PMID- 31070338
OWN - NLM
STAT- MEDLINE
DCOM- 20190731
LR  - 20190731
IS  - 1872-2059 (Electronic)
IS  - 1000-8713 (Linking)
VI  - 37
IP  - 5
DP  - 2019 May 8
TI  - [Determination of five cholesterol oxidation products in marinated pig feet and 
      hocks by gas chromatography-mass spectrometry].
PG  - 539-546
LID - 10.3724/SP.J.1123.2018.11020 [doi]
AB  - An analytical method was developed for the simultaneous determination of five 
      cholesterol oxidation products (COPs) in marinated pig feet and hocks by gas 
      chromatography-mass spectrometry (GC-MS). The five COPs were 7 beta 
      -hydroxycholesterol, cholesterol-5 alpha,6 alpha -epoxide, 3 beta,5 alpha,6 beta 
      -trihydroxycholestane, 25-hydroxycholesterol and 7-ketocholesterol. The sample 
      was extracted with methanol-chloroform (1:2, v/v) and purified by solid phase 
      extraction. Subsequently, the sample was collected for derivatization by 
      N,O-bis(trimethylsilyl)acetamide-trimethyl 
      chlorosilane-1-trimethylsilyllimidazole (3:2:3, v/v/v) (Sylon BTZ). The column 
      temperature was properly programmed, and the selected ion monitoring (SIM) mode 
      was used for the determination of COPs. Under optimum conditions, the five COPs 
      were well separated within 22 min with good separation. The linear range of the 
      five COPs met the requirement of determination, and the average recoveries of the 
      five COPs spiked in the pork samples at three levels were 61.16%-96.96% with 
      relative standard deviations (RSDs) no more than 7.80% (n=3). The limits of 
      detection (LODs) and limits of quantification (LOQs) were in the range of 
      0.02-47.07 ng/g and 0.06-156.90 ng/g, respectively. This method has a wide line 
      arrange and high sensitivity, and has been successfully applied to the analysis 
      of COPs in actual samples.
FAU - Qian, Ye
AU  - Qian Y
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
AD  - Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.
FAU - Zhang, Yawei
AU  - Zhang Y
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
AD  - Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.
FAU - Wang, Zhen
AU  - Wang Z
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
AD  - Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.
FAU - Yin, Jing
AU  - Yin J
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
AD  - Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.
FAU - Peng, Zengqi
AU  - Peng Z
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
AD  - Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.
FAU - Zhou, Guanghong
AU  - Zhou G
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
AD  - Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.
LA  - chi
PT  - Journal Article
PL  - China
TA  - Se Pu
JT  - Se pu = Chinese journal of chromatography
JID - 9424804
RN  - 97C5T2UQ7J (Cholesterol)
MH  - Animals
MH  - Cholesterol/*analysis
MH  - Gas Chromatography-Mass Spectrometry
MH  - Oxidation-Reduction
MH  - Red Meat/*analysis
MH  - Solid Phase Extraction
MH  - Swine
MH  - *Tarsus, Animal
OTO - NOTNLM
OT  - cholesterol oxidation products (COPs)
OT  - gas chromatography-mass spectrometry (GC-MS)
OT  - marinated pig feet
OT  - marinated pig hock
OT  - solid phase extraction (SPE)
EDAT- 2019/05/10 06:00
MHDA- 2019/08/01 06:00
CRDT- 2019/05/10 06:00
PHST- 2019/05/10 06:00 [entrez]
PHST- 2019/05/10 06:00 [pubmed]
PHST- 2019/08/01 06:00 [medline]
AID - 10.3724/SP.J.1123.2018.11020 [doi]
PST - ppublish
SO  - Se Pu. 2019 May 8;37(5):539-546. doi: 10.3724/SP.J.1123.2018.11020.