Optimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodology.
J Agric Food Chem
; 56(9): 2913-8, 2008 May 14.
Article
en En
| MEDLINE
| ID: mdl-18419125
ABSTRACT
The analytical conditions for the extraction of cholesterol and cholesterol oxides in chicken meat were optimized by means of response surface methodology. The separation and identification were performed by normal phase HPLC using UV and refractive index (RI) detectors, and the confirmation of the 11 cholesterol oxides identities in the samples was verified by HPLC-APCI-MS. The developed methodology showed good analytical performance, presenting recovery levels from 84 to 103% and detection limits varying from 0.01 to 0.06 microg/g for UV detection and from 1.98 to 2.12 microg/g for RI detection. The present study demonstrated the presence of 22 R-hydroxycholesterol, 24 S-hydroxycholesterol, and 22 S-hydroxycholesterol for the first time in chicken meat.
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Óxidos
/
Pollos
/
Colesterol
/
Carne
Tipo de estudio:
Prognostic_studies
Límite:
Animals
Idioma:
En
Año:
2008
Tipo del documento:
Article