A highly-sensitive electrochemical sensor based on Ni nanoparticles modified carbon nanotubes/sulfonated reduced graphene oxide for the detection of capsaicinoids in leisure sauced meat products

Unclear labeling of spiciness degrees on leisure sauced meat products is prone to resulting in customer complaints and commercial disputes. The content of capsaicinoids is the basis for evaluating the spiciness of food. In this work, an electrochemical sensor based on nickel nanoparticles modified carbon nanotubes (Ni-CNTs) and sulfonated reduced graphene oxide (S-rGO) was developed for the rapid detection of capsaicinoids content in leisure sauced meat products. The linear ranges of capsaicins are 0.01–100 μmol/L with ultra-low detection limits of 1 nmol/L. The outstanding performances are primarily due to the synergistic effect between Ni-CNTs and S-rGO. This effect not only created a three-dimensional stacked structure that improved the electrochemically active surface area, but also generated an internal electric field that improved the charge transfer rate. This work provides a basis for standardized evaluation of spiciness. •The aqueous dispersion of rGO is improved by sulfonation modification.•Ni encapsulation enhances the conductivity and catalytic properties of CNTs.•Internal electric field generated in Ni-CNTs/S-rGO.•Detection limits for Ni-CNTs/S-rGO/GCE down to 1 nmol/L.•This work can provide a basis for standardized evaluation of spiciness.