动物性食品中胆固醇氧化产物的研究进展  

Review on cholesterol oxidation products in animal foods

作　　者：阮光锋[1] 范志红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2012年第7期431-434,共4页Science and Technology of Food Industry

基　　金：十一五科技支撑项目(2008BAD91B01)

摘　　要：动物性食品中的胆固醇氧化产物(Cholesterol Oxidation Products,COPs)的健康效应受到广泛关注。其水平在新鲜动物性食材中均很低,但在储藏加工和家庭烹调中可能有显著增加。文章介绍了水产品、畜产品、蛋制品及乳制品4类食品中影响胆固醇氧化产物形成的因素。研究表明长时间储藏、高温、非适宜的水分活度、与光线和氧气接触等因素均会促进胆固醇氧化产物的形成。烹调中加入油脂的饱和程度和所含抗氧化物质也影响动物性食物烹调后COPs的形成。加入适量的天然抗氧化物质可能有利于减少COPs的生成。The levels of cholesterol oxidation products（COPs）in animal products,which is considered as having undesirable physiological effect,are generally very low in fresh food materials,but may elevat considerably during storage,processing and domestic cooking due to oxidation.The factors that affected the generation of COPs in four groups of food：aquatic products,livestock products,egg products and dairy product were introduced.Researches indicated that major factors that promote the formation of COPs were long storage time,high temperature,improper water activity value,exposure to light,and accessibility of oxygen.The degree of saturation,as well as the natural antioxidants in cooking oils may also affect the cholesterol oxidation products in cooked animal foods.Some research suggested that addition of appropriate levels of natural antioxidative ingredients may be helpful to retard the formation of COPs.

关 键 词：胆固醇氧化产物 动物性食品 氧化 胆固醇 

分 类 号：TS201[轻工技术与工程—食品科学]