Surfactant and Polymer Composite Modified Electrode for the Sensitive Determination of Vanillin in Food Sample
Girish Tigari, J. G. Manjunatha, Edwin S. D’Souza, Nagaraja Sreeharsha
Abstract
Abstract In this work, the active poly (titan yellow) and octoxynol‐9 modified carbon nanotube paste electrode (PTOMCNPE) was prepared and characterized through a Field emission scanning electron microscope (FE‐SEM), Energy‐dispersive X‐ray spectroscopy (EDX), and Electrochemical impedance spectroscopy (EIS). PTOMCNPEpromotes the detection and quantification of vanillin (VA). The electrochemical parameters such as the number of electropolymerization cycles, effect of surfactant,pH, and scan rate were optimized to get an enhanced current signal for the targetmolecule. Under calibrated conditions, the concentration linearity for vanillin was obtained from 2.0‐40.0 μM using both cyclic voltammetry (CV) and differential pulse voltammetry (DPV). The limitof detection(LOD) for VA was found to be 4.9×10 −8 M and 9.31×10 −8 M using DPV and CV, respectively. The stable and selective VA sensor was applied to food analysis with excellent recovery.