摘要
目的:研究空气、脂肪酸(硬脂酸、油酸)、食用油(猪油、玉米油)等不同媒介环境条件下,胆固醇的高温氧化特性。方法:采用气相色谱检测胆固醇及其在高温(180℃)条件下的主要氧化产物(7α-羟基胆固醇、7β-羟基胆固醇、5,6β-环氧基胆固醇、5,6α-环氧基胆固醇、7-酮基胆固醇)。结果:胆固醇在空气中易于氧化。随着加热时间的延长,未氧化胆固醇显著减少,所生成胆固醇氧化产物缓慢增加。脂肪酸(硬脂酸、油酸)中,在加热初期(30min)胆固醇氧化速度减缓,加热末期(120min)其氧化速度增加。食用油(猪油、玉米油)中,胆固醇在加热初期(30min)氧化速度显著减缓,在加热末期(120min)油脂的减缓作用不复存在。结论:胆固醇的高温氧化特性与所处媒介环境有关。
Objective：To investigate the oxidative property of cholesterol under high temperature in air,fatty acid（stearic and oleic）,and edible oil（lard and corn oil）.Methods：Cholesterol and its major oxides（7α-hydroxycholesterol,7β-hydroxycholesterol,5,6β-epoxycholesterol,5,6α-epoxycholesterol,7-ketocholesterol） under high temperature（180 ℃） were determined by gas chromatography.Results：Cholesterol was susceptible to oxidation under high temperature in air.The unoxidized cholesterol reduced largely,and the cholesterol oxides increased slowly with heating time.Whilst in fatty acid（stearic and oleic）,cholesterol oxidized rate decreased at the beginning（30 min）,and increased at the end（120 min）.As for edible oil（lard and corn oil）,cholesterol oxidized rate decreased obviously at the beginning（30 min）,but at the end of heating treatment（120 min）,there＇s no effect on the prevention of oxidation.Conclusion：Oxidative property of cholesterol under high temperature was related to Media.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第12期61-65,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金-青年基金项目(No.31201304)
关键词
气相色谱
胆固醇
高温
氧化
脂肪酸
食用油
GC
cholesterol
high temperature
oxidation
fatty acids
edible oil
