Chemiluminescent methods for studying inhibited oxidation

摘要

The possibilities of applying methods based on measuring chemiluminescence in exothermic reactions of recombination-disproportionation of peroxy radicals to obtain quantitative characteristics of the inhibitory effect of different classes of individual antioxidants and to assess the antioxidant activity of mixed compositions of antioxidants in oil, vegetable oils, food, cosmetic and pharmaceutical products are considered. A brief review of the fundamental work carried out at the Institute of Chemical Physics RAS on the creation and development of chemiluminescent methods for studying chemical reactions in the liquid phase is presented. The kinetic characteristics of the inhibitory action, the rate constants of interaction with peroxy radicals and the stoichiometric coefficients of chain termination for a number of natural phenolic acids and synthetic antioxidants, such as derivatives of benzimidazole and pyridine, are determined. An analysis of the structure-activity relationship is performed.