Rapid determination of cholesterol in milk containing emulsified foods

被引：18

作者：

Ahn, Jang-Hyuk ^{[2
]}

Jeong, In-Seek ^{[2
]}

Kwak, Byung-Man ^{[2
]}

Leem, Donggil ^{[3
]}

Yoon, Taehyung ^{[3
]}

Yoon, Changyong ^{[3
]}

Jeong, Jayoung ^{[3
]}

Park, Jung-Min ^{[1
]}

Kim, Jin-Man ^{[1
]}

机构：

[1] Konkuk Univ, Dept Food Sci & Biotechnol Anim Resources, Seoul 143701, South Korea

[2] Namyang Dairy Co Ltd, Food Safety Ctr, Inst Res & Dev, Gongju 314914, South Korea

[3] Korea Food & Drug Adm, Nutr & Funct Food Res Team, Chungwon 363951, South Korea

来源：

FOOD CHEMISTRY | 2012年 / 135卷 / 04期

关键词：

Cholesterol; No-heating saponification; dSPE; Infant formula; Baby food; Cheese; SOLUBILITY; PRODUCTS;

D O I：

10.1016/j.foodchem.2012.07.060

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, a rapid and easy sample preparation method that involved no-heating saponification and dSPE (dispersive solid phase extraction) clean-up was developed to determine the level of cholesterol in milk containing emulsified foods (infant formula, baby food, cheese). The developed method utilised high performance liquid chromatography with an ultraviolet detector (HPLC-UVD) as a separation instrument. The optimum extraction conditions were determined as 10 mL isopropyl alcohol with 8.0 g (NH4)(2)SO4 per 1 g sample, and saponification was achieved using 25 mg KOH, 1.6 g NaCl and 100 mg of a silica based NH2. Cholesterol levels determined using CRMs (NIST SRM 1849 and 1544) were in the range of the certificated value and the recovery test using spiked materials ranged from 94.34% to 102.34% with a RSD of 0.63-4.10%. This method enables the accurate determination of cholesterol with reduced sample preparation time. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：2411 / 2417

页数：7

共 21 条

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