تعیین مقدار فیتواسترول های موجود در نمونههای شیی، کره و خامه پاستورییه موجود در بازار تبریی به روش GC

Abstract

Introduction and object Phytosterols ( plant sterols ) are compounds that naturally exist in plants . Plant oils are recognized as reach resources of these compounds . Considering the positive roles of Phytosterols , such as reducing cholesterol , these compounds are increasingly used as a fat in dairy products or plant oils . But some times economical benefits cause to over dose or inappropriate amount of these compounds be added to dairy products . The goal of this study is to investigate the exact amount of Phytosterols in dairy products . Materials and methods firstly, all oils are extracted from 45 samples including butter , cream and milk . Soapy interactions take place for separating Triglycerides from Phytosterols and then Phytosterols are extracted from non soapy phase using Hexan . After evaporating of Hexan , the derivatives can be reached using trimethyl cicil , and analyses are done using GC system . extracting method is also evaluated using internal canonical ( -5 cholesten) . Results The results show that none of companies which produce milk , have use 100 % of animal fat to convert half fat milk to full fat one . The level of Phytosterols in milk must be zero , because it is a pour animal fat . There is shown 0.5 to 0.69 mg deception in amount of Phytosterols in butter samples . The deception in all pastry creams is about 0.24 to 0.79 mg Phytosterols in every 100 gr . Conclusion considering the importance and positive effects of Phytosterols , these deceptions are important mostly from economical perspective . And considering the losses exposed to users , it is necessary to explore and assess this subject by supervision organizations .