机构：[1]Faculty of Environmental Science & Engineering, Kunming University of Science & Technology, Kunming 650500, Yunnan, China[2]Yunnan Provincial Key Laboratory of Soil Carbon Sequestration and Pollution Control, Kunming 650500, Yunnan, China[3]The Obstetrical Department of the First People's Hospital of Yunnan Province (The affiliated Hospital of Kunming University of Science and Technology), Kunming 650500, China外科片产科云南省第一人民医院[4]Stockbridge School of Agriculture, University of Massachusetts, Amherst, MA 01003, United States
Three unsaturated fatty adds (UFAs), namely linolenic add, linoleic acid and oleic acid, were selected to investigate the generation of persistent free radicals during heating and reheating by stove or microwave. Stove-heating and -reheating generated significant EPR signals, and quickly dissipated during cooling. When the stove-heated samples were reheated by microwave, the EPR signals were further enhanced and lasted for over 2 h. FTIR characterization showed the breaking of C=C and C=O bonds and LF-NMR confirmed the increased polarity after stove heating. Microwave reheating following the stove heating generated much more small molecular chemicals according to GC-MS analysis, including some ring structures, which were not detected in stove heating or microwave heating alone. We thus proposed that these ring structures, such as benzene, were involved in the formation and stabilization of free radicals. This work highlighted that the relatively long-lasting free radicals should be carefully examined in the fried food. (C) 2019 Elsevier B.V. All rights reserved.
基金：
National Key Research and Development Program of China [2017YFD0801000]; National Natural Science Foundation of ChinaNational Natural Science Foundation of China [U1602231, 41725016, 41663013]
第一作者机构：[1]Faculty of Environmental Science & Engineering, Kunming University of Science & Technology, Kunming 650500, Yunnan, China[2]Yunnan Provincial Key Laboratory of Soil Carbon Sequestration and Pollution Control, Kunming 650500, Yunnan, China
通讯作者：
通讯机构：[1]Faculty of Environmental Science & Engineering, Kunming University of Science & Technology, Kunming 650500, Yunnan, China[2]Yunnan Provincial Key Laboratory of Soil Carbon Sequestration and Pollution Control, Kunming 650500, Yunnan, China[*1]Faculty of Environmental Science & Engineering, Kunming University of Science & Technology, Kunming 650500, Yunnan, China.
推荐引用方式(GB/T 7714)：
Zhao Li,Liang Ni,Lang Di,et al.Heating methods generate different amounts of persistent free radicals from unsaturated fatty acids[J].SCIENCE OF THE TOTAL ENVIRONMENT.2019,672:16-22.doi:10.1016/j.scitotenv.2019.03.444.
APA：
Zhao, Li,Liang, Ni,Lang, Di,Zhou, Dandan,Dong, Xudong...&Xing, Baoshan.(2019).Heating methods generate different amounts of persistent free radicals from unsaturated fatty acids.SCIENCE OF THE TOTAL ENVIRONMENT,672,
MLA：
Zhao, Li,et al."Heating methods generate different amounts of persistent free radicals from unsaturated fatty acids".SCIENCE OF THE TOTAL ENVIRONMENT 672.(2019):16-22
环境科学与生态学