin, Chuntao [1 ]
Wang, Min [1 ]
机构：
[1] Yancheng Inst Technol, Sch Environm Sci & Engn, Yancheng, Jiangsu, Peoples R China
来源：
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 2014年 / 31卷 / 11期
关键词：
Sudan I; cetyltrimethyl ammonium bromide; carbon nanotube-ionic liquid composite; electrochemical determination; PASTE ELECTRODE; VOLTAMMETRIC DETERMINATION; MASS-SPECTROMETRY; CHILI-POWDER; HOT CHILI; SENSOR; SURFACTANTS; SAMPLES; DYES; ELECTROCATALYSIS;
D O I：
10.1080/19440049.2014.968809
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A sensitive and convenient electrochemical method was developed for the determination of Sudan I using a carbon nanotube-ionic liquid composite modified electrode with the enhancement effect of cetyltrimethyl ammonium bromide (CTAB). The modified electrode exhibited an obvious electrocatalytic activity towards the oxidation of Sudan I, and the oxidation peak current significantly increased in the presence of CTAB. The experimental parameters, such as solution pH, concentration of CTAB and accumulation time, were optimised for Sudan I determination. The oxidation peak current showed a linear relationship with the concentration of Sudan I in the range of 3.0x10(-8) to 3.1x10(-6)moll(-1), with a detection limit of 8.0x10(-9)moll(-1). The proposed method was successfully applied for the determination of Sudan I in food products of ketchup and chilli sauce.
引用
收藏
页码：1818 / 1825
页数：8
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