Detection of the freshness of rice by chemiluminescence

Reactive oxygen species (ROS) are usually engendered in rice under the conditions of aerobic environment, resulting in peroxidative changes on polyunsaturated fatty acids, affecting the deterioration of rice during the process of storage. Meanwhile, as an important enzymes participated in cleaning up ROS, peroxidase also existed in rice, which takes part in protecting rice from the assault of ROS. Moreover, the loss of peroxidase activity may give rise to the deterioration of rice during the process of storage. Therefore, measuring the activity of peroxidase makes it possible to distinguish the freshness of rice. In addition, peroxidase can also catalyze luminol - hydrogen peroxide system. Based on this, we have established a new method of chemiluminescence (CL) to detect the freshness of stored rice in this work. Under the optimal experimental conditions, it proves that the freshness of rice can be distinguished with the method of CL. This is the first time to detect the freshness of rice by the method of CL, opening up a novel direction for the application of CL.