title: A new LC/APCI-MS method for the determination of cholesterol oxidation products in food.
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.
authors.affiliation: Institute of Pharmaceutics and Biopharmaceutics, Martin Luther University, Wittenberg, 06120 Halle (S), Germany. raith@pharmazie.uni-halle.de
authors.forename: Klaus
authors.initials: K
authors.lastname: Raith
authors.forename: Christian
authors.initials: C
authors.lastname: Brenner
authors.forename: Hany
authors.initials: H
authors.lastname: Farwanah
authors.forename: Gerit
authors.initials: G
authors.lastname: Müller
authors.forename: Klaus
authors.initials: K
authors.lastname: Eder
authors.forename: Reinhard H H
authors.initials: RH
authors.lastname: Neubert
mesh_terms: D001274:Atmospheric Pressure; D002784:Cholesterol / Q000737:chemistry*; D002853:Chromatography, Liquid / Q000379:methods*; D005504:Food Analysis; D013058:Mass Spectrometry / Q000379:methods*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity
chemical_list: D002784:Cholesterol