Tartrazine and Indigo-carmine are synthetic colorants commonly used in the food industry. A method was developed for the linear scan cathodic stripping voltammetric determination of both dyes with a hanging mercury electrode. Linear calibration graphs were obtained for tartrazine and indigo-carmine in concentration from 5x10-9mol.L-1 to 1x10-7mol.L-1, using optimum accumulation potential of 0V and -0.10V, accumulation time of 30s and acetate buffer pH 4.5 and carbonate buffer pH 10, respectively. The proposed method is applied successfully for simultaneous determination of the both dyes in commercial artificial powder juice and candies.
food colorants; dyes; indigo-carmine; tartrazine; electroanalysis
