Desenvolvimento de métodos eletroanalíticos empregando o eletrodo de diamante dopado com boro para a determinação simultânea de edulcorantes e corantes em produtos alimentícios

• Ano de defesa: 2014
• Autor(a) principal: Deroco, Patrícia Batista
• Orientador(a): Fatibello Filho, Orlando
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de São Carlos
• Programa de Pós-Graduação: Programa de Pós-Graduação em Química - PPGQ
• País: BR
• Palavras-chave em Português: Métodos eletroanalíticos; Determinação simultânea; Corantes; Edulcorantes; Amperometria; Eletrodo de diamante dopado com boro (DDB)
• Área do conhecimento CNPq: CIENCIAS EXATAS E DA TERRA::QUIMICA
• Link de acesso: https://repositorio.ufscar.br/handle/ufscar/6593

In this work, three electroanalytical proceduces were developed for simultaneous determination of sweeteners (aspartame (AS) and acesulfame-K (AK)) and colorants (sunset yellow (SY), indigo carmine (IC) and allura red (AR)) in food samples using a boron-doped diamond electrode (BDD). AS and SY pair was determined with no need of previous separation in a 0.30 mol L-1 H2SO4 solution with BDD electrode anodically pretreated and using multiple pulses amperometry (MPA) with flow injection analysis system (FIA). The sequence of double-potential waveform with time dependence, previously optimized, was Edea = +1.30 V / 150 ms (pulse potential at which occurs only SY oxidation) and Edet.2 = +1.70 V / 200 ms (pulse potential at which the oxidation of both analytes, AS and SY, occurs). The analytical curves showed linearity from 0.25 a 25.0 ^mol L-1, with detection limit (LD) of 0.04 ^mol L-1 for both analytes. Subsequently, the analytical determination of IC and AR was carried out in a 0.30 mol L-1 H2SO4 solution with BDD electrode cathodically pretreated using FIA-MPA. The dual-potential waveform was the following: Edeu = +0.75 V / 200 ms (pulse potential at which occurs only IC oxidation) and Edet2 = +1.10 V / 50 ms (pulse potential at which the oxidation of both analytes, IC and AR, occurs). The analytical curves were linear from 0.070 to 1.0 ^mol L-1 for IC and 0.040 to 0.77 ^mol L-1 for AR, with LDs of 40 nmol L-1 and 7.0 nmol L-1, respectively. The analytical frequencies for each method were 120 and 153 determinations per hour for AS and SY pair and for IC and AR pair, respectively. Another procedure was developed for determination of AS and AK sweeteners using a BDD electrode anodically pretreated and differential pulse voltammetry in a 0.30 mol L-1 H2SO4 solution. The analytical curves presented linearity from 4.4 to 110 ^mol L-1 for AS and from 0.39 to 7.6 mmol L-1 for AK and LDs obtained for AS and AK were 1.6 ^mol L-1 and 0.28 mmol L-1, respectively. Finally, all these proposed methods were successfully applied in analysis of food samples containing the pairs of (AS and SY or IC and AR or AS and AK). The obtained results were satisfactory and similar to those obtained using comparative HPLC methods at a confidence level of 95%.