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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)

A new LC/APCI-MS method for the determination of cholesterol oxidation products in food.

Cholesterol oxidation products (COPs) can be formed in the body or in animal foods from cholesterol during food processing. A new method for the extraction and quantification of cholesterol, 7-ketocholesterol, cholestane-3beta-5alpha-6beta-triol, 25-hydroxycholesterol, 5,6alpha-epoxycholesterol, and 7beta-hydroxycholesterol by means of reversed-phase LC/atmospheric pressure chemical ionization mass spectrometry is presented. A baseline separation of all COPs was achieved, allowing a separate quantification also for isobaric compounds. The limits of detection were 15-30 ng/mL, quantification was performed from 100 ng/mL to 10 microg/mL with RSD < 2%. The method was applied successfully to the determination of cholesterol and COPs in processed foods such as pork, beef, chicken, and egg.[1]


  1. A new LC/APCI-MS method for the determination of cholesterol oxidation products in food. Raith, K., Brenner, C., Farwanah, H., Müller, G., Eder, K., Neubert, R.H. Journal of chromatography. A. (2005) [Pubmed]
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