Document Detail


Electrochemical determination of Sudan I in food samples at graphene modified glassy carbon electrode based on the enhancement effect of sodium dodecyl sulphonate.
MedLine Citation:
PMID:  23411169     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
This paper describes a novel electrochemical method for the determination of Sudan I in food samples based on the electrochemical catalytic activity of graphene modified glassy carbon electrode (GMGCE) and the enhancement effect of an anionic surfactant: sodium dodecyl sulphonate (SDS). Using pH 6.0 phosphate buffer solution (PBS) as supporting electrolyte and in the presence of 1.5×10(-4)molL(-1) SDS, Sudan I yielded a well-defined and sensitive oxidation peak at a GMGCE. The oxidation peak current of Sudan I remarkably increased in the presence of SDS. The experimental parameters, such as supporting electrolyte, concentration of SDS, and accumulation time, were optimised for Sudan I determination. The oxidation peak current showed a linear relationship with the concentrations of Sudan I in the range of 7.50×10(-8)-7.50×10(-6)molL(-1), with the detection limit of 4.0×10(-8)molL(-1). This new voltammetric method was successfully used to determine Sudan I in food products such as ketchup and chili sauce with satisfactory results.
Authors:
Xinying Ma; Mingyong Chao; Zhaoxia Wang
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Publication Detail:
Type:  Journal Article     Date:  2012-11-12
Journal Detail:
Title:  Food chemistry     Volume:  138     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2013 Jun 
Date Detail:
Created Date:  2013-02-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  739-44     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Department of Chemistry and Chemical Engineering, Heze University, Heze 274015, PR China.
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