叶黄素、植物甾醇和三萜烯二醇在橄榄油Rancimat加速氧化过程中的含量衰减规律研究  

The degradation behaviors of lutein, sterols and triterpene dialcohol in olive oil under Rancimat accelerated oxidation conditions

作　　者：顾强[1] 乙小娟[1] 石晶[1] 

机构地区：[1]张家港出入境检验检疫局检验检疫综合技术中心,张家港215600

出　　处：《食品科技》2016年第8期240-243,共4页Food Science and Technology

基　　金：江苏省自然科学基金项目(BK20130381)

摘　　要：利用LC-MS测定目标物的含量,首次研究了叶黄素、高根二醇、麦角固醇、岩藻甾醇、菜油甾醇、豆甾醇、β-谷甾醇等7种营养物质在橄榄油Rancimat加速氧化过程中的含量衰减规律。横向对比了各物质间的衰减速率和稳定性的异同,并从化学结构上对这些异同的原因进行了分析。研究为揭示营养物质在Rancimat加速氧化过程中的衰减行为提供了直接参考。In this work, the degradation behaviors of lutein, erythrodiol, ergosterol, fucosterol, campesterol, stigmasterol and β-sitosterol during Rancimat accelerated oxidation of olive oil were studied. The differences of degradation velocities and stabilities of these compounds were compared. We also compared the chemical structures of these compounds for better understanding the differences of their degradation behavior.

关 键 词：橄榄油 甾醇 加速氧化 衰减规律 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]