Stability of conjugated linoleic acid isomers in egg yolk lipids during frying

被引：9
|
作者：
Yang, L [1 ]
Cao, Y
Chen, ZY
机构：
[1] Henan Normal Univ, Coll Chem & Environm Sci, Henan, Peoples R China
[2] Chinese Univ Hong Kong, Dept Biochem, Food & Nutrit Sci Programme, Hong Kong, Hong Kong, Peoples R China
来源：
FOOD CHEMISTRY | 2004年 / 86卷 / 04期
关键词：
conjugated linoleic acids; egg; frying; storage; stability;
D O I：
10.1016/j.foodchem.2003.09.006
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The stability of conjugated linoleic acids (CLA) was studied in egg yolk during storage and frying, using gas liquid chromatography (GLQ and silver ion high-performance liquid chromatography (Ag+-HPLC). The eggs, containing 4.0% CLA per gramme of egg yolk, were stored in a refrigerator at 0-4 degreesC for 6 months, while the egg yolks were fried in a pan at 160-180 degreesC for 40 s. Either storage for 6 months or frying for 40 s did not significantly change the composition of CLA in egg yolk. However, the degradation of CLA was statistically significant, when the CLA mixture was fried under the same conditions at 160-180 degreesC for 40 s, suggesting that other components of egg yolk protected CLA from degradation. It is concluded that CLA is well preserved in egg before it is consumed. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码：531 / 535
页数：5
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