电子自旋共振技术及其在食品脂质氧化检测中的应用进展
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摘要
电子自旋共振(electron spin resonance,ESR)技术是以含未成对电子的物质如自由基、过渡金属离子、三重态分子等为检测对象的光谱分析技术。因其能通过检测未成对电子而分析有机导体、金属化合物、化学物质的光合作用,故其广泛应用于物理、化学、医学、生物等研究领域。又因ESR技术可对食品成分发生物理、化学变化产生的自由基进行定性和定量分析,故其在食品检测领域也具有广泛的应用。本文首先介绍了食品中的脂质氧化、ESR技术的原理、自旋捕获法及捕获剂的选择依据,明确了脂质氧化早期可产生自由基与基于自旋捕获法的ESR技术可定性、定量自由基之间的关系。在此基础上,重点综述了畜禽肉制品、水产品、植物油脂等富脂食品在加工、贮藏过程中,ESR技术检测其脂质是否发生氧化反应及氧化反应程度的研究进展。为ESR技术在食品脂质氧化检测中的广泛应用提供理论依据。
Electron spin resonance (ESR) technology is a spectroscopic analysis technology for the detection of objects containing an unpaired electron,such as free radicals,transition metal ions,triplet molecules,et al. ESR is widely used in physics,chemical,medicine,biology and other research fields because of its ability to analyze organic conductors,metal compounds and photosynthesis of chemical substances by detecting unpaired electrons.ESR is also widely used in the field of food detection because it can be used for qualitative and quantitative analysis of free radicals produced by physical and chemical changes in food components.In this paper,the principle of food lipid oxidation,spin trapping and the selection basis of trapping agent were introduced.The relationship between free radicals could be produced in the early stage of lipid oxidation and the qualitative and quantitative free radicals could be determined by ESR technology based on spin trapping was clarified.On this basis,whether or not the lipid oxidation reaction take place and the degree of oxidation reaction of lipids in livestock and poultry meat products,aquatic products,vegetable oils and other fat-rich foods during processing and storage were reviewed.This paper provided a theoretical basis for the wide application of ESR in the determination of food lipid oxidation.
Electron spin resonance (ESR) technology is a spectroscopic analysis technology for the detection of objects containing an unpaired electron,such as free radicals,transition metal ions,triplet molecules,et al. ESR is widely used in physics,chemical,medicine,biology and other research fields because of its ability to analyze organic conductors,metal compounds and photosynthesis of chemical substances by detecting unpaired electrons.ESR is also widely used in the field of food detection because it can be used for qualitative and quantitative analysis of free radicals produced by physical and chemical changes in food components.In this paper,the principle of food lipid oxidation,spin trapping and the selection basis of trapping agent were introduced.The relationship between free radicals could be produced in the early stage of lipid oxidation and the qualitative and quantitative free radicals could be determined by ESR technology based on spin trapping was clarified.On this basis,whether or not the lipid oxidation reaction take place and the degree of oxidation reaction of lipids in livestock and poultry meat products,aquatic products,vegetable oils and other fat-rich foods during processing and storage were reviewed.This paper provided a theoretical basis for the wide application of ESR in the determination of food lipid oxidation.
引文
[1]李伟明.基于电子自旋共振(ESR)波谱的辐照食品鉴定检测方法的研究[D].北京:中国农业科学院,2011.
[2]赵保路.电子自旋共振(ESR)技术在生物和医学中的应用[J].波谱学杂志,2010,27(1):51-67.
[3]韩非.电子自旋共振(ESR)测年方法在我国早更新世考古遗址年代学研究中的应用探索[J].国际地震动态,2013(10):42-44.
[4]崇羽.石墨烯及其衍生物与生物环境的相互作用及其应用[D].苏州:苏州大学,2016.
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[6]吴凯棋.电子自旋共振在蛋白质结构解析与功能分析中的应用[D].合肥:中国科学技术大学,2013.
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[12]于璐.应用位点特异性自旋标记电子顺磁共振技术探究蛋白质结构特征[D].合肥:中国科学技术大学,2014.
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[14]徐广智.电子自旋共振波谱基本原理[M].科学出版社,1978.
[15]Saeed S,Gillies D,Wagner G,et al.ESR and NMRspectroscopy studies on protein oxidation and formation of dityrosine in emulsions containing oxidised methyl linoleate[J].Food&Chemical Toxicology An International Journal Published for the British Industrial Biological Research Association,2006,44(8):1385-1392.
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[17]Guzzi R,Bartucci R.Electron spin resonance of spin-labeled lipid assemblies and proteins[J].Archives of Biochemistry&Biophysics,2015,580:102-111.
[18]凌盛龙.基于电子顺磁共振方法的膜蛋白结构解析以及功能研究[D].合肥:中国科学技术大学,2016.
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[29]刘玲,纪淑娟,檀德宏,等.利用电子自旋共振技术研究美拉德反应自由基变化[J].农业工程学报,2013,29(6):280-286.
[30]Alves A B,Bragagnolo N,Silva M G D,et al.Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products[J].Food&Bioproducts Processing,2012,90(3):499-505.
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[34]Bragagnolo N,Danielsen B,Skibsted L H.Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle[J].European Food Research&Technology,2006,223(5):669-673.
[35]Gomes S M C,Ghica M E,Rodrigues I A,et al.Flavonoids electrochemical detection in fruit extracts and total antioxidant capacity evaluation[J].Talanta,2016,154:284-291.
[36]Miyagusku L,Chen F,Kuaye A,et al.Irradiation dose control of chicken meat processing with alanine/ESR dosimetric system[J].Radiation Measurements,2007,42(6-7):1222-1226.
[37]Chen Q,Xie Y,Xi J,et al.Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy[J].Food Chemistry,2018,243:58-64.
[38]Jensen P N,Danielsen B,Bertelsen G,et al.Storage stabilities of pork scratchings,peanuts,oatmeal and muesli:Comparison of ESR spectroscopy,headspace-GC and sensory evaluation for detection of oxidation in dry foods[J].Food Chemistry,2005,91(1):25-38.
[39]李楠,冯丁丁,赵雅娉,等.基于ESR技术检测水产品加工过程中的氧化物质[J].中国食品学报,2017,17(2):256-263.
[40]陈帅,赵延敏.电子自旋共振技术(ESR)对鱿鱼氧化三甲胺热促分解机理研究[J].山东商业职业技术学院学报,2015,15(1):89-92.
[41]Zhu B,Zheng J,Zhang Z,et al.Autophagy plays a potential role in the process of sea cucumber body wall“melting”induced by UV irradiation[J].武汉大学学报(自然科学英文版),2008,13(2):232-238.
[42]Wu H T,Li D M,Zhu B W,et al.Purification and characterization of alkaline phosphatase from the gut of sea cucumber Stichopus japonicus[J].Fisheries Science,2013,79(3):477-485.
[43]Wu H T,Li D M,Zhu B W,et al.Proteolysis of noncollagenous proteins in sea cucumber,Stichopus japonicus,body wall:characterisation and the effects of cysteine protease inhibitors[J].Food Chemistry,2013,141(2):1287-1294.
[44]Qi H,Dong X F,Zhao Y P,et al.ROS production in homogenate from the body wall of sea cucumber Stichopus japonicus under UVA irradiation:ESR spin-trapping study[J].Food Chemistry,2016,192:358-362.
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[46]Thomsen M K,Lauridsen L,Skibsted L H,et al.Temperature effect on lactose crystallization,maillard reactions,and lipid oxidation in whole milk powder[J].Journal of Agricultural&Food Chemistry,2005,53(18):7082-7090.
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[2]赵保路.电子自旋共振(ESR)技术在生物和医学中的应用[J].波谱学杂志,2010,27(1):51-67.
[3]韩非.电子自旋共振(ESR)测年方法在我国早更新世考古遗址年代学研究中的应用探索[J].国际地震动态,2013(10):42-44.
[4]崇羽.石墨烯及其衍生物与生物环境的相互作用及其应用[D].苏州:苏州大学,2016.
[5]L9liger J,Lambelet P,Savoy M,et al.Radical exchange reactions between autoxidizing lipids,vitamin E and vitamin C in binary lipid/water systems[J].European Journal of Lipid Science&Technology,2010,88(S2):584-588.
[6]吴凯棋.电子自旋共振在蛋白质结构解析与功能分析中的应用[D].合肥:中国科学技术大学,2013.
[7]Moore J,Yu L.Methods for antioxidant capacity estimation o wheat and wheat-based food products[M].Wheat Antioxidants.John Wiley&Sons,Inc.2008:118-172.
[8]Méndez-Cid F J,Lorenzo J M,Martínez S,et al.Oxidation o edible animal fats.Comparison of the performance of differen quantification methods and of a proposed new semi-objective colour scale-based method[J].Food Chemistry,2017,217:743-749.
[9]Huan Y,Zhou G,Zhao G,et al.Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing[J].Meat Science,2005,71(2):291-299.
[10]张永丝.软包装盐焗鸡翅加工过程的脂肪氧化及控制研究[D].广州:华南理工大学,2014.
[11]郭月红.腊肉中脂肪氧化变化及其影响因素研究[D].重庆:西南大学,2006.
[12]于璐.应用位点特异性自旋标记电子顺磁共振技术探究蛋白质结构特征[D].合肥:中国科学技术大学,2014.
[13]He W,Liu Y,Wamer W G,et al.Electron spin resonance spectroscopy for the study of nanomaterial-mediated generation of reactive oxygen species[J].Journal of Food&Drug Analysis,2014,22(1):49-63.
[14]徐广智.电子自旋共振波谱基本原理[M].科学出版社,1978.
[15]Saeed S,Gillies D,Wagner G,et al.ESR and NMRspectroscopy studies on protein oxidation and formation of dityrosine in emulsions containing oxidised methyl linoleate[J].Food&Chemical Toxicology An International Journal Published for the British Industrial Biological Research Association,2006,44(8):1385-1392.
[16]Davies M J.Detection and characterisation of radicals using electron paramagnetic resonance(EPR)spin trapping and related methods[J].Methods,2016,109:21-30.
[17]Guzzi R,Bartucci R.Electron spin resonance of spin-labeled lipid assemblies and proteins[J].Archives of Biochemistry&Biophysics,2015,580:102-111.
[18]凌盛龙.基于电子顺磁共振方法的膜蛋白结构解析以及功能研究[D].合肥:中国科学技术大学,2016.
[19]裘祖文.电子自旋共振波谱[M].科学出版社,1980.
[20]王维.综合应用核磁共振和顺磁共振的大肠杆菌跨膜蛋白硫氰酸酶Yga P结构研究[D].合肥:中国科学技术大学,2015.
[21]González P M,Aguiar M B,Malanga G,et al.Electronic paramagnetic resonance(EPR)for the study of ascorbyl radical and lipid radicals in marine organisms[J].Comparative Biochemistry&Physiology Part A Molecular&Integrative Physiology,2013,165(4):439-447.
[22]赵雅娉.基于电子自旋共振波谱技术研究水产品在自溶、加工及贮藏过程中自由基的生成[D].大连:大连工业大学,2015.
[23]陈明.电子顺磁共振在生物、化学中的应用(从系综到单分子)[D].合肥:中国科学技术大学,2016.
[24]Mariutti L R B,Bragagnolo N.Influence of salt on lipid oxidation in meat and seafood products:A review[J].Food Research International,2017,94:90-100.
[25]Ozawa T,Miura Y,Ueda J.Oxidation of spin-traps by chlorine dioxide(Cl O2)radical in aqueous solutions:first ESRevidence of formation of new nitroxideradicals[J].Free Radical Biology&Medicine,1996,20(6):837-841.
[26]王悦齐,吴燕燕,李来好,等.抗氧化乳酸菌对发酵腌干带鱼脂肪氧化的影响及其主成分分析[J].食品科学,2017,38(8):231-238.
[27]张照鹏,褚忠信,李应坤.峰高与峰面积统计量表示岩心黏土矿物相对含量的差异[J].海洋科学,2016,40(12):107-113.
[28]Falch E,Velasco J,Aursand M,et al.Detection of radical development by ESR spectroscopy techniques for assessment of oxidative susceptibility of fish oils[J].European Food Research&Technology,2005,221(5):667-674.
[29]刘玲,纪淑娟,檀德宏,等.利用电子自旋共振技术研究美拉德反应自由基变化[J].农业工程学报,2013,29(6):280-286.
[30]Alves A B,Bragagnolo N,Silva M G D,et al.Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products[J].Food&Bioproducts Processing,2012,90(3):499-505.
[31]郭俊旺.辐射剂量在体测量电子顺磁共振谐振腔研究[D].北京:中国人民解放军军事医学科学院,2015.
[32]向仁生.顺磁共振测量和应用的基础原理[M].北京:科学出版社,1965:16-18.
[33]Bolumar T,Andersen M L,Orlien V.Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants[J].Food Chemistry,2014,150(2):422-428.
[34]Bragagnolo N,Danielsen B,Skibsted L H.Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle[J].European Food Research&Technology,2006,223(5):669-673.
[35]Gomes S M C,Ghica M E,Rodrigues I A,et al.Flavonoids electrochemical detection in fruit extracts and total antioxidant capacity evaluation[J].Talanta,2016,154:284-291.
[36]Miyagusku L,Chen F,Kuaye A,et al.Irradiation dose control of chicken meat processing with alanine/ESR dosimetric system[J].Radiation Measurements,2007,42(6-7):1222-1226.
[37]Chen Q,Xie Y,Xi J,et al.Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy[J].Food Chemistry,2018,243:58-64.
[38]Jensen P N,Danielsen B,Bertelsen G,et al.Storage stabilities of pork scratchings,peanuts,oatmeal and muesli:Comparison of ESR spectroscopy,headspace-GC and sensory evaluation for detection of oxidation in dry foods[J].Food Chemistry,2005,91(1):25-38.
[39]李楠,冯丁丁,赵雅娉,等.基于ESR技术检测水产品加工过程中的氧化物质[J].中国食品学报,2017,17(2):256-263.
[40]陈帅,赵延敏.电子自旋共振技术(ESR)对鱿鱼氧化三甲胺热促分解机理研究[J].山东商业职业技术学院学报,2015,15(1):89-92.
[41]Zhu B,Zheng J,Zhang Z,et al.Autophagy plays a potential role in the process of sea cucumber body wall“melting”induced by UV irradiation[J].武汉大学学报(自然科学英文版),2008,13(2):232-238.
[42]Wu H T,Li D M,Zhu B W,et al.Purification and characterization of alkaline phosphatase from the gut of sea cucumber Stichopus japonicus[J].Fisheries Science,2013,79(3):477-485.
[43]Wu H T,Li D M,Zhu B W,et al.Proteolysis of noncollagenous proteins in sea cucumber,Stichopus japonicus,body wall:characterisation and the effects of cysteine protease inhibitors[J].Food Chemistry,2013,141(2):1287-1294.
[44]Qi H,Dong X F,Zhao Y P,et al.ROS production in homogenate from the body wall of sea cucumber Stichopus japonicus under UVA irradiation:ESR spin-trapping study[J].Food Chemistry,2016,192:358-362.
[45]Goulas A E,Stahl M,Riganakos K A.Effect of various parameters on detection of irradiated fish and oregano using the ESR and PSL methods[J].Food Control,2008,19(11):1076-1085.
[46]Thomsen M K,Lauridsen L,Skibsted L H,et al.Temperature effect on lactose crystallization,maillard reactions,and lipid oxidation in whole milk powder[J].Journal of Agricultural&Food Chemistry,2005,53(18):7082-7090.
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