School of Animal Science and Food Engineering, Jinling Institute of Technology, Qixia District, Nanjing, 210038, Jiangsu, P.R. China.
School of Software Engineering, Jinling Institute of Technology, Nanjing, 210038, Jiangsu, China.
J Fluoresc. 2024 Jul;34(4):1841-1849. doi: 10.1007/s10895-023-03415-9. Epub 2023 Aug 30.
To promote the application of time-resolved fluorescence in oxidation determination of edible vegetable oil, fluorescence lifetime of chlorophyll α in oxidized edible vegetable oils was recorded and analyzed by simulated microenvironment experiments and spectral methods. It was showed that fluorescence lifetime of chlorophyll α decreased with the increase of polarity in the early stage of oxidation, and increased with the increase of viscosity in the later stage of oxidation. Conjugation effect and hydrogen bonding existed in the microenvironment of oxidized edible vegetable oil were considered to be the factors leading to the increase of fluorescence lifetime. The change mechanism of fluorescence lifetime in oxidized edible vegetable oil was supplied, which was considered to be strong support for the application of time-resolved fluorescence.
为促进时间分辨荧光在食用植物油氧化测定中的应用，通过模拟微环境实验和光谱法记录和分析了氧化食用植物油中叶绿素α的荧光寿命。结果表明，在氧化初期，叶绿素α的荧光寿命随极性的增加而降低，在氧化后期随粘度的增加而增加。氧化食用植物油微环境中存在的共轭效应和氢键被认为是导致荧光寿命增加的因素。提供了氧化食用植物油中荧光寿命变化的机制，这被认为是时间分辨荧光应用的有力支持。
