Carbon nanotube (CNT) gel, which is composed of a mixture of single-wall CNT, an ionic liquid, and a thermostable d-proline dehydrogenase (d-Pro dH) immobilized electrode was utilized for the determination of d-amino acids (dAAs) in food samples. When a critical comparison with CNT, Ketjen Black (KB), and carbon powder (CP) was also carried out, the CNT/d-Pro dH immobilized electrode showed the highest sensitivity and the lowest detection limit of d-proline. In addition, the CNT/d-Pro dH immobilized electrode was applied to detection of dAAs in rice wine and vinegar samples. The concentrations of dAAs in rice wine and vinegar samples were 0.0210 ± 0.0001 and 0.55 ± 0.05 mmol L -1 , respectively.