| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1189561 | Food Chemistry | 2007 | 6 Pages |
Abstract
A novel electroanalytical method is proposed for the determination of Sudan I in hot chili powder. Sudan I was firstly pre-concentrated by adsorption and then electroreduced at the electrochemically activated glassy carbon electrode (AGCE). A linear relationship between the reduction current and concentration of Sudan I was obtained over the range from 2.4 × 10−6 mol/L to 1.8 × 10−5 mol/L with a correlation coefficient of 0.9981. The detection limit was estimated to be about 7.1 × 10−7 mol/L.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Meiju Du, Xiaogang Han, Zihao Zhou, Shouguo Wu,