Cholesterol oxides in processed meats.

  title={Cholesterol oxides in processed meats.},
  author={N A Higley and Steve L Taylor and A M Herian and K. Lee},
  journal={Meat science},
  volume={16 3},
Methods for the extraction of cholesterol oxides from meats were studied. A dry column technique for the extraction of sterols was found to be more rapid and convenient than conventional chloroform-methanol extraction. An overall yield of 32·0% and 23·6% for radiolabelled cholesterol and cholesterol oxides, respectively, was obtained after dry column extraction, saponification and chromatography on a silica arrestant column, Florisil®-AgNO(3) column and silica Sep-Pak® column. The overall… CONTINUE READING

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