Research For Determination Of Cholesterol In Food By Gas Chromatography/Mass Spectrometry (GC/MS)

Cholesterol, one of the derivatives of cyclopentanoperhy drophenanthrene, is a kind ofwhite waxy substance in animal tissues. Cholesterol is a vital component of cell membranesand an essential substance for human body. However, high concentration cholesterol maycause diseases, cardio-cerebrovascular diseases, kidney disease, osteoporosis, etc. To help inthe detection method of cholesterol, we focus on the study of testing method of cholesterol infood, such as eggs, meat, vegetable oils, animal innards, sea foods.Main testing methods are as follows:After saponification, extraction, quantitatively solvent dissolving, samples aredetermined by gas chromatography/mass spectrometer. The rapid detection method finallyestablished is not only time saving, more efficient, but also more accurate in both qualitativeand quantitative determination of cholesterol in food.First, study of sample preparation conditions of the fast detection method was carriedout. The optimization of the experiment parameters was obtained. The parameters weretested mainly for the relation between the concentration of potassium hydroxide,saponification temperature, saponification time and saponification degree; extraction solventselected.Second, test conditions were researched. The optimization of separation parameters ofgas chromatography and experimental parameters of mass spectrometer for the aimingsubstance were carried out; the detection limits in all kinds of food were determined;standard curve for the rapid detection method was established as well.We are aiming at providing a kind of fast detecting method of cholesterol in food,which can provide the test results at real-time, rapidly and accurately.