Bahareh Davarnia - Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol ۴۶۳۱۱-۳۹۶۳۱, Mazandaran, Iran
Seyed-Ahmad Shahidi - Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol ۴۶۳۱۱-۳۹۶۳۱, Mazandaran, Iran
Azade Ghorbani-HasanSaraei - Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol ۴۶۳۱۱-۳۹۶۳۱, Mazandaran, Iran
Fatemeh Karimi - Department of Chemical Engineering, Laboratory of Nanotechnology, Quchan University of Technology, Quchan, Islamic Republic of Iran

Ag nanoparticle and 1-buthyl-3-methyl imidazolium bromide (1B3MIBr) carbon paste electrode(Ag/NP/1B3MIBr/CPE) amplified sensor was fabricated for determination of rutin in this project. The electro-oxidation of rutin occurs at a potential about 0.4 V at the surface of Ag/NP/1B3MIBr/CPE and this value is less positive than the unmodified CPE. pH = 7.0 was selected as an optimize condition for all of electrochemical investigations in this work and for evaluating electrochemical parameters such as diffusion coefficient (5.0 × 10-6 cm2/s). At the optimized condition for rutin analysis, the differential pulse voltammetry (DPV) peak currents of rutin show a wide linear dynamic range from 0.05-320 μM with a detection limit of 10 nM. Finally, the Ag/NP/1B3MIBr/CPE was used for determination of rutin in soy samples with good selectivity and high sensitivity.

Rutin analysis, Ag Nanoparticles, Electrochemical food sensor, Modified electrode