Analysis of phytosterols in foods

被引：255

作者：

Lagarda, M. J. ^{[1
]}

Garcia-Llatas, G. ^{[1
]}

Farre, R. ^{[1
]}

机构：

[1] Univ Valencia, Fac Pharm, E-46003 Burjassot, Spain

来源：

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS | 2006年 / 41卷 / 05期

关键词：

phytosterols; food; diet; gas chromatography; liquid chromatography;

D O I：

10.1016/j.jpba.2006.02.052

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Phytosterols are bioactive compounds, one of their most studied and outstanding properties being their cholesterol-lowering activity. This explains the growing interest in the phytosterol contents of foods as either intrinsic or added components. The different steps (extraction, saponification, clean up, chromatographic determination) of plant sterol determination are reviewed, and emphasis is placed on the methods used to assay different phytosterols in food. (c) 2006 Elsevier B.V. All rights reserved.

引用

页码：1486 / 1496

页数：11

共 116 条

[1] Chromatographic analysis of plant sterols in foods and vegetable oils [J].