CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr Antonio Bernardino de Almeida, 4200-072 Porto, Portugal.
J Agric Food Chem. 2010 Feb 24;58(4):2071-5. doi: 10.1021/jf9035113.
Horseradish peroxidase (HRP) has been broadly used and investigated for many analytical purposes; it is an enzyme that catalyzes the reduction of hydrogen peroxide in the presence of a reducing compound. The objective of this work was to develop a methodology for the spectrophotometric determination of the activity of peroxidase in vegetable extracts using a flow method with a sequential injection lab-on-valve format. The developed system is based on the reaction between hydrogen peroxide (H(2)O(2)) and 2,2-azinobis(3-ethylbenzothiazoline-6)sulfonic acid (ABTS) catalyzed by the enzyme (HRP). The method presented a sample consumption of 15 microL per assay and a consumption of ABTS and H(2)O(2) of 24 microg and 12 microg per assay, respectively. It was also possible to monitor online the thermal inactivation of peroxidase at different temperature ranges.
辣根过氧化物酶（HRP）已被广泛应用和研究用于许多分析目的；它是一种酶，可在还原化合物存在下催化过氧化氢的还原。本工作的目的是开发一种使用带有顺序注射阀格式的流动方法分光光度法测定蔬菜提取物中过氧化物酶活性的方法。所开发的系统基于酶（HRP）催化的过氧化氢（H（2）O（2））和 2,2-联氮双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）之间的反应。该方法每分析消耗 15 μL 样品，每分析分别消耗 24 μg 和 12 μg 的 ABTS 和 H（2）O（2）。还可以在线监测不同温度范围内过氧化物酶的热失活。
