Other physicochemical components/food inspection parameters detection

This standard specifies the method for determining cholesterol in food. This standard is applicable to the determination of cholesterol in food. The first method, gas chromatography, is applicable to the determination of cholesterol in various animal foods such as meat and meat products, eggs and egg products, milk and dairy products, and plant fats; The second method, high-performance liquid chromatography, is applicable to the determination of cholesterol in various animal foods such as meat and meat products, eggs and egg products, milk and dairy products; The third colorimetric method is applicable to the determination of cholesterol in animal foods such as meat and meat products, eggs, and egg products. The 2 principle samples were saponified with anhydrous ethanol potassium hydroxide solution, mixed with petroleum ether and anhydrous ether for extraction, and the extract was concentrated to dryness. After being dissolved in anhydrous ethanol to volume, gas chromatography was used for detection, and external standard method was used for quantification. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is the first grade water specified in GB/T 6682. 3.1 Reagent 3.1.1 Methanol (CH, OH): Chromatically pure. 3.1.2 Anhydrous ethanol (CH, OH). 3.1.3 Petroleum ether: boiling range 30 ℃~6o ℃. 3.1.4 Anhydrous ether (CHO). 3.1.5 Anhydrous sodium sulfate (NagSO,). 3.1.1.6 Potassium hydroxide (KOH). 3.2 Reagent preparation 3.2.160% potassium hydroxide solution; Weigh 60 g of potassium hydroxide, slowly dissolve with water, and bring to a constant volume of 100 mL. 3.2.2 Petroleum ether anhydrous ether mixture (1:1 by volume): Mix petroleum ether and anhydrous ether equally in volume. 3.3 Standard cholesterol standard (CaHnO, CAS No. 57-88-5): Purity ≥ 99%

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