Voltammetric determination of butylated hydroxytoluene using modified nanostructure carbon paste electrode

Butylated hydroxytoluene (BHT), also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties[1]. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids (e.g. fuel, oil) and other materials where free radicalsmust be controlled. In this research the electrochemistry of BHT was studied by electrochemical methods at a carbonpaste electrode modified by CdO/CNTs and ionic liquids as a binder. For this goal we describesynthesis of CdO/CNTs using chemical precipitation method and then characterize with different methods such as scanning electron microscopy (SEM) and X-ray diffraction (XRD) in the first step. The oxidation peak potential of the BHT at a surface of modified electrode appeared at 570mV that was about 100 mV lower than the oxidation peak potential at the surface of the unmodified carbon paste electrode (CPE) under similar condition. Under the optimized conditions, the oxidation peak current of BHT showed linear dynamic range (in 0.1–600 μM) with a detection limit of 0.06 μM, using square wave voltammetry (SWV) method. The proposed sensor was successfully applied for the determination of BHT MDOP in food samples.

کلیدواژه ها:

Butylated hydroxytoluene ، CdO/CNTs ، Modified electrode ، Food analysis