使用具有 NaHCO3-HO-Co 化学发光反应的微流控装置监测蜂蜜和果汁中的抗氧化能力。
Monitoring the antioxidant capacity in honey and fruit juices using a microfluidic device with a NaHCO-HO-Co chemiluminescence reaction.
机构信息
Department of Chemistry, Faculty of Science, University of Maragheh, Maragheh, Iran.
Department of Chemistry, College of Science, Sultan Qaboos University, Box 36, Al-Khod 123, Oman.
出版信息
Food Chem. 2019 Nov 1;297:124930. doi: 10.1016/j.foodchem.2019.05.204. Epub 2019 May 31.
A new microfluidic chemiluminescence (MF-CL) method for rapidly assaying the total antioxidant capacity (TAC) of apple and pomegranate juices and honey samples was developed. The method exploited the NaHCO-HO-Co CL reaction. It was found that gallic acid (GA), catechin, caffeic acid, ferulic acid and rutin, as selected phenolic antioxidants, could suppress the CL reaction. The linear range and limit of detection of the method for the antioxidants were as follows: 0.5-3 mg L and 0.27 mg L for GA, 0.2-5.0 mg L and 0.17 mg L for catechin, 0.03-2.0 mg L and 0.03 mg L for caffeic acid, 0.3-2.0 mg L and 0.23 mg L for ferulic acid and 0.3-4.0 mg L and 0.15 mg L for rutin. GA was used as the standard, and the TAC of the fruit juices and honey samples as presented as GA equivalents (GAE). MF-CL was compared with DPPH and Folin-Ciocalteau (FC) methods.
建立了一种新的微流控化学发光（MF-CL）方法，用于快速测定苹果和石榴汁及蜂蜜样品的总抗氧化能力（TAC）。该方法利用了 NaHCO3-HO-Co CL 反应。研究发现，没食子酸（GA）、儿茶素、咖啡酸、阿魏酸和芦丁等选定的酚类抗氧化剂可以抑制 CL 反应。该方法对这些抗氧化剂的线性范围和检测限如下：GA 的线性范围和检测限分别为 0.5-3mg/L 和 0.27mg/L，儿茶素的线性范围和检测限分别为 0.2-5.0mg/L 和 0.17mg/L，咖啡酸的线性范围和检测限分别为 0.03-2.0mg/L 和 0.03mg/L，阿魏酸的线性范围和检测限分别为 0.3-2.0mg/L 和 0.23mg/L，芦丁的线性范围和检测限分别为 0.3-4.0mg/L 和 0.15mg/L。GA 被用作标准，水果汁和蜂蜜样品的 TAC 以 GA 当量（GAE）表示。MF-CL 与 DPPH 和 Folin-Ciocalteau（FC）方法进行了比较。
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