Yang S C, Chen K H
Department of Food and Nutrition, Providence University, Shalu, Taiwan, ROC.
Poult Sci. 2001 Mar;80(3):370-5. doi: 10.1093/ps/80.3.370.
The yolks of traditional chicken egg products (Tiedan, Ludan, and Chayedan) and duck egg products (raw and cooked Xiandan, immersed and coated Pidan) were subjected to moisture, lipid, and thiobarbituric acid (TBA) determinations as well as cholesterol and cholesterol oxidation products (COP) analysis. The main COP detected for these egg products included 20-hydroxycholesterol and 7beta-hydroxycholesterol, other types of COP were not detected. The contents of COP formed in traditional egg products varied, depending upon the types of egg products. The cholesterol oxidation ratio for traditional Chinese chicken egg products ranged from 1.14 to 1.75%, whereas that for traditional Chinese duck egg products ranged from 1.18 to 1.90%. Those traditional egg products that required pickling in salt or alkaline, cooking, hot air drying, and exposure to oxygen and heat all produced COP.
对传统鸡蛋制品（铁蛋、卤蛋和茶叶蛋）及鸭蛋制品（生、熟咸鸭蛋，溏心皮蛋和包泥皮蛋）的蛋黄进行了水分、脂质和硫代巴比妥酸（TBA）测定以及胆固醇和胆固醇氧化产物（COP）分析。这些蛋类制品中检测到的主要COP包括20-羟基胆固醇和7β-羟基胆固醇，未检测到其他类型的COP。传统蛋类制品中形成的COP含量各不相同，这取决于蛋类制品的类型。中国传统鸡蛋制品的胆固醇氧化率在1.14%至1.75%之间，而中国传统鸭蛋制品的胆固醇氧化率在1.18%至1.90%之间。那些需要用盐或碱腌制、烹饪、热风干燥以及暴露于氧气和热量的传统蛋类制品都会产生COP。
