Journalartikel

Jahr der Veröffentlichung: 2005

Seiten: 207-211

Zeitschrift: Journal of Chromatography A

Bandnummer: 1067

Heftnummer: 1-2

ISSN: 0021-9673

DOI Link: https://doi.org/10.1016/j.chroma.2004.12.053

Verlag: Elsevier

Abstract: 
Cholesterol oxidation products (COPs) can be formed in the body or in animal foods from cholesterol during food processing. A new method for the extraction and quantification of cholesterol, 7-ketocholesterol, cholestane-3beta-5alpha-6beta-triol, 25-hydroxycholesterol, 5,6alpha-epoxycholesterol, and 7beta-hydroxycholesterol by means of reversed-phase LC/atmospheric pressure chemical ionization mass spectrometry is presented. A baseline separation of all COPs was achieved, allowing a separate quantification also for isobaric compounds. The limits of detection were 15-30 ng/mL, quantification was performed from 100 ng/mL to 10 microg/mL with RSD < 2%. The method was applied successfully to the determination of cholesterol and COPs in processed foods such as pork, beef, chicken, and egg.

Harvard-Zitierstil: Raith, K., Brenner, C., Farwanah, H., Müller, G., Eder, K. and Neubert, R. (2005) A new LC/APCI-MS method for the determination of cholesterol oxidation products in food, Journal of Chromatography A, 1067(1-2), pp. 207-211. https://doi.org/10.1016/j.chroma.2004.12.053

APA-Zitierstil: Raith, K., Brenner, C., Farwanah, H., Müller, G., Eder, K., & Neubert, R. (2005). A new LC/APCI-MS method for the determination of cholesterol oxidation products in food. Journal of Chromatography A. 1067(1-2), 207-211. https://doi.org/10.1016/j.chroma.2004.12.053