甾醇氧化特性及其在食品中应用研究进展

植物甾醇具有降低胆固醇等生物学效应。本文在概述植物甾醇的功能特性和食用安全性的基础上，对其氧化产物的形成机制及特性、检测方法研究进展以及功能性甾醇食品的开发现状进行综述，针对中餐食用油以高温煎炸为主的食用习惯，对我国功能性甾醇食品的研究与开发提出建议。

Research Progresses on the Oxidative Stability of Phytosterol and Its Applications in Food

As phytosterols were found to have a cholesterol-lowering effect, more and more attention has been paid to the development of phytosterols-rich foods by adding phytosterol ingredients to food matrices in order to increase the variety of functional foods. The current situation of research on the biological effects of phytosterols, the formation mechanisms, characteristics and determination methods of their oxidation products and the development of functional phytosterols-rich foods is review in the paper. In addition, many suggestions concerning the development and research of functional phytosterols-rich foods in our country are propose considering that the habitual use way of oil for Chinese style food manufacturing is mainly high temperature frying.