Determination of vanillin in food samples based on an ionic liquid/CuFe2O4 nanoparticle carbon paste electrode

Vanillin (VAN)(4-hydroxy-3-methoxybenzaldehyde) is the major component of natural vanilla. the desirable flavor and aroma properties of vanillin have led to its widespread application in confectionery, beverage, pharmaceutical, and food and perfumery industries [1]. In this work, a simple and high sensitivity electrochemical sensor was developed to determine VAN based on CuFe2O4 nanoparticles ionic liquid modified carbon paste electrode(CuFe2O4/ILCPE) using cyclic voltammetry, electrochemical impedance spectroscopy (EIS) and square wave voltammetry (SWV) methods. The novel sensor exhibited an obviously catalytic activity towards theoxidation of VAN, which can be confirmed by the increased oxidation peak current and thedecreased oxidation peak potential when compared with the bare carbon paste electrode (CPE). The electron transfer coefficient (a), diffusion coefficient (D), and charge transfer resistance (Rct) of VAN at the modified electrode were calculated. The linear response range and detection limitwere found to be 0.1–700 μM and 0.07 μM, respectively (Fig. 1). Other species did not interfere with the determination of VAN at a surface of propose sensor in the optimum condition. Theproposed sensor was successfully applied for the determination of VAN in food samples with satisfactory results.

کلیدواژه ها:

Vanillin ، CuFe2O4 nanoparticles ، Ionic liquids ، Voltammetric analysis