| 食品中胆固醇氧化物研究进展 |
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| 引用本文： | 周建科,陆敏,李敬霞. 食品中胆固醇氧化物研究进展[J]. 河北大学学报(自然科学版), 2004, 24(5): 550-555. DOI: 10.3969/j.issn.1000-1565.2004.05.023 |
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| 作者姓名： | 周建科 陆敏 李敬霞 |
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| 作者单位： | 河北大学,理化分析中心,河北省分析科学技术重点实验室,河北,保定,071002;河北大学,理化分析中心,河北省分析科学技术重点实验室,河北,保定,071002;河北大学,理化分析中心,河北省分析科学技术重点实验室,河北,保定,071002 |
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| 基金项目： | 河北省自然科学基金资助项目(201067) |
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| 摘 要： | 论述了食品中胆固醇氧化物的研究进展,包括胆固醇氧化物的形成、种类及含量、加工过程中应采取的预防措施以及分析检测方法.引用参考文献29篇.
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| 关 键 词： | 食品 胆固醇氧化物 测定 |
| 文章编号： | 1000-1565(2004)05-0550-06 |
| 修稿时间： | 2003-11-21 |
Progress in the Study of Cholesterol Oxidation Products in Food |
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| ZHOU Jian-ke,LU Min,LI Jing-xiaesearch Center of Physics and Chemistry Analysis,Hebei University,Baoding ,China). Progress in the Study of Cholesterol Oxidation Products in Food[J]. Journal of Hebei University (Natural Science Edition), 2004, 24(5): 550-555. DOI: 10.3969/j.issn.1000-1565.2004.05.023 |
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| Authors: | ZHOU Jian-ke LU Min LI Jing-xiaesearch Center of Physics Chemistry Analysis Hebei University Baoding China) |
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| Affiliation: | ZHOU Jian-ke,LU Min,LI Jing-xiaesearch Center of Physics and Chemistry Analysis,Hebei University,Baoding 071002,China) |
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| Abstract: | The progress in the study of cholesterol oxidation products in food was reviewed, which included the formation mechanism of cholesterol oxidation products, its species, contents and preventionmeasure as well as analytical methods for the determination of COPs formed during the processing or storage. Thirty references were cited. |
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| Keywords: | food cholesterol oxidation products determination |
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