PENENTUAN KADAR KOLESTEROL DENGAN METODE KROMATOGRAFI GAS
ABSTRACT: The methods for
quantitative determination of cholesterol in foods by chromatography
determination Two types of lipid classes including free cholesterol and
cholesterol ester exist in food. Total cholesterol is measured after chemical
hydrolysis of cholesterol esters to free cholesterolPrior to instrumental
analysis, cholesterol is extracted from the food sample and saponified. The amount
of the food sample depends on the cholesterol content; a sample containing ∼1 mg of cholesterol is required for lipid extraction. Saponification
hydrolyzes the carboxyl group attached to carbon in cholesterol and yields only
free cholesterol in unsaponifiable matter. The unsaponifiable matter can
be extracted by n-hexane, diethyl ether, or petroleum ether. In the present
protocol, unsaponifiable matter is extracted using n-hexane. This protocol
requires prior knowledge of GC
methodologies and adherence to instructions from the instrument’s
manufacturer.
Penulis: Laila Khamsatul
Muharrami
Kode Jurnal: jppertaniandd110257
