Determination of vanillin in commercial food product by adsorptive stripping voltammetry using a boron-doped diamond electrode

Abstract

A method for the determination of food additive vanillin was developed by adsorptive stripping voltammetry. Its determination was carried out at the anodically pre-treated boron-doped diamond electrode in aqueous solutions. Using square-wave stripping mode, the compound yielded a well-defined voltammetric response in phosphate buffer, pH 2.5 at +1.14V (vs. Ag/AgCl) (a pre-concentration step being carried out at open-circuit condition for 60s). A linear calibration graph was obtained in the concentration range of 0.5–15.0μgmL−1 (3.3×10−6–9.8×10−5molL−1) with a detection limit of 0.024μgmL−1 (1.6×10−7molL−1). As an example, the practical applicability of the proposed method was tested for the determination of this flavouring agent in commercial pudding powder of Keshkule (Turkish milk pudding with almond flour).