Publication Detail

Development of a Fluorescence Sensor to Monitor Lipid Oxidation. 1. Fluorescence Spectra of Chitosan Powder and Polyamide Powder after Exposure to Volatile Lipid Oxidation Products

Jennifer L. Weist, Marcus Karel
5 pp.
MITSG 92-16J

Solid-sample fluorescence spectrophotometry and polyamide-coated thin-layer chromatography plates have previously been used to study lipid oxidation and browning reactions in food systems. The primary amino groups of polyamide are the end groups of the polyamide chain. Another polymer with primary amino groups is chitosan. This study was undertaken to determine the feasibility of using solid-sample fluorescence spectrophotometry as a method to measure lipid oxidation in food systems. The basis of the method is the stable fluorophore formed from the reaction of volatile aldehydes (which are generated during lipid oxidation) with the primary amino group of chitosan or polyamide. The fluorescence spectra of both chitosan and polyamide after exposure to lipid oxidation volatiles are discussed. The potential use of chitosan and polyamide as the basis for a fluorescence sensor is also discussed.

type: Technical reports

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