| Literature DB >> 35746412 |
Abstract
The voltammetric behaviour of Rhodamine B was studied at a screen-printed carbon electrode (SPCE), by cyclic and differential pulse voltammetry. Cyclic voltammograms exhibited two reduction peaks (designated R1 and R2) generated from the reduction of the parent compound through, first, one electron reduction (R1) to give a radical species, and then a further one-electron, one-proton reduction to give a neutral molecule (R2). On the reverse positive-going scan, two oxidation peaks were observed. The first, O1, resulted from the oxidation of the species generated at R2, and the second, O2, through the one-electron oxidation of the amine group. The nature of the redox reactions was further investigated by observing the effect of scan rate and pH on the voltammetric behaviour. The developed SPCE method was evaluated by carrying out Rhodamine B determinations on a spiked and unspiked environmental water sample. A mean recovery of 94.3% with an associated coefficient of variation of 2.9% was obtained. The performance characteristics indicated that reliable data may be obtained for Rhodamine B measurements in environmental water samples using this approach.Entities:
Keywords: Rhodamine B; screen-printed carbon electrode; voltammetry; water
Mesh:
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Year: 2022 PMID: 35746412 PMCID: PMC9230127 DOI: 10.3390/s22124631
Source DB: PubMed Journal: Sensors (Basel) ISSN: 1424-8220 Impact factor: 3.847
Scheme 1Structure of Rhodamine B.
Figure 1Cyclic voltammogram, obtained at a scan rate of 100 mVs−1, for a 1.0 mM solution of Rhodamine B in 0.1 M phosphate at pH 8.3. (a) Starting potential 0.0 V, initial switching potential −1.5 V, second switching potential +1.5 V, final potential −0.5 V and (b) second scan of the same SPCE. Voltammetric conditions as for Figure 1a.
Figure 2(a) Starting potential 0.0 V, initial switching potential −1.5 V, second switching potential +0.5 V, final potential −0.5 V and (b) starting potential 0.0 V, initial switching potential −0.7 V, second switching potential +1.5 V, final potential −0.5 V.
Figure 3Typical cyclic voltammograms obtained for 1.0 mM Rhodamine B in (a) pH 1.92, (b) 3.51, (c) pH 7.17, (d) pH 8.00, (e) pH 8.78 and (f) pH 11.4.
Figure 4Plot of Ep vs. pH for Rhodamine B. Crosses O2; triangles O1; diamonds R1 and squares R2. Voltammetric conditions as Figure 1.
Figure 5The pH dependence for the spirolactam form of Rhodamine B.
Figure 6Plots of peak current vs. square root of scan rate for (a) O1, (c) O2, (e) R1 and (g) R2. Plots of current function for (b) O1, (d) O2, (f) R1 and (h) R2. Other voltammetric conditions as for Figure 1a.
Figure 7Plot of ip vs. pH for Rhodamine B (a) oxidation processes, O1 and O2 and (b) reduction processes, R1 and R2. Crosses O2; triangles O1; diamonds R1 and squares R2. Voltammetric conditions as Figure 1. Error bars represent plus or minus a standard deviation.
Figure 8Proposed scheme for the voltammetric behaviour of Rhodamine B at the SPCE.
Figure 9Differential pulse voltammograms obtained with an SPCE for solid line, 2.1 µgmL−1 Rhodamine B in 0.1 M phosphate buffer pH 7.1. Dashed line, buffer only. Voltammetric conditions: 0.0 V 15 s vs. Ag/AgCl. Pulse repetition time 0.2 s, step height 2.4 mV in the positive potential by applying pulse amplitude of 50 mV, pulse duration 50 ms.
Figure 10Effect of Rhodamine B concentration on the differential pulse voltammetric current peak (ip) for oxidation peak O2. Insert, linear section. Each point is the mean of three separate SPCEs. Error bars represent plus and minus a standard deviation.
Figure 11Differential pulse voltammograms peak currents obtained with an SPCE for 2.1 µgmL−1 Rhodamine B in 0.1 M phosphate buffer pH 7.1 with increasing concentrations of ascorbic acid. Voltammetric conditions as for Figure 7. Each point is the mean of three individual SPCEs. Error bars represent plus and minus a standard deviation.
Figure 12Differential pulse voltammogram of Rhodamine B in an environmental water sample adjusted to be 0.1 M pH 7.1 phosphate buffer, 0.8 M ascorbic acid. Insert shows same voltammogram at larger scale.
Performance comparisons of the detection of Rhodamine B with other methods.
| 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 | [ |
| 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 | [ |
| 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 | [ |
| 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 | [ |
| 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 | [ |
| Water samples and soft drinks | 23–2000 | 7.0 | Spectrophotometric detection | Dispersive liquid–liquid microextraction | [ |
| Chili powder | 1.0–10,000 µg/g | 1.0 µg/g | Surface-enhanced Raman spectroscopy | Extraction with acetonitrile via shaking, sonication and centrifuging | [ |
| Bakery products, beverages and cooked foods | 600–5000 | 10 | High-performance liquid chromatography | Officially prescribed method of the Indian food regulatory authority | [ |
| 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 | [ |
| 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 | [ |
| Soft drink, waste water and cosmetics | 250–3000 | 3.14 | Spectrophotometry at 556 nm | Solid-phase extraction | [ |
| Cosmetic products and water samples | -- | 2.2 | Spectrophotometry at 550 nm | Deep eutectic solvent-based liquid-phase microextraction | [ |
| 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 | [ |
| 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 | [ |
| Surface water | 60–4000 | 10 | Differential pulse voltammetry at an unmodified SPCE | Dilution with phosphate buffer and addition of ascorbic acid | This work |
Recovery and precision data obtained for Rhodamine B. Mean recovery of 94.3% with an associated coefficient of variation of 2.9%. ND = not detected.
| Original Concentration | Added | Found | % 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 |