Sensitive determination of capsaicin on Ag/Ag2O nanoparticles/reduced graphene oxide modified screen-printed electrode

Huang, Binbin; Dai, Wanlin; Ye, Jianshan; Xu, Bin

doi:10.1016/j.jelechem.2016.06.031

Cited by 42 publications

(20 citation statements)

References 46 publications

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“…Capsaicin, one of the main components in chili, is a stable alkaloid that has broad‐spectrum antibacterial activity and is environmentally friendly. It has been widely used in medicine, as a biological pesticide, in the chemical industry, military industry, in antifouling technology, etc. Introducing the capsaicin monomer to an inhibitor molecule can be a way to develop a new kind of green corrosion inhibitor.…”

Section: Introductionmentioning

confidence: 99%

Investigation of polyacrylamide containing capsaicin monomer as a novel corrosion inhibitor for mild steel in hydrochloric acid

Sun

2018

Materials & Corrosion

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Polyacrylamide containing capsaicin‐derived monomer P(AM‐MAA‐AMPS‐HDDE‐SA) (PAMAHS) was investigated as a novel green polymer inhibitor for Q235 mild steel at 298 K in 1 M hydrochloric acid solution. Weight loss measurements, electrochemical techniques, and surface investigation methods were conducted to evaluate the inhibition performance and mechanism. The results indicated that the green inhibitor performed well in inhibiting the corrosion of mild steel and that the inhibition efficiency increased with the increase in the PAMAHS concentration. The polarization curves revealed that PAMAHS functions as a mixed‐type inhibitor. The outstanding anticorrosion effects could contribute to the PAMAHS molecule film adsorbed on the metal surface following a Langmuir adsorption isotherm, and the hydrophobic groups played an important role in protecting the metal surfaces from corrosion media.

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Section: Introductionmentioning

confidence: 99%

Investigation of polyacrylamide containing capsaicin monomer as a novel corrosion inhibitor for mild steel in hydrochloric acid

Sun

2018

Materials & Corrosion

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“…Based on previous reports [6,[15][16][17] and the above experimental results, the electrochemical reaction of capsaicin on β-GCNT was initially concluded as follows. First, capsaicin generated a new compound that was more easily oxidized and a reduction product on the β-GCNT sensor surface, which might correspond to the oxidation of the phenolic hydroxyl group or the hydrolysis of the methoxy group [6,16]. Second, the newly formed oxides in the above process continued to undergo reversible redox, which might correspond to the redox reaction of o-phenol structure and o-benzoquinone structure [6,16].…”

Section: The Electrochemical Reaction Process Of Capsaicinmentioning

confidence: 89%

“…Compared with ELISA and infrared spectroscopy, electrochemical detection is recognized as a more economical and easier to miniaturize method [9][10][11][12][13]. To meet the determination of capsaicinoids content, electrochemical sensors based on carbon nanotubes (CNTs) [14,15], graphene [16,17], and nanoparticles [18] have been developed. Among them, electrochemical sensors modified with CNTs are promising candidates [19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

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

Lu²,

Chen³

et al. 2021

Foods

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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 β-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 β-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 μmol/L and the detection limit was 0.27 μmol/L. The recovery rates of different capsaicinoids content were between 83.20% and 136.26%, indicating the proposed sensor could realize trace detection of capsaicinoids content in sauce and pot-roast meat products. This work provides a research basis for pungent taste degree standardization and flavor control in the food industry.

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“…In the past few years, great progress has been made in the rapid and low-cost preparation of screen-printed electrodes (SPE). Due to the advantages of good repeatability, high reliability, and convenience, the portable and disposable SPE has been widely used in the determination of heavy metal ions [26][27][28], biomolecules, and other electro-active substances [29][30][31]. The use of portable and small-sized devices with SPEs makes it possible for in-situ detection and point-of-care (POC) diagnostics [7,32,33].…”

Section: Introductionmentioning

confidence: 99%

Development of Miniaturized Electrochemiluminescence Instrument using Multi‐pixel Photon Counter as the Optical Detector

Dai

Zhao

et al. 2020

Electroanalysis

Self Cite

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We developed a miniaturized electrochemiluminescence (ECL) instrument coupled with a light‐emitting diode‐based bipolar electrochemical sensor (LED‐BPES). This instrument composes of a microcontroller circuit, a power supply circuit, a potentiostat, an optical detecting circuit, and a communication circuit. The multi‐pixel photon counter (MPPC), which is low‐cost, small‐size, and wide‐range in optical measurements, is chosen as the optical detector. The LED‐BPES composes of a disposable screen‐printed carbon electrode (SPCE) and a surface‐mount red LED. Depended on the closed bipolar electrode (C‐BPE) structure, the LED‐BPES not only avoids the employment of unstable and complex ECL reactions but also offers a cost‐effective alternative for the over‐priced ECL reagents by using a mini‐size commercial LED as the luminescent producer. The combination of MPPC and LED‐BPES helps to set up the simplified and downsized instrument system with low price and high efficiency. The presented instrument coupled with LED‐BPES works excellent in electroactive molecules detection and has great potential in the application of heavy metal ions detection.

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Sensitive determination of capsaicin on Ag/Ag2O nanoparticles/reduced graphene oxide modified screen-printed electrode

Cited by 42 publications

References 46 publications

Investigation of polyacrylamide containing capsaicin monomer as a novel corrosion inhibitor for mild steel in hydrochloric acid

Investigation of polyacrylamide containing capsaicin monomer as a novel corrosion inhibitor for mild steel in hydrochloric acid

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

Development of Miniaturized Electrochemiluminescence Instrument using Multi‐pixel Photon Counter as the Optical Detector

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