Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.
Magn Reson Chem. 2011 Dec;49 Suppl 1:S105-12. doi: 10.1002/mrc.2822.
Lipid oxidation attributed to the presence of oxygen has long been a focal area for food science research due in early years mainly to its broad impact on the quality and shelf stability. The need to effectively strategize interventions to detect and eventually eliminate lipid oxidation in food remains as evidence on nutritional and health implications continue to accumulate. Electron spin resonance (ESR) spin label oximetry has been shown capable of detecting dissolved oxygen concentration in both liquid and gaseous phases based on the collision between oxygen and stable free radicals. This review aimed to summarize not just the principles and rationale of ESR spin label oximetry but also the wide spectrum of ESR spin label oximetry applications to date. The feasibility to identify in very early stage oxygen generation and consumption offers a promising tool for controlling lipid oxidation in food and biological systems.
由于氧的存在导致的脂质氧化，长期以来一直是食品科学研究的重点领域，这主要是因为它对质量和货架稳定性有广泛的影响。需要有效地制定策略来干预，以检测并最终消除食品中的脂质氧化，这仍然是因为营养和健康方面的影响证据不断积累。电子自旋共振（ESR）自旋标记血氧定量法已被证明能够基于氧与稳定自由基之间的碰撞，检测液体和气体相中的溶解氧浓度。本综述旨在不仅总结 ESR 自旋标记血氧定量法的原理和基本原理，还总结 ESR 自旋标记血氧定量法迄今为止的广泛应用。识别早期氧气产生和消耗的可行性为控制食品和生物系统中的脂质氧化提供了一种很有前途的工具。
