Lipid oxidation is one of the most important reasons for the compromised shelf life of food emulsions. A major bottleneck in unravelling the underlying mechanisms is the lack of methods that provide a rapid, quantitative, and comprehensive molecular view on lipid oxidation in these heterogeneous systems. In this study, the unbiased and quantitative nature of ¹H NMR was exploited to assess lipid oxidation products in mayonnaise, a particularly oxidation-prone food emulsion. An efficient and robust procedure was implemented to produce samples where the ¹H NMR signals of oxidation products could be observed in a well resolved and reproducible manner. ¹H NMR signals of hydroperoxides were assigned in a fatty acid and isomer specific way. Band-selective ¹H NMR pulse excitation allowed immediate and precise (RSD_R = 5.9%) quantification of both hydroperoxides and aldehydes with high throughput and large dynamic range at levels of 0.03 mmol/kg. Explorative multivariate data modeling of the quantitative ¹H NMR profiles revealed that shelf life temperature has a significant impact on lipid oxidation mechanisms.

中文翻译：

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通过¹ H NMR快速定量分析食品乳液中的脂质氧化产物

脂质氧化是影响食品乳剂货架期的最重要原因之一。揭示潜在机制的主要瓶颈是缺乏在这些异质系统中提供有关脂质氧化的快速，定量和全面分子观点的方法。在这项研究中，利用¹ H NMR的无偏和定量性质来评估蛋黄酱中的脂质氧化产物，这是一种特别容易氧化的食品乳液。实施了一种有效而稳健的程序来生产样品，在该样品中可以很好地分辨和再现的方式观察到氧化产物的¹ H NMR信号。氢过氧化物的¹ H NMR信号以脂肪酸和异构体特异性方式分配。带选择¹ H NMR脉冲激发可以快速，精确（RSD _R = 5.9％）定量测定氢过氧化物和醛类，并具有高通量和0.03 mmol / kg的大动态范围。定量¹ H NMR分布图的探索性多元数据建模显示，保质期温度对脂质氧化机制具有重大影响。