Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 1
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- Pages.197-202
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- 1996
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- 0367-6293(pISSN)
Effects of Erythrosine on the Cholesterol Oxidative Stability in an Aqueous Model System
수용성 모형계에서 콜레스테롤의 산화 안정성에 대한 Erythrosine의 영향
- Chung, Man-Gon (Department of Food Science & Technology, Dongguk University) ;
- Kim, Jong-Seung (Korea Institute of Food Hygiene) ;
- Shin, Hyo-Sun (Department of Food Science & Technology, Dongguk University)
- Published : 1996.02.28
Abstract
The effects of erythrosine on the oxidative stability of cholesterol in an aqueous model system were studied by depleted headspace oxygen and cholesterol oxidation products (COP). As the oncentration of erythrosine was increased, headspace oxygen depletion, 7-COP and total COP increased during storage at
콜레스테롤을 함유하는 수용성 모형계에서 erythrosine의 첨가농도, 광도, tocopherol과
Keywords
- cholesterol;
- cholesterol oxidation products;
- headspace oxygen;
- erythrosine;
- tocopherol;
- ${\beta}-carotene$