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《Chinese Journal of Analytical Chemistry》 2003-04
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Cholesterol Autoxidation in the Presence of Peanut Oil by Heating

Zhang Mingxia, Zhou Jianke *, Liang Junhong (Research Center of Physics and Chemistry Analysis, Hebei University, Baoding 071002)  
Oxidation of cholesterol in the presence of peanut oil during heating at different temperatures was studied. The sample pretreatment was conducted by a solid-phase extraction column (made by ourselves) that have smaller packed bed with only 20 mg of silica gel 60H. Cholesterol oxidation products were separated and detected by capillary column gas chromatography. When cholesterol heated at lower temperature or at higher temperature in a short time, virtually no detectable oxidized cholesterols were produced. However, cholesterol is readily oxidized at high temperature in a relatively long time. Six cholesterol oxidation products including 5,6 α-epoxycholesterol, 5,6 β-epoxycholesterol, cholestan-3β,5α,6β-triol, 7-ketocholesterol, 25-hydroxycholesterol, 6-ketocholesterol were detected. The content range of individual cholesterol oxidation products varied from 0.002% to 1.12%. Among them, 7-ketocholesterol was the most predominant product. To some degree, amount of cholesterol oxidation products increased along with the increase of heating time and temperature, and decreased along with the increase of amount of peanut oil added.
【Fund】: 河北省自然科学基金资助项目 (No .2 0 10 67)
【CateGory Index】: TS201
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Chinese Journal Full-text Database 2 Hits
1 ZHOU Jian-ke, LU Min, LI Jing-xiaesearch Center of Physics and Chemistry Analysis,Hebei University, Baoding 071002, China);Progress in the Study of Cholesterol Oxidation Products in Food[J];Journal of Hebei University(Natural Science Edition);2004-05
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