Rapid quantitative detection of capsaicinoids in serum based on an electrochemical immunosensor with a dual-signal ampli
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ORIGINAL PAPER
Rapid quantitative detection of capsaicinoids in serum based on an electrochemical immunosensor with a dual-signal amplification strategy Qingxue Zhao 1,2,3 & Yuxiang Wu 4 & Xiaojie Shi 1,2,3 & Haowei Dong 1,2,3 & Huimin Liu 1,2,3 & Yan Zheng 5 & Qingqing Yang 1,2,3 & Xia Sun 1,2,3 & Yemin Guo 1,2,3 & Shancang Zhao 5 Received: 13 June 2020 / Revised: 22 September 2020 / Accepted: 30 September 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract In this paper, a dual-signal amplified electrochemical immunosensor for quantitative detection of capsaicinoids in serum was reported, which could be used to study the pharmacological properties of capsaicinoids. To improve the sensitivity of the immunosensor, the glassy carbon electrode was modified with Prussian blue-gold nanocomposites (PB-AuNPs) and thionine (TH). PB-AuNPs provided better electrical conductivity. At the same time, TH enhanced the stability of electron transfer, leading to superior electrochemical performance. Meanwhile, an excellent anti-capsaicinoids antibody (Ab) was used to ensure the sensitivity and specificity of the electrochemical immunosensor. The prepared immunosensor was tested using cyclic voltammetry (CV) and differential pulse voltammetry (DPV). Under the optimal conditions, the proposed immunosensor displayed a wide linear range from 0.01 to 1000 ng/mL with a detection limit of 0.01 ng/mL and showed good recoveries (85.12–104.25%) and high stability. Additionally, the immunosensor was successfully applied to monitor capsaicinoids in real serum samples. Keywords Electrochemical immunosensor . Capsaicinoids . Thionine and Prussian blue-gold nanocomposites . Serum
Introduction Capsaicinoids are a group of compounds isolated from peppers, including more than 20 different pepper analogs [1, 2]. Capsaicin and dihydrocapsaicin are the most abundant components of
* Qingqing Yang [email protected] 1
School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 266 Xincun Xilu, Zibo 255049, Shandong Province, China
2
Shandong Provincial Engineering Research Center of Vegetable Safety and Quality Traceability, No. 266 Xincun Xilu, Zibo 255049, Shandong Province, China
3
Zibo City Key Laboratory of Agricultural Product Safety Traceability, No. 266 Xincun Xilu, Shandong Province 255049 Zibo, China
4
Shandong Lvdu Bio-Sciences & Technology Co., Ltd., Binzhou 256600, Shandong Province, China
5
Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan 250000, Shandong Province, China
natural capsaicinoids [3–5]. Because of the similar chemical structure, spicy properties, and easy obtainment, three major capsaicinoids like capsaicin, dihydrocapsaicin, and synthetic capsaicin are widely used in many fields [6–8]. Besides being used in food additives, the capsaicinoids attract much attention because of their pharmacological effects such as pain relief, antiinflammatory and bacteriostasis, and lipid peroxidation regu
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