β-环糊精对降低鸡蛋和鸭肝酱中胆固醇含量的影响。

Alonso Leocadio, Calvo María V, Fontecha Javier

Instituto de Productos Lácteos de Asturias (CSIC), 33300 Asturias, Spain.

Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, Spain.

Foods. 2019 Jul 3;8(7):241. doi: 10.3390/foods8070241.

The use of -cyclodextrin (-CD) to reduce cholesterol is increasing in food research due to its affinity for non-polar molecules such as cholesterol. The objective of this study was to study the ability of -CD to remove cholesterol in natural egg, powdered egg, and duck liver pâté and its effect on individual fatty acids. A concentration of 5% of -CD was found to be a suitable amount to remove 80.04 ± 4.96-82.12 ± 5.36% of cholesterol from yolk and powdered eggs and 80.21 ± 5.28% of cholesterol from duck liver pâté. -CD complexed to cholesterol was precipitated and removed by centrifugation. Individual fatty acid compositions did not differ ( < 0.05) between the controls and the products treated with 5% -CD.

由于β-环糊精（β-CD）对胆固醇等非极性分子具有亲和力，其在食品研究中用于降低胆固醇的应用正在增加。本研究的目的是研究β-CD去除天然鸡蛋、全蛋粉和鸭肝酱中胆固醇的能力及其对单个脂肪酸的影响。发现5%浓度的β-CD是从蛋黄和全蛋粉中去除80.04±4.96 - 82.12±5.36%胆固醇以及从鸭肝酱中去除80.21±5.28%胆固醇的合适用量。与胆固醇络合的β-CD通过离心沉淀并去除。对照组与用5%β-CD处理的产品之间的单个脂肪酸组成没有差异（P<0.05）。