Study on Cholestero Oxidation During Heating

Abstract

Abstract: Oxidation of cholesterol in the presence of cooking oil during heating was studied in comparison with oxidation of pure cholesterol. The sample pretreatment was conducted by solid-phase extraction column as (made by the laboratory itself) provided micro-packed-bed with only 20mg of sorbent(silica gel 60H). The cholesterol oxidation products were separated and assayed by capillary column gas chromatography. Six cholesterol oxidation products were detected. Among them, 7-ketocholesterol was the most predominant product. To some degree, the amount of cholesterol oxidation products increased along with the increase of heating time and temperature, but there was the tendency of decrease with the increase of the amount of oil added.

Key words: cholesterol oxidation products, cholesterol, capillary gas chromatography, peanut oil

ZHANG Ming-Xia, PANG Jian-Guang, ZHOU Jian-Ke. Study on Cholestero Oxidation During Heating[J]. FOOD SCIENCE, 2005, 26(10): 76-78.

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Study on Cholestero Oxidation During Heating

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