Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture , 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States.
J Agric Food Chem. 2011 Mar 9;59(5):1565-71. doi: 10.1021/jf103711c. Epub 2011 Feb 10.
A new method for the detection of phenolics in food systems was developed. This method is based on interactions of phenolics with Fast Blue BB diazonium salt in alkali pH, forming azo complexes, with the absorbance measured at 420 nm after 60 min. The linear regression correlations (R(2)) of gallic acid calibration standards were >0.99. The phenolic content (gallic acid equivalent) of samples analyzed yielded higher ratios (1.7-6.6) of the total phenolics by Fast Blue BB to Folin-Ciocalteu methods in most beverages and grain samples, but in flaxseed and some juice blends, the ratios were <1. The lower ratios suggest the presence of non-phenolic reducing constituents measured with the Folin-Ciocalteu method as "total phenolics". This method is simple and inexpensive and can be used to rapidly assess the total phenolics of foods and beverages.
开发了一种用于检测食品系统中酚类物质的新方法。该方法基于酚类物质在碱性 pH 下与 Fast Blue BB 重氮盐的相互作用，形成偶氮复合物，60 分钟后在 420nm 处测量吸光度。没食子酸校准标准的线性回归相关系数（R²）>0.99。通过 Fast Blue BB 比色法和 Folin-Ciocalteu 法分析的样品中的酚类含量（没食子酸当量）在大多数饮料和谷物样品中产生了更高的比值（1.7-6.6），但在亚麻籽和一些果汁混合物中，比值<1。较低的比值表明存在用 Folin-Ciocalteu 法作为“总酚类”测量的非酚类还原成分。该方法简单且廉价，可用于快速评估食品和饮料中的总酚类物质。
