Selective electrochemical sensor for the determination of tartrazine in food products

A novel electrochemical sensor based on modified glassy carbon electrode with chitosan, gold nanoparticles, multi-walled carbon nanotubes and graphene oxide (CHIT/AuNPs/MWCNTs/GO) was developed for sensitive quantification of Tartrazine (TZ) in food products. The morphological characteristics of CHIT/AuNPs/MWCNTs/GO were investigated by scanning electron microscopy (SEM) and electrochemical tests. Under optimal condition, DPV results presented high stability and excellent electrocatalytic activity of CHIT/AuNPs/MWCNTs/GO for the determination of TZ level and wide concentration ranges with linear regression was y=0.054x-0.2511 (r2=0.99037). Also, the developed sensor was successfully applied jelly, candy as well as soft drinks which showed good selectivity with satisfactory results. The developed sensor offers faster detection and low cost which can be an alternative technique in monitoring synthetic food colorants