design of kinetic spectrophotometric method for sensing tartrazine color in real samples using sensor starch-capped znsnps

Tartrazine is a synthetic organic food dye that can be found in common food products such as bakery products, dairy products, candies, and beverage. the presence and content of tartrazine color must be controlled in food products due to their potential harmfulness to human beings. to determine the tartrazine color in solution, we used a prepared from starch-capped znsnps sensor and kinetic spectrophotometric method. the calibration curve was linear in the range of 0.01 to 10.0 mg l^−1. the standard deviation of 1.0 %, and detection limit of the method (0.01 mg l^−1 in time 25 min, 399 nm) were obtained for sensor level response starch-capped znsnps with (95%) confidence evaluated. the chemical starch-capped znsnps sensor made it possible as an excellent sensor with reproducibility.