Abstract: In order to explore the antioxidant capacity of astaxanthin to H2O2, a new method for determining the oxidation capacity of astaxanthin to remove H2O2was established by detecting and analyzing the changes and effects of antioxidants on the fluorescence spectrum of biphenyl dimers under the catalytic conditions of horseradish peroxidase (HRP) using homovanillic acid (HVA) to produce a strong fluorescent signal. And the antioxidant effect of astaxanthin against H2O2was compared with that of β-carotene, vitamin C and α-tocopherols. The results showed that the H2O2clearance capacity of astaxanthin was significantly higher than that of β-carotene, vitamin C and α-tocopherol, which was about 1.4 times that of β-carotene, 8 times that of vitamin C, and 732 times that of α-tocopherol. The antioxidation capacity of natural astaxanthin against H2O2was analyzed by fluorescence spectrometry, which provides new evidence for the excellent antioxidant function of astaxanthin, and is also conducive to people’s understanding and exploration of the antioxidant function of astaxanthin.

Key words: antioxidant, astaxanthin, fluorescence spectrometry, H2O2, homovanillic acid (HVA)