食品工业科技2012，Vol.33Issue(7)：431-434,4.
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
摘要
Abstract
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Key words
COPs/animal products/oxidation/cholesterol分类
轻工纺织引用本文复制引用
阮光锋,范志红..动物性食品中胆固醇氧化产物的研究进展[J].食品工业科技,2012,33(7):431-434,4.基金项目
十一五科技支撑项目 （）
