食品中胆固醇的现有资料及其测定方法综述。

J P Sweeney, J L Weihrauch
{"title":"食品中胆固醇的现有资料及其测定方法综述。","authors":"J P Sweeney,&nbsp;J L Weihrauch","doi":"10.1080/10408397609527220","DOIUrl":null,"url":null,"abstract":"<p><p>A search of the literature has been conducted on the cholesterol content of foods and on the methods for its determination. The amount of cholesterol in food is important because of its possible relationship to the onset of atherosclerosis in humans. Cholesterol is present primarily in foods of animal origin. The main sources in the American diet are eggs, poultry, dairy products, fish and seafood, and meat products. Only a few samples of these products have been analyzed. In many cases there is a wide range in cholesterol values for samples analyzed. Much of the research was conducted many years ago. The most commonly used methods were gravimetric or colorimetric. In many cases the samples investigated were not adequately described. Cholesterol was often determined without isolating it from interfering materials. Although some of the cholesterol values reported in the literature appear to be reasonably accurate, there is an urgent need for reinvestigation of the cholesterol content of foods using more recently developed methods of analysis.</p>","PeriodicalId":75749,"journal":{"name":"CRC critical reviews in food science and nutrition","volume":"8 2","pages":"131-59"},"PeriodicalIF":0.0000,"publicationDate":"1976-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/10408397609527220","citationCount":"57","resultStr":"{\"title\":\"Summary of available data for cholesterol in foods and methods for its determination.\",\"authors\":\"J P Sweeney,&nbsp;J L Weihrauch\",\"doi\":\"10.1080/10408397609527220\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>A search of the literature has been conducted on the cholesterol content of foods and on the methods for its determination. The amount of cholesterol in food is important because of its possible relationship to the onset of atherosclerosis in humans. Cholesterol is present primarily in foods of animal origin. The main sources in the American diet are eggs, poultry, dairy products, fish and seafood, and meat products. Only a few samples of these products have been analyzed. In many cases there is a wide range in cholesterol values for samples analyzed. Much of the research was conducted many years ago. The most commonly used methods were gravimetric or colorimetric. In many cases the samples investigated were not adequately described. Cholesterol was often determined without isolating it from interfering materials. Although some of the cholesterol values reported in the literature appear to be reasonably accurate, there is an urgent need for reinvestigation of the cholesterol content of foods using more recently developed methods of analysis.</p>\",\"PeriodicalId\":75749,\"journal\":{\"name\":\"CRC critical reviews in food science and nutrition\",\"volume\":\"8 2\",\"pages\":\"131-59\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1976-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1080/10408397609527220\",\"citationCount\":\"57\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CRC critical reviews in food science and nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/10408397609527220\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CRC critical reviews in food science and nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/10408397609527220","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 57

摘要

查阅了有关食品中胆固醇含量及其测定方法的文献。食物中胆固醇的含量很重要,因为它可能与人类动脉粥样硬化的发生有关。胆固醇主要存在于动物性食品中。美国饮食中的主要来源是鸡蛋、家禽、乳制品、鱼和海鲜以及肉制品。这些产品只分析了少数样品。在许多情况下,分析样品的胆固醇值有很大的范围。许多研究都是多年前进行的。最常用的方法是重量法或比色法。在许多情况下,所调查的样品没有得到充分的描述。测定胆固醇时,通常不将其与干扰物质分离。虽然文献中报道的一些胆固醇值似乎相当准确,但迫切需要使用最新开发的分析方法重新调查食品中的胆固醇含量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Summary of available data for cholesterol in foods and methods for its determination.

A search of the literature has been conducted on the cholesterol content of foods and on the methods for its determination. The amount of cholesterol in food is important because of its possible relationship to the onset of atherosclerosis in humans. Cholesterol is present primarily in foods of animal origin. The main sources in the American diet are eggs, poultry, dairy products, fish and seafood, and meat products. Only a few samples of these products have been analyzed. In many cases there is a wide range in cholesterol values for samples analyzed. Much of the research was conducted many years ago. The most commonly used methods were gravimetric or colorimetric. In many cases the samples investigated were not adequately described. Cholesterol was often determined without isolating it from interfering materials. Although some of the cholesterol values reported in the literature appear to be reasonably accurate, there is an urgent need for reinvestigation of the cholesterol content of foods using more recently developed methods of analysis.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信