食品のコレステロール及び燐脂質含量について (第1報)
食品中総コレステロールの簡易定量法
1961 年 13 巻 5 号 p. 300-302
詳細
1961 年 13 巻 5 号 p. 300-302
A simple, rapid, accurate method for the determination of total cholesterol in foods has been devised.
The method involves saponification of the food with alcoholic KOH, extraction of the free cholesterol with petroleum ether and measurement of the cholesterol by means of the Liebermann-Burchard color reaction.
The following experiments have been carried out for the investigation of the proposed method.
1.In the recovery test with cholesteryl-palmitate, the reproducibility was 99.3%.
2. In the addition test with fish samples, 100±3% of cholesterol was recovered.
3. The proposed method was compared with Schoenheimer-Sperry method for fish samples, and slightly higher values were obtained by the former.
4. The influences of fat soluble vitamins on the method were studied, and the result showed that there was no influence by fat soluble vitamins on Liebermann -Burchard reaction in the ordinary or common foods.
