VALIDATION OF CHROMATOGRAPHIC ANALYSIS OF CHOLESTEROL OXIDES IN DRIED FOODS

被引：21

作者：

MCCLUSKEY, S

DEVERY, R

机构：

[1] School of Biological Sciences, Dublin City University, Dublin

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1993年 / 4卷 / 06期

关键词：

D O I：

10.1016/0924-2244(93)90120-Y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Chromatographic techniques, such as high-performance liquid chromatography and gas chromatography, are now widely used as analytical tools for the detection of cholesterol oxidation products at low levels (parts per million) in food. Once a chromatographic method has been developed, it must be validated to establish its limitations in daily use. Validation is the formal and systematic proof that a method complies with the requirements for testing a product while observing a defined procedure. It comprises sample preparation, analysis and evaluation of the results. This review addresses the criteria necessary for full validation of chromatographic methods used in cholesterol oxide analysis.

引用

页码：175 / 178

页数：4

共 14 条

[1] GAS-CHROMATOGRAPHIC DETERMINATION OF MEFLOQUINE IN HUMAN AND DOG PLASMA USING ELECTRON-CAPTURE DETECTION [J].