A method for the quantitation of cholesterol α‐oxide in egg and egg products is described. Total lipids extracted from dry egg samples were fractionated on a silicic acid column to concentrate cholesterol oxides which were then quantitatively determined by gas liquid chromatography (GLC). Those samples which showed cholesterol oxides by GLC were further analyzed by high pressure liquid chromatography (HPLC) for the ratio of cholesterol α‐oxide and cholesterol β‐oxide. Cholesterol α‐oxide content was calculated from the combined results of GLC and HPLC.
No takes yet. Share an insight, caveat, or question.
Tsai et al. (1980) studied this question.
Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context: