Cholesterol transformations during heat treatment
Cholesterol transformations during heat treatment
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DOI：
10.1016/j.foodchem.2014.08.117
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发表时间：
2015-03-15
期刊：
影响因子：
8.8
通讯作者：
Molinska (Nee Sosinska), E.
中科院分区：
文献类型：
--
作者：
Derewiaka, D.;Molinska (Nee Sosinska), E.
本研究的目的是考察热加工过程中胆固醇标准品的变化。胆固醇在120 ℃、150 ℃、180 ℃和220 ℃下加热30 - 180 min。在220 ℃下热处理时胆固醇含量损失最大，而在150 ℃下观察到胆固醇氧化产物含量最高。温度的升高促进了挥发性化合物的产生。在更高温度即180 ° C和220 ° C下处理胆固醇导致形成聚合物和其他产物，例如胆甾二烯和片段化的胆固醇分子。需要进一步的研究来确定胆固醇低聚物的结构，并建立挥发性化合物，这是胆固醇转化的标志，主要是氧化。(C)2014爱思唯尔有限公司版权所有。
The aim of the study was to characterise products of cholesterol standard changes during thermal processing. Cholesterol was heated at 120 degrees C, 150 degrees C, 180 degrees C and 220 degrees C from 30 to 180 min. The highest losses of cholesterol content were found during thermal processing at 220 degrees C, whereas the highest content of cholesterol oxidation products was observed at temperature of 150 degrees C. The production of volatile compounds was stimulated by the increase of temperature. Treatment of cholesterol at higher temperatures i.e. 180 degrees C and 220 degrees C led to the formation of polymers and other products e.g. cholestadienes and fragmented cholesterol molecules. Further studies are required to identify the structure of cholesterol oligomers and to establish volatile compounds, which are markers of cholesterol transformations, mainly oxidation. (C) 2014 Elsevier Ltd. All rights reserved.