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  • Title: A new LC/APCI-MS method for the determination of cholesterol oxidation products in food.
    Author: Raith K, Brenner C, Farwanah H, Müller G, Eder K, Neubert RH.
    Journal: J Chromatogr A; 2005 Mar 04; 1067(1-2):207-11. PubMed ID: 15844526.
    Abstract:
    Cholesterol oxidation products (COPs) can be formed in the body or in animal foods from cholesterol during food processing. A new method for the extraction and quantification of cholesterol, 7-ketocholesterol, cholestane-3beta-5alpha-6beta-triol, 25-hydroxycholesterol, 5,6alpha-epoxycholesterol, and 7beta-hydroxycholesterol by means of reversed-phase LC/atmospheric pressure chemical ionization mass spectrometry is presented. A baseline separation of all COPs was achieved, allowing a separate quantification also for isobaric compounds. The limits of detection were 15-30 ng/mL, quantification was performed from 100 ng/mL to 10 microg/mL with RSD < 2%. The method was applied successfully to the determination of cholesterol and COPs in processed foods such as pork, beef, chicken, and egg.
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