The Formation of Cholesterol Oxidation Products during Its Drying and Cooking in Squid

오징어 건조 및 조리 중 콜레스테롤 산화물 생성

Cholesterol oxidation products(COPs) such as 7-ketocholesterol, 7 ${\alpha}$, 7 ${\beta}$-hydroxycholesterol and 25-hydroxycholesterol were analyzed for ensuring the safety of squid during its drying and cooking. In addition. changes of malonaldehyde in squid during its drying and cooking were also investigated. Cholesterol was detected 636.4m9/1009 in fresh sample, which was decreased during its drying and cholesterol contents in dried sample were 468.9mg/100g, 486.8mg/100g, respectively, while COPs contents of sun and hot air dried samples increased about 6.2 times more than those contents of fresh sample. Regardless of cooking methods, the contents of COPs in dried products increased after cooking. Especially, those contents were determined 127.3 mg/g in sun dried samples were cooked by microwave oven. The malonaldehyde contents of dried products increased after cooking, its contents in cooked samples by an microwave oven after sun dried were about 4.3 times more than in control products. In general, a small quantity of COPs were formed in dried samples which were cooked by a steam.

오징어의 건조방법이나 조리방법에 따라 콜레스테롤, malonaldehyde 및 콜레스테롤 산화물을 HPLC로 분석한 결과 콜레스테롤은 생시료 634mg/100g에 비해 건조 시료에서는 약 23.5%나 감소하였으며, 가열 중 콜레스테롤 함량은 조리방법에 관계없이 모두 감소하는 경향을 보였는데, 특히 천일건조후 증숙한 시료는 생시료에 비해 49.4%까지 감소한 반면에 malo-naldehyde는 생시료 12.7$\mu\textrm{g}$/100g에 비해 건제품에서는 약 2.1배 증가하였고, 조리 중에도 계속 증가하는 경향을 보였다 콜레스테롤 산화물은 건조중 증가하는 경향을 보였는데, 7-ketocholesterol과 7$\alpha$-hydro-xycholesterol의 경우는 천일 건조에서 높은 함량을 나타낸 반면에. 7$\beta$ 및 25-hydroxycholesterol은 열풍건조에서 높은 함량을 나타내었다. 조리중 콜레스테롤산화물은 모든 시료에서 증가하는 경향을 보여 천일건조 후 증숙한 시료의 25-hydroxycholesterol은 2.5$\mu\textrm{g}$/g으로 가장 낮은 함량을 나타낸 반면. 천일건조 후 전자레인지로 조리한 시료의 7 $\alpha$-hydroxychole-sterol은 127.3 $\mu\textrm{g}$/g으로 가장 높은 함량을 보였다.