An interesting strategy devoted to fabrication of a novel and high-performance amperometric sodium dithionite sensor

According to the recently rumors about abusing of sodium dithionite (SDT) in baking bread by some bakers, we motivated to plan a study to fabricate an electrochemical SDT sensor. This work reports our results on fabricating a novel and high performance electrochemical sensor based on AuPd nanoparticles (AuPd NPs)/chitin-ionic liquid (Ch-IL)/ferrocene dicarboxylic acid‑carbon black-ionic liquid (FDCA-CB-IL)/glassy carbon electrode (GCE) to ultrasensitive determination of SDT in bread samples. The modifications steps were characterized with the help of cyclic voltammetry, electrochemical impedance spectroscopy and scanning electron microscopy. After characterization of the modifications, the sensor was electroanalytically characterized by chronoamperometry and the sensor was able to detect SDT in two linear ranges of 0.001-6 and 6-200 μM with a limit of detection of 0.1 nM and a sensitivity of 21.76 μA μM−1. After confirming the capability of the sensor for SDT determination in synthetic samples, it was applied to determination of SDT in three Iranian traditional bread samples and fortunately, there wasn't any SDT in the tested bread samples and to further investigation of the ability of the sensor, the real samples were spiked and good recoveries obtained which guaranteed a good performance for the fabricated sensor.