Electrochemical pungency degree detection device and method

Abstract

The invention relates to the technical field of data processing, and discloses an electrochemical pungency degree detection device and method.The electrochemical pungency degree detection method comprises the steps that firstly, sample treatment and fresh chili or chili oil are carried out, 1.0 g of a smashed sample is taken, 5 mL of absolute ethyl alcohol is added for extraction, centrifugation is carried out, and then supernate is taken; diluting and reacting, taking 100 microliters of supernate, adding 400 microliters of pungency degree detection reagent, and uniformly mixing to form liquid to be detected; carrying out electrode modification by adopting a glassy carbon electrode as a basis; specifically, a chitosan solution containing acetic acid and gold nanoparticles is electrically deposited on the surface of an electrode for modification; inserting the modified electrode into an electrode slot, loading a sample, taking 50 microliters of liquid to be detected, and uniformly smearing the liquid to be detected on an electrode working area to prevent the electrode from being scratched; then data acquisition is carried out, detection is started, and an instrument automatically records current signals and carries out data analysis; and outputting a detection result and displaying the detection result through a display screen. The device and the detection method are visual, simple, convenient and fast to operate, time-saving and labor-saving to operate, portable and wide in application scene.

Description

Technical Field

[0001] This invention relates to the field of data processing technology, specifically to an electrochemical spiciness detection device and method. Background Technology

[0002] Traditional methods for detecting the spiciness of chili peppers utilize high-performance liquid chromatography (HPLC) to separate and determine the capsaicin content. This method is based on the separation characteristics of capsaicin within the chromatographic column, with its concentration determined by a detector.

[0003] Steps: Sample pretreatment: Capsaicin is extracted from chili peppers, typically using organic solvents such as methanol or acetonitrile for dissolution and extraction. Chromatographic condition optimization: Appropriate chromatographic columns, mobile phase composition, flow rate, column temperature, and detection wavelength are selected to obtain optimal separation and detection sensitivity.

[0004] Chromatographic separation: The sample solution is injected into the HPLC system. Capsaicin flows with the mobile phase through the chromatographic column and is separated due to differences in partition coefficients. Detection: The separated components are detected using detectors such as UV-Vis spectroscopy, and the chromatograms are recorded. Quantitative analysis: The total capsaicin content in the sample is calculated by measuring the peak area or peak height and using a standard curve.

[0005] Although the above detection methods are highly accurate and can quantitatively determine capsaicin content, the results are objective and reliable.

[0006] However, the disadvantages are also obvious, such as high equipment cost, complex operation, the need for professional personnel to operate and maintain it, and time and effort.

[0007] Therefore, to address the above issues, an electrochemical spiciness detection device and method are needed. Summary of the Invention

[0008] The purpose of this invention is to provide an electrochemical spiciness detection device and method. The device and detection method of this invention are not only intuitive and easy to operate, but also time-saving and labor-saving, and can be carried around, making them suitable for a wide range of applications.

[0009] This invention is implemented as follows:

[0010] This invention provides an electrochemical spiciness detection device and method, which are specifically implemented according to the following steps:

[0011] S1: First, process the sample. Fresh chili peppers or chili oil (ultra-low / low spiciness): Take 1.0g of crushed sample, add 5mL of anhydrous ethanol for extraction, centrifuge and take the supernatant.

[0012] Take 0.5g of crushed ordinary dried chili peppers (high spiciness) and extract with 5mL of anhydrous ethanol;

[0013] Ghost chili peppers (extremely hot), take 0.5g of crushed sample and add 25mL of anhydrous ethanol for extraction.

[0014] After further dilution and reaction, take 100 μL of supernatant, add 400 μL of spiciness detection reagent, mix well to form the test solution;

[0015] S2: Electrode modification is performed using glassy carbon electrode (GCE) as the base material, and nanomaterials (such as gold nanoparticles, cyclodextrin metal-organic frameworks, acetylene black, etc.) are modified to enhance sensitivity. Specifically, a chitosan solution containing acetic acid and gold nanoparticles is electrodeposited onto the electrode surface for modification. Sensor performance is then optimized and verified, specifically by cyclic voltammetry (CV) or electrochemical impedance spectroscopy (EIS) to verify the modification effect. This ensures a low detection limit (e.g., 0.21 μmol / L) and a wide linear range (0.32–24 μmol / L).

[0016] S3: Insert the modified electrode into the electrode slot, then load the sample. Take 50 μL of the test solution and spread it evenly on the electrode working area to avoid scratching the electrode. Then, collect data, start the detection, and the instrument will automatically record the current signal and perform data analysis.

[0017] The instrument automatically records the current signal and performs data analysis. The specific steps are as follows:

[0018] S3.1: Data analysis and spiciness conversion; as shown in the following formula:

[0019] I = kC + b;

[0020] Where I is the peak current in μA, C is the capsaicin concentration in μmol / L, and k and b are linear regression constants;

[0021] S3.2: Perform the Scoville Hull Number (SHU) conversion again:

[0022] U = capsaicin concentration mg / kg × 16;

[0023] U represents the Scoville index;

[0024] S3.3: Then perform the domestic spiciness conversion, as follows:

[0025] .

[0026] S4: Output the detection results and display them on the screen.

[0027] Furthermore, the present invention provides an electrochemical spiciness detection device, including a housing, a display screen fixedly embedded in the housing, a control processing unit fixedly disposed inside the housing, an electrode slot provided on one side of the housing, the electrode slot being connected to the control processing unit, an electrode being inserted into the electrode slot, and the display screen being connected to the output terminal of the control processing unit.

[0028] Furthermore, the present invention provides a computer-storable medium storing a computer program, wherein when the program is executed, it sequentially executes any one of the above 3 methods for detecting electrochemical spiciness.

[0029] Compared with the prior art, the beneficial effects of the present invention are:

[0030] 1. The device and testing method are not only intuitive and easy to operate, but also save time and effort. They can also be carried around and have a wide range of applications. Attached Figure Description

[0031] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained from these drawings without creative effort.

[0032] Figure 1 This is a flowchart of the method of the present invention;

[0033] Figure 2 This is a structural diagram of the device of the present invention.

[0034] The components include: housing 1, electrode 2, and display screen 3. Detailed Implementation

[0035] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to describe selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0036] Please see Figures 1-2 This invention provides an electrochemical spiciness detection device and method, which are specifically performed according to the following steps:

[0037] S1: First, process the sample. Fresh chili peppers or chili oil (ultra-low / low spiciness): Take 1.0g of crushed sample, add 5mL of anhydrous ethanol for extraction, centrifuge and take the supernatant.

[0038] Take 0.5g of crushed ordinary dried chili peppers (high spiciness) and extract with 5mL of anhydrous ethanol;

[0039] Ghost chili peppers (extremely hot), take 0.5g of crushed sample and add 25mL of anhydrous ethanol for extraction.

[0040] After further dilution and reaction, take 100 μL of supernatant, add 400 μL of spiciness detection reagent, mix well to form the test solution;

[0041] S2: Electrode modification is performed using glassy carbon electrode (GCE) as the base material, and nanomaterials (such as gold nanoparticles, cyclodextrin metal-organic frameworks, acetylene black, etc.) are modified to enhance sensitivity. Specifically, a chitosan solution containing acetic acid and gold nanoparticles is electrodeposited onto the electrode surface for modification. Sensor performance is then optimized and verified, specifically by cyclic voltammetry (CV) or electrochemical impedance spectroscopy (EIS) to verify the modification effect. This ensures a low detection limit (e.g., 0.21 μmol / L) and a wide linear range (0.32–24 μmol / L).

[0042] S3: Insert the modified electrode into the electrode slot, then load the sample. Take 50 μL of the test solution and spread it evenly on the electrode working area to avoid scratching the electrode. Then, collect data, start the detection, and the instrument will automatically record the current signal and perform data analysis.

[0043] The instrument automatically records the current signal and performs data analysis. The specific steps are as follows:

[0044] S3.1: Data analysis and spiciness conversion; as shown in the following formula:

[0045] I = kC + b;

[0046] Where I is the peak current in μA, C is the capsaicin concentration in μmol / L, and k and b are linear regression constants;

[0047] S3.2: Perform the Scoville Hull Number (SHU) conversion again:

[0048] U = capsaicin concentration mg / kg × 16;

[0049] U represents the Scoville index;

[0050] S3.3: Then perform the domestic spiciness conversion, as follows:

[0051] .

[0052] S4: Output the detection results and display them on the screen.

[0053] In this embodiment, the present invention provides an electrochemical spiciness detection device, including a housing, a display screen fixedly embedded in the housing, a control processing unit fixedly disposed inside the housing, an electrode slot provided on one side of the housing, the electrode slot being connected to the control processing unit, an electrode being inserted into the electrode slot, and the display screen being connected to the output terminal of the control processing unit.

[0054] In this embodiment, the present invention provides a computer-storable medium storing a computer program, wherein when the program is executed, it sequentially executes any one of the above 3 methods for detecting electrochemical spiciness.

[0055] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations will be apparent to those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. An electrochemical spiciness detection method, characterized in that: Follow these steps: S1: First, process the sample. For fresh chili peppers or chili oil: take 1.0g of crushed sample, add 5mL of anhydrous ethanol for extraction, centrifuge and take the supernatant. For common dried chili peppers, take 0.5g of crushed sample and extract with 5mL of anhydrous ethanol; For the extraction of ghost chili peppers, take 0.5g of the crushed sample and extract with 25mL of anhydrous ethanol. After further dilution and reaction, take 100 μL of supernatant, add 400 μL of spiciness detection reagent, mix well to form the test solution; S2: Electrode modification is performed using a glassy carbon electrode as the base; specifically, a chitosan solution containing acetic acid and gold nanoparticles is electrodeposited onto the electrode surface for modification. S3: Insert the modified electrode into the electrode slot, then load the sample. Take 50 μL of the test solution and spread it evenly on the electrode working area to avoid scratching the electrode. Then, data acquisition is performed, the detection is started, and the instrument automatically records the current signal and performs data analysis. S4: Output the detection results and display them on the screen.

2. The electrochemical spiciness detection device and method according to claim 1, characterized in that: In step S2, sensor performance optimization is verified, specifically by cyclic voltammetry or electrochemical impedance spectroscopy to verify the modification effect.

3. The electrochemical spiciness detection device and method according to claim 1, characterized in that: In step S3, the instrument automatically records the current signal and performs data analysis, specifically as follows: S3.1: Data analysis and spiciness conversion; as shown in the following formula: I = kC + b; Where I is the peak current in μA, C is the capsaicin concentration in μmol / L, and k and b are linear regression constants; S3.2: Perform the Scoville Hull Number (SHU) conversion again: U = capsaicin concentration mg / kg × 16; U represents the Scoville index; S3.3: Then perform the domestic spiciness conversion, as follows: 。 4. An electrochemical spiciness detection device, characterized in that: The device includes a housing, on which a display screen is fixedly embedded, and inside which a control processing unit is fixedly installed. An electrode slot is provided on one side of the housing, and the electrode slot is connected to the control processing unit. An electrode is inserted into the electrode slot, and the display screen is connected to the output terminal of the control processing unit.

5. A computer-storable medium storing a computer program therein, characterized in that: When the program is executed, it sequentially executes any one of the electrochemical spiciness detection methods described in claims 1-3 above.

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