Ultrasensitive determination of sorbic acid in food is essential for the assessment of the food quality. Therefore, two sensors based on nanographene decorated with gold nanoparticle paste modified with metal porphyrins (Zn protoporphyrin IX, and 2,3,7,8,12,13,17,18 octaethyl, 21H, 23H-porphirine Mn(III) chloride) were proposed for the determination of sorbic acid in food (bakery products and mayonnaise). Square-wave voltammetry was used for the characterization and validation of the proposed sensors. Response characteristics showed that the limits of detection for both sensors were 0.33 µmol L-1 while the limits of quantification were 1.00 µmol L-1. Both sensors can be used for the determination of sorbic acid in the concentration range 1-1000 µmol L-1, the linear concentration range making them appropriate for the assay of sorbic acid in food. The highest sensitivity (0.35 nA/µmol L-1) was recorded when the sensor based on 2,3,7,8,12,13,17,18 octaethyl, 21H, 23H-porphirine Mn(III) chloride was used, proving the higher electrocatalytic effect of this electrocatalyst versus the one of the Zn protoporphyrin IX. High recoveries (values higher than 95.00%) and low RSD (%) values (lower than 5.00%) were recorded for both sensors when used for the determination of sorbic acid in bread and mayonnaise, proving the high reliability of the proposed sensors and method.
Keywords: Electrochemical sensor; Food chemistry; Sorbic acid; Square-wave voltammetry.
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