Desarrollo de un sensor electroquímico a base de carbono/polímero/nanopartículas de oro, para la detección de Tartrazina y Rojo Allura

Abstract

In this work the spectrophotometric and electrochemical study of the azo dyes, Allura Red and Tartrazine was carried out. These dyes are thoroughly used in food industry because they provide a bright and uniform colouring, furthermore, to being stable to diverse factors. From the spectrophotometric method, the stability to the time and pH was determinate, by modifying this value in a wide interval (almost all the pH scale). Also, using the SQUAD computational program, the acid constant values were calculated, the same were using to determine the experimental conditions of the electrochemical study. The electrochemical experiments were carried out with a carbon paste electrode (CPE) as working electrode using cyclic voltammetry (CV) and differential pulse voltammetry techniques. With the CPE and CV, the electrochemical process of the azo dyes was determinate, afterwards, the electrode modifications were carried out, where several agents were tested, as conductive polymers, gold nanoparticles and bamboo type multiwalled carbon nanotubes. Since, the electrochemical characterization was carried out, the calibration curves were constructed, so long the electrochemical and spectrophotometric method, to contrast the results. Subsequently, the quantification in real samples was made it, because these azo colourings are presents in several foods, that we eat daily. Although, Allura Red and Tartrazine are additives generally recognized as safe, their safety should continue studied because children and sensitive persons have shown allergies.