Electrochemical Study of Auramine O at Glassy Carbon Electrode and Its Determination in Food by Differential Pulse Adsorptive Stripping Voltammetry

A simple, nontoxic, rapid and sensitive method to determine of auramine O in food using glassy carbon electrode was investigated. The cyclic, differential pulse adsorptive stripping voltammetry methods was used to study the electrochemical behavior of auramine O on the glassy carbon electrode in Britton-Robinson buffer. The oxidation peak of the auramine O was irreversible, adsorptive on the surface electrode. Using differential pulse adsorptive stripping voltammetry to determine auramine O with optimal conditions were Britton - Robinson buffer pH 10, adsorption potential 0 V, adsorption time 90 s, pulse amplitude 50 mV, scan rate 25 mV s-1. This process could be used to determination auramine O concentration in the range from 1.0×10-8 mol L-1 to 20.0×10-8 mol L-1 with a detection limit of 2.7×10-9 mol L- 1, quantitation limit 9.0×10-9 mol L-1. We successfully applied the procedure to determine auramine O in spiked chicken meat with mean recovery 90.2±2.1%. The detection limit and the limit of quantification of the auramine O in spiked chicken meat was found to be 0.16 μg g-1 and 0.53 μg g-1, respectively.