Electrochemical Detection of Salicylic Acid in Pickled Fruit/Vegetable and Juice

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Detpisuttitham, Warinthorn; Phanthong, Chatuporn; Ngamchana, Sirimarn; Rijiravanich, Patsamon; Surareungchai, Werasak;

ผู้เผยแพร่: Springer

ปีที่เผยแพร่ (ค.ศ.): 2020

Volume number: 4

Issue number: 4

หน้าแรก: 291

หน้าสุดท้าย: 297

จำนวนหน้า: 7

นอก: 2096241X

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083774134&doi=10.1007%2fs41664-020-00127-y&partnerID=40&md5=754a2dece58999f22712e55a6741c90c

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Abstract: Salicylic acid (SA) is used as a preservative in food and a biocide in some consumer products. However, in some countries its use is prohibited. The main problem in the electroanalytical determination of SA is the formation of a passive film during the electro-oxidation of SA. To alleviate the passivation during SA measurement, the experiment was conducted by screen-printed carbon electrode (SPCE). While, differential pulse voltammetry (DPV) was essential for oxidation process to provide better sensitivity. Under conditions of optimized pH and electrolyte concentration, we have calibrated SA in the range of 0.001–0.2 mM, with and LOD of 1.6 μM. The relative standard deviation of the sensor responses to 40 µM and 100 µM SA (n = 20) was < 3%. SA recoveries in samples such as pickled green mustard, pickled bamboo shoots, pickled mango, pickled lime, pickle ginger and apple juice were found to be in the range of 84–113%. Graphic Abstract: [Figure not available: see fulltext.] © 2020, The Nonferrous Metals Society of China.

คำสำคัญ

Electrochemical method, Pickled vegetable and fruit