Cholesterol oxidation in tallow during processing

被引：12
作者：
Verleyen, T
Dutta, PC
Verhe, R
Dewettinck, K
Huyghebaert, A
De Greyt, W
机构：
[1] Swedish Univ Agr Sci, Dept Food Sci, S-75007 Uppsala, Sweden
[2] Dept Organ Chem, B-9000 Ghent, Belgium
[3] Dept Food Technol & Nutr, B-9000 Ghent, Belgium
[4] De Smet Engn, Edegem, Belgium
来源：
FOOD CHEMISTRY | 2003年 / 83卷 / 02期
关键词：
bleaching; cholesterol oxidation products; COPs; deodorization; processing; tallow;
D O I：
10.1016/S0308-8146(03)00061-X
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The oxidation of cholesterol during the bleaching and deodorization process of tallow was studied. Eight polar cholesterol oxidation products were targeted, but only cholest-5-en-3beta,7beta-diol (7beta-HC) and 5beta, 6beta-epoxy-5beta-cholestan-3beta-ol (beta-CE) could be quantified in the samples analysed. The content of 7beta-HC was slightly higher in the processed tallow (0.6-0.7 mug/g) compared with natural tallow (0.2 mug/g). However, the content of beta-CE was considerably increased during processing, ranging from 0.8 to 3.4 mug/g, compared with 0.6 mug/g in the natural tallow. The general observation was that the content of beta-CE was influenced by temperature, duration and type of bleaching earth. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码：185 / 188
页数：4
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