Voltammetric Determination of Sudan 1 in Food Samples Using Its Cu(II) Compound


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KARABODUK K. , HASDEMİR E.

FOOD TECHNOLOGY AND BIOTECHNOLOGY, cilt.56, sa.4, ss.573-580, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 56 Konu: 4
  • Basım Tarihi: 2018
  • Doi Numarası: 10.17113/ftb.56.04.18.5679
  • Dergi Adı: FOOD TECHNOLOGY AND BIOTECHNOLOGY
  • Sayfa Sayıları: ss.573-580

Özet

In this work, we developed a sensitive, simple and convenient electrochemical method to determine Sudan 1 in food samples using its Cu(II) coordination compound. Using phosphate buffer solution at pH=5.0 as supporting electrolyte (75% methanol), differential pulse voltammetry and 6-fold concentration of Cu(II), the electrochemical oxidation signal of Sudan 1-Cu(II) coordination compound at glassy carbon electrode significantly increased when compared to the one without the added Cu(II). The experimental conditions such as the amount of methanol, pH, the concentration of Cu(II) and the instrumental parameter were optimized for the determination of Sudan 1. Under the optimal experimental conditions, the oxidation peak current of Sudan 1 was proportional to its concentration in two ranges: 0.04-0.09 to 0.09-5.311 mu M with a detection limit of 0.71 nM (S/N=3). The interference effects of Sudan 2-4 with the determination of Sudan 1 was also evaluated. The developed method was successfully applied to tomato, chilli sauces, ketchup and chilli powder. The analysis results of Sudan 1 in food samples obtained by the proposed method were in a good agreement with the reference values detected by HPLC.