分析化学(期刊)
材料科学
方波
循环伏安法
电极
傅里叶变换红外光谱
扫描电子显微镜
橙色(颜色)
电化学气体传感器
电化学
化学
光学
色谱法
量子力学
物理
物理化学
复合材料
电压
食品科学
作者
Tuğba Tabanlıgil Calam,Gülşen Taşkın Çakıcı
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2022-09-26
卷期号:404 (Pt A): 134412-134412
被引量:27
标识
DOI:10.1016/j.foodchem.2022.134412
摘要
A modified electrode (Purpald®/GC) was prepared by electrochemical deposition of 4-Amino-5-hydrazino-1,2,4-triazole-3-thiol (Purpald®) on the glassy carbon electrode surface to determine sunset yellow (SY). The sensor was characterized by Fourier transform infrared spectroscopy, scanning electron microscope with energy dispersive X-ray spectrometer attached, and electrochemical techniques. Optimum experimental conditions were determined for the determination of SY. To obtain better analytical performance on the Purpald®/GC sensor, the response surface methodology experimental design was used. The square wave voltammetry technique’s parameters were optimized to obtain the highest anodic peak current of SY. The working range was obtained as three linear concentration ranges were 4.97 nM-1.18 µM, 1.18 µM-15.16 µM, and 15.16 µM-0.153 mM. The LOD value was found as 1.15 nM with the optimum parameters combination. Using the proposed sensor, SY concentration was determined with satisfactory results in instant powder drink and orange-flavored carbonated drink samples.
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