식품의 콜레스테롤 산화물질 분리 및 정량 = Identification and Quantification of Cholesterol Oxides in Foods

다국어 초록 (Multilingual Abstract)

This experiment was carried out to identify and quantify cholestrerol oxides from meat(Dongrandaeng, Frankfurter sausage, Press ham, Mandu and Vienna sausage), milk(Bioghurt, Butter, Cheese, Icecream, Dry-milk and Yoghurt) arid dried-fish products(anchovy, codfish, shrimp, cuttlefish and filefish) marketed in Korea. The ranges of β-epoxide, 19-hydroxycholestriol, 7 β-hydroxycholesterol and α-epoxide detected in all the meat products were 0.1∼4.73, 0∼1.99, 0.1∼11.06 and 0.1∼6.16 ㎍/g, respectively. Cholestanetriol was detected slightly(below 0.1 ㎍/g). But 22-ketocholesterol and 6-ketocholesterol were not detected in them. Kinds of cholesterol oxides detected in the milk products were similar to those of the meat products. Relatively high amount of 7 β-hydroxycholesterol were detected in the milks(14.25-79.64㎍/g). On the other hand, 22-ketocholesterol and 6-ketocholesterol were not detected. Cheese were found to contain largest amounts of cholesterol oxides in the milk products(P$lt;0.05). The contents β-epoxide, 7 β-hydroxycholesterol, α-epoxide and 7-ketocholesterol detected in the driedfish products ranged 1.38∼86.25, 9.21∼167.36, 1.98∼10.85, and 3.83∼16.57㎍/g, respectively. The amount of cholestanetriol was very low(below 0.1㎍/g), and 22-ketocholesterol, 6-ketocholesterol, 19-hydroxycholestriol, 20 α-hydroxycholesterol and 25-hydroxycholesterol were not detected in the dried-fish processing products. Cuttlefish was found to contain the largest amounts of cholesterol oxides among the fish products(P$lt;0.05).