title: Ultrasensitive and simultaneous determination of the isomers of Amaranth and Ponceau 4R in foods based on new carbon nanotube/polypyrrole composites.
abstract: In the present work, a novel strategy based on new carbon nanotube (CNT) and polypyrrole (ppy) composite modified electrode for the simultaneous determination of the isomers of Amaranth (E123) and Ponceau 4R (E124) was proposed. Due to the increasing dispersibility and effective surface area of the CNT caused by decoration of ppy to the CNT, the proposed electrode exhibited excellent electrochemical sensitivity and high selectivity toward the oxidation of Amaranth and Ponceau 4R. The linear response ranges for Amaranth and Ponceau 4R were 5.0 × 10(-9)M-5.0 × 10(-7)M, and 8 × 10(-9)M-1 × 10(-6)M and corresponding detection limits as low as 5.0 × 10(-10)M and 1.0 × 10(-9)M, respectively. This proposed method was successfully applied in the detection of Ponceau 4R and Amaranth in fruit drink samples.
authors.affiliation: Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 21008, Jiangsu Province, PR China.
authors.forename: Meiling
authors.initials: M
authors.lastname: Wang
authors.affiliation: Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 21008, Jiangsu Province, PR China.
authors.forename: Yunqiao
authors.initials: Y
authors.lastname: Gao
authors.affiliation: Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 21008, Jiangsu Province, PR China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Sun
authors.affiliation: Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 21008, Jiangsu Province, PR China. Electronic address: zhaojw@nju.edu.cn.
authors.forename: Jianwei
authors.initials: J
authors.lastname: Zhao
mesh_terms: D000548:Amaranth Dye / Q000737:chemistry*; D001391:Azo Compounds / Q000737:chemistry*; D001628:Beverages / Q000032:analysis*; D055664:Electrochemical Techniques / Q000295:instrumentation / Q000379:methods*; D004566:Electrodes; D005503:Food Additives / Q000737:chemistry*; D007536:Isomerism; D037742:Nanotubes, Carbon / Q000737:chemistry; D009282:Naphthalenesulfonates; D010084:Oxidation-Reduction; D011108:Polymers / Q000737:chemistry; D011758:Pyrroles / Q000737:chemistry; D012680:Sensitivity and Specificity
chemical_list: D001391:Azo Compounds; D005503:Food Additives; D037742:Nanotubes, Carbon; D009282:Naphthalenesulfonates; D011108:Polymers; D011758:Pyrroles; C067635:polypyrrole; D000548:Amaranth Dye; C576297:ponceau 4R
keywords: Acetic acid (PubChem CID: 176); Amaranth; Amaranth (PubChem CID: 6093196); Boric acid (PubChem CID: 7628); Ferrous chloride (PubChem CID: 24458); Food analysis; Hydrogen peroxide (PubChem CID: 784); Isomers; Phosphoric acid (PubChem CID: 1004); Polypyrrole (PubChem CID: 3811882); Ponceau 4R; Ponceau 4R (PubChem CID: 9570119); Pyrrole (PubChem CID: 8027); Simultaneous determination; Sodium hydroxide (PubChem CID: 14798)