Voltammetric Behaviour of Rhodamine B at a Screen-Printed Carbon Electrode and Its Trace Determination in Environmental Water Samples
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Apparatus
2.3. Voltammetric Procedures
2.4. Sample Preparation
3. Results
3.1. Cyclic Voltammetric Investigations
3.2. Effect of pH on Peak Potential and Peak Current
3.3. Calibration Plot, Limit of Detection and Precision
3.4. Effect of Ascorbic Acid on Rhodamine B Differential Pulse Voltammetric Response
3.5. Analytical Application
4. Conclusions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Linear Range µg/L | Limit of Detection µg/L | Technique | Comments | Reference |
---|---|---|---|---|---|
Wastewater and surface water | 50–1000 | 0.5 | High-performance liquid chromatography with fluorescence detection | Solid-phase extraction | [17] |
Fruit juice and Preserved fruit | 4.78–956.1 | 2.93 | Differential pulse voltammetry at a glassy carbon electrode | Preserved fruits extracted in water with the aid of ultrasonication for 4 h, and then filtrated under vacuum | [28] |
Chili powder and tomato sauce | 5–100 | 1.44 | Magnetic solid-phase extraction, with SPCE modified by multiwalled carbon nanotubes and a molecular imprinted polymer | Chili powder extracted with acetonitrile with the aid of ultrasonication. Centrifuged and mixed with NaCl and distilled water, stored at −20 °C for 2 h. Filtrated, under nitrogen, and reconstituted with distilled water at pH 5. Tomato sauce extract obtained via direct filtration | [30] |
Tomato and chili sauces | 0.96–44.07 | 1.79 | Zeolite imidazolate framework-67/reduced graphene oxide modified glassy carbon electrode | Sample was sonicated in water by ultrasonication and stirring The Rhodamine B concentration was then determined using the optimized conditions | [33] |
Water samples and hair colors | 48–720 | 9.6 | Multi-walled carbon nanotube carbon paste electrode | Hair color was sonicated in ethanol and diluted with PBS (pH = 3.0) and examined electrochemically | [34] |
Water samples and soft drinks | 23–2000 | 7.0 | Spectrophotometric detection | Dispersive liquid–liquid microextraction | [67] |
Chili powder | 1.0–10,000 µg/g | 1.0 µg/g | Surface-enhanced Raman spectroscopy | Extraction with acetonitrile via shaking, sonication and centrifuging | [68] |
Bakery products, beverages and cooked foods | 600–5000 | 10 | High-performance liquid chromatography | Officially prescribed method of the Indian food regulatory authority | [69] |
Cosmetics | 0.765–478.03 | 0.239 | Micellar-enhanced fluorimetry | Lipstick extracted in water by stirring at 333 K (ca. 60 °C) for 15 min | [70] |
Surface water | -- | 0.000010 | High-performance liquid chromatography with fluorescence detection | Solid-phase extraction of 1 L of sample water reconstituted in a 1.0 mL of mobile phase | [71] |
Soft drink, waste water and cosmetics | 250–3000 | 3.14 | Spectrophotometry at 556 nm | Solid-phase extraction | [72] |
Cosmetic products and water samples | -- | 2.2 | Spectrophotometry at 550 nm | Deep eutectic solvent-based liquid-phase microextraction | [73] |
Chili powder, tomato juice, soy sauce and pasta sauce | 144–1440 | 48 | Cu@CS nanohybrid-modified glassy carbon electrode | Tomato sauce extract was obtained by filtration. Chili powder was sonicated in acetonitrile and centrifuged. NaCl and water were added and the mixture frozen and centrifuged. The acetonitrile layer collected. Soy sauce was sonicated in a mixture of ethanol/water/acetic acid, and filtered. Pasta sauce was diluted in water and filtered. Once processed, extracts were made up in pH 6.5 PBS, and examined using the optimized procedure | [74] |
Chili powder and preserved fruit | 5–2400 | 2.1 | Silica-pillared zirconium phosphate/Nafion composite modified glassy carbon electrode | Sample added to acetone–n-hexane solution and sonicated. Mixture then centrifuged and supernatant extracted with n-hexane and organic phase discarded following addition of water. An aliquot was then diluted in pH 5.0 BR buffer and investigated using the optimized conditions | [75] |
Surface water | 60–4000 | 10 | Differential pulse voltammetry at an unmodified SPCE | Dilution with phosphate buffer and addition of ascorbic acid | This work |
Original Concentration ng/mL | Added ng/mL | Found ng/mL | % Recovery | |
---|---|---|---|---|
1 | ND | 96.0 | 90.0 | 93.8 |
2 | ND | 96.0 | 90.5 | 94.3 |
3 | ND | 96.0 | 89.9 | 93.6 |
4 | ND | 96.0 | 87.1 | 90.7 |
5 | ND | 96.0 | 95.3 | 99.3 |
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Honeychurch, K.C. Voltammetric Behaviour of Rhodamine B at a Screen-Printed Carbon Electrode and Its Trace Determination in Environmental Water Samples. Sensors 2022, 22, 4631. https://doi.org/10.3390/s22124631
Honeychurch KC. Voltammetric Behaviour of Rhodamine B at a Screen-Printed Carbon Electrode and Its Trace Determination in Environmental Water Samples. Sensors. 2022; 22(12):4631. https://doi.org/10.3390/s22124631
Chicago/Turabian StyleHoneychurch, Kevin C. 2022. "Voltammetric Behaviour of Rhodamine B at a Screen-Printed Carbon Electrode and Its Trace Determination in Environmental Water Samples" Sensors 22, no. 12: 4631. https://doi.org/10.3390/s22124631
APA StyleHoneychurch, K. C. (2022). Voltammetric Behaviour of Rhodamine B at a Screen-Printed Carbon Electrode and Its Trace Determination in Environmental Water Samples. Sensors, 22(12), 4631. https://doi.org/10.3390/s22124631