Convenient Electrochemical Determination of Sunset Yellow and Tartrazine in Food Samples Using a Poly(L-Phenylalanine)-M
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Convenient Electrochemical Determination of Sunset Yellow and Tartrazine in Food Samples Using a Poly(L-Phenylalanine)Modified Glassy Carbon Electrode Mingyong Chao & Xinying Ma
Received: 1 February 2014 / Accepted: 15 April 2014 # Springer Science+Business Media New York 2014
Abstract Accurate and reliable determination of synthetic dyes in foodstuff is very important to underpin their regulation so as to prevent harm to consumers. Herein, a poly(L-phenylalanine)-modified glassy carbon electrode (PLPA/GCE) for the determination of sunset yellow (SY) and tartrazine (Tz) was fabricated through electrochemical immobilization. The electrochemical behavior of SY and Tz at the PLPA/GCE was studied by cyclic voltammetry in phosphate-citrate buffer, and the results showed that the reaction of SY and Tz at the PLPA/GCE was greatly facilitated. This was further used to determine the two species by differential pulse voltammetry. Under optimized analytical conditions, the reduction peak current of SY showed a linear relationship with its concentration in a range of 181–6,333 μg L−1 and the oxidation peak current of Tz showed a linear relationship with its concentration in a range of 214–88,169 μg L−1. The limits of detection for SY and Tz were 18.1 and 10.7 μg L−1, respectively. The proposed method shows excellent sensitivity, selectivity, and accuracy and has been satisfactorily applied for the determination of SYand Tz in a variety of real food and drug samples. Keywords Sunset yellow . Tartrazine . L-phenylalanine . Modified electrode
Introduction Natural and synthetic dyes are widely used in food and beverage manufacturing to enhance the visual appeal of food products. Compared to natural dyes, synthetic dyes are more M. Chao (*) : X. Ma Department of Chemistry and Chemical Engineering, Heze University, Heze 274015, People’s Republic of China e-mail: [email protected]
commonly used due to their relatively lower production cost and higher stability toward light, oxygen, and pH changes (Alves et al. 2008; Llamas et al. 2009). Sunset yellow (SY) and tartrazine (Tz) are two synthetic yellow azo dyes that are often used in food and beverages (Al-Degs 2009). However, both can cause allergic and intolerance reactions, particularly among asthmatics and people with an aspirin intolerance (Ibero et al. 1982; UKFoodGuide 2012). According to EU Legislation, the concentration limits are 100 ppm for Tz and 50 ppm for SY when used individually and no more than 100 ppm when used in combination (Diacu and Ene 2009). Thereby, it is very necessary to develop convenient, sensitive, and reliable methods for the determination of SY and Tz in beverages and food products. Various methods have been developed for the determination of SY and Tz, such as high-performance liquid chromatography (HPLC) (Alves et al. 2008; Diacu et al. 2009; Lancaster et al. 1991), spectroscopy (Li et al. 2011; Otto et al. 2005), spectrophotometry (Oveisi et al. 2000; Ozgur et al. 2002; Unsal et al. 2012), differential pulse polarography (Dominguez et al. 19
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