▎ 摘　　要

NOVELTY - A capsaicin content in a food product detecting method involves preparing nitrogen oxide doped graphene. Carbon paste electrode is prepared. Graphene doped modified carbon paste electrode is prepared. Standard solution is prepared followed by preparing standard curve by inserting system into standard solution containing electrolytic cell, performing differential pulse volt-ampere scanning of 0.0- 0.80V, recording the oxidation peak current value of 0.40V to obtain the standard curve, substituting sample to be measured by the oxidation peak current value into the standard curve. USE - Method for detecting capsaicin content in a food product. ADVANTAGE - The method enables detecting capsaicin content with good adsorption, high sensitivity, in simple, easy, fast, cheap, and cost effective manner. DETAILED DESCRIPTION - A capsaicin content in a food product detecting method involves preparing nitrogen oxide doped graphene by mixing 1.0 g graphite powder, 0.50 g sodium nitrate and 50 mL sulfuric acid, mixing with 9g potassium permanganate slowly to the above mixture, stirring for 2 hours, adding 1 g melamine, placing water bath at 30 degrees C for 12 hours after stirring, dropping 46 ml distilled water into the suspension, after the reaction at 90 degrees C for 1 hour, to be completed after the reaction, slowly adding 20 mL hydrogen peroxide, ultrasonic mixing for 30 mimutes, to obtain suspension liquid, after the resulting suspension in the 4000 rmp, washing resulting sludge twice with water and ethanol, collecting product and drying at 40 degrees C for 2 days to obtain nitrogen oxide doped graphene. Carbon paste electrode is prepared by grinding the carbon powder and paraffin oil by mass ratio of 5: 1 grinding into a uniform paste, pressing into the copper paste with copper electrode shell, connected with copper wire on the weighing paper clean polishing, grinding to obtain the carbon paste electrode. Graphene doped modified carbon paste electrode is prepared by diluting 15 mg nitrogen oxide doped graphite into 5 ml anhydrous ethanol, ultrasonic, until a stable suspension, and 5 mu l above suspension drops on the surface of the carbon paste electrode, drying to obtain paste electrode. Standard solution is prepared by accurately weighed pure capsaicin, with anhydrous ethanol to dissolve, dilute, constant volume, prepared into a concentration of 1 mg/mL capsaicin mother liquor, quantity taking capsaicine liquid of different volume into 0.1 mol/L phosphoric acid buffer solution, respectively, constant volume to obtain a series of the standard solution with different concentration, followed by preparing standard curve by inserting three-electrode system into a capsaicine standard solution containing electrolytic cell, enriched with 420 seconds under the condition of stirring, performing differential pulse volt-ampere scanning of 0.0- 0.80V, recording the oxidation peak current value of 0.40V to obtain the standard curve, substituting sample to be measured by the oxidation peak current value into the standard curve to obtain detection capsaicine content in food.