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在我们日常生活中,会接触到许多的自由基。特别是食品中会或多或少的含有一些自由基,它跟我们的生活有密切关系。如吃的油脂食品,由于较长时间被氧化及变质过程生成少量的自由基,又如我们沏的茶就含有少量的自由基。因此,如果我们能知道食品中所含自由基的浓度,一方面可以做为检验食品新鲜程度的大致标准,同时也有可能提供有关食品管理的可能性。但目前对这方面的研究尚少。 众所周知,自由基是电子自旋共振(ESR)方法研究的主要对象之一,通过对ESR
In our daily life, we come across many free radicals. In particular, food will contain more or less some free radicals, it has a close relationship with our lives. Such as eating fatty foods, as a result of oxidation and metamorphism for a long time to generate a small amount of free radicals, and if we make tea contains a small amount of free radicals. Therefore, if we can know the concentration of free radicals contained in foodstuffs, on the one hand it can be used as a rough standard to check the freshness of foodstuffs, and at the same time it is possible to provide the possibility of foodstuff management. However, there is little research on this aspect at present. It is well-known that free radicals are one of the major targets of ESR research. By studying ESR