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A colorimetric sensing platform for azodicarbonamide detection in flour based on MnO2 nanosheets oxidative system
Luwei Zhang1,2, Fuli Xin3, Zhixiong Cai3
1Institute of Biomedical Photonics and Sensing, Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an, 710049, Shaanxi, China.
Analytical and Bioanalytical Chemistry
|June 8, 2021
Summary
A new colorimetric method detects azodicarbonamide (ADA) in flour. This rapid detection is crucial for food safety, ensuring ADA levels remain below regulated standards to protect consumer health.
Area of Science:
- Analytical Chemistry
- Food Science
- Materials Science
Background:
- Azodicarbonamide (ADA) is a food additive used as a dough conditioner.
- High-temperature processing can convert ADA into toxic compounds like biurea and semicarbazide.
- Strict control and reliable detection of ADA in food are essential for consumer safety.
Purpose of the Study:
- To develop a simple, fast, and sensitive colorimetric strategy for detecting azodicarbonamide (ADA) in food products.
- To establish a reliable method for monitoring ADA levels, ensuring compliance with food safety regulations.
Main Methods:
- A colorimetric sensing system was designed using MnO2 nanosheets, 3,3',5,5'-tetramethylbenzidine (TMB), and glutathione (GSH).
- The method leverages the reaction between ADA and GSH, which inhibits GSH's ability to reduce MnO2 nanosheets.
- Absorbance changes in TMB solution correlate with ADA concentration, enabling quantitative detection.
Main Results:
- The developed MnO2-TMB-GSH platform demonstrated a linear detection range for ADA from 10 μmol L−1 to 400 μmol L−1 (11.6–464 ppm).
- A low limit of detection (LOD) of 3.3 μmol L−1 (3.51 ppm) was achieved.
- The method showed high recovery rates (96%-105%) and low relative standard deviation (RSD < 5%) when applied to real flour samples, with no significant interference from other components.
Conclusions:
- The developed colorimetric method provides an effective and rapid means for detecting ADA in flour.
- This approach is suitable for on-site and visual analysis of ADA, ensuring levels are below the regulatory standard of 45 mg kg−1.
- The strategy holds significant potential for enhancing food safety and quality control.
