Determination of Sudan I in hot chili powder by using an activated glassy carbon electrode

被引：85

作者：

Meiju, Du

Xiaogang, Han

Zihao, Zhou

Shouguo, Wu ^{[1
]}

机构：

[1] Univ Sci & Technol China, Dept Chem, Hefei 230026, Peoples R China

[2] Shangqiu Normal Coll, Dept Chem, Shangqiu 476000, Peoples R China

来源：

FOOD CHEMISTRY | 2007年 / 105卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Sudan I; activated glassy carbon electrode; cyclic voltammetry;

D O I：

10.1016/j.foodchem.2006.12.039

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A novel electroanalytical method is proposed for the determination of Sudan I in hot chili powder. Sudan I was firstly pre-concentrated by adsorption and then electroreduced at the electrochemically activated glassy carbon electrode (AGCE). A linear relationship between the reduction current and concentration of Sudan I was obtained over the range from 2.4 x 10(-6) mol/L to 1.8 X 10(-5) mol/L with a correlation coefficient of 0.9981. The detection limit was estimated to be about 7.1 X 10(-7) mol/L. (c) 2007 Published by Elsevier Ltd.

引用

页码：883 / 888

页数：6

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