过硫酸铵-N,N,N′,N′-四甲基乙二胺体系产生的氧自由基及其清除的研究

应用ESR和自旋捕集相结合的技术直接测定了过硫酸铵—N,N,N′,N′-四甲基乙二胺(AP-TEMED)体系产生的氧自由基,经计算机波谱模拟和计算波谱参数证实该体系产生的氧自由基是O_2^-和·OH。并用维生素C、茶多酚、超氧化物歧化酶等氧自由基清除剂,从聚丙烯酰胺凝胶法、化学发光法和脂质过氧化法不同角度研究了AP-TEMED体系在自由基研究方面的应用意义。

Photochemical Method to Evaluate Oxidation Levels in Heat-Treated Vegetable Oil： Comparison with Peroxide-Value and Acid-Value

To determine the degree of oxidation in vegetable oil, a photochemical method using the electron spin resonance （ESR） spin trapping technique was developed, and the results were compared with those obtained using conventional peroxide-value （PV） and acid-value （AV） methods. Vegetable oil heat-treated were subjected to short UV illumination, and the produced alkyl-oxyl radicals were identified and quantified using the ESR spin trapping technique. ESR signal intensity was used as an indicator of oil oxidation, which monotonically increased as a function of the heat-treatment time. Commercially, available oils were selected and analyzed. The results were compared with those obtained using the PV and AV methods. The present method displayed some analogies with the PV method at least in the early stage of heating. Overall, the present method had highly sensitive and capable of detecting early-stage oxidation in vegetable oil.