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題名 | 市售醃魚及烏魚子中膽固醇氧化產物之分析= |
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作者 | 陳昭雄; 顏國欽; |
期刊 | 技術學刊 |
出版日期 | 19941200 |
卷期 | 9:4 1994.12[民83.12] |
頁次 | 頁443-447 |
分類號 | 463.76 |
語文 | chi |
關鍵詞 | 醃魚; 烏魚子; 膽固醇; 氧化; Salted fish; Salted mullet roe; Cholesterol; Oxidation; |
中文摘要 | 本研究目的為瞭解中式傳統醃製水產品及烏魚子中膽固醇氧化產物存在情形,以提出有關降低此書頁產品中膽固醇氧化產物之方法。樣品中的膽固醇氧化產物之分析為先用皂化和薄層層析法以分離,經矽烷化之後,再以氣相層析法進行定量分析。個別膽固醇氧化產物則以氣相層析─質譜法進行分子化學結構之鑑定。分析之樣品含室溫下 (約25°C) 貯售之醃馬加魚及醃魚魩魚;低溫下貯售之醃鮭魚及醃□魠;以及利用真空包裝及低溫貯售之烏魚子。結果顯示,烏魚子、醃鮭魚、□魠、馬加魚及魩魚等樣品之膽固醇氧化產物的含量為7.02ppm,0.30ppm,0ppm,24.16ppm及11.25ppm。本研究之樣品中所發現的膽固醇氧化產物共有四個,分別為7α-hydroxycholesterol、7β-hydroxycholesterol、5,6αepoxycholesterol和7-ketocholesterol。另外,由本研究結果發現,低溫儲存條件應有利於降低此類產品中膽固醇氧化產物之高含量。 |
英文摘要 | The objective of this study were to determine the content of cholesterol oxidation products in traditional Chinese salted seafoods and to provide the method for reducing the cholesterol oxidation products in these foods. The cholesterol oxidation products in food samples were saponified and separated by thin-layer chromatography, and then were quantified by capillary gas chromatography after trimethlsilylation process. The individual cholesterol oxidation products were identified by GC-MS. The analyzed samples contain salted crap and salted spotted mackerel storaged at room temperature (25°C), salted salmon and salted spanish mackerel storaged at low temperature (4°C), and low temperature (4°C) vaccum packaged salted mullet roe. The content of cholesterol oxidation products in salted mullet roe, salted salmon, salted crap and salted spotted mackerel were 7.02ppm, 0.30ppm, 11.25ppm and 24.16ppm, respectively. No cholesterol oxidation products was found in salted spanish mackerel. Four major cholesterol oxidation products were also identified in this study which including 7α-hydroxycholesterol、7β-hydroxycholesterol、5, 6α-epoxycholesterol and 7-ketocholesterol. Besides, the result of the study were also indicated that the contents of cholesterol oxidation products of these foods can be reduced and storaged at low temperature. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。