Preparation of hybrid thin film modified carbon nanotubes on glassy carbon electrode and its electrocatalysis for oxygen reduction

2004 ◽  
pp. 34-35 ◽  
Author(s):  
Jianying Qu ◽  
Yan Shen ◽  
Xiaohu Qu ◽  
Shaojun Dong
Keyword(s):  
Thin Film ◽  
Carbon Nanotubes ◽  
Oxygen Reduction ◽  
Glassy Carbon Electrode ◽  
Glassy Carbon ◽  
Carbon Electrode ◽  
Hybrid Thin Film ◽  
Modified Carbon Nanotubes

scholarly journals 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

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1743
Author(s):  
Qianhui Gu ◽  
Chaoqun Lu ◽  
Kangwen Chen ◽  
Xingguang Chen ◽  
Pengfei Ma ◽  
...  
Keyword(s):  
Carbon Nanotubes ◽  
Electrochemical Sensor ◽  
Glassy Carbon Electrode ◽  
Glassy Carbon ◽  
Meat Products ◽  
Soy Sauce ◽  
Relative Dispersion ◽  
Carbon Electrode ◽  
Trace Detection ◽  
Multi Wall Carbon Nanotubes

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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