Advances in rapid detection of tartrazine in food

  • SHI Mei ,
  • MANG Mingzhe ,
  • SHEN Chenyu ,
  • YAO Zhiyi
Expand
  • (Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2022-04-06

  Revised date: 2022-05-18

  Online published: 2023-01-05

Abstract

Tartrazine is a water-soluble azo food colorant, which is widely used in various foods. Excessive intake can lead to allergy, asthma, diarrhea, eczema, renal dysfunction, and even teratogenic, carcinogenic risks. Therefore, the establishment of a rapid detection method for tartrazine is of great significance for the quality and safety of related foods. In this paper, the current methods for rapid detection of tartrazine were reviewed and classified according to their principles, including electrochemical assay, fluorescent probes, surface-enhanced Raman method, capillary electrophoresis method, immunology sensor, etc. The advantages, disadvantages and sensitivity of various methods were analyzed and compared in order to provide a reference for the establishment of accurate and rapid determination methods of tartrazine content in various systems.

Cite this article

SHI Mei , MANG Mingzhe , SHEN Chenyu , YAO Zhiyi . Advances in rapid detection of tartrazine in food[J]. Food and Fermentation Industries, 2022 , 48(23) : 352 -359 . DOI: 10.13995/j.cnki.11-1802/ts.031859

References

[1] AMSARAJ R, MUTTURI S.Real-coded GA coupled to PLS for rapid detection and quantification of tartrazine in tea using FT-IR spectroscopy[J].LWT, 2021, 139:110583.
[2] KARIM-NEZHAD G, KHORABLOU Z, ZAMANI M, et al.Voltammetric sensor for tartrazine determination in soft drinks using poly (p-aminobenzenesulfonic acid)/zinc oxide nanoparticles in carbon paste electrode[J].Journal of Food and Drug Analysis, 2017, 25(2):293-301.
[3] KHAYYAT L, ESSAWY A, SOROUR J, et al.Tartrazine induces structural and functional aberrations and genotoxic effects in vivo[J].PeerJ, 2017, 5:e3041.
[4] WU L M, LV X X, ZHANG Y F, et al.Tartrazine exposure results in histological damage, oxidative stress, immune disorders and gut microbiota dysbiosis in juvenile crucian carp (Carassius carassius)[J].Aquatic Toxicology, 2021, 241:105998.
[5] 何林. 几种食品添加剂的遗传毒性及其联合毒性研究[D].广州:暨南大学, 2008:47-52.
HE L.A research for the genotoxicity determination of several kinds of food additives and joint toxicity among them[D].Guangzhou:Jinan University, 2008:47-52.
[6] 付佳. 苯甲酸钠与糖精钠、柠檬黄体外联合毒性的研究[D].广州:中山大学, 2010:72-78.
FU J.An in vitro analysis of joint toxicity of sodium benzoate and saccharin sodium, lemon yellow[D].Guangzhou:Sun Yat-sen University, 2010:72-78.
[7] BALTA I, SEVASTRE B, MIRE\U015FAN V, et al.Protective effect of blackthorn fruits (Prunus spinosa) against tartrazine toxicity development in albino Wistar rats[J].BMC Chemistry, 2019, 13(1):104.
[8] 张家意, 罗珮妍.合成着色剂在食品中的应用及分析技术研究进展[J].食品安全导刊, 2021(22):74-75, 79.
ZHANG J Y, LUO P Y.Application of synthetic colorants in food and research progress of analytical technology [J].China Food Safety Magazine, 2021(22):74-75, 79.
[9] 陈圣权, 张卓旻.食品着色剂前处理及快速分析方法研究进展[J].食品科技, 2020, 45(11):255-262.
CHEN S Q, ZHANG Z M.Progress on sample pretreatment and fast analysis technologies for food colorants[J].Food Science and Technology, 2020, 45(11):255-262.
[10] 宣芳, 许子旋, 胡耀娟.表面增强拉曼光谱在食品添加剂检测方面的应用进展[J].南京晓庄学院学报, 2020, 36(6):6-12.
XUAN F, XU Z X, HU Y J.The application progress of surface enhanced Raman spectroscopy in the detection of food additives[J].Journal of Nanjing Xiaozhuang University, 2020, 36(6):6-12.
[11] 静平, 张晓梅, 许艳丽, 等.纳米材料电化学传感器在食品安全检测中的应用[J].食品安全质量检测学报, 2013, 4(2):379-382.
JING P, ZHANG X M, XU Y L, et al.Applications of electrochemical sensors based on nanomaterials for food safety detection[J].Journal of Food Safety & Quality, 2013, 4(2):379-382.
[12] ZHAO X Y, LIU Y Z, ZUO J J, et al.Rapid and sensitive determination of tartrazine using a molecularly imprinted copolymer modified carbon electrode (MIP-PmDB/PoPD-GCE)[J].Journal of Electroanalytical Chemistry, 2017, 785:90-95.
[13] 牛家华, 王勇, 卢明华.电分析化学法检测食品中有机合成色素的应用进展[J].理化检验-化学分册, 2020, 56(10):1 137-1 144.
NIU J H, WANG Y, LU M H.Advances of application of electroanalytical chemistry in detection of organic synthetic pigments in food[J].Physical Testing and Chemical Analysis (Part B:Chemical Analysis), 2020, 56(10):1 137-1 144.
[14] ARVAND M, GASKARMAHALLEH A A, HEMMATI S.Enhanced-oxidation and highly sensitive detection of tartrazine in foodstuffs via new platform based on poly(5-sulfosalicylic acid)/Cu(OH)2 nanoparticles[J].Food Analytical Methods, 2017, 10(7):2 241-2 251.
[15] 程昊, 樊静静, 刘永逸.介孔碳修饰电极检测螺蛳粉中豆制品的柠檬黄[J].食品工业, 2021, 42(8):291-295.
CHENG H, FAN J J, LIU Y Y.Electrochemical determination of tartrazine in soybean products in snail noodle using a mesoporous carbon[J].The Food Industry, 2021, 42(8):291-295.
[16] 林素英, 陈宇, 谢丽燕, 等.MWCNTs/Au/L-Tyr复合修饰电极测定柠檬黄研究[J].广东化工, 2021, 48(21):151-154.
LIN S Y, CHEN Y, XIE L Y, et al.Detection of lemon yellow by MWCNTs/Au/L-Tyr composite modified GCE[J].Guangdong Chemical Industry, 2021, 48(21):151-154.
[17] NAGLES E, CERONI M, HURTADO J.Simultaneous detection of tartrazine-sunset yellow in food samples using bioxide/carbon paste microcomposite with lanthanum and titanium[J].Journal of Electrochemical Science and Technology, 2020:11(4):421-429.
[18] AKKAPINYO C, SUBANNAJUI K, POO-ARPORN Y, et al.Disposable electrochemical sensor for food colorants detection by reduced graphene oxide and methionine film modified screen printed carbon electrode[J].Molecules (Basel, Switzerland), 2021, 26(8):2312.
[19] MEHMANDOUST M, ERK N, KARAMAN O, et al.Three-dimensional porous reduced graphene oxide decorated with carbon quantum dots and platinum nanoparticles for highly selective determination of azo dye compound tartrazine[J].Food and Chemical Toxicology, 2021, 158:112698.
[20] TAJIK S, LOHRASBI-NEJAD A, MOHAMMADZADEH JAHANI P, et al.Co-detection of carmoisine and tartrazine by carbon paste electrode modified with ionic liquid and MoO3/WO3 nanocomposite[J].Journal of Food Measurement and Characterization, 2022, 16(1):722-730.
[21] QIN Z R, ZHANG J Y, LIU Y, et al.A simple but efficient voltammetric sensor for simultaneous detection of tartrazine and ponceau 4R based on TiO2/electro-reduced graphene oxide nanocomposite[J].Chemosensors, 2020, 8(3):70.
[22] GHEREGHLOU M, ESMAEILI A A, DARROUDI M.Green synthesis of fluorescent carbon dots from Elaeagnus angustifolia and its application as tartrazine sensor[J].Journal of Fluorescence, 2021, 31(1):185-193.
[23] 刘凌飞, 孙慧娟, 钱敏捷, 等.氮磷氯共掺杂碳量子点用于食品中柠檬黄的快速检测[J].中国果菜, 2021, 41(6):112-119.
LIU L F, SUN H J, QIAN M J, et al.Nitrogen, phosphorus and chlorine co-doped carbon dots for rapid detection of tartrazine in food samples[J].China Fruit & Vegetable, 2021, 41(6):112-119.
[24] YANG H, RAN G, YAN J, et al.A sensitive fluorescence quenching method for the detection of tartrazine with acriflavine in soft drinks[J].Luminescence, 2018, 33(2):349-355.
[25] WANG Y, MU Y X, HU J, et al.Rapid, one-pot, protein-mediated green synthesis of water-soluble fluorescent nickel nanoclusters for sensitive and selective detection of tartrazine[J].Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy, 2019, 214:445-450.
[26] GAO X, SUN J Z, TANG B Z. Reaction-based AIE-active fluorescent probes for selective detection and imaging[J].Israel Journal of Chemistry, 2018, 58(8):845-859.
[27] ZOUGHI S, FARIDBOD F, AMIRI A, et al.Detection of tartrazine in fake saffron containing products by a sensitive optical nanosensor[J].Food Chemistry, 2021, 350:129197.
[28] YANG X P, XU J, LUO N, et al.N, Cl co-doped fluorescent carbon dots as nanoprobe for detection of tartrazine in beverages[J].Food Chemistry, 2020, 310:125832.
[29] SONG J, ZHANG Y Y, HUANG Y Q, et al.Rapid tartrazine determination in large yellow croaker with Ag nanowires using surface-enhanced Raman spectroscopy[J].Nanomaterials (Basel, Switzerland), 2018, 8(12):967.
[30] LI M R, LI R, HAN B, et al.Ascorbic acid functionalized anti-aggregated Au nanoparticles for ultrafast MEF and SERS detection of tartrazine:An ultra-wide piecewise linear range study[J].The Analyst, 2022, 147(3):436-442.
[31] WANG Q Z, ZHAO Y J, BU T, et al.Semi-sacrificial template growth-assisted self-supporting MOF chip:A versatile and high-performance SERS sensor for food contaminants monitoring[J].Sensors and Actuators B:Chemical, 2022, 352:131025.
[32] LIU H Y, ZHAO P N, WANG Y, et al.Paper-based sandwich type SERS sensor based on silver nanoparticles and biomimetic recognizer[J].Sensors and Actuators B:Chemical, 2020, 313:127989.
[33] BARVEEN N R, WANG T J, CHANG Y H, et al.Ultrasensitive and reusable SERS probe for the detection of synthetic dyes in food industry through hybrid flower-shaped ZnO@Ag nanostructures[J].Journal of Alloys and Compounds, 2021, 861:157952.
[34] WU Y, WANG X X, WEN X L, et al.Surface-enhanced Raman scattering based on hybrid surface plasmon excited by Au nanodisk and Au film coupling structure[J].Physics Letters A, 2020, 384(23):126544.
[35] PRAKASH SINGH J, NANDI T, KUMAR GHOSH S.Structure-property relationship of silver decorated functionalized reduced graphene oxide based nanofluids:Optical and thermophysical aspects and applications[J].Applied Surface Science, 2021, 542:148410.
[36] LUO X, LIU W J, CHEN C H, et al.Femtosecond laser micro-nano structured Ag SERS substrates with unique sensitivity, uniformity and stability for food safety evaluation[J].Optics & Laser Technology, 2021, 139:106969.
[37] 郭芳芳, 冯锋, 白云峰, 等.高效毛细管电泳-紫外检测法同时检测雪糕中多种添加剂[J].食品科学, 2015, 36(8):206-210.
GUO F F, FENG F, BAI Y F, et al.Determination of different synthetic dyes in ice-cream by high performance capillary electrophoresis with UV detection[J].Food Science, 2015, 36(8):206-210.
[38] YI J, ZENG L W, WU Q Y, et al.Sensitive simultaneous determination of synthetic food colorants in preserved fruit samples by capillary electrophoresis with contactless conductivity detection[J].Food Analytical Methods, 2018, 11(6):1 608-1 618.
[39] BORDAGARAY A, GARCIA-ARRONA R, VIDAL M, et al.Determination of food colorants in a wide variety of food matrices by microemulsion electrokinetic capillary chromatography.Considerations on the found concentrations and regulated consumption limits[J].Food Chemistry, 2018, 262:129-133.
[40] BERLINA A N, ZHERDEV A V, DZANTIEV B B.ELISA and lateral flow immunoassay for the detection of food colorants:State of the art[J].Critical Reviews in Analytical Chemistry, 2019, 49(3):209-223.
[41] LI Z, SONG S, XU L, et al.Development of an ultrasensitive immunoassay for detecting tartrazine[J].Sensors (Basel, Switzerland), 2013, 13(7):8 155-8 169.
[42] 任立松, 卢士英, 周玉, 等.柠檬黄色素免疫学检测方法的研究[J].食品科学, 2009, 30(12):258-261.
REN L S, LU S Y, ZHOU Y, et al.Immunoassay determination of tartrazine[J].Food Science, 2009, 30(12):258-261.
[43] LEI Y J, ZHANG S J, FANG L Z, et al.A sensitive and specific enzyme immunoassay for detecting tartrazine in human urinary samples[J].Analytical Methods, 2013, 5(4):925.
Outlines

/