基于细胞电化学生物传感器的辣椒素检测方法OA

As the main pungent ingredient in chili products,the content of capsaicin is one of the important markers for evaluating the quality of chili peppers.Developing straightforward,rapid and sensitive method to determine capsaicin levels that aligns with human sensory capabilities is highly significant.The A549 cells were selected as sensitive element,and the electrochemical bio-sensors with cell/PPy/PEDOT:PSS/AuNPs modified ITO was successfully prepared.To improve the sensitivity of sensor,the electrochemical deposition of AuNPs was performed for 120 s with the concentration of PEDOT:PSS in the PPy/PEDOT:PSS conductive gel of 3.0％and the density of A549 cells of 5×105 cells/mL,and the electrochemical cellular sensors constructed under these conditions showed the best sensing performance.The results show that the detection of capsaicin is realized by differential pulse voltammetry,and the limit of detection is 2.53 μmol/L.The linear range of the assay is 30 to 210 μmol/L.The relative standard deviation of the five times of the assay is 3.25％,and the stability of the assay on the 10th day is 91.19％.The bio-sensor provides new method for the detection of capsaicin.