Formation of cholesterol oxidation products in marinated foods during heating.

@article{Lee2006FormationOC,
  title={Formation of cholesterol oxidation products in marinated foods during heating.},
  author={Hsien-Wei Lee and John-Tung Chien and Bing Huei Chen},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 13},
  pages={4873-9}
}
The objectives of this study were to develop a gas chromatography-mass spectrometry (GC-MS) method to analyze the contents of cholesterol oxidation products (COPs) in marinated eggs, pork, and juice and to compare the effect of heating time and soy sauce or sugar on the formation of COPs. By using a silica cartridge for purification and GC-MS with selected ion monitoring for detection, seven COPs, including 7alpha-hydroxycholesterol, 7beta-hydroxycholesterol, 5,6alpha-epoxycholesterol, 5,6beta… CONTINUE READING

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