Electrochemical method for detecting capsaicin in food

Abstract

The invention discloses an electrochemical method for detecting capsaicin in food. The electrochemical method specifically comprises the following steps of: (1) preparing a silk-screen printed carbon electrode; (2) preparing a capsaicin standard solution; (3) drawing a standard curve, specifically, taking a silk-screen printed carbon electrode as a working electrode, a saturated calomel electrode as a reference electrode and a platinum wire electrode as a counter electrode to obtain a three-electrode system, then inserting the three-electrode system into the capsaicin standard solution, performing stirring for enriching, and performing scanning to obtain a linear regression equation, and drawing the standard curve; (4) preparing a liquid to be detected; and (5) performing detecting. According to the method, the unmodified silk-screen printed carbon electrode is used as an electrode material; the differential pulse-adsorption stripping voltammetry is adopted; the linear relation between an electrochemical response signal and the concentration of a to-be-detected substance is employed; the detection sensitivity can be greatly improved; the background current can be effectively reduced; and simple, convenient, rapid and accurate quantitative detection of capsaicin can be achieved.

Description

technical field [0001] The invention relates to the technical field of analytical chemistry, in particular to an electrochemical method for detecting capsaicin in food. Background technique [0002] The chemical name of capsaicin is trans-8-methyl-N-vanillyl-6-nonenamide, and the chemical formula is C 18 h 27 NO 3 , is the active ingredient of capsicum. Capsaicin is an irritant to mammals including humans and can cause a burning sensation in the mouth. [0003] A conventional measure of pungency is the Schoville Heat Unit (SHU), as measured by the Scoville Sensory Technique or Test. According to this technique, capsicum extract was diluted in syrup until heat or pungency was no longer perceived by the tongues of five tasters (particularly trained volunteers). However, the biggest disadvantage of the Scoville sensory test is that it is not precise, because it depends on human subjectivity. An alternative technique for the quantitative measurement of pungency is High Pre...

AI Technical Summary

Problems solved by technology

However, such electrode surface modification leads to unnecessary expense and complexity, and can limit electrode performance or measurement reliability under certain conditions.