Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS
Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS
复制标题
EPR 光谱和 SPME-GC-MS/MS 相结合研究水含量对油酸热氧化的影响
DOI：
10.1016/j.foodchem.2016.11.008
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发表时间：
2017-04-15
期刊：
影响因子：
8.8
通讯作者：
Liu, Yuanfa
中科院分区：
文献类型：
--
作者：
Chen, Hongjian;Cao, Peirang;Liu, Yuanfa
结合EPR、SPME-GC-MS/MS和GC检测了水对油酸热氧化的促进作用。采用自旋捕集技术，以DMPO为电子自旋捕集剂，对油酸热氧化过程中形成的自由基物种进行了鉴定和定量。最丰富的自由基物种被确定为DMPO-烷基自由基加合物。含水量为5%的样品的EPR强度平台比不含水的样品高140%。这意味着具有高含水量的油酸样品具有高水平的氧化速率。含水量为2%的样品中醛的比例最大，为59.97%。在生成的产物中，（E，E）-2，4-癸二烯醛具有遗传毒性和细胞毒性作用，其比例是5-0%含水量的近两倍。研究表明，油炸系统中水分含量过高会导致油酸的严重氧化降解。(C)2016爱思唯尔有限公司版权所有
Promotion of water to the thermal oxidation of oleic acid was detected by the combination of EPR, SPME-GC-MS/MS and GC. Spin-trapping technique was used to identify and quantify the radical species formed during thermal oxidation of oleic acid by using DMPO as electron spin trap. The most abundant radical species were identified as DMPO-alkyl radical adducts. EPR intensity plateau of the samples with 5% water content was 140% higher than the samples without water. It implies oleic acid samples with high water content had high level of oxidation rates. The proportion of aldehydes of the samples with 2% water content was the maximum about 59.97%. Among the formed products, (E,E)-2,4-decadienal has genotoxic and cytotoxic effects, whose percentage was nearly twice comparing with that of 5-0% water content. This study demonstrated that higher water content in frying systems would contribute to seriously oxidation and degradation of oleic acids. (C) 2016 Elsevier Ltd. All rights reserved.