Electrochemical determination of tert-butylhydroquinone in food samples using modified carbon paste electrode

In foods, TBHQ is used as a preservative for unsaturated vegetable oils and many edible animal fats. It does not cause discoloration even in the presence of iron, and does not change flavor or odor of the material to which it is added.[1] It can be combined with other preservatives such as butylated hydroxyanisole (BHA). As a food additive, its E number is E319. It is added to a wide range of foods, with the highest limit (1 gram/kg) permitted for frozen fish and fish products. Its primary advantage is extending storage life [1]. The electrochemical behavior of tert-butylhydroquinone at carbon paste electrode amplified with the 1-methyl-3- octylimidazolium tetraflouroborate and Au nanoparticles has been studied in aqueous solutions. The oxidation of tert-butylhydroquinone at the pH range of 4.0-8.0 has been investigated. At the optimum condition of pH 7.0, the tert-butylhydroquinone shows an irreversible signal at 0.24 V. The scan rate investigation confirms a diffusion process for the electro-oxidation of tert-butylhydroquinone at a surface of the modified electrode. Square wave voltammetric investigation shows a linear relationship between the tert-butylhydroquinone current and concentration within the range of 0.005-450 μM with a detection limit of 1.0 nM. The modified electrode has been applied to analyze the tramadol in injection and urine samples.