Enhanced-Oxidation and Highly Sensitive Detection of Tartrazine in Foodstuffs via New Platform Based on Poly(5-Sulfosalicylic Acid)/Cu(OH)2 Nanoparticles

Poly(5-sulfosalicylic acid) (PSSA)/Cu(OH)(2) nanoparticle-graphite (Gr) nanocomposite-modified glassy carbon electrode (PSSA/Cu(OH)(2)-Gr/GCE) was utilized for sensitive determination of tartrazine using squarewave voltammetry (SWV). The structure of the nanocomposite was investigated by transmission electron microscopy (TEM) and field emission scanning electron microscopy (FESEM(. PSSA/Cu(OH)(2)-Gr/GCE exhibited an enhancement in anodic peak current, electron transfer kinetics, effective surface area, and reactive sites and indicated good electrocatalytic activity toward the oxidation of tartrazine. The as-proposed modified electrode achieved a satisfactory dynamic range between the anodic peak current and the concentration of tartrazine at two concentration ranges of 0.01-0.6 and 0.6-10 mu mol/L, and the detection limit was obtained to be 8 nmol/L (S/N = 3). The resulting sensor was successfully used to determine tartrazine in real samples such as candy, softdrink, orange juice powder, banana-flavored jelly powder, and candy-coated chocolate.