ESTIMATION OF OXIDATIVE DETERIORATION OF OILS AND FOODS BY MEASUREMENT OF ULTRAWEAK CHEMILUMINESCENCE
ESTIMATION OF OXIDATIVE DETERIORATION OF OILS AND FOODS BY MEASUREMENT OF ULTRAWEAK CHEMILUMINESCENCE
复制标题
通过测量超弱化学发光来估计油和食品的氧化变质
DOI：
10.1111/j.1365-2621.1979.tb09094.x
复制
发表时间：
1979
影响因子：
3.9
通讯作者：
H. Inaba
中科院分区：
文献类型：
--
作者：
R. Usuki;T. Kaneda;A. Yamagishi;C. Takyu;H. Inaba
本研究采用单光电子计数法测定油脂和食品的超微弱化学发光，以评价油脂和食品的氧化变质。制备了热氧化大豆油，并对其化学特性和化学发光进行了测定。结果表明，油脂、方便面和奶粉的氧化变质与其辐射强度的增加密切相关。这种新的方法具有很大的优势，在测量食品的质量在很短的时间内由一个非专家没有任何事先处理。
The present study was undertaken to evaluate the oxidative deterioration of oils and foods by using the single photoelectron counting system, which was designed for the measurement of ultraweak chemiluminescence. Thermally oxidized soybean oils were prepared and their chemical characteristics and chemiluminescence were measured. The results showed that the increase of emission intensity was closely correlated to the oxidative deterioration of oils, instant Chinese noodles and milk powder. This new method has a great advantage in measuring the quality of food in a short period of time by a nonexpert without any prior treatment.