摘要
综述有机溶剂抽提、超临界CO2萃取、β-环状糊精包埋等主要理化方法,以及微生物和微生物酶等生物方法用于脱除食品中胆固醇的优缺点,并在此基础上提出了开发低胆固醇食品的关键问题。
It is reviewed that the methods of extraction, absorption and degrading cholesterol in food. The merits and demerits of organic solvent extraction , supercritical carbon dioxide extraction , β -cyclodextrin adsorption and metebolism of microorganism and enzyme of cholesterol in food were analysed, and the prospect of application and researching directions in this field were forecasted.
出处
《食品研究与开发》
CAS
北大核心
2006年第8期189-192,共4页
Food Research and Development
基金
天津市自然科学基金资助项目(05YFJMJC06100)
