A fractional factorial (Taguchi) experiment was designed to optimize recovery of cholesterol from a baked food matrix. A pretzel sample was chosen for the spiking design experiment. Factors studied Include the alcohol used for saponification, the extraction solvent, hydrolysis conditions, spiking level, use of an antioxidant, and use of hexadecane to prevent physical losses. Of these, hydrolysis conditions and extraction solvent were most Influential In affecting recovery of cholesterol. A method was subsequently validated for determination of cholesterol In cookie, egg, and meat matrixes. The average recovery of spiked cholesterol was 102 ± 5.5% from a total of 29 samples representing these matrixes. The precision (1 slgma) for repetitive analyses of eggs Is about 3%; for sausage, 2%; and for cookies, 3%. The procedure has also been used for determination of cholesterol In pasta, mayonnaise, chocolate, whey, meat, eggs, and potato chips. Spike recoveries for a variety of foods were 93 to 106% with an overall average of 99% and a relative standard deviation of ±4%.
No takes yet. Share an insight, caveat, or question.
Oles et al. (1990) studied this question.