The rapid quantification of capsaicinoids content is very important for the standardization of pungent taste degree and flavor control of soy sauce and pot-roast meat products. To rapidly quantify the capsaicinoids content in soy sauce and pot-roast meat products, an electrochemical sensor based on Î²-cyclodextrin/carboxylated multi-wall carbon nanotubes was constructed and the adsorptive stripping voltammetry method was used to enrich samples in this study. The results showed that the excellent performance of the established electrochemical sensor was mostly because Î²-cyclodextrin caused the relative dispersion of carboxylated multi-wall carbon nanotubes on the glassy carbon electrode surface. Capsaicin and dihydrocapsaicin had similar electrochemical behavior, so the proposed method could determine the total content of capsaicinoids. The linearity of capsaicinoids content was from 0.5 to 100 Î¼mol/L and the detection limit was 0.27 Î¼mol/L. The recovery rates of different capsaicinoids content were between 83.20% and 136.26%, indicating the proposed sensor could realize trace...
Electrochemical determination of capsaicinoids content in soy sauce and pot-roast meat products based on glassy carbon electrode modified with β-cyclodextrin/carboxylated multi-wall carbon nanotubes.
Zhouping Wang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China. Tel. +86-15951581339. E-mail firstname.lastname@example.org
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Qianhui Gu, Chaoqun Lu, Kangwen Chen, Xingguang Chen, Pengfei Ma, Zhouping Wang, Baocai Xu; Electrochemical determination of capsaicinoids content in soy sauce and pot-roast meat products based on glassy carbon electrode modified with β-cyclodextrin/carboxylated multi-wall carbon nanotubes.. IFIS Food and Health Sciences Database 2022; doi:
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