PHOTOXIDATION OF CHOLESTEROL IN SPRAY-DRIED EGG YOLK UPON IRRADIATION

被引：78

作者：

CHICOYE, E

POWRIE, WD

FENNEMA, O

机构：

[1] Department of Food Science and Industries, University of Wisconsin, Madison, Wisconsin

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb09078.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Photoxidation products of cholesterol in spray‐dried yolk exposed to nonionizing radiation were examined by thin‐layer chromatography (TLC), gas‐liquid chromatography (GLC) and infrared spectroscopy. Irradiation of yolk solids by radiant energy from either a 40‐watt fluorescent lamp (about 280 hr) or summer sunlight (5 hr) brought about the formation of at least 5 photoxidation derivatives of cholesterol as demonstrated by TLC and GLC. The major oxidation products were identified as 7‐ketocholesterol, 7α and 7β‐hydroxycholesterols, cholesterol‐5β,6β‐oxide and cholestane‐3β,5α,6β‐triol. Neither fresh yolk or unirradiated spray‐dried yolk (held at 25°C for 1 year) contained significant amounts of typical autoxidation products of cholesterol. Copyright © 1968, Wiley Blackwell. All rights reserved

引用

页码：581 / &

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