聚缬氨酸修饰电极测定食品中柠檬黄

Determination of tartarzine in food samples using poly(valine acid) modified electrode

在pH=8.0的磷酸盐缓冲溶液中,利用电化学方法制备了聚缬氨酸修饰电极。研究了柠檬黄在此电极上的电化学行为,建立了测定柠檬黄的新方法。在pH 6.0的磷酸盐缓冲溶液中,柠檬黄在聚缬氨酸修饰电极上的还原峰电流与其浓度在6.0×10-8-2.9×10-5mol/L内呈良好线性关系,检出限为2.0×10-8mol/L。

In pH 8. 0 solution,the poly（ valine acid） modified electrode was prepared using electrochemical method. The electrochemical behavior of tartrazine was studied at the poly（ valine acid） modified electrode. A new method for the determination of tartrazine was established. In pH 6. 0 phosphate buffer solution,the current of reduction peak of tartrazine showed a linear relation over the range of 6. 0 × 10- 8- 2. 9 × 10- 5mol / L. The detection limit was 2. 0 × 10- 8mol / L. The modified electrode operate easily and the detection is rapid and sensitive. The method has been successfully applied for the determination of tartrazine in real food samples.