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

Meiju Du; Xiaogang Han; Zihao Zhou; Shouguo Wu

doi:10.1016/j.foodchem.2006.12.039

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

Meiju Du
, Xiaogang Han
, Zihao Zhou
, Shouguo Wu

University of Science and Technology of China
Shangqiu Normal University

Research output: Contribution to journal › Article › peer-review

83 Scopus citations

Abstract

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 × 10^-6 mol/L to 1.8 × 10^-5 mol/L with a correlation coefficient of 0.9981. The detection limit was estimated to be about 7.1 × 10^-7 mol/L.

Original language	English
Pages (from-to)	883-888
Number of pages	6
Journal	Food Chemistry
Volume	105
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2006.12.039
State	Published - 2007
Externally published	Yes

Keywords

Activated glassy carbon electrode
Cyclic voltammetry
Sudan I

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10.1016/j.foodchem.2006.12.039

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title = "Determination of Sudan I in hot chili powder by using an activated glassy carbon electrode",

abstract = "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 × 10-6 mol/L to 1.8 × 10-5 mol/L with a correlation coefficient of 0.9981. The detection limit was estimated to be about 7.1 × 10-7 mol/L.",

keywords = "Activated glassy carbon electrode, Cyclic voltammetry, Sudan I",

author = "Meiju Du and Xiaogang Han and Zihao Zhou and Shouguo Wu",

year = "2007",

doi = "10.1016/j.foodchem.2006.12.039",

language = "英语",

volume = "105",

pages = "883--888",

journal = "Food Chemistry",

issn = "0308-8146",

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TY - JOUR

T1 - Determination of Sudan I in hot chili powder by using an activated glassy carbon electrode

AU - Du, Meiju

AU - Han, Xiaogang

AU - Zhou, Zihao

AU - Wu, Shouguo

PY - 2007

Y1 - 2007

N2 - 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 × 10-6 mol/L to 1.8 × 10-5 mol/L with a correlation coefficient of 0.9981. The detection limit was estimated to be about 7.1 × 10-7 mol/L.

AB - 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 × 10-6 mol/L to 1.8 × 10-5 mol/L with a correlation coefficient of 0.9981. The detection limit was estimated to be about 7.1 × 10-7 mol/L.

KW - Activated glassy carbon electrode

KW - Cyclic voltammetry

KW - Sudan I

UR - https://www.scopus.com/pages/publications/34447270535

U2 - 10.1016/j.foodchem.2006.12.039

DO - 10.1016/j.foodchem.2006.12.039

M3 - 文章

AN - SCOPUS:34447270535

SN - 0308-8146

VL - 105

SP - 883

EP - 888

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -

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

Abstract

Keywords

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