Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey.
Int J Food Sci Nutr. 2013 Jun;64(4):476-83. doi: 10.3109/09637486.2012.749836. Epub 2012 Dec 6.
The effect of different seasons on sterol content of seafoods was investigated. There were four sterols (cholesterol, sitosterol, desmosterol and stigmasterol) identified, with cholesterol being the predominant sterol. Stigmasterol was a minor component in fish muscle, whilst sitosterol was one of the main phytosterols found in fish muscle. Cholesterol content of fish consisted of 38-100% of total sterols in fish and 54-80% of total sterols in shellfish. The highest cholesterol content of fish muscle was found in summer and the lowest in autumn, whereas season did not have any effect on cholesterol level of green tiger prawn and speckled shrimp. Total sterol content of fish muscle ranged from 49 to 110 mg/100 g, although the range of total sterols in shrimp muscle was between 62 and 91 mg/100 g. The result of the study showed that total sterols in fish were generally found at lower levels in winter compared with other seasons.
研究了不同季节对海产品固醇含量的影响。共鉴定出四种固醇（胆固醇、豆甾醇、羊毛甾醇和菜籽固醇），其中胆固醇含量最高。甾醇是鱼肌肉中的少量成分，而豆甾醇是鱼肌肉中主要的植物固醇之一。鱼中胆固醇含量占鱼总固醇的 38-100%，占贝类总固醇的 54-80%。鱼肌肉中的胆固醇含量夏季最高，秋季最低，而季节对绿虎虾和斑节对虾的胆固醇水平没有影响。鱼肌肉中的总固醇含量范围为 49-110mg/100g，尽管虾肌肉中的总固醇含量范围为 62-91mg/100g。研究结果表明，与其他季节相比，冬季鱼类总固醇含量普遍较低。
