Chen Yan, Zhang Zhaohui, Ouyang Yifan, Reheman Aikebaier, Jiang Bei
Fujian Key Laboratory of Toxicant and Drug Toxicology, Ningde Normal University Ningde Fujian China
Medical School, Ningde Normal University Ningde Fujian China.
RSC Adv. 2025 Apr 10;15(15):11401-11408. doi: 10.1039/d5ra00995b. eCollection 2025 Apr 9.
The assessment of total antioxidant capacity (TAC), a critical marker of food quality in terms of antioxidant efficacy, has garnered considerable attention in human health management. The development of an technique that does not require complex apparatus can facilitate accurate and rapid TAC detection. Herein, we developed a specific and sensitive colorimetric assay to evaluate the TAC of fruit juices using the red-green-blue (RGB) model. We synthesized a copper-poly(tannic acid) (Cu-PTA) coordination polymer that exhibits enhanced peroxidase (POD)-like activity in the presence of HO. This Cu-PTA nanozyme, along with HO, enhances the conversion of the colorless compound 3,3',5,5'-tetramethyl-benzidine (TMB) into a visually perceptible oxTMB product. This chromogenic reaction is suppressed in the presence of antioxidants, such as ascorbic acid (AA). This colorimetric assay achieved a limit of detection of 0.06 μM across a concentration range of 0.90-5.40 μM for AA. Our findings enable the development of nanozymes for convenient TAC analysis to assess the nutritional value of food items.
总抗氧化能力（TAC）作为食品质量在抗氧化功效方面的关键指标，在人类健康管理中已受到广泛关注。开发一种无需复杂仪器的技术能够促进TAC的准确快速检测。在此，我们利用红-绿-蓝（RGB）模型开发了一种特异性和灵敏的比色法来评估果汁的TAC。我们合成了一种铜-聚单宁酸（Cu-PTA）配位聚合物，其在HO存在下表现出增强的过氧化物酶（POD）样活性。这种Cu-PTA纳米酶与HO一起，增强了无色化合物3,3',5,5'-四甲基联苯胺（TMB）向视觉上可感知的氧化型TMB产物的转化。在抗氧化剂如抗坏血酸（AA）存在下，这种显色反应受到抑制。该比色法对AA在0.90 - 5.40 μM的浓度范围内实现了0.06 μM的检测限。我们的研究结果有助于开发用于便捷TAC分析的纳米酶，以评估食品的营养价值。
