火鸡肉中胆固醇氧化物、胆固醇、总脂质及脂肪酸组成

Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat.

作者信息

Baggio Sueli Regina, Vicente Eduardo, Bragagnolo Neura

机构信息

Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-970, Campinas, São Paulo, Brazil.

出版信息

J Agric Food Chem. 2002 Oct 9;50(21):5981-6. doi: 10.1021/jf020025c.

DOI:10.1021/jf020025c

PMID:12358469

Abstract

The contents of cholesterol oxides, cholesterol, and total lipid, and the fatty acid composition were determined in frozen turkey meat. The 7-ketocholesterol content varied from 33 microg/100 g in the breast to 765 microg/100 g in the skin, and the levels of 7 beta-hydroxycholesterol varied from not detected in the leg, breast, and skin to 370 microg/100 g in the skin. The values for total lipid (g/100 g) in the wings, legs, breast, and skin were 0.9 +/- 0.4, 1.1 +/- 0.2, 0.5 +/- 0.1, and 12 +/- 3, respectively. The contents for cholesterol (mg/100 g) were 46 +/- 5, 35 +/- 2, 27 +/- 3, and 81 +/- 6 in the wing, legs, breast, and skin, respectively. The main fatty acids identified in all cuts were C18:2n6, C18:1n9, C16:0, C18:0, and C20:4n6.

摘要

测定了冷冻火鸡肉中胆固醇氧化物、胆固醇和总脂质的含量以及脂肪酸组成。7-酮胆固醇含量在胸肉中为33微克/100克，在皮中为765微克/100克，7β-羟基胆固醇含量在腿、胸肉和皮中未检出，在皮中为370微克/100克。翅膀、腿、胸肉和皮中总脂质（克/100克）的值分别为0.9±0.4、1.1±0.2、0.5±0.1和12±3。翅膀、腿、胸肉和皮中胆固醇（毫克/100克）的含量分别为46±5、35±2、27±3和81±6。在所有切块中鉴定出的主要脂肪酸为C18:2n6、C18:1n9、C16:0、C18:0和C20:4n6。