H-1-NMR STUDY OF CHOLESTEROL AUTOOXIDATION IN EGG POWDER AND COOKIES EXPOSED TO ADVERSE STORAGE

被引：32

作者：

FONTANA, A ^{[1
]}

ANTONIAZZI, F ^{[1
]}

CIAVATTA, ML ^{[1
]}

TRIVELLONE, E ^{[1
]}

CIMINO, G ^{[1
]}

机构：

[1] SOREMARTEL SA,L-2633 SENNINGENBERG,LUXEMBOURG

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 06期

关键词：

CHOLESTEROL OXIDES; AUTOOXIDATION; STORAGE; HPLC; NMR;

D O I：

10.1111/j.1365-2621.1993.tb06167.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The level of cholesterol oxides depends on the production and storage conditions for food. We studied the effect of prolonged storage, heat, and diffuse daylight on spray-dried egg powder and cookies containing large amounts of cholesterol. The cholesterol oxides were isolated by chromatographic procedures, and were identified by recording H-1-NMR spectra of selected HPLC fractions. Autooxidation was quite slow when the sample was stored in a freezer at -20-degrees-C. Diffuse daylight increased the amounts of beta-epoxide of cholesterol, whereas heating caused a sharp increase in C-7 oxidized cholesterol derivatives. Extent of cholesterol oxidation depended on storage conditions.

引用

页码：1286 / 1290

页数：5

共 31 条

[1] OCCURRENCE OF LIPID OXIDATION-PRODUCTS IN FOODS [J].