Development of novel potentiometric sensors for determination of tartrazine dye concentration in foodstuff products |
| |
Authors: | Hazem M Abu Shawish Nasser Abu Ghalwa Salman M Saadeh Heba El Harazeen |
| |
Affiliation: | 1. Chemistry Department, College of Sciences, Al-Aqsa University, Gaza, Palestine;2. Chemistry Department, Al-Azhar University, Gaza, Palestine;3. Chemistry Department, College of Sciences, The Islamic University of Gaza, Gaza, Palestine |
| |
Abstract: | Tartrazine dye Na3TZ in foodstuff products was determined by a new modified carbon paste electrode, encoded sensor A, and a coated silver wire electrode, encoded sensor B, based on tartrazine TZ- cetryltrimethyl ammoniumbromide CTAB as a chemical modifier TZ-CTA. The electrodes exhibit the following characteristics listed respectively: a Nernstian slope of 17.9 ± 0.5 and 19.4 ± 0.2 mV/decade for tartrazine ion over a wide concentration range from 4.3 × 10−7 to 1.0 × 10−2 and 1.1 × 10−7 to 1.0 × 10−2 M. The lower detection limits: 3.2 × 10−7 and 5.5 × 10−8 M. Short response time (5–8 s) over the pH range 3.8–7.7 and 4.2–8.1. The proposed sensors display significantly high selectivity for TZ ion over a wide variety of sugars, some anions, common organic, inorganic compounds and additives. The developed electrodes were applied to the potentiometric determination of tartrazine ion in different kinds of foodstuffs: solid jelly (strawberry and custard) powder samples and soft drink (orange) samples with satisfactory results. |
| |
Keywords: | Tartrazine E102 dye Potentiometric carbon paste electrode Coated wire electrode Ion-selective electrode |
本文献已被 ScienceDirect 等数据库收录! |
|