An Electrochemical Sensor Based on Carbon Paper Modified with Graphite Powder for Sensitive Determination of Sunset Yellow and Tartrazine in Drinks

Abstract

The paper describes the development of an electrochemical sensor to be used for the determination of synthetic food colorants such as Sunset Yellow FCF (SY) and Tartrazine (TZ). The sensor is a carbon paper (CP) electrode, manufactured by using hot lamination technology and volume modified with fine‐grained graphite powder (GrP). The sensor (GrP/CP) was characterized by scanning electron microscopy, energy dispersive spectrometry, electrochemical impedance analysis, cyclic, linear sweep and differential pulse voltammetry. The mechanism of SY and TZ electrochemical oxidation on GrP/CP was studied. The developed sensor has good electron transfer characteristics and low electron resistance, high sensitivity and selectivity. Applying the differential pulse mode, linear dynamic ranges of 0.005–1.0 μM and 0.02–7.5 μM with limits of detection of 0.78 nM and 8.2 nM for SY and TZ, respectively, were obtained. The sensor was used to detect SY and TZ in non‐alcoholic and alcoholic drinks. The results obtained from drink analysis prove good reproducibility (RSD ≤ 0.072) and accuracy (recovery 96–104%).