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Electrochemical detection of capsaicinoid compounds in a sample

A technology for capsaicin and substances, which is applied in the field of detection of capsaicinoid substances in detection samples, and can solve problems such as cost, complexity, limiting electrode performance or measurement reliability, etc.

Inactive Publication Date: 2014-01-01
AGRI RES DEV AGENCY PUBLIC ORG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • Electrochemical detection of capsaicinoid compounds in a sample
  • Electrochemical detection of capsaicinoid compounds in a sample
  • Electrochemical detection of capsaicinoid compounds in a sample

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0072] Preparation of screen-printed electrodes

[0073] By, for example, automatic or semi-automatic screen printing machine screen printing conductive carbon ink onto polyvinyl chloride (PVC), prepared as Figure 1Aand / or screen-printed carbon electrodes or electrode structures with working and reference electrodes as shown in IB. For the reference electrode, the rescreening process involved rescreening with a silver / silver chloride layer and then baking the screen printed carbon electrode at a temperature of approximately 55 degrees Celsius for 24 hours. The working and reference electrodes are again screen printed with insulating ink on the outermost, upper, or upper surface of the electrode structure.

[0074] sample preparation

[0075] An electrolyte solution is prepared by dissolving potassium chloride in a phosphate buffer in a molar range of about 0.1 to 0.2 moles. Specifically, an electrolyte solution for pepper samples was prepared by dissolving approximatel...

Embodiment 1

[0094] Example 1: Analysis of Capsaicin in Specific Capsicum Species by DPV

[0095] Electrolyte solutions were prepared by dissolving potassium chloride in 0.1 molar, pH 7 phosphate buffer. Specifically, an electrolyte solution for pepper samples was prepared by dissolving approximately 0.2 M potassium chloride with 0.1 M phosphate buffer. Preparation of fresh pepper samples was performed at room temperature. A mixture of about 2 g of fresh pepper sample and 1 ml of ethanol was sonicated for about 15 minutes. The mixture was centrifuged at approximately 35,000 rpm for approximately 5 minutes, with the rotation slowed down for a few minutes. The samples were also diluted 500 times with the electrolyte formulation.

[0096] By contacting the sample solution with a screen-printed electrode (eg, dropping the sample solution onto the screen-printed electrode), and applying a potential of about 0.0 volts to about 1.0 volts by differential pulse voltammetry, wherein the different...

Embodiment 2

[0099] Example 2: Analysis of capsaicin in dry and wet food samples by DPV

[0100] Electrolyte solutions were prepared by dissolving potassium chloride in 0.1 molar, pH 7 phosphate buffer. Specifically, an electrolyte solution for pepper samples was prepared by dissolving approximately 0.2 molar potassium chloride with approximately 0.1 molar phosphate buffer.

[0101] Dry spicy food sample preparation was performed at room temperature. The preparation consisted of dissolving approximately 1 g of a dry spicy food mixture in 1 ml of ethanol, then sonicating the sample for approximately 15 minutes. The mixture was centrifuged at approximately 35,000 rpm for approximately 5 minutes, with the rotation slowed down for a few minutes. Samples were also diluted approximately 30 times with the electrolyte formulation. Wet food sample preparation was performed at room temperature. A mixture of about 2 g of fresh pepper and about 1 ml of ethanol was sonicated for about 15 minutes. ...

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PUM

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Abstract

An electrochemical method for capsaicinoid and / or related compound detection in a sample by way of a screen printed electrode having a working electrode, a reference electrode, and a counter electrode. The working electrode can be screen-printed using conductive carbon ink; the reference electrode can be screen printed using conductive carbon ink; the counter electrode can be screen printed using silver / silver chloride. The method includes contacting the electrode with the sample in the presence of electrolyte solution, and determining whether a change in redox potential occurs by way of differential pulse voltammetry, wherein a modulation amplitude is between approximately 0.1 volt / min and approximately 2.0 volt / min, a step potential is between approximately 0.0005 volt and approximately 0.01 volt, a modulation time is 0.05 seconds, and a corresponding interval time is approximately 0.5 second.

Description

technical field [0001] The present disclosure mainly relates to techniques for the detection of capsaicinoids in samples. More specifically, the present disclosure relates to electrochemical techniques for detecting capsaicinoids in samples. Aspects of the present disclosure further relate to electrode designs that substantially reduce, avoid, or inhibit the occurrence of electrode degradation. Background technique [0002] The spiciness, pungency, "spicy heat" or "spicy heat" of many substances depends on the specific chemical compounds carried by the substance. The sensation of spiciness, pungency, "spicy heat" or "spicy heat" is a material sensory phenomenon that involves neural pathways for somatosensory perception (eg, pain pathways) and is distinct from other types of taste phenomena. For the sake of simplicity, and to facilitate understanding, pungent, pungent or "spicy heat" is referred to as pungent hereafter. [0003] Typically, the pungent sensation is caused b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/48
CPCG01N27/3277G01N27/48G01N33/02
Inventor 韦拉萨克·素拉雷伦差乍杜波恩·潘通
Owner AGRI RES DEV AGENCY PUBLIC ORG
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