Electrochemical determination of capsaicinoids content in soy sauce and pot-roast meat products by glassy carbon electrode modified with MXene/PDDA-carbon nanotubes/?-cyclodextrin

摘要

Rapid quantification of capsaicinoids content is helpful for the spicy degree classification, standardized production, and quality control of soy sauce and pot-roast meat products. In our work, an electrochemical sensor based on MXene/PDDA-carbon nanotubes/beta-cyclodextrin (MXene/PDDA-CNTs/beta-CD) was prepared to detect capsaicinoids content in soy sauce and pot-roast meat products. The results showed that the sensor had good performance for determining capsaicinoids content, including a relatively wide linear range (0.1-50 mu mol/L), a lower limit of detection (0.06 mu mol/L), and an acceptable recovery rate (84.00-125.60%). The excellent performance of the sensor was mainly because the reasonable combination of MXene and CNTs amplified the reaction signal, and the addition of beta-cyclodextrin made the composites have better dispersion on the GCE electrode. The sensor could realize the trace detection of capsaicinoids content in soy sauce and pot-roast meat products, which is of great feasibility for practical application.

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