食品中脂类物质的1O2氧化及控制方法

脂类食品中存在的天然色素通常是潜在的光敏剂，可以通过光敏反应Type II途径将基态氧激发并转变为单线态氧（singlet oxygen，1O2）。1O2是一种亲电性、非自由基的激发态氧分子，具有活化能低、反应活性高的特点，可以快速引发脂类物质氧化，并最终导致其氧化劣变。本文查阅并分析了国内外本领域的最新研究成果，对脂类食品中1O2的形成途径、光敏氧化机理及甘油三酯和植物甾醇等常见脂类物质的光敏氧化进行了深入阐述，并从光敏剂和三线态氧的脱除与控制、1O2淬灭、光源选择等方面总结了食品中脂类物质光敏氧化控制的最新研究进展，以期为深入研究食品中脂类物质的光敏氧化及抑制技术提供理论依据。

Singlet Oxygen Oxidation of Lipids and Its Control Methods in Foods

Natural pigments in lipid foods are usually potential photosensitizers which can excite and convert triplet oxygen into singlet oxygen (1O2) by the Type II pathway of photooxidation. 1O2 is an electrophilic, non-radical excited oxygen molecule, which has the characteristics of low activation energy and high reactivity. It can quickly initiate the oxidation of lipids and ultimately lead to their oxidative deterioration. In this article, the latest research results in this field in China and abroad are reviewed. The formation pathways of 1O2 in lipid foods, the photooxidation mechanism, and the photooxidation of common lipids such as triglycerides and phytosterols are elaborated. The latest progress in the control of photooxidation of lipids in foods is summarized in terms of the removal and control of photosensitizers and triplet oxygen, quenching of singlet oxygen, and selection of light sources. We hope that this review can provide the theoretical basis for further studies of lipid photooxidation and its inhibition in foods.