Development of novel potentiometric sensors for determination of tartrazine dye concentration in foodstuff products

Abu Shawish, Hazem M. and Ghalwa, Nasser Abu and Saadeh, Salman M. and Harazeen, Heba El (2013) Development of novel potentiometric sensors for determination of tartrazine dye concentration in foodstuff products. Food Chemistry, 138 (1). pp. 126-132. ISSN 03088146

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Official URL: http://doi.org/10.1016/j.foodchem.2012.10.048

Abstract

Tartrazine dye Na3TZ in foodstuff products was determined by a new modified carbon paste electrode, encoded sensor A, and a coated silver wire electrode, encoded sensor B, based on tartrazine TZ- cetryltrimethyl ammoniumbromide CTAB as a chemical modifier TZ-CTA. The electrodes exhibit the following characteristics listed respectively: a Nernstian slope of 17.9 ± 0.5 and 19.4 ± 0.2 mV/decade for tartrazine ion over a wide concentration range from 4.3 × 10−7 to 1.0 × 10−2 and 1.1 × 10−7 to 1.0 × 10−2 M. The lower detection limits: 3.2 × 10−7 and 5.5 × 10−8 M. Short response time (5–8 s) over the pH range 3.8–7.7 and 4.2–8.1. The proposed sensors display significantly high selectivity for TZ ion over a wide variety of sugars, some anions, common organic, inorganic compounds and additives. The developed electrodes were applied to the potentiometric determination of tartrazine ion in different kinds of foodstuffs: solid jelly (strawberry and custard) powder samples and soft drink (orange) samples with satisfactory results.

Item Type: Article
Subjects: Q Science > QD Chemistry
Depositing User: أ.د. حازم محمد عبد الحميد أبو شاويش
Date Deposited: 14 Mar 2018 09:53
Last Modified: 14 Mar 2018 09:53
URI: http://scholar.alaqsa.edu.ps/id/eprint/380

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