| 肉食品中的胆固醇氧化物 |
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| 引用本文： | 竺尚武.肉食品中的胆固醇氧化物[J].食品与机械,2004,20(4):19-21. |
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| 作者姓名： | 竺尚武 |
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| 作者单位： | 浙江工商大学,浙江,杭州,310035 |
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| 摘 要： | 胆固醇是肌肉组织的一种组分。新鲜肉中不存在胆固醇氧化物。内在长期贮存和加热中生成胆固醇氧化物。肉食品中的胆固醇氧化物对人的健康有害。肉中胆固醇氧化物的总量与肉的脂类氧化物存在着线性相关。在饲料中添加生育酚以提高内源性生育酚，其动物的肉制品中胆固醇氧化物明显减少。
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| 关 键 词： | 肉食品 胆固醇氧化物 脂类氧化物 内源性生育酚 |
| 修稿时间： | 2004年6月22日 |
Cholesterol oxidation products in meat products |
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| ZHU Shang-wu.Cholesterol oxidation products in meat products[J].Food and Machinery,2004,20(4):19-21. |
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| Authors: | ZHU Shang-wu |
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| Abstract: | Cholesterol is one of the components in muscle tis sue. Cholesterol oxidation products were not found in fresh meat. Cho lesterol oxidation products was formed when meat products was exposed to heating and long time sto rage. Dietary intake of cholesterol oxidation products had a health risk. Total cholesterol oxidation products and lipid oxidation products of meat were linearly correlated. Adding tocopherol in feed would in crease the endogenous t ocopherols. It resul ted in a greater reduction in cholesterol oxidation products in meat products. |
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| Keywords: | Meat products Cholesterol oxidation products Lipid oxidation Endogenous tocopherol |
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