Rapid and Simple Method for Determination of Cholesterol in Processed Food

Open Access

1 November 1995

journal article
research article
Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL

Vol. 78 (6) , 1522-1524
https://doi.org/10.1093/jaoac/78.6.1522

Abstract

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.

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