不同熱處理對雞蛋蛋黃之膽固醇-5α, 6α-環氧化物形成之影響

文化大學機構典藏 CCUR > 環境規劃暨生物資源學院 > 農學院 > 動物科學系 > 期刊論文 > Item 987654321/34996

請使用永久網址來引用或連結此文件: https://irlib.pccu.edu.tw/handle/987654321/34996

題名:	不同熱處理對雞蛋蛋黃之膽固醇-5α, 6α-環氧化物形成之影響
作者:	林棟雍
貢獻者:	動科系
關鍵詞:	膽固醇膽固醇環氧化物雞蛋蛋黃 Cholesterol Cholesterol epoxide Egg Yolk
日期:	1995-12
上傳時間:	2016-12-02 15:15:44 (UTC+8)
摘要:	以氣相色層分析測定雞蛋蛋黃膽固醇－5α, 6α－環氧化物之含量，發現經100℃，15分鐘處理之白煮蛋蛋黃不含膽固醇－5α, 6α－環氧化物，經100℃，4小時15分鐘處理之茶葉蛋，與經100℃，4至12小時處理之白煮蛋，其蛋黃表層之膽固醇－5α, 6α－環氧化物之含量分別為2.07ppm與1.08ppm至2.67ppm，而經190℃，直接加熱6至18分鐘之煎蛋蛋黃，則含有4.00至5.97ppm之膽固醇－5α, 6α－環氧化物。由煎蛋蛋黃表層之膽固醇－5α, 6α－環氧化物含量顯著地(p<0.05)高於茶葉蛋與白煮蛋蛋黃，顯示190℃之高溫短時間加熱對感固醇－5α, 6α－環氧化物之形成，比100℃，長時間加熱之影響為大。以480瓦，4分鐘微波加熱之荷包蛋，則未測初有膽固醇－5α, 6α－環氧化物，經4℃貯藏20天之新鮮雞蛋，亦未發現有此一膽固醇氧化物之存在。 The concentrations of Cholesterol-5α, 6α-epoxide in the yolk of chicken egg under various heat treatments were studied using gas chromatography. No cholesterol-5α, 6α-epoxide could be detected in the yolk of hard cooked-egg heated at 100°C for 15min. The yolk surfaces of tea egg heated at 100°C for 4 hr a5 min and hard cooked-egg heated at 100°C for 4 to 12 hr contained 2.07ppm and 1.08 to 2.67 ppm of cholesterol-5α, 6α-epoxide, respectively, while those of fried egg heated at 190°C for 6 to 18 min contained 4.00 to 5.97ppm. the concentrations of cholesterol-5α, 6α-epoxide in the fried egg yolk were significantly (p<0.05) higher than in the tea egg and hard cooked-egg indicating the egg yolk cholesterol-5α, 6α-epoxide level was higher in the higher temperature (190°C) shorter time (6 to 18 min) treatment than in the lower temperature (100°C) longer time (4 to 12 hr) one. No cholesterol-5α, 6α-epoxide could be detected in he yolk of poached egg cooked at 480 watt for 4 min in the microwave oven. Similarly, fresh egg yolk contained no cholesterol-5α, 6α-epoxide either when stored at 4°C for 20 days
關聯:	中華農學會報 172 民84.12 頁109-118
顯示於類別:	[動物科學系 ] 期刊論文

文件中的檔案:

檔案	描述	大小	格式	瀏覽次數
index.html		0Kb	HTML	267	檢視/開啟

檢視Licence

在CCUR中所有的資料項目都受到原著作權保護.

資料載入中.....