Determination of Carmoisine in Food by Adsorptive Stripping Voltammetry
Main Article Content
Abstract
Carmoisine, an artificial azo dye widely used in food, cosmetics, and textiles, has been associated with various health issues. Accurate determination of carmoisine in food products is crucial for consumer safety and environmental protection. This study employed cyclic and differential pulse adsorptive stripping voltammetry on a hanging mercury drop electrode to investigate the electrochemical behavior of carmoisine. Carmoisine exhibited irreversible and strong adsorption on the working electrode. Optimal conditions for the determination of carmoisine in food were established as follows: Britton-Robinson (BR) buffer at pH 9.0, adsorption potential −0.2 V, adsorption time 15 s, sweep rate 5 mV.s−1, potential range −0.2 V to −0.8 V. A linear response was observed from 3.0×10−8 to 9,0×10−7 M with limit of detection and quantification of 4.1 × 10−9 M and 13.6 × 10−9 M, respectively. The method demonstrated good precision with relative standard deviation of 2.2% (n = 20) and accuracy with recovery from 97.0% to 101.0% for three various concentration levels (6×10−8 M, 2×10−7 M, 5×10−7 M). The developed method was successfully applied to the determination of carmoisine in two soft drinks and four candy samples.
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