An Electrochemical Sensor for Analysis of Food Red 17 in the Presence of Tartrazine in Food Products Amplified with CdO/rGO Nanocomposite and 1,3-Dipropylimidazolium Bromide

Abstract

Carbon paste electrode amplified with CdO nanoparticle (spherical shape) decorated onto graphene nanosheet and 1,3-dipropylimidazolium bromide (CdONP/rGO/1,3-DPZBr/CPE) was fabricated and suggested as an electrochemical sensor for analysis of Food Red 17 in the presence of tartrazine. At pH 3.0 as best condition, the electrooxidation wave of a potential 850 mV was observed for Food Red 17. On the other hand, due to high conductivity of 1,3-DPZBr and large surface area of CdONP/rGO, we detect a high oxidation sensitivity for analysis of Food Red 17. The CdO-NP/rGO/1,3-DPZBr/CPE showed a good ability for resolving of Food Red 17 and tartrazine oxidation signals as two important dye colors. As a result, we found dynamic range of 4.0 nM–8.0μM with detection limit 1.0 nM for analysis of Food Red 17 at a surface of the CdO-NP/rGO/1,3-DPZBr/CPE. The CdONP/rGO/1,3-DPZBr/CPE was used for analysis of Food Red 17 in washing liquid, ice cream, and jelly powder samples.