Cereal Chem 48:576 - 586. | VIEW
GLC Determination of Cholesterol as an Index of Egg Content in Baked Goods.
R. G. Johansen and S. S. Voris. Copyright 1971 by the American Association of Cereal Chemists, Inc.
A specific, quantitative determination of cholesterol in baked goods has been developed for use as an index of egg content. The unsaponifiable residue, which contains cholesterol and other sterols, if present, is quantitatively extracted from the baked product. All sterols present are derivatized to form their trimethylsilyl (TMS) ethers. Cholesterol, as its TMS derivative, is quantitatively determined by gas-liquid chromatography using 5-alpha-cholestane as an internal standard. Egg content of the baked product is calculated by comparison of the amount of cholesterol determined by the method, subject to any correction necessary for the presence of non-egg cholesterol, with an average value for the cholesterol content of eggs.