Abstract
Here, we describe the development of a platinum redox sensor for the direct potentiometric quantification of starch in solution. The sensor measures the decrease in free triiodide ion after it complexes with starch to form a starch–triiodide complex. This decrease was, therefore, correlated with starch concentration, and the composition and stability of the potassium triiodide solution were optimised. The starch–triiodide complex was characterized potentiometrically at variable starch and triiodide concentrations. We also propose a response mechanism for the platinum redox sensor towards starch and an appropriate theoretical model. The optimised method exhibited satisfactory accuracy and precision and was in good agreement with a standard spectrophotometric method. The sensor was tested over a range of 0.4–9mg starch, with recoveries ranging from 97.8% to 103.4% and a detection limit of 0.01mg starch.
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