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A method for the quantitative estimation of cholesterol α-oxide in eggs

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Lipids

Abstract

A method for the quantitation of cholesterol α-oxide in egg and egg products is described. Total lipids extracted from dry egg samples were fractionated on a silicic acid column to concentrate cholesterol oxides which were then quantitatively determined by gas liquid chromatography (GLC). Those samples which showed cholesterol oxides by GLC were further analyzed by high pressure liquid chromatography (HPLC) for the ratio of cholesterol α-oxide and cholesterol β-oxide. Cholesterol α-oxide content was calculated from the combined results of GLC and HPLC.

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Authors and Affiliations

  1. Western Regional Research Center, Science and Education Administration, U.S. Department of Agriculture, 94710, Berkeley, California

    L. S. Tsai, K. Ijichi, C. A. Hudson & J. J. Meehan

Authors
  1. L. S. Tsai
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  2. K. Ijichi
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  3. C. A. Hudson
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  4. J. J. Meehan
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Tsai, L.S., Ijichi, K., Hudson, C.A. et al. A method for the quantitative estimation of cholesterol α-oxide in eggs. Lipids 15, 124–128 (1980). https://doi.org/10.1007/BF02533888

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  • DOI: https://doi.org/10.1007/BF02533888

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