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

作者：Gu, Qianhui; Chen, Xingguang; Lu, Chaoqun; Ye, Cuizhu; Li, Wenzhe; Chu, Jiyang; Zhang, Wangang; Wang, Zhouping^*; Xu, Baocai^*

来源：Food Control, 2022, 138: 109022.

DOI：10.1016/j.foodcont.2022.109022

• Capsaicinoids
• Soy sauce and pot-roast meat products
• Electrochemical sensor
• Carbon nanotubes
• MXene
• ?-cyclodextrin

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.

• 单位
  江南大学; 南京农业大学