Determination of vanillin in commercial food product by adsorptive stripping voltammetry using a boron-doped diamond electrode

A method for the determination of food additive vanillin was developed by adsorptive stripping voltammetry. Its determination was carried out at the anodically pre-treated boron-doped diamond electrode in aqueous solutions. Using square-wave stripping mode, the compound yielded a well-defined voltammetric response in phosphate buffer, pH 2.5 at +1.14 V (vs. Ag/AgCl) (a pre-concentration step being carried out at open-circuit condition for 60 s). A linear calibration graph was obtained in the concentration range of 0.5-15.0 mu g mL(-1) (3.3 x 10(-6)-9.8 x 10(-6) mol L-1) with a detection limit of 0.024 mu g mL(-1) (1.6 x 10(-7) mol L-1). As an example, the practical applicability of the proposed method was tested for the determination of this flavouring agent in commercial pudding powder of Keshkule (Turkish milk pudding with almond flour). (C) 2013 Elsevier Ltd. All rights reserved.