摘要
以纯胆固醇为对照,对油脂存在下胆固醇受热氧化情况进行了研究。探讨了温度、加热时间、花生油加入量对胆固醇氧化的影响。采用自制微型固相萃取柱样品预处理结合毛细管气相色谱法分离检测胆固醇氧化产物,共有6种氧化物被检出。在一定范围内,氧化物的组成和生成量随加热温度升高和时间延长明显增加,而随加油量的增加有明显减少的趋势。
Oxidation of cholesterol in the presence of cooking oil during heating was studied in comparison with oxidation of pure cholesterol. The sample pretreatment was conducted by solid-phase extraction column as （made by the laboratory itself） provided micro-packed-bed with only 20mg of sorbent（silica gel 60H）. The cholesterol oxidation products were separated and assayed by capillary column gas chromatography. Six cholesterol oxidation products were detected. Among them, 7-ketocholesterol was the most predominant product. To some degree, the amount of cholesterol oxidation products increased along with the increase of heating time and temperature, but there was the tendency of decrease with the increase of the amount of oil added.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第10期76-78,共3页
Food Science
关键词
胆固醇氧化物
胆固醇
毛细管气相色谱法
花生油
cholesterol oxidation products
cholesterol
capillary gas chromatography
peanut oil
