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Fluorescence Lifetime of Chlorophyll α in Oxidized Edible Vegetable Oil

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Abstract

To promote the application of time-resolved fluorescence in oxidation determination of edible vegetable oil, fluorescence lifetime of chlorophyll α in oxidized edible vegetable oils was recorded and analyzed by simulated microenvironment experiments and spectral methods. It was showed that fluorescence lifetime of chlorophyll α decreased with the increase of polarity in the early stage of oxidation, and increased with the increase of viscosity in the later stage of oxidation. Conjugation effect and hydrogen bonding existed in the microenvironment of oxidized edible vegetable oil were considered to be the factors leading to the increase of fluorescence lifetime. The change mechanism of fluorescence lifetime in oxidized edible vegetable oil was supplied, which was considered to be strong support for the application of time-resolved fluorescence.

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Data Availability

The datasets and materials generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Funding

This project was supported by National Natural Science Foundation of China (42101476) and Launching Scientific Project of High-level Researcher of Jinling Institute of Technolog (jit-b-202158).

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Authors and Affiliations

  1. School of Animal Science and Food Engineering, Jinling Institute of Technology, Qixia District, Nanjing, 210038, Jiangsu, P.R. China

    Hui Chen, Yunhao Guo, Xiu Chen,  Dawadunzhu, Teng Liu, Yuheng Zhang & Meiqin Feng

  2. School of Software Engineering, Jinling Institute of Technology, Nanjing, 210038, Jiangsu, China

    Wenjun Chen

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  1. Hui Chen
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Contributions

Hui Chen conceived, designed and carried out the experiments, analyzed the data and draft the manuscript; Yunhao Guo, Xiu Chen, Dawadunzhu, Teng Liu, and Yuheng Zhang revised the manuscript. Wenjun Chen and Meiqin Feng reviewed the manuscript.

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Correspondence to Hui Chen.

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Chen, H., Guo, Y., Chen, X. et al. Fluorescence Lifetime of Chlorophyll α in Oxidized Edible Vegetable Oil. J Fluoresc (2023). https://doi.org/10.1007/s10895-023-03415-9

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