花生油存在下胆固醇氧化产物研究

Cholesterol Autoxidation in the Presence of Peanut Oil by Heating

探讨了温度、加热时间、花生油的量对胆固醇氧化的影响情况。用毛细管气相色谱法检出 6种胆固醇氧化物。在一定范围内 ,氧化产物的组成和含量随加热温度升高和加热时间延长明显增加 。

Oxidation of cholesterol in the presence of peanut oil during heating at different temperatures was studied. The sample pretreatment was conducted by a solid-phase extraction column (made by ourselves) that have smaller packed bed with only 20 mg of silica gel 60H. Cholesterol oxidation products were separated and detected by capillary column gas chromatography. When cholesterol heated at lower temperature or at higher temperature in a short time, virtually no detectable oxidized cholesterols were produced However, cholesterol is readily oxidized at high temperature in a relatively long time. Six cholesterol oxidation products including 5,6 alpha-epoxycholesterol, 5,6 P-epoxycholesterol, cholestan-3beta, 5alpha, 6beta-triol, 7-ketocholesterol, 25-hydroxycholesterol, 6-ketocholesterol were detected. The content range of individual cholesterol oxidation products varied from 0.002% to 1.12%. Among them, 7-ketocholesterol was the most predominant product. To some degree, amount of cholesterol oxidation products increased along with the increase of heating time and temperature, and decreased along with the increase of amount of peanut oil added.