A highly sensitive electrochemical sensor for detecting the content of capsaicinoids based on the synergistic catalysis of rGO/PEI-CNTs/β-CD.

Abstract

Rapid quantification of the content of capsaicinoids helps in classifying the degree of spiciness, standardized production, and quality control of leisure meat products. To rapidly quantify the content of capsaicinoids in soy sauce and pot-roast meat products, we developed an electrochemical sensor based on reduced graphene oxide (rGO)/polyethylene imine (PEI) - carbon nanotubes (CNTs)/β-cyclodextrin (β-CD) to detect the content of capsaicinoids in leisure meat products. Our findings showed that the electrochemical sensor presented highly sensitive performance toward capsaicinoids with a relatively wide linear range (0.01-100µmol/L), a lower limit of detection (0.01µmol/L), and an acceptable recovery rate (94.80-112.20%). The sensor performed well and was effective mainly because of the three-dimensional stacking structure and synergistic catalysis of rGO with cCNTs and also due to the improved dispersion of the composite material by β-CD. The sensor detected trace contents of capsaicinoids in leisure meat products, and thus, it might be considered for practical applications.