tatpipТехника и технология пищевых производствFood Processing: Techniques and Technology2074-94142313-1748Кемеровский государственный университет10.21603/2074-9414-2023-3-2452https://elibrary.ru/KNRXKQtatpip-216Research ArticleСтатьиИсследование потенциально мешающих веществ при потенциометрическом определении антиоксидантной активности в пищевых системахPotential Interfering Substances and Potentiometric Antioxidant Activity Tests in Food Systemshttps://orcid.org/0000-0001-7642-6532ТарасовА. В.TarasovAleksey V.

Екатеринбург.

Yekaterinburg.

https://orcid.org/0000-0001-5458-8565ЗаворохинаН. В.ZavorokhinaNatalia V.

Екатеринбург.

Yekaterinburg.

ip@usue.ruЧугуноваО. В.ChugunovaOlga V.

Екатеринбург.

Yekaterinburg.

Уральский государственный экономический университетРоссияUral State University of EconomicsRussian Federation202326082026533504512Copyright © Тарасов А.В., Заворохина Н.В., Чугунова О.В., 20262026Тарасов А.В., Заворохина Н.В., Чугунова О.В.Tarasov A.V., Zavorokhina N.V., Chugunova O.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fptt.ru/jour/article/view/216

Для определения общей антиоксидантной активности в пищевой промышленности и нутрициологии используется большое количество методов. Например, потенциометрический метод с применением медиаторной системы гексацианоферратов калия (K3[Fe(CN)6]/K4[Fe(CN)6]). Его преимуществами являются простая процедура анализа, низкая стоимость реактивов и оборудования. Однако интерференционные исследования данного метода до сих пор не были представлены. Цель работы заключалась в изучении реакционной способности 30 потенциально мешающих веществ, которые встречаются в напитках, по отношению к медиаторной системе гексационоферратов калия в условиях, модулирующих потенциометрическое определение антиоксидантной активности.

Объектами исследования являлись углеводы (глюкоза, фруктоза, сахароза, лактоза и мальтоза), красители (Е102, Е110, Е124, Е129, Е132 и Е133), консерванты (Е210, Е221, Е222, Е223, Е236 и Е260), подсластители (Е420, Е421, Е950, Е952 и Е954), регуляторы кислотности и антиокислители (Е296, Е330, E331iii, Е334, Е337, Е338, Е363 и Е386). Определение потенциала (Е) и активности ионов водорода (pH) осуществляли потенциометрическим методом в растворе медиаторной системы в отсутствии и присутствии анализируемых веществ. Цистеин, аскорбиновая и галловая кислоты были проанализированы в качестве контроля.

Глюкоза, сахароза и мальтоза не мешают анализу напитков, тогда как фруктоза и лактоза проявляют незначительную положительную интерференцию с неустановленным механизмом. Яблочная (Е296), лимонная (Е330), винная (Е334) и фосфорная (Е338) кислоты продемонстрировали способность увеличивать потенциал медиаторной системы за счет снижения pH. Однако эти интерференционные эффекты наблюдаются только при высоких концентрациях исследованных соединений в электрохимической ячейке и нивелируются в результате шестикратного и более разбавления пробы. Индигокармин (Е132), сульфит натрия (Е221), гидросульфит натрия (Е222) и метабисульфит натрия (Е223) окисляются феррицианидом калия и проявляют положительную интерференцию. Полученные результаты позволяют утверждать, что феррицианид калия способен окислять соединения, отличные от природных антиоксидантов.

Промышленное использование индигокармина ограничено из-за его плохой светостойкости, в то время как сульфиты активно применяются в виноделии. Интерференция сульфитов вызывает озабоченность в анализе белых вин; она характерна для других методов определения антиоксидантной активности. Полученные данные могут быть использованы для корректировки результатов потенциометрического определения антиоксидантной активности в соответствии с известной концентрацией мешающего вещества.

The food industry knows a lot of methods to determine the total antioxidant activity. The potentiometric method includes the mediator system of potassium hexacyanoferrates (K3[Fe(CN)6]/K4[Fe(CN)6]) and has proved to be quite effective in assessing the antioxidant activity of food products. This method is simple and cheap but its interference issues still remain understudied. This research covered 30 potential interfering substances in beverages and their reactivity toward the mediator system of potassium hexacyanoferrates.

The experiment featured carbohydrates (glucose, fructose, sucrose, lactose, maltose), dyes (E102, E110, E124, E129, E132, E133), preservatives (E210, E221, E222, E223, E236, E260), sweeteners (E420, E421, E950, E952, E954), and acidity regulators (E296, E330, E331iii, E334, E337, E338, E363, E386). The potential and pH were determined by the potentiometric method in a mediator system solution in the absence and presence of the abovementioned substances. Cysteine and ascorbic and gallic acids served as controls.

Glucose, sucrose, and maltose did not interfere with the analysis, while fructose and lactose showed an insignificant positive interference of unspecified mechanism. Malic (E296), citric (E330), tartaric (E334), and phosphoric (E338) acids increased the potential of the mediator system by lowering the pH. However, these interference effects were observed only at high concentrations in an electrochemical cell and were leveled after a sixfold dilution. Indigo carmine (E132), sodium sulfite (E221), sodium hydrosulfite (E222), and sodium metabisulfite (E223) were oxidized by potassium ferricyanide and showed significant positive interference. Potassium ferricyanide was capable of oxidizing compounds other than natural antioxidants.

The industrial use of indigo carmine is limited due to its poor light stability, while sulfites are popular components in winemaking. Sulfite interference is of particular concern in the analysis of white wines and is typical of other antioxidant activity methods. The obtained data can correct the results of the potentiometric antioxidant activity tests if the concentration of the interfering substance is known.

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The authors declare that there are no conflicts of interest present.