title: Development of novel potentiometric sensors for determination of tartrazine dye concentration in foodstuff products.
abstract: Tartrazine dye Na(3)TZ in foodstuff products was determined by a new modified carbon paste electrode, encoded sensor A, and a coated silver wire electrode, encoded sensor B, based on tartrazine TZ- cetryltrimethyl ammoniumbromide CTAB as a chemical modifier TZ-CTA. The electrodes exhibit the following characteristics listed respectively: a Nernstian slope of 17.9±0.5 and 19.4±0.2 mV/decade for tartrazine ion over a wide concentration range from 4.3×10(-7) to 1.0×10(-2) and 1.1×10(-7) to 1.0×10(-2) M. The lower detection limits: 3.2×10(-7) and 5.5×10(-8) M. Short response time (5-8 s) over the pH range 3.8-7.7 and 4.2-8.1. The proposed sensors display significantly high selectivity for TZ ion over a wide variety of sugars, some anions, common organic, inorganic compounds and additives. The developed electrodes were applied to the potentiometric determination of tartrazine ion in different kinds of foodstuffs: solid jelly (strawberry and custard) powder samples and soft drink (orange) samples with satisfactory results.
authors.affiliation: Chemistry Department, College of Sciences, Al-Aqsa University, Gaza, Palestine. hazemona1@yahoo.co.uk
authors.forename: Hazem M
authors.initials: HM
authors.lastname: Abu Shawish
authors.forename: Nasser Abu
authors.initials: NA
authors.lastname: Ghalwa
authors.forename: Salman M
authors.initials: SM
authors.lastname: Saadeh
authors.forename: Heba
authors.initials: H
authors.lastname: El Harazeen
mesh_terms: D004566:Electrodes; D005504:Food Analysis; D005505:Food Coloring Agents / Q000032:analysis*; D057230:Limit of Detection; D011199:Potentiometry / Q000295:instrumentation* / Q000379:methods*; D013645:Tartrazine / Q000032:analysis*
chemical_list: D005505:Food Coloring Agents; D013645:Tartrazine