Food and Fermentation Industries

Determination of tartarzine in food samples using poly(valine acid) modified electrode

  • MA Xin-ying ,
  • CHEN Mei-feng
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Online published: 2013-11-25

Abstract

In pH 8. 0 solution,the poly( valine acid) modified electrode was prepared using electrochemical method. The electrochemical behavior of tartrazine was studied at the poly( valine acid) modified electrode. A new method for the determination of tartrazine was established. In pH 6. 0 phosphate buffer solution,the current of reduction peak of tartrazine showed a linear relation over the range of 6. 0 × 10- 8~ 2. 9 × 10- 5mol / L. The detection limit was 2. 0 × 10- 8mol / L. The modified electrode operate easily and the detection is rapid and sensitive. The method has been successfully applied for the determination of tartrazine in real food samples.

Cite this article

MA Xin-ying , CHEN Mei-feng . Determination of tartarzine in food samples using poly(valine acid) modified electrode[J]. Food and Fermentation Industries, 2013 , 39(11) : 237 -240 . DOI: 10.13995/j.cnki.11-1802/ts.2013.11.010

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