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|Title: ||The determination of cholesterol in some selected foods using High Performance Liquid Chromatography (HPLC)|
|Authors: ||Appiah-Ofori, Philip Collins|
|Issue Date: ||31-Jan-2000|
|Series/Report no.: ||2822;|
|Abstract: ||An HPLC method is described for quantifying cholesterol in some selected food items, namely, coconut oil, palm oil, palm kernel oil, groundnut oil, Frytol, egg-yolk, egg- white, and Ideal milk.
The method required the preparation of reference cholesterol and food sample solutions in chloroform. The prepared solutions were subjected to HPLC analysis at the following optimum operating conditions:
Stationary phase: Hypersil sam, 10cm x 4.6mm ODS column
Mobile phase: Ethanol 96%: Water; 89:11
Wavelength of absorption: 212nm
Flow rate: 0.8m1/min
Recorder speed: 2mm/mm
Injection volume: 20μl
The solvent was delivered isocratically at ambient temperature. Quantification was accomplished by employing reference cholesterol solutions as external standards.
Cholesterol was eluted at 11.3 minutes.
The percentage weight of cholesterol in undiluted coconut oil and egg-yolk samples were (0.591 ± 0.0049) and (3.147 ± 0.022), respectively. Cholesterol was not detected in Palm oil, groundnut oil, palm kernel oil, Frytol, egg-white and Ideal milk.
Liebermann-Burchard’s colour reaction yielded no conclusive result on the quantity of cholesterol in the selected foods.|
|Description: ||A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirements for the award of the Master of Science degree in Pharmaceutical Analysis and Quality Control, 2000|
|Appears in Collections:||College of Health Sciences|
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