Determination of Sunset Yellow in Foodstuffs by Surface Modification of Nonconductive Polyester of Polyvinyl Alcohol She
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Determination of Sunset Yellow in Foodstuffs by Surface Modification of Nonconductive Polyester of Polyvinyl Alcohol Sheet Used as Overhead Projector Film Majid Arvand 1
&
Golnaz Zeinolabedinpour 1
Received: 4 January 2019 / Accepted: 2 May 2019 / Published online: 16 May 2019 # Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract In this research, a new strip electrode was demonstrated for sunset yellow (SY) detection. This electrode was prepared by surface modification of nonconductive polyester of polyvinyl alcohol sheet used as overhead projector film with a layer of 3mercaptopropyltrimethoxysilane, silver nanoparticles, and poly tartrazine/graphene oxide nanocomposite film, essentially to bring in the conductivity and catalytic activity towards SY detection. Large specific surface area and high conductivity of the proposed electrode made it an excellent sensing platform for sensitive determination of SY. The experimental parameters such as supporting electrolyte and its pH, the number of cycles for the electropolymerization, and the scan rate for the sensor preparation were optimized. Under the optimum operating conditions, the peak currents for SY were found to vary linearly with its concentrations in the wide range of 0.003–0.9 and 0.9–10.0 μmol/L. The estimated detection limit and sensitivity of the proposed electrode were 0.001 μmol/L and 8.40 μA L/μmol, respectively. This sensor could be successfully applied for the determination of SY in food samples. It is worth noting that the modified polyester strip by silver film and the nanocomposite of poly tartrazine/ graphene oxide was first used in this study as an electrode. Keywords Strip electrode . 3-Mercaptopropyltrimethoxysilane . Ag nanoparticles . Graphene oxide nanosheets . Poly tartrazine . Sunset yellow
Introduction Synthetic food dyes are extensively applied in food industry to improve the esthetic quality of a food product and maintain the self-color of the food during processing and storage (Asaadi and Hajian 2017; Wang et al. 2016). Compared with the natural dyes, synthetic dyes show several advantages such as appropriate stability to light, oxygen and pH, color uniformity, low microbiological contamination, low production price, and supreme water solubility (Ghoreishi et al. 2012). Synthetic dyes are generally classified into five major classes according to their chemical structure. These classes are azo, triarylmethane, quinolone, xanthene, and indigoid compounds (Asaadi and Hajian 2017). Sunset yellow (SY) is one of the most prevalent synthetic azo
* Majid Arvand [email protected] 1
Electroanalytical Chemistry Laboratory, Faculty of Chemistry, University of Guilan, Namjoo Street, P.O. Box 1914–41335, Rasht, Iran
dyes, which is added to foodstuffs and soft drinks in order to obtain the yellow color (Yin et al. 2018). The attendance and content of SY must be strictly controlled due to its many noxious health effects inducing allergic and asmathic sickness in sensitive people (Yin et al. 2018; Deng et al. 2016). Rec
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