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Rapid Method for Quantification of Cholesterol in Turkey Meat and Products
Author(s) -
KING A.J.,
PANIANGVAIT P.,
JONES A.D.,
GERMAN J.B.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15747.x
Subject(s) - food science , cholesterol , business , chemistry , biochemistry
A direct saponification method was developed to determine cholesterol quantitatively in turkey meat and its processed products at a detection limit of 10 ppm. Five solvents and two derivatizing agents were evaluated. The method involved direct saponification with ethanolic KOH, homogeneous‐phase toluene extraction of unsaponifiables, derivatization of cholesterol to a trimethylsilyl ether and quantitation by gas chromatography with flame ionization detection using 5α‐cholestane as internal standard. Compounds were confirmed by gas chromatography‐mass spectrometry.