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<p>Tartrazine, a synthetic yellow food dye, has been evaluated electrochemically using a carbon paste electrode modified by a nanocomposite. For the quick and accurate measurement of tartrazine, a carbon paste electrode was modified using a ZnO–CeO<sub>2</sub> nanocomposite. The prepared nanocomposite was characterized using UV-Vis spectroscopy, Fourier transform infrared (FTIR) spectroscopy, Field emission scanning electron microscopy (FE-SEM) and Energy dispersive X-ray spectroscopy (EDX). Cyclic voltammetry was used to assess a number of variables, including the concentration of the nanocomposite, the influence of pH, and the scan rate for tartrazine oxidation. Peak current showed linearity with tartrazine concentration in a range from 0.15  to 5 × 10<sup>− 6</sup> mol L<sup>−1</sup> employing square wave voltammetry in 0.1&#xa0;mol L<sup>−1</sup> phosphate buffer solution, at pH 5.5. Both the Limit of Quantification (LOQ) and the Limit of Detection (LOD) were calculated as 0.289 × 10<sup>− 6</sup> mol L<sup>−1</sup> and 0.086 × 10<sup>− 6</sup> mol L<sup>−1</sup> respectively. Tartrazine levels in retail food products were measured using the described approach.</p>

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Development of ZnO–CeO2 modified carbon paste electrode for the voltammetric detection of tartrazine

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月27日

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  • Annapoorna S. Bhat,
  • Rajesh N. Hegde

摘要

Tartrazine, a synthetic yellow food dye, has been evaluated electrochemically using a carbon paste electrode modified by a nanocomposite. For the quick and accurate measurement of tartrazine, a carbon paste electrode was modified using a ZnO–CeO2 nanocomposite. The prepared nanocomposite was characterized using UV-Vis spectroscopy, Fourier transform infrared (FTIR) spectroscopy, Field emission scanning electron microscopy (FE-SEM) and Energy dispersive X-ray spectroscopy (EDX). Cyclic voltammetry was used to assess a number of variables, including the concentration of the nanocomposite, the influence of pH, and the scan rate for tartrazine oxidation. Peak current showed linearity with tartrazine concentration in a range from 0.15  to 5 × 10− 6 mol L−1 employing square wave voltammetry in 0.1 mol L−1 phosphate buffer solution, at pH 5.5. Both the Limit of Quantification (LOQ) and the Limit of Detection (LOD) were calculated as 0.289 × 10− 6 mol L−1 and 0.086 × 10− 6 mol L−1 respectively. Tartrazine levels in retail food products were measured using the described approach.