胆固醇及其氧化衍生物在市场中的含量 乳制品
Małgorzata Czerwonka1,2, Anna Gielecińska2, Agnieszka Białek1,3
1School of Health and Medical Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, Poland.
Nutrients
|May 11, 2024
概括
胆固醇氧化产物 (COP) 是乳制品中发现的污染物. 奶酪的COP水平最高,而酸奶和奶酪的COP水平最低,这表明饮食风险各不相同.
科学领域:
- 食品科学与营养 食品科学与营养
- 分析化学是一种分析化学.
- 公共卫生 公共卫生
背景情况:
- 胆固醇氧化产物 (COP) 与非传染性疾病有关.
- 乳制品是COP的重要饮食来源.
- 了解乳制品中的COP水平对于公众健康至关重要.
研究的目的:
- 量化不同欧洲乳制品中的胆固醇和COP水平.
- 确定占主导地位的COP类型及其在乳制品矩阵中的分布.
- 评估乳制品对整体COP摄入量的饮食贡献.
主要方法:
- 使用了气色谱-飞行时间/质谱 (GC-TOF/MS).
- 胆固醇和特定的氧化衍生物 (7-基托胆固醇,7α-氧胆固醇,7β-氧胆固醇,56β-氧胆固醇,56α-氧胆固醇) 的量化.
- 分析了11个不同的乳制品类别.
主要成果:
- 在乳制品类型之间观察到COP含量和配置文件的显著差异.
- 内部模具 (13.8 ± 2.5 毫克/公斤-1) 和切达奶酪 (11.7 ± 3.5 毫克/公斤-1) 的COP水平最高.
- 酸奶 (0.94±0.30毫克/公斤) 和 (0.57±0.11毫克/公斤) 的COP度最低.
- 7 - 基托胆固醇和5,6β - 环氧胆固醇是主要的氧化胆固醇.
- 氧化胆固醇与总胆固醇的比率平均为1.7%.
结论:
- 乳制品是COP的重要饮食来源.
- 乳制品中的COP水平需要对健康质量保证进行监测.
- 乳制品中的饮食选择可以影响COP的暴露.
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