Fluorescence Lifetime of Chlorophyll a in Oxidized Edible Vegetable Oil

被引：0

作者：

Chen, Hui ^{[1
]}

Guo, Yunhao ^{[1
]}

Chen, Xiu ^{[1
]}

Liu, Teng ^{[1
]}

Zhang, Yuheng ^{[1
]}

Chen, Wenjun ^{[2
]}

Feng, Meiqin ^{[1
]}

机构：

[1] Jinling Inst Technol, Sch Anim Sci & Food Engn, Nanjing 210038, Jiangsu, Peoples R China

[2] Jinling Inst Technol, Sch Software Engn, Nanjing 210038, Jiangsu, Peoples R China

来源：

JOURNAL OF FLUORESCENCE | 2024年 / 34卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Chlorophyll & alpha; Fluorescence lifetime; Oxidation; Edible vegetable oil; PHYSICAL-PROPERTIES; SUNFLOWER OIL; LIVE CELLS; VISCOSITY;

D O I：

10.1007/s10895-023-03415-9

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

To promote the application of time-resolved fluorescence in oxidation determination of edible vegetable oil, fluorescence lifetime of chlorophyll a in oxidized edible vegetable oils was recorded and analyzed by simulated microenvironment experiments and spectral methods. It was showed that fluorescence lifetime of chlorophyll a decreased with the increase of polarity in the early stage of oxidation, and increased with the increase of viscosity in the later stage of oxidation. Conjugation effect and hydrogen bonding existed in the microenvironment of oxidized edible vegetable oil were considered to be the factors leading to the increase of fluorescence lifetime. The change mechanism of fluorescence lifetime in oxidized edible vegetable oil was supplied, which was considered to be strong support for the application of time-resolved fluorescence.

引用

页码：1841 / 1849

页数：9

共 50 条

[1] MEASUREMENT OF FLUORESCENCE LIFETIME OF CHLOROPHYLL A IN VIVO
SINGHAL, GS
RABINOWI.E
[J]. BIOPHYSICAL JOURNAL, 1969, 9 (04) : 586 - &
[2] Detection of Multiple-Heated Edible Oil Based on Fluorescence Spectroscopy and Lifetime Method
Chen, M.
Ma, W.
Shi, L.
Lai, Y.
Wang, M.
Wang, X.
[J]. JOURNAL OF APPLIED SPECTROSCOPY, 2022, 89 (01) : 126 - 133
[3] Detection of Multiple-Heated Edible Oil Based on Fluorescence Spectroscopy and Lifetime Method
M. Chen
W. Ma
L. Shi
Y. Lai
M. Wang
X. Wang
[J]. Journal of Applied Spectroscopy, 2022, 89 : 126 - 133
[4] Spectroscopic and chemometric analysis and oil stability index characterization of thermo-oxidized edible vegetable oils
Bazachi, Adilson
Astrath, Nelson G. C.
Savi, Elton L.
Malacarne, Luis C.
Baesso, Mauro L.
Torquato, Alex S.
Rodrigues, Angela C.
Lukasievicz, Gustavo V. B.
Herculano, Leandro S.
[J]. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2024,
[5] LIFETIME ESTIMATION OF VEGETABLE OIL FOR TRANSFORMERS
Ciuriuc, A.
Notingher, P. V.
Setnescu, R.
Dumitran, L. M.
Setnescu, T.
[J]. 2014 INTERNATIONAL CONFERENCE ON HIGH VOLTAGE ENGINEERING AND APPLICATION (ICHVE), 2014,
[6] LIFETIME OF LONG-WAVELENGTH CHLOROPHYLL FLUORESCENCE
BUTLER, WL
NORRIS, KH
[J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1963, 66 (01) : 72 - +
[7] What's in Your Edible Vegetable Oil?
Clemens, Roger
[J]. FOOD TECHNOLOGY, 2017, 71 (02) : 20 - 21
[8] A new strategy for edible vegetable oil production
Turkay, Selma
Gurbuz, Hale
[J]. Lipid Technology, 2013, 25 (01) : 11 - 13
[9] INFLUENCE OF ADDITIVES ON EDIBLE VEGETABLE OIL QUALITY
ZWOBADA, F
[J]. FETTE SEIFEN ANSTRICHMITTEL, 1979, 81 (12): : 485 - 485
[10] QUALITY CHARACTERISTICS OF EDIBLE VEGETABLE OIL BLENDS
NASIRULLAH
ANKAIGH, KN
KRISHNAMURTHY, MN
NAGARAJA, KV
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1991, 68 (06) : 446 - 447

← 1 2 3 4 5 →