Simultaneous detection of Ponceat 4R and tartrazine in food using adsorptive stripping voltammetry on an acetylene black nanoparticle‐modified electrode

BACKGROUND: Ponceau 4R and tartrazine have been widely used in foodstuffs. However, they are pathogenic if they are excessively consumed. Therefore, the detection of Ponceat 4R and tartrazine is quite important. RESULTS: A sensitive and rapid electrochemical method was developed for the simultaneous detection of Ponceat 4R and tartrazine using anodic adsorptive stripping voltammetry and based on the strong enhancement effect of acetylene black nanoparticle. For Ponceat 4R, the linear range was from 0.05 to 4 mg kg(-1) , and the limit of detection was 0.03 mg kg(-1) . For tartrazine, the linear range was from 0.15 to 18 mg kg(-1) , and the limit of detection was 0.1 mg kg(-1) . The relative standard deviation was 3.8% and 4.7% for 10 successive measurements of 1 mg kg(-1) Ponceau 4R and tartrazine. The method was used to determine Ponceat 4R and tartrazine in soft drinks, and recovery was in the range of 92.4-104.8%. CONCLUSION: At the acetylene black nanoparticle-modified electrode, the oxidation current signal of Ponceau 4R and tartrazine greatly increase. This new method is sensitive, rapid, simple and feasible.