Electrochemical determination of capsaicinoids content in soy sauce and pot-roast meat products by glassy carbon electrode modified with MXene/PDDA-carbon nanotubes/β-cyclodextrin. (August 2022)

• Record Type: Journal Article
• Authors: Gu, Qianhui; Chen, Xingguang; Lu, Chaoqun; Ye, Cuizhu; Li, Wenzhe; Chu, Jiyang; Zhang, Wangang; Wang, Zhouping; Xu, Baocai
• Is Part Of: Food control. Volume 138(2022)
• Publication Date: 2022-08
• Subjects: Capsaicinoids -- Soy sauce and pot-roast meat products -- Electrochemical sensor -- Carbon nanotubes -- MXene -- β-cyclodextrin; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2022.109022
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: 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/β-cyclodextrin (MXene/PDDA-CNTs/β-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 μmol/L), a lower limit of detection (0.06 μmol/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 β-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. Highlights: The electrochemical sensor can detect capsaicinoids content quickly and sensitively. The reasonable combination of Mxene and CNTs greatly improves the sensitivity of detection. β-CD can make the composites have better dispersion.