Hydroxy-alpha-sanshool (alpha-SOH) is the principal ingredient responsible for the numbing sensation in spicy hotpot. However, utilizing surface-enhanced Raman scattering (SERS) to analyze the alpha-SOH in hotpot seasoning is challenging due to the significant interference of capsaicin (CAP). Therefore, two schemes were proposed to address CAP interference in hotpot seasoning, namely laccase-catalyzed conversion and metal-organic frame-work (MOF) interaction. Among them, Fe-BTC MOF exhibited significant anti-interference effect and the un-derlying mechanism is elucidated. The motion of CAP aromatic ring was constrained by steric hindrance and electrostatic interactions of Fe-BTC. Additionally, the interaction between CAP aromatic ring and conjugated triene group in alpha-SOH was quenched, enhancing the alpha-SOH SERS signal. The proposed method had a significant anti-interference effect on alpha-SOH quantification in the presence of CAP, significantly enhancing the alpha-SOH SERS signal in a range of 0.85 to 4.00 x 107. The linearity and reproducibility of the proposed hotpot seasoning testing method were also validated.
SERS determination of hydroxy-α-sanshool in spicy hotpot seasoning: The strategy to restrain the interference of capsaicin and its mechanism / Zhang, Di; Fan, Yushan; Sun, Xiaoxia; Wei, Xiaoou; Lin, Zitao; Zhang, Xinai; Shi, Jiyong; Battino, Maurizio; Gong, Yunyun; Shi, Bolin; Zou, Xiaobo. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 413:(2023), p. 135644. [10.1016/j.foodchem.2023.135644]
SERS determination of hydroxy-α-sanshool in spicy hotpot seasoning: The strategy to restrain the interference of capsaicin and its mechanism
Battino, Maurizio;
2023-01-01
Abstract
Hydroxy-alpha-sanshool (alpha-SOH) is the principal ingredient responsible for the numbing sensation in spicy hotpot. However, utilizing surface-enhanced Raman scattering (SERS) to analyze the alpha-SOH in hotpot seasoning is challenging due to the significant interference of capsaicin (CAP). Therefore, two schemes were proposed to address CAP interference in hotpot seasoning, namely laccase-catalyzed conversion and metal-organic frame-work (MOF) interaction. Among them, Fe-BTC MOF exhibited significant anti-interference effect and the un-derlying mechanism is elucidated. The motion of CAP aromatic ring was constrained by steric hindrance and electrostatic interactions of Fe-BTC. Additionally, the interaction between CAP aromatic ring and conjugated triene group in alpha-SOH was quenched, enhancing the alpha-SOH SERS signal. The proposed method had a significant anti-interference effect on alpha-SOH quantification in the presence of CAP, significantly enhancing the alpha-SOH SERS signal in a range of 0.85 to 4.00 x 107. The linearity and reproducibility of the proposed hotpot seasoning testing method were also validated.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
