Shi Shuo, Feng Jianxing, Liang Yanmin, Sun Hao, Yang Xuewei, Su Zehui, Luo Linpin, Wang Jianlong, Zhang Wentao
College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Xianyang 712100, China.
Foods. 2021 Nov 14;10(11):2800. doi: 10.3390/foods10112800.
Quantitative evaluation of the antioxidant capacity of foods is of great significance for estimating food's nutritional value and preventing oxidative changes in food. Herein, we demonstrated an easy and selective colorimetric method for the total antioxidant capacity (TAC) assay based on 3,3',5,5'-tetramethyl-benzidine (TMB), hydrogen peroxide (HO) and synthetic polysaccharide-iron (III) chelate (LBPIC) with high peroxidase (POD)-like activity. The results of steady-state kinetics study showed that the K values of LBPIC toward HO and TMB were 5.54 mM and 0.16 mM, respectively. The detection parameters were optimized, and the linear interval and limit of detection (LOD) were determined to be 2-100 μM and 1.51 μM, respectively. Additionally, a subsequent study of the determination of TAC in six commercial fruit and vegetable beverages using the established method was successfully carried out. The results implied an expanded application of polysaccharide-iron (III) chelates with enzymatic activity in food antioxidant analysis and other biosensing fields.
食品抗氧化能力的定量评估对于估计食品的营养价值和防止食品氧化变化具有重要意义。在此，我们展示了一种基于3,3',5,5'-四甲基联苯胺（TMB）、过氧化氢（HO）和具有高过氧化物酶（POD）样活性的合成多糖-铁（III）螯合物（LBPIC）的简便且选择性的比色法用于总抗氧化能力（TAC）测定。稳态动力学研究结果表明，LBPIC对HO和TMB的K值分别为5.54 mM和0.16 mM。对检测参数进行了优化，线性区间和检测限（LOD）分别确定为2-100 μM和1.51 μM。此外，使用所建立的方法成功地对六种市售果蔬饮料中的TAC进行了后续测定。结果表明具有酶活性的多糖-铁（III）螯合物在食品抗氧化分析和其他生物传感领域具有更广泛的应用。
