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Detection of formaldehyde in food samples by enhanced chemiluminescence

Akshath, Uchangi Satyaprasad and Sagaya Selvakumar, L. and Thakur, M. S. (2012) Detection of formaldehyde in food samples by enhanced chemiluminescence. Analytical Methods, 4. pp. 699-704.

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Official URL: http://dx.doi.org/10.1039/C2AY05608A

Abstract

In this study{,} chemiluminescence (CL) from oxidation of formaldehyde and luminol was investigated under alkaline conditions to develop a sensitive analytical tool for formaldehyde detection. The developed method was successfully applied for detection of formaldehyde in spiked soft drinks{,} wine{,} and raw fish storing solution. CL enhancement by optimized conditions of luminol{,} urea-H2O2{,} pH{,} and sequence of addition was investigated{,} which was not explored previously. The limit of detection was 10 pg ml-1 and linear range 10 pg ml-1 to 100 [small mu ]g ml-1 with a regression coefficient of R2 = 0.998. The importance of these experimental parameters is discussed based on knowledge of oxidation of luminol by urea-H2O2 and further enhancement of CL by formaldehyde oxidation. Formaldehyde was spiked and recovered with 95-99.9%. The results obtained were compared with those of high-performance liquid chromatography (HPLC) and were well correlated.

Item Type: Article
Uncontrolled Keywords: formaldehyde , detection, food samples
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 08 Food Chemistry
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2016 10:25
Last Modified: 23 Sep 2016 10:25
URI: http://ir.cftri.com/id/eprint/10889

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