Abstract:

Objective: To establish a determination method of total antioxidant capacity by fluorescence spectrophotometer. Methods: Total antioxidant capacity of health food were determined by a fluorescence method using AAPH as the source of peroxy free radicals, sodium fluorescein (FL) as the fluorescent indicator, water-soluble vitamin E (Trolox) as the quantitative standard and half fluorescence decay time as the observation index. Results: This established method had the detection limit of 0.22 μmol/L, linear regression equation of Y = 25.432X + 2.0625 with a coefficient constant of 0.9949, parallel precision of 3.5% and repeatability precision of 3.9%. The recovery rates of spiked samples were in the range of 90%－104% through the determination of six health food samples. Conclusion: Fluorescence spectrophotometer can be used for total antioxidant capacity of health food.

Key words: food test, total antioxidant capacity, fluorescence spectrophotoscopy