Abstract

Cholesterol was determined in dry skimmed milk (<0.5%). The method includes a shortened saponification stage of the sample, extraction of cholesterol, its derivatization to ether, and GC-FID determination. The duration of one determination was reduced by shortening the sample saponification stage. A smaller amount of hexane was used for cholesterol extraction. The limit of detection is 0.21 mg per 1 g of milk; the limit of quantification is 0.7 mg per 1 g of milk. This technique can be used to determine cholesterol with a cholesterol content of more than 0.2 mg/g.

Keywords: cholesterol, milk, saponification, extraction, derivatization, gas chromatography, flame ionization detector

Article language: Uk