Journal
FOOD CHEMISTRY
Volume 128, Issue 2, Pages 569-572Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.03.067
Keywords
Quinoline yellow; Electrochemical detection; Carbon nanotube; Food colourant
Funding
- National Basic Research Programme of China (973 Programme) [2009CB320300]
- National Natural Science Foundation of China [61071052]
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A novel electrochemical method using multi-wall carbon nanotube (MWNT) film-modified electrode was developed for the detection of quinoline yellow. In pH 8 phosphate buffer, an irreversible oxidation peak at 0.71 V was observed for quinoline yellow. Compared with the unmodified electrode, the MWNT film-modified electrode greatly increases the oxidation peak current of quinoline yellow, showing notable enhancement effect. The effects of pH value, amount of MWNT, accumulation potential and time were studied on the oxidation peak current of quinoline yellow. The linear range is from 0.75 to 20 mg L(-1), and the limit of detection is 0.5 mg L(-1). It was applied to the detection of quinoline yellow in commercial soft drinks, and the results consisted with the value that obtained by high-performance liquid chromatography. (C) 2011 Elsevier Ltd. All rights reserved.
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