Development of an electron paramagnetic resonance spin trapping method for analysis of the scavenging capacities of food samples for multiple ROS

我们开发了一种电子自旋共振（ESR）自旋捕获方法，用于分析食品样品对多种活性氧的清除能力，利用相同的光解过程产生每种类型的自由基。确定了羟基、超氧基、烷氧基、过氧基、烷基自由基和单线态氧清除能力的最佳测定条件。发现自由基加合物的定量具有高度可重复性，变异小于4%。采用优化后的EPR自旋捕获法分析了54种不同蔬菜提取物对多种自由基的清除能力，并将结果与氧自由基吸收能力值进行了比较。两种方法对超氧自由基和烷氧基自由基有很好的相关性，但对羟基没有很好的相关性。

We have developed an electron spin resonance (ESR) spin trapping method for analysis of the scavenging capacities of food samples for multiple ROS, utilizing the same photolysis procedure for generating each type of radical. The optimal measuring conditions of hydroxyl, superoxide, alkoxyl, peroxyl, alkyl radical, and singlet oxygen scavenging capacity were determined. Quantification of radical adducts was found to be highly reproducible, with variations of less than 4%. The optimized EPR spin trapping method was used to analyze the scavenging capacities of 54 different vegetable extracts for multiple radicals, and the results were compared with oxygen radical absorption capacity values. Good correlations between the two methods were observed for superoxide and alkoxyl radicals, but not for hydroxyl.