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Current Analytical Chemistry

Editor-in-Chief

ISSN (Print): 1573-4110
ISSN (Online): 1875-6727

Research Article

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

Author(s): Mohammad A. Khalilzadeh and Zahra Arab

Volume 13, Issue 1, 2017

Page: [81 - 86] Pages: 6

DOI: 10.2174/1573411012666160805145331

Price: $65

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.

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