Carbon-paste electrode modified by β-cyclodextrin as sensor for voltammetric determination of Tartrazine and Carmoisine from one drop

For food quality control methods, low cost, speed, and simplicity are essential. Electrochemical methods can satisfy all of these requirements. In this paper, we propose a fast and simple voltammetric method using a carbon-paste electrode modified with beta-cyclodestrin for the determination of two common food azo dyes: Tartrazine and Carmoisine. To reduce the amount of sample required for analysis, in this work, we explored the prospect of another methodology similar to adsorption stripping voltammetry. The redox behavior of dyes, the influence of pH and scan rate on oxidation currents were investigated. Based on the results the scheme of oxidation of azo dyes was proposed. The use of the proposed approach in combination with the developed sensor makes it possible to determine Tartrazine and Carmoisine within their concentrations of 314-5024 ng/mL and 167-5340 ng/mL with calculation LOD 101 ng/mL and 60 ng/mL respectively. The proposed sensor was tested during analysis of model solutions and soft drinks and showed good results with high reproducibility.

Automated summary

In this study, a fast and simple voltammetric method using a carbon-paste electrode modified with beta-cyclodextrin was proposed for the determination of two common food azo dyes: Tartrazine and Carmoisine. The oxidation behavior of the dyes and the influence of pH and scan rate on oxidation currents were investigated, and a proposed scheme for the oxidation of azo dyes was proposed based on the results. The combination of the proposed method and the developed sensor showed good reproducibility in the analysis of model solutions and soft drinks.