Please use this identifier to cite or link to this item: http://ir.swu.ac.th/jspui/handle/123456789/13349
Title: Electrochemically reduced graphene oxide-modified screen-printed carbon electrodes for a simple and highly sensitive electrochemical detection of synthetic colorants in beverages
Authors: Jampasa S.
Siangproh W.
Duangmal K.
Chailapakul O.
Keywords: Beverages
Chemical detection
Dyes
Electrochemical sensors
Graphene
Scanning electron microscopy
ELectrochemical detection
Electrochemically reduced graphene
Screen-printed carbon electrodes
Sunset yellows
Tartrazine
Electrochemical electrodes
azo compound
FD & C Yellow No. 6
food dye
graphite
oxide
tartrazine
analysis
beverage
chemistry
electrochemical analysis
electrode
Azo Compounds
Beverages
Electrochemical Techniques
Electrodes
Food Coloring Agents
Graphite
Oxides
Tartrazine
Issue Date: 2016
Abstract: A simple and highly sensitive electrochemical sensor based on an electrochemically reduced graphene oxide-modified screen-printed carbon electrode (ERGO-SPCE) for the simultaneous determination of sunset yellow (SY) and tartrazine (TZ) was proposed. An ERGO film was coated onto the electrode surface using a cyclic voltammetric method and then characterized by scanning electron microscopy (SEM). In 0.1 M phosphate buffer at a pH of 6, the two oxidation peaks of SY and TZ appeared separately at 0.41 and 0.70 V, respectively. Surprisingly, the electrochemical response remarkably increased approximately 90- and 20-fold for SY and TZ, respectively, using the modified electrode in comparison to the unmodified electrode. The calibration curves exhibited linear ranges from 0.01 to 20.0 µM for SY and from 0.02 to 20.0 µM for TZ. The limits of detection were found to be 0.50 and 4.50 nM (at S/N=3) for SY and TZ, respectively. Furthermore, this detection platform provided very high selectivity for the measurement of both colorants. This electrochemical sensor was successfully applied to determine the amount of SY and TZ in commercial beverages. Comparison of the results obtained from this proposed method to those obtained by an in-house standard technique proved that this developed method has good agreement in terms of accuracy for practical applications. This sensor offers an inexpensive, rapid and sensitive determination. The proposed system is therefore suitable for routine analysis and should be an alternative method for the analysis of food colorants. © 2016 Elsevier B.V.
URI: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84978506865&doi=10.1016%2fj.talanta.2016.07.011&partnerID=40&md5=ab6ac743296181d8191950cf3757dee1
http://ir.swu.ac.th/jspui/handle/123456789/13349
ISSN: 399140
Appears in Collections:Scopus 1983-2021

Files in This Item:
There are no files associated with this item.


Items in SWU repository are protected by copyright, with all rights reserved, unless otherwise indicated.