, Volume 47, Issue 1–2, pp 42–48 | Cite as

Development of gas chromatographic method for determination of cholesterol oxides in meat products

  • M. Careri
  • A. Mangia
  • M. Musci
  • G. Parolari


A method of extraction, purification and gas chromatographic analysis of five cholesterol oxidation products (COPs) (7β-hydroxycholesterol, 5α, 6α-epoxycholesterol, 25-hydroxycholesterol, 7-ketocholesterol and cholestane-3β, 5α, 6β-triol) has been developed. The method is aimed at the determination of COPs in meat and meat products, in particular dry sausages, where large differences in the content of cholesterol and its oxidation derivatives may occur. Linearity of response of trimethylsilyl ethers was defined. The minimum concentration tested was 2.5 μg g−1 in the injected solution. The main feature of the present work is the addition of a purification step of unsaponifiables by SPE on silica cartridges. Extraction recoveries of COP standard mixtures, performed with or without the SPE step, are evaluated. The introduction of the clean-up step results in high purity samples without further losses in the entire process.

Key words

Gas chromatography Cholesterol oxides Cholesterol oxidation products (COPs) Meat products 


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Copyright information

© Friedr. Vieweg & Sohn Verlagsgesellschaft mbH 1998

Authors and Affiliations

  • M. Careri
    • 1
  • A. Mangia
    • 1
  • M. Musci
    • 1
  • G. Parolari
    • 2
  1. 1.Dipartimento di Chimica Generale ed Inorganica, Chimica Analitica, Chimica FisicaUniversità di ParmaParmaItaly
  2. 2.Stazione Sperimentale per l'Industria delle Conserve AlimentariParmaItaly

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