水产加工制品中胆固醇氧化物的分布与由来

Distribution and Origination of Cholesterol Oxides in Marine Products

使用GLC和GC/MS对市售盐渍干燥 ,水煮后干燥和烤制的水产加工制品中的胆固醇氧化物进行了定性定量的测定。胆固醇氧化物的含量为 8 3～ 188 0 μg/g。其中检出了7β 羟基胆固醇 ( 2～ 5 5 μg/g) ,7 酮基胆固醇 ( 2～ 6 0 μg/g) ,环氧化胆固醇 ( 1～ 43μg/g) ,胆甾烷三醇 ( 1～ 8μg/g)和 2 5 羟基胆固醇 ( 0 2～ 1 8μg/g)。并且对油脂的过氧化物价 (POV)和胆固醇氧化物含量的相关性进行了探讨。认为水产品在加工和贮藏过程中 。

Cholesterol oxides in commercial marine products, including salted and dried, boiled and dried and roasted products, were qualitatively and quantitatively determined as trimethylsilyl ether derivatives by gas liquid chromatography and mass spectrometry. The levels of total cholesterol oxides ranged widely between 8.3 μg/g in boiled and dried shrimp and 188.0 μg/g in boiled and dried anchovy. 7β-Hydroxycholesterol and 7-ketocholesterol were 2～55μg/g and 2～60 μg/g in the edible portion, respectively. The levels of epimeric epoxides (1～43 μg/g), cholestane triol (1～8μg/g) and 25-hydroxy- cholesterol (0.2～1.8 μg/g) were respectively low in most samples. Peroxide values seemed to correlate to the amounts of cholesterol oxides in the extracted oils. The results suggest cholesterol oxidation progresses in conjugation with peroxidation of polyunsaturated lipids during processing and subsequent storage of the marine products.