SUPERCRITICAL FLUID EXTRACTION AND CHROMATOGRAPHY OF CHOLESTEROL IN FOOD SAMPLES

被引：24

作者：

ONG, CP ^{[1
]}

LEE, HK ^{[1
]}

LI, SFY ^{[1
]}

机构：

[1] NATL UNIV SINGAPORE,DEPT CHEM,10 KENT RIDGE CRESCENT,SINGAPORE 0511,SINGAPORE

来源：

JOURNAL OF CHROMATOGRAPHY | 1990年 / 515卷

关键词：

D O I：

10.1016/S0021-9673(01)89347-X

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A method based on supercritical fluid chromatography is presented which can be used for the determination of cholesterol in certain foods. The method involves the extraction with supercritical carbon dioxide and analysis of the extracts using capillary column with supercritical carbon dioxide as mobile phase and flame ionization detection. Quantification is achieved using cholesteryl chloroacetate as an internal standard. © 1990.

引用

页码：509 / 513

页数：5

共 12 条

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