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KMID : 0380619920240010082
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 1 p.82 ~ p.85
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Studies on Analysis of Sterols in Mayonnaise by GLC with Packed and Capillary Column
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최춘언/Choi, Chun Un
정소영/김현위/박기문/안평욱/정창기/윤형식/Jeong, So Young/Kim, Hyean Wee/Park, Ki Moon/Ahn, Peong Ug/Jeong, Chang Ki/Yoon, Hyeong Sik
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Abstract
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Sterols in mayonnaise were determined by the gas liquid chromatographic(GLC) analysis using two different columns, packed column(silicone SE30) and fused silica capillary column(CBPl). Four kinds of sterol(cholesterol, campesterol, stigmasterol and R-sitosterol) were detected in mayonnaise. The method using capillary column proved to be superior in rapidity, reproducerbility and separability for the determination of sterols. The ranges of concentration of egg york in mayonnaise predicted from cholesterol content using packed and capillary columns were 2.69∼7.11% and 2.42∼6.08%, respectively. Analyzing the composition of campesterol, stigmasterol and (3-sitosterol in mayonnaise, it could be known that soybean oil and cottonseed oil are commonly used for the manufacture of mayonnaise.
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