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題名 | 不同熱處理對雞蛋蛋黃之膽固醇-5α, 6α-環氧化物形成之影響 |
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作者 | 林棟雍; | 書刊名 | 中華農學會報 |
卷期 | 172 1995.12[民84.12] |
頁次 | 頁109-118 |
分類號 | 341.91 |
關鍵詞 | 膽固醇; 膽固醇環氧化物; 雞蛋; 蛋黃; Cholesterol; Cholesterol epoxide; Egg; Yolk; |
語文 | 中文(Chinese) |
中文摘要 | 以氣相色層分析測定雞蛋蛋黃膽固醇-5α, 6α-環氧化物之含量,發現經100℃,15分鐘處理之白煮蛋蛋黃不含膽固醇-5α, 6α-環氧化物,經100℃,4小時15分鐘處理之茶葉蛋,與經100℃,4至12小時處理之白煮蛋,其蛋黃表層之膽固醇-5α, 6α-環氧化物之含量分別為2.07ppm與1.08ppm至2.67ppm,而經190℃,直接加熱6至18分鐘之煎蛋蛋黃,則含有4.00至5.97ppm之膽固醇-5α, 6α-環氧化物。由煎蛋蛋黃表層之膽固醇-5α, 6α-環氧化物含量顯著地(p<0.05)高於茶葉蛋與白煮蛋蛋黃,顯示190℃之高溫短時間加熱對感固醇-5α, 6α-環氧化物之形成,比100℃,長時間加熱之影響為大。以480瓦,4分鐘微波加熱之荷包蛋,則未測初有膽固醇-5α, 6α-環氧化物,經4℃貯藏20天之新鮮雞蛋,亦未發現有此一膽固醇氧化物之存在。 |
英文摘要 | The concentrations of Cholesterol-5α, 6α-epoxide in the yolk of chicken egg under various heat treatments were studied using gas chromatography. No cholesterol-5α, 6α-epoxide could be detected in the yolk of hard cooked-egg heated at 100°C for 15min. The yolk surfaces of tea egg heated at 100°C for 4 hr a5 min and hard cooked-egg heated at 100°C for 4 to 12 hr contained 2.07ppm and 1.08 to 2.67 ppm of cholesterol-5α, 6α-epoxide, respectively, while those of fried egg heated at 190°C for 6 to 18 min contained 4.00 to 5.97ppm. the concentrations of cholesterol-5α, 6α-epoxide in the fried egg yolk were significantly (p<0.05) higher than in the tea egg and hard cooked-egg indicating the egg yolk cholesterol-5α, 6α-epoxide level was higher in the higher temperature (190°C) shorter time (6 to 18 min) treatment than in the lower temperature (100°C) longer time (4 to 12 hr) one. No cholesterol-5α, 6α-epoxide could be detected in he yolk of poached egg cooked at 480 watt for 4 min in the microwave oven. Similarly, fresh egg yolk contained no cholesterol-5α, 6α-epoxide either when stored at 4°C for 20 days. |
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