Fe_(3)O_(4)@COOH纳米酶比色检测食用纯植物油的过氧化值  

Colorimetric Determination of Peroxidation Values of Edible Pure Vegetable Oil by Using Fe_(3)O_(4)@COOH Nanozyme

作　　者：栗鑫 罗磊 熊蓥姿 王玲 李脉泉 刘霞[1] LI Xin;LUO Lei;XIONG Yingzi;WANG Ling;LI Maiquan;LIU Xia(Hunan Provincial Key Laboratory of Food Science and Biotechnology,School of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《食品科学》2023年第24期352-359,共8页Food Science

基　　金：湖南省自然科学基金项目(2020JJ4354)。

摘　　要：利用Fe_(3)O_(4)@COOH纳米酶的类过氧化物酶催化活性,建立比色法检测食用植物油过氧化值(peroxide value,POV)的方法。在0~0.3 g/100 g的POV范围内,5种食用纯植物油(玉米油、花生油、葵花籽油、菜籽油、大豆油)的POV与其吸光度呈现良好的线性关系。该方法能准确检测出3种不同方式(紫外灯照射、烘箱加热、自然放置)氧化处理的食用纯植物油的POV。应用所建立的比色法和国家标准方法,测定5种食用纯植物油(25个样品)的POV,两种方法测定的POV差值均小于0.05,相对标准偏差分别为6.13%、5.84%、6.82%、3.62%、5.75%,表明所构建的比色法对食用纯植物油POV测定具有良好的实用性。本研究为检测食用纯植物油的POV提供了一种快速便捷的方法。A colorimetric method for the determination of the peroxide value(POV)of edible vegetable oils was established based on the peroxidase-like catalytic activity of Fe_(3)O_(4)@COOH nanoenzyme.For five edible vegetable oils(corn oil,peanut oil,sunflower oil,rapeseed oil,and soybean oil),POV over the range of 0–0.3 g/100 g exhibited a good linear relationship with absorbance values.The proposed method could accurately detect the POV of edible vegetable oils oxidized in three different ways(ultraviolet lamp irradiation,oven heating and natural oxidation).The differences between the POV determined by this method and the national standard method for 25 oil samples were less than 0.05,and the relative standard deviations(RSDs)for corn oil,peanut oil,sunflower oil,rapeseed oil,and soybean oil were 6.13%,5.84%,6.82%,3.62%and 5.75%,respectively,indicating good practicability of the colorimetric method.This study provides a fast and convenient method for determining the POV of edible pure vegetable oils.

关 键 词：Fe_(3)O_(4)@COOH纳米酶 食用植物油 过氧化值 比色检测 

分 类 号：R155.5[医药卫生—营养与食品卫生学]