Potent Acrylamide Determination in Food Products Using Ion-Selective Electrode Technique

Abstract

A potent selective acrylamide liquid sensor based on the reaction of acrylamide with 2-(5-Bromo-2-pyridylazo)-5-[N-n-Propyl-N-(3-Sulfopropyl) amino] aniline reagent is successfully designed. The characteristics slope (52.33 mV/decade), linearity usable range from 1.0 × 10−7–1.0 × 10−1 molar, limit of detection (1.6 × 10−8) molar, selectivity attitude to several inorganic cations, amino acids and sugars, time of response (8 s), lifetime (four months), pH effect on the electrode potential and the basic validation parameters were studied. The desirable pH applicable range was 3.0–6.5, and the restraint of the developed sensor is independent on this working pH range. The deployed electrode was effectively applied for rapid inexpensive analysis of acrylamide cations in food products with comparison to high-performance liquid chromatographic method and the results were agreeable with each other. The obtained data by the suggested electrode were treated statistically and compared with the various recently published acrylamide sensors.

Keywords

• ion-associate complexe
• membrane sensor
• acrylamide detection
• food product samples