直接皂化比色法测定食品中胆固醇的研究

Cholesterol Analysis in Foods by Direct Saponification colorimetric Method

研究利用氢氧化钾 甲醇溶液在 80℃水浴中对食品样品 (蛋黄粉和奶粉 )直接皂化30min ,并在皂化混合物中使用抗氧化剂 ,然后用正己烷萃取并离心 ,取出一定量正己烷层挥发干后 ,用FeSO4 冰乙酸 浓硫酸作显色剂在 4 90nm下测定胆固醇含量。该方法具有良好的线性 ,与气相色谱法测定的结果差异不显著。这为今后在生产和科研中快速准确地测定食品中胆固醇含量提供了有效手段。

The method for analyzing cholesterol involved direct saponification of food samples (egg yolk powder and milk powder) at 80℃/30min by saturated methanolic KOH with an antioxidant, extraction with hexane and centrifugation, removal of hexane in an aliquot of extract, color developing by FeSO 4 glacial acetic acid H 2SO 4 and determination at 490nm. Cholesterol values obtained by this method and GC procedure were not significantly different (P>0.05). The method could be applied in research and production as a rapid and accurate method for analyzing cholesterol in foods.