1.
J AOAC Int
; 78(6): 1522-5, 1995.
Artigo
em Inglês
| MEDLINE
| ID: mdl-8664591
RESUMO
An improved method for determination of cholesterol in processed food with only one extraction and without solvent removal was developed. Total time to analyze a sample including gas chromatographic (GC) analysis is 45 min. Food samples spiked with internal standard are hydrolyzed in a screw-capped vial with saturated methanolic KOH. Cyclohexane is added to the mixture, and the upper layer is analyzed by GC on a capillary column. Average recoveries of spiked white eggs are 99 +/- 0.5%. Fifteen types of processed food containing shrimp, fish, meat, cheese, eggs, and vegetables were analyzed with this method and with the AOAC method.