Determination of Cholesterol in some Food Stuff by High performance liquid chromatography Technique
published by Aِl-Baath University
in 2014
in Chemistry
and research's language is
العربية
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Abstract in English
The purpose of this article is how to use HPLC technique for
quantitive analysis of cholesterol in some foods. The best conditions
are studied for this analysis including composition of mobile phase,
temperature, flow rate, the wavelength of detector UV-VIS, and
acidity of mobile phase. The column used for cholesterol
determination by this method was: C18(5μm,250x4.6mm) with
injection volume of 20μL. Methanol 100% was used as mobile
phase.
References used
DAVID.H, 2000- Modern Analytical Chemistry, Journal of International Edition-North America
UFFE Ravnskov. M. D, 2000- The Cholesterol Myths, New Trends –Washington
DENNIS. E, VANCE. H, VAN. D.B, 2000- Journal of Biochimica et BiophysicaActa (BBA),1529 (1-3), 1-8