Selective Voltammetric Sensor for the Simultaneous Quantification of Tartrazine and Brilliant Blue FCF

Tartrazine and brilliant blue FCF are synthetic dyes used in the food, cosmetic and pharmaceutical industries. The individual and/or simultaneous control of their concentrations is required due to dose-dependent negative health effects. Therefore, the paper presents experimental results related to the development of a sensing platform for the electrochemical detection of tartrazine and brilliant blue FCF based on a glassy carbon electrode (GCE) modified with MnO2 nanorods, using anodic differential pulse voltammetry. Homogeneous and stable suspensions of MnO2 nanorods have been obtained involving cetylpyridinium bromide solution as a cationic surfactant. The MnO2 nanorods-modified electrode showed a 7.9-fold increase in the electroactive surface area and a 72-fold decrease in the electron transfer resistance. The developed sensor allowed the simultaneous quantification of dyes for two linear domains: in the ranges of 0.10-2.5 and 2.5-15 mu M for tartrazine and 0.25-2.5 and 2.5-15 mu M for brilliant blue FCF with detection limits of 43 and 41 nM, respectively. High selectivity of the sensor response in the presence of typical interference agents (inorganic ions, saccharides, ascorbic and sorbic acids), other food dyes (riboflavin, indigo carmine, and sunset yellow), and vanillin has been achieved. The sensor has been tested by analyzing soft and isotonic sports drinks and the determined concentrations were close to those obtained involving the chromatography technique.

Automated summary

The study developed a sensing platform for the electrochemical detection of synthetic dyes, tartrazine and brilliant blue FCF, using a glassy carbon electrode modified with MnO2 nanorods. The sensor showed high selectivity and stability, allowing simultaneous quantification of the dyes in various samples. The determined concentrations of the dyes in soft and isotonic sports drinks were close to those obtained using chromatography.