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本文探讨了一种不需提取脂肪的气相色谱法测定食品中胆固醇含量。实验方法如下:取100mg提取过的脂肪或300～500mg含脂食品(湿重)于一硬质玻璃试管中,加入8ml含0.125%BHT(一种抗氧化剂的乙醇、0.25ml内标液(200μg胆甾烷/ml正己烷)及0.5ml 400g/L KOH溶液。通氮气除去顶空中的氧,旋紧盖子,于80℃水浴上皂化15min,振摇,自来水冷却皂化后的样品,再加入15ml环己烧,12ml蒸馏水,搅拌1min,360g离心5min,去上清液,再用环己烷提取一次,合并提取液,用旋转浓缩器浓缩至数ml,转移至一试管中,用氮气吹干,将残渣用0.25ml正己烷溶解,取1μl在Carl Erba
This article explores a method for the determination of cholesterol in foods without gas chromatography. The experimental method is as follows: Take 100mg of extracted fat or 300 ~ 500mg fat-containing food (wet weight) in a rigid glass tube, add 8ml of 0.125% BHT (an antioxidant ethanol, 0.25ml internal standard solution Cholestane / ml n-hexane) and 0.5ml of 400g / L KOH solution. The nitrogen in the headspace was removed by nitrogen gas, the lid was tightened, saponified in a water bath at 80 ℃ for 15min, shaken, tap water cooled saponified samples, Cyclohexane, 12ml distilled water, stirred for 1min, centrifuged at 360g for 5min, the supernatant was extracted again with cyclohexane, the combined extracts were concentrated to a few ml with a rotary concentrator, transferred to a test tube and dried under nitrogen The residue was dissolved with 0.25 ml of n-hexane and 1 μl was taken in Carl Erba