Yu Liangli Lucy, Cheng Zhihong
Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA.
Mol Nutr Food Res. 2008 Jan;52(1):62-78. doi: 10.1002/mnfr.200700395.
Electron spin resonance (ESR) spectroscopy is able to directly measure the chemical species with unpaired electrons and has been widely used in a number of research fields. This review focused on its application in nutraceutical and food research. Current status of ESR in free radical scavenging capacity estimation, food oxidative stability evaluation, Cu(2+) chelating capacity determination were summarized. Also discussed was the potential of ESR spin-label oximetry technique in examination of lipid peroxidation and oxygen diffusion-concentration products in liposomes, oxygen transport and depletion, and membrane structure and dynamic properties. In addition, ESR application in identifying and estimating irradiated foods including meat, fruits, vegetables, spices, cereal grains, and oil seeds was reviewed. Finally, the potential use of ESR technique in investigating microstructure change, phase transition and viscosity related properties during food formulation, processing, and storage was briefly mentioned, along with its potential in determination of radio-stability of food components. This review may provide some fundamental knowledge of ESR and its application in nutraceutical and food research.
电子自旋共振（ESR）光谱能够直接测量具有未成对电子的化学物质，并已在许多研究领域中广泛应用。本综述重点关注其在营养保健品和食品研究中的应用。总结了ESR在自由基清除能力评估、食品氧化稳定性评价、Cu(2+)螯合能力测定方面的现状。还讨论了ESR自旋标记血氧测定技术在检测脂质过氧化、脂质体中的氧扩散-浓度产物、氧运输和消耗以及膜结构和动态特性方面的潜力。此外，综述了ESR在识别和评估包括肉类、水果、蔬菜、香料、谷物和油籽在内的辐照食品中的应用。最后，简要提及了ESR技术在研究食品配方、加工和储存过程中的微观结构变化、相变和粘度相关特性方面的潜在用途，以及其在测定食品成分的辐射稳定性方面的潜力。本综述可为ESR及其在营养保健品和食品研究中的应用提供一些基础知识。
