Superheated water extraction of cholesterol from solid food
作者： V. Fernández–Pérez , M. D. Luque de Castro
DOI: 10.1007/S00216-002-1699-7
关键词: Superheated water 、 Solid food 、 Certified reference materials 、 Reference standards 、 Extraction (chemistry) 、 Relative standard deviation 、 Chemistry 、 Total removal 、 Chromatography 、 Dilution
摘要: A method based on superheated water extraction has been developed for the removal of cholesterol from solid food thus providing a clean approach by avoiding use organic solvents. preconcentration step was also studied with aim solving problem derived low-cholesterol-content samples and dilution effect. The research involved optimisation parameters affecting process central composite experimental design as well univariate study step. time required total target compound 60 min. validated using certified reference material (NIST-CRM 1845) used to analyse within wide range concentrations. efficiency CRM 105%. precision yielded values less than 6.5% (expressed relative standard deviation) in all instances.
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