低胆固醇食品研制方法的研究进展  

ADVANCES ON MANUFACTURING TECHNIQUES OF LOW-CHOLESTEROL FOOD

作　　者：马熟军[1] 王素英[1] 

机构地区：[1]天津市食品生物技术重点实验室天津商学院生物工程系,天津300134

出　　处：《食品研究与开发》2006年第8期189-192,共4页Food Research and Development

基　　金：天津市自然科学基金资助项目(05YFJMJC06100)

摘　　要：综述有机溶剂抽提、超临界CO2萃取、β-环状糊精包埋等主要理化方法,以及微生物和微生物酶等生物方法用于脱除食品中胆固醇的优缺点,并在此基础上提出了开发低胆固醇食品的关键问题。It is reviewed that the methods of extraction, absorption and degrading cholesterol in food. The merits and demerits of organic solvent extraction , supercritical carbon dioxide extraction , β -cyclodextrin adsorption and metebolism of microorganism and enzyme of cholesterol in food were analysed, and the prospect of application and researching directions in this field were forecasted.

关 键 词：胆固醇 食品 脱除技术 超临界CO2萃取 理化方法 

分 类 号：TS201[轻工技术与工程—食品科学]