电子顺磁共振波谱法在检测不同草药灭菌过程对自由基影响中的应用
Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs.
作者信息
Pawłowska-Góral Katarzyna, Ramos Paweł, Pilawa Barbara, Kurzeja Ewa
机构信息
Department of Food and Nutrition, Medical University of Silesia in Katowice, Jedności 8, 41-200 Sosnowiec, Poland.
出版信息
Food Biophys. 2013 Mar;8(1):60-68. doi: 10.1007/s11483-013-9284-5. Epub 2013 Jan 29.
Free radicals in the original and sterilized caraway, curry, curcuma and cardamom were studied. An X-band (9.3 GHz) electron paramagnetic resonance (EPR) spectroscopy was the experimental technique. Effect of microwave power in the range of 2.2-70 mW on amplitudes, linewidths, and lineshape parameters of the EPR spectra was tested. Free radicals concentrations in the non- and sterilized herb samples were compared. The aim of this work was to determine properties and concentration of free radicals in steam sterilized caraway, curry, curcuma and cardamom. It was pointed out that free radicals (~10 spin/g) exist in both the original and sterilized herbs. Complex free radical system with oxygen and carbon paramagnetic centers characterizes the examined herbs. Homogeneously dipolar broadened EPR spectra were measured for all the tested herbs. Slow spin-lattice relaxation processes exist in the examined samples. Practical usefulness of EPR method in food technology was discussed.
对原始的以及经过杀菌处理的香菜、咖喱、姜黄和小豆蔻中的自由基进行了研究。采用X波段（9.3 GHz）电子顺磁共振（EPR）光谱作为实验技术。测试了2.2 - 70 mW范围内的微波功率对EPR光谱的振幅、线宽和线形参数的影响。比较了未杀菌和杀菌后的草本样品中的自由基浓度。这项工作的目的是确定蒸汽杀菌后的香菜、咖喱、姜黄和小豆蔻中自由基的性质和浓度。结果表明，原始的和杀菌后的草本植物中均存在自由基（约10 自旋/克）。具有氧和碳顺磁中心的复杂自由基体系是所研究草本植物的特征。对所有测试的草本植物都测量了均匀偶极展宽的EPR光谱。在所研究的样品中存在缓慢的自旋 - 晶格弛豫过程。讨论了EPR方法在食品技术中的实际应用。
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