Some recent trends in the analytical chemistry of lipid peroxidation

被引:82
作者
Wheatley, RA [1 ]
机构
[1] Univ Hull, Dept Chem, Hull HU6 7RX, N Humberside, England
关键词
lipid peroxidation; diene conjugation; malondialdehyde; 4-hydroxynon-2-enal; spectrophotometry; fluorescence; chemiluminescence;
D O I
10.1016/S0165-9936(00)00010-8
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
The analytical chemistry of lipid peroxidation is reviewed with special attention to literature that has appeared in the last four years. The pathways of the cascade of reactions are first described and current analytical practice discussed. Selected assays, classified by analyte, are then considered as indices of lipid peroxidation; these mainly involve ultraviolet and visible spectrophotometry, fluorescence and chemiluminescence. (C) 2000 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:617 / 628
页数:12
相关论文
共 33 条
[1]   Highly sensitive flow injection analysis of lipid hydroperoxides in foodstuffs [J].
Akasaka, K ;
Takamura, T ;
Ohrui, H ;
Meguro, H ;
Hashimoto, K .
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1996, 60 (11) :1772-1775
[2]   Enzymic determination of peroxides in non-aqueous media [J].
Avila, GP ;
Salvador, A ;
de la Guardia, M .
ANALYST, 1997, 122 (12) :1543-1547
[3]   Direct measurement of lipid peroxidation in oil-in-water emulsions using multiwavelength derivative UV-spectroscopy [J].
Baron, CP ;
Bro, R ;
Skibsted, LH ;
Andersen, HJ .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (05) :1741-1745
[4]  
Buege J A, 1978, Methods Enzymol, V52, P302
[5]   Lipid oxidation determination in butter and dairy spreads by HPLC [J].
Christensen, TC ;
Holmer, G .
JOURNAL OF FOOD SCIENCE, 1996, 61 (03) :486-489
[6]  
Doerge DR, 1998, RAPID COMMUN MASS SP, V12, P1665, DOI 10.1002/(SICI)1097-0231(19981130)12:22<1665::AID-RCM384>3.0.CO
[7]  
2-8
[8]   METHODS FOR DETERMINATION OF ALDEHYDIC LIPID-PEROXIDATION PRODUCTS [J].
ESTERBAUER, H ;
ZOLLNER, H .
FREE RADICAL BIOLOGY AND MEDICINE, 1989, 7 (02) :197-203
[9]   Thiobarbituric acid test for monitoring lipid oxidation in meat [J].
Fernandez, J ;
PerezAlvarez, JA ;
FernandezLopez, JA .
FOOD CHEMISTRY, 1997, 59 (03) :345-353
[10]  
Frankel EN, 1999, METHOD ENZYMOL, V299, P190