作者: M DU , X HAN , Z ZHOU , S WU
DOI: 10.1016/J.FOODCHEM.2006.12.039
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摘要: Abstract A novel electroanalytical method is proposed for the determination of Sudan I in hot chili powder. was firstly pre-concentrated by adsorption and then electroreduced at electrochemically activated glassy carbon electrode (AGCE). linear relationship between reduction current concentration obtained over range from 2.4 × 10−6 mol/L to 1.8 × 10−5 mol/L with a correlation coefficient 0.9981. The detection limit estimated be about 7.1 × 10−7 mol/L.