Development of novel potentiometric sensors for determination of tartrazine dye concentration in foodstuff products

Tartrazine dye Na(3)TZ in foodstuff products was determined by a new modified carbon paste electrode, encoded sensor A, and a coated silver wire electrode, encoded sensor B, based on tartrazine TZ- cetryltrimethyl ammoniumbromide CTAB as a chemical modifier TZ-CTA. The electrodes exhibit the following characteristics listed respectively: a Nernstian slope of 17.9 +/- 0.5 and 19.4 +/- 0.2 mV/decade for tartrazine ion over a wide concentration range from 43 x 10(-7) to 1.0 x 10(-2) and 1.1 x 10-7 to 1.0 x 10(-2) M. The lower detection limits: 3.2 x 10(-7) and 5.5 x 10(-8) M. Short response time (5-8 s) over the pH range 3.8-7.7 and 4.2-8.1. The proposed sensors display significantly high selectivity for TZ ion over a wide variety of sugars, some anions, common organic, inorganic compounds and additives. The developed electrodes were applied to the potentiometric determination of tartrazine ion in different kinds of foodstuffs: solid jelly (strawberry and custard) powder samples and soft drink (orange) samples with satisfactory results. (C) 2012 Elsevier Ltd. All rights reserved.