Electrochemical Behavior and Sensitive Methods of the Voltammetric Determination of Food Azo Dyes Amaranth and Allura Red AC on Amalgam Electrodes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388955%3A_____%2F19%3A00500342" target="_blank" >RIV/61388955:_____/19:00500342 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216208:11310/19:10391646

Výsledek na webu

<a href="http://hdl.handle.net/11104/0296771" target="_blank" >http://hdl.handle.net/11104/0296771</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s12161-018-1372-1" target="_blank" >10.1007/s12161-018-1372-1</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Electrochemical Behavior and Sensitive Methods of the Voltammetric Determination of Food Azo Dyes Amaranth and Allura Red AC on Amalgam Electrodes

Popis výsledku v původním jazyce

The novel and highly sensitive methods for individual determination of two food azo dyes Amaranth (AM, E 123) and Allura Red AC (AR, E 129) in the commercial beverages were successfully developed on two types of silver solid amalgam electrodes, namely mercury meniscus modified (m-AgSAE) and liquid mercury free polished (p-AgSAE) amalgam electrodes, using differential pulse adsorptive stripping voltammetry (DP-AdSV) and direct current adsorptive stripping voltammetry (DC-AdSV) for the first time. In addition, the reduction processes of AM and AR on amalgam electrodes were compared with the processes on hanging mercury drop electrode. The influence of pH, accumulation potential, and accumulation time on the signal enhancement of AM and AR were investigated. The number of electrons and the number of protons participating in the rate-determining step of the reduction process for azo dyes were calculated. Due to the significantly increasing reduction peak currents of AM and AR on m-AgSAE and p-AgSAE caused by their adsorption at the electrode surface, the amalgam electrodes exhibit the wide linear ranges and good sensitivity to the determination of AM and AR. For example, the limits of detection were found to be 2.1 × 10−9 mol L−1 for AM and 3.4 × 10−9 mol L−1 for AR on m-AgSAE using DC-AdSV. Moreover, the amalgam electrodes showed good repeatability (RSD lower than 5.0% for 5 × 10−8 mol L−1 of tested azo dyes) and stability and it was confirmed that these electrodes are useful tools to azo dye monitoring in a food safety control field.

Název v anglickém jazyce

Electrochemical Behavior and Sensitive Methods of the Voltammetric Determination of Food Azo Dyes Amaranth and Allura Red AC on Amalgam Electrodes

Popis výsledku anglicky

The novel and highly sensitive methods for individual determination of two food azo dyes Amaranth (AM, E 123) and Allura Red AC (AR, E 129) in the commercial beverages were successfully developed on two types of silver solid amalgam electrodes, namely mercury meniscus modified (m-AgSAE) and liquid mercury free polished (p-AgSAE) amalgam electrodes, using differential pulse adsorptive stripping voltammetry (DP-AdSV) and direct current adsorptive stripping voltammetry (DC-AdSV) for the first time. In addition, the reduction processes of AM and AR on amalgam electrodes were compared with the processes on hanging mercury drop electrode. The influence of pH, accumulation potential, and accumulation time on the signal enhancement of AM and AR were investigated. The number of electrons and the number of protons participating in the rate-determining step of the reduction process for azo dyes were calculated. Due to the significantly increasing reduction peak currents of AM and AR on m-AgSAE and p-AgSAE caused by their adsorption at the electrode surface, the amalgam electrodes exhibit the wide linear ranges and good sensitivity to the determination of AM and AR. For example, the limits of detection were found to be 2.1 × 10−9 mol L−1 for AM and 3.4 × 10−9 mol L−1 for AR on m-AgSAE using DC-AdSV. Moreover, the amalgam electrodes showed good repeatability (RSD lower than 5.0% for 5 × 10−8 mol L−1 of tested azo dyes) and stability and it was confirmed that these electrodes are useful tools to azo dye monitoring in a food safety control field.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10405 - Electrochemistry (dry cells, batteries, fuel cells, corrosion metals, electrolysis)

Projekt

<a href="/cs/project/GA17-03868S" target="_blank" >GA17-03868S: Nové metody elektrochemického sledování biologicky aktivních organických látek v environmentálních, biologických a potravinových matricích</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Analytical Methods

ISSN

1936-9751

e-ISSN

—

Svazek periodika

12

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

409-421

Kód UT WoS článku

000455514300010

EID výsledku v databázi Scopus

2-s2.0-85055319909