Stability of Cholesterol, 7-Ketocholesterol and β-Sitosterol during Saponification: Ramifications for Artifact Monitoring of Sterol Oxide Products.
Stability of Cholesterol, 7-Ketocholesterol and β-Sitosterol during Saponification: Ramifications for Artifact Monitoring of Sterol Oxide Products.
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DOI：
10.1007/s11746-010-1572-3
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发表时间：
2010-09
期刊：
影响因子：
--
通讯作者：
King AJ
中科院分区：
文献类型：
--
作者：
Busch TP;King AJ
胆固醇已被用于监测伪影的产生。胆固醇氧化物产品（COP）和胆固醇在热和碱性条件下的稳定性差异的理论。因此，胆固醇的使用可能不适合于检测COP产生的伪影。在各种热皂化和碱性皂化条件下，将胆固醇的稳定性与7-酮基胆固醇（7-keto）和β-谷甾醇（βS）的稳定性进行比较：IM甲醇KOH，24 °C下18小时（1 M18 hr 24 °C，对照），37 °C下18小时（1 M18 hr 37 °C），45 °C下3小时（1 M3 hr 45 °C），和24 °C下3.6M KOH甲醇溶液3小时（3.6M3hr24°C）。趋势表明，在所有条件下，溶液中的胆固醇比7-酮更稳定。与βS相比，胆固醇在所有条件下都更稳定，除了1 M 18 hr 37 °C，其稳定性相似。化合物在热中比在碱性中更不稳定。在高碱度的冷皂化过程中，7-酮的回收率很差，这是由于碱不稳定。7-酮的稳定性低于胆固醇，应用于监测各种方法（包括热和碱性条件）筛选期间的伪影生成。在对火鸡肉的初步分析中，胆固醇比7-酮产生更多的3，5 -7-酮。
Cholesterol has been used to monitor artifact generation. Stability differences among cholesterol oxide products (COPs) and cholesterol in thermal and alkaline conditions are theorized. Thus, use of cholesterol may be unsuitable for detection of artifacts generated from COPs. Stability of cholesterol was compared to that of 7-ketocholesterol (7-keto) and β-sitosterol (βS) under various thermal and alkaline saponification conditions: 1 M methanolic KOH for 18 h at 24 °C (1 M18hr24°C, Control), 18 h at 37 °C (1M18hr37°C), 3 h at 45 °C (1M3hr45°C), and 3.6 M methanolic KOH for 3 h at 24 °C (3.6M3hr24°C). Trends indicated that cholesterol in solution was more stable than 7-keto under all conditions. Compared to βS, cholesterol was more stable under all conditions except for 1M18hr37°C for which stabilities were similar. Compounds were more labile in heat than alkalinity. Poor recoveries of 7-keto during cold saponification with high alkalinity were attributed to alkaline instability. 7-Keto, less stable than cholesterol, should be used to monitor artifact generation during screening of various methods that include thermal and alkaline conditions. In a preliminary analysis of turkey meat, more 3,5-7-one was generated from spiking with cholesterol than with 7-keto.
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影响因子：
2.7
作者：
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通讯作者：
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7.1
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通讯作者：
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