摘要
对胆固醇受热氧化情况进行了研究。采用毛细管气相色谱法分离检测胆固醇氧化产物。胆固醇于90℃加热2h和高温下加热初期(150℃,10min以内),没有明显的氧化物生成。但高温加热时间较长(20min以上)时,自氧化反应很容易发生,共有6种氧化产物(5β、6β-环氧化胆固醇、5α、6α-环氧化胆固醇、3β,5α,6β-胆甾烷三醇、6-酮基胆固醇、7-酮基胆固醇、25-羟基胆固醇)被确定。胆固醇氧化产物组成和生成量与胆固醇的量、加热温度及加热时间有关。
Oxidation of cholesterol in the presence of air during heating was studied.In the heated cholesterol preparations,cholesterol oxidation products were separated and detected by capillary column gas chromatography.When cholesterol was heated at 90℃ for 2h or at higher temperature in a short time,virtually no detectable oxidized cholesterol was produced.However,cholesterol was readily oxidized at high temperature in a relatively long time.Six cholesterol oxidation products including 5,6α-epoxycholesterol,5,6β-epoxycholesterol,cholestan-3β,5α,6β-triol,7-ketocholesterol,25-hydroxycholesterol,and 6-ketocholesterol were detected.The range of individual cholesterol oxidation products varied from 0.004% to 0.6860% cholesterol.Among them,7-ketocholesterol was the most predominant products.The composition of cholesterol oxidation products differed on different heating temperature、time and amount of cholesterol.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第5期99-102,共4页
Food Science
基金
河北省自然科学基金资助项目(NO.201067)
