OXIDATIVE STABILITY OF CHOLESTEROL-FREE EGG LIPID FRACTIONS

被引：8

作者：

BLACKWELDER, JA ^{[1
]}

PIKE, OA ^{[1
]}

机构：

[1] BRIGHAM YOUNG UNIV,DEPT FOOD SCI & NUTR,PROVO,UT 84602

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06024.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lipids were extracted from fresh egg yolk using hexane:isopropanol (3:2.v/v) and separated on a silicic acid column into triacylglycerol (TG), phospholipid (PL), cholesteryl ester and cholesterol fractions using hexane, ethyl acetate and methanol. TG and PL fractions were cholesterol‐free. Oxidative stability at 35° C of crude lipids, TG, PL and combined TG + PL was evaluated over 12 days by measuring conjugated dienes, conjugated trienes and thiobarbituric acid reactive substances. PL and TG exhibited significantly higher oxidation than the crude lipids (alpha = 0.01). Combined TG + PL was not significantly different than the crude lipids (alpha = 0.01), showing much higher stability than individual TG or PL fractions. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：92 / &

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