光探针用于量化食用油中的脂质衍生电友
Lucille Kuster1, Priscilia Diane Mamboundou1, Asma Boushih1
1Department of Chemistry, NanoQAM and Centre Québécois des Matériaux Fonctionnels (CQMF), Université du Québec à Montréal, Montreal, Quebec, H3C 3P8 Canada. frenette.mathieu@uqam.ca.
The Analyst
|September 11, 2024
概括
一种新的光探测方法量化了食品中的脂质衍生电友. 这项分析揭示了与自制相比,餐厅炸的电友含量较低,以及基于食品包装的差异.
科学领域:
- 食品化学 食品化学 食品化学
- 分析化学是一种分析化学.
- 生物化学 生化学
背景情况:
- 食用油会氧化,形成脂质衍生的电友,这些电友会改变蛋白质和DNA.
- 在食品中量化这些多样化的电友化合物是具有挑战性的.
- 这些修改与人类健康有关,需要准确的测量方法.
研究的目的:
- 开发和验证一种光探针方法,用于量化食品中的α,β不和碳酸 (脂质衍生电友).
- 为了比较不同食品和包装类型的电友含量.
主要方法:
- 使用一种前光探针,7-mercapto-4-methyl-coumarin (C-SH),它在与电友反应时光.
- 通过测量探针对标准电友的响应,变-2-nonenal. 的量化相对电友含量.
- 采用简单的石油提取协议和微板阅读器进行光测量.
主要成果:
- 餐厅的炸比自制的冷炸具有较低的脂质衍生电水平.
- 低氧包装中的马片最初具有较低的电友含量,随着时间的推移而增加.
- 氧气透包装中的马片具有较高的初始电友含量,随着时间的推移而增加较少.
结论:
- 开发的光探针方法提供了一种直接的方式来测量食品中的相对电友含量.
- 食品加工和包装显著影响脂质衍生电友的形成.
- 这种方法有助于评估各种食物来源中的电友含量.
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