Yüzüncü Yıl University, Faculty of Science, Department of Analytical Chemistry, Van 65080, Turkey.
Food Chem. 2013 Dec 1;141(3):1821-7. doi: 10.1016/j.foodchem.2013.04.085. Epub 2013 May 3.
A method for the determination of food additive vanillin was developed by adsorptive stripping voltammetry. Its determination was carried out at the anodically pre-treated boron-doped diamond electrode in aqueous solutions. Using square-wave stripping mode, the compound yielded a well-defined voltammetric response in phosphate buffer, pH 2.5 at +1.14 V (vs. Ag/AgCl) (a pre-concentration step being carried out at open-circuit condition for 60s). A linear calibration graph was obtained in the concentration range of 0.5-15.0 μg mL(-1) (3.3×10(-6)-9.8×10(-5) mol L(-1)) with a detection limit of 0.024 μg mL(-1) (1.6×10(-7) mol L(-1)). As an example, the practical applicability of the proposed method was tested for the determination of this flavouring agent in commercial pudding powder of Keshkule (Turkish milk pudding with almond flour).
建立了一种采用吸附溶出伏安法测定食品添加剂香兰素的方法。在硼掺杂金刚石电极上，于水溶液中进行测定。在磷酸盐缓冲液中，采用方波溶出模式，于+1.14 V（相对于 Ag/AgCl）（在开路条件下预富集 60s）可得到明确的伏安响应。在 0.5-15.0 μg mL(-1) 浓度范围内（3.3×10(-6)-9.8×10(-5) mol L(-1))可得到线性校准曲线，检出限为 0.024 μg mL(-1)（1.6×10(-7) mol L(-1))。以商业布丁粉（土耳其杏仁粉牛奶布丁）为例，对该方法测定这种调味剂的实际适用性进行了测试。
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