Wide-Bore Capillary Gas Chromatographic Method for Quantification of Cholesterol Oxidation Products in Egg Yolk Powder |
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Authors: | JEFFREY N MORGAN DAVID J ARMSTRONG |
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Affiliation: | Authors Morgan and Armstrong are affiliated with the Food Engineering Branch, Division of Food Chemistry &Technology, U.S. Food &Drug Administration, 1090 Tusculum Ave. Cincinnati, OH 45226. |
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Abstract: | A wide-bore capillary gas chromatographic (GC) method was developed for quantification of cholesterol oxidation products in egg yolk powder. Baseline separations were achieved between 7α- and 7β-hydroxycholesterol, cholesterol, cholesterol-5α,6α-epoxide, cholesterol-5β,6β-epoxide and 7-ketocholesterol chromatographed as the trimethylsilylated sterols. Excellent response linearity was obtained for each cholesterol oxidation product, permitting reliable quantification. Recoveries from freeze-dried egg yolk spiked with various levels of cholesterol oxidation products ranged from 78.2 to 95.1%. The coefficients of variation compared favorably to those for packed column GC methods. |
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