FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (14): 125-129.

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Voltammetric Behavior and Determination of Sudan Ⅰat Nano-WO3 Modified Carbon Paste Electrode

  

  • Received:2011-06-25 Revised:2012-05-19 Online:2012-07-25 Published:2012-07-27
  • Contact: QU Wan-Yun E-mail:esqwy68@163.com

Abstract: A convenient and sensitive electrochemical method was developed for the determination of Sudan Ⅰ. Various experimental parameters were optimized. Nano-WO3 was synthesized by a hydrothermal method and used to modify carbon paste electrode (CPE). The voltammetric behavior of Sudan Ⅰ (1-phenylazo-2-naphthalenol) was investigated by cyclic voltammetry (CV), linear sweep voltammetry (LSV) and differential pulse voltammetry (DPV). The oxidation peak current of Sudan I remarkably increased at the nano-WO3 modified electrode and linearly proportional to the concentration of Sudan I from 1.5 × 10-7 to 2.0 × 10-5 mol/L. The detection limit was 8.0 × 10-8 mol/L after 2 min accumulation. The recovery rate of this method for Sudan I was in the range of 91.1%-102%. This method is suitable for the detection of Sudan I in hot pepper products and tomato ketchup.

Key words: Sudan dyes, nano-WO3, electrochemistry detection, food analysis

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