Background:　Total　antioxidant　capacity　(TAC)　testing　is　critical　for　guiding　dietary,　and　nutritional　treatments,　and　investigating　the　efficacy　of　antioxidant　food　additives.　Results:　Here,　a　competitive　enzyme-like　colorimetric　method　based　on　Co-Mn　nanoflower　nanozymes　was　developed　for　the　determination　of　TAC　in　food.　The　synthesized　nanozymes　had　excellent　POD-like　activity,　using　the　antioxidant　as　a　special　recognition　unit　and　the　chromogenic　substrate　as　a　signal　molecule　reporter,　and　could　generate　a　significant　color　response　in　less　than　15　min　by　producing　enzymatically　catalyzed　ROS.　Antioxidants　in　food　were　introduced　into　the　system　and　inhibited　the　oxidative　attack　of　reducing　substances,　which　was　signaled　through　signal　molecules.　The　established　TAC　sensor　had　a　sensitivity　response　of　1-20　mu　g/　mL　and　a　low　detection　limit　of　0.1　mu　g/mL.　It　was　worth　noting　that　the　developed　detection　strategy　not　only　meets　the　criterion　of　a　reduced　elapsed　time　for　the　HPLC　method　but　also　achieves　high-throughput　batch　detection.　The　examination　of　each　component　can　be　accomplished　in　10-20　s　while　maintaining　the　same　precision　as　the　commercially　available　HPLC　approach.