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High Sensitive Nanostructure Square Wave Voltammetric Sensor for Determination of Vanillin in Food Samples

[ Vol. 13 , Issue. 1 ]

Author(s):

Mohammad A. Khalilzadeh and Zahra Arab   Pages 81 - 86 ( 6 )

Abstract:


Vanillin (VAL) is an important flavoring agent in foods, beverages, and pharmaceuticals samples. It is a more atractive food additive as flavor enhancer. Therefore, determination of VAL is important in food industrials. A new method for the determination of VAL in food samples was developed by sqaure wave voltammetry using carbon paste electrode modified with CuFe2O4 nanoparticles and ionic liquid as a working electrode. The obtained CuFe2O4 nanoparticles were characterized by transmission electron microscopy (TEM) method. The modfied electrode shows high electrocatalytic activity for VAL electrooxidation at pH=7.0 as an optimum condition. A linear calibration plot was obtained in the concentration range of 0.1–700.0 µM with a detection limit of 0.07 µM. The proposed electrode was successfully applied for the detectermination of VAL in biscuit, chocolate and coffee milk samples .

Keywords:

Vanillin, CuFe2O4 nanoparticles, ionic liquid, food analysis, sqaure wave voltammetry, carbon paste electrode.

Affiliation:

Department of Chemistry, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran.

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