Cholesterol determination in foods - revised official methods. [German]Original Title Cholesterinbestimmung in Lebensmitteln - Neufassung Amtlicher Methoden.

摘要

In 2005, the Working Group "Baked Goods" of the Federal Office of Consumer Protection and Food Safety (BVL) for the execution of section 64 of the German Food and Feed Code (LFGB) and its sub-group "Cholesterol" began to test the possibilities of simplification for methods in the Official Collection of Testing Methods (ASU) to determine Cholesterol in baked goods and pasta by gas chromatography, which were very complex to carry out. The results obtained by means of these methods were compared to results yielded with much simpler and faster methods. This work led to the publication of an improved (with regard to feasibility) version of the existing method for baked goods and pasta, i. e. for food, containing starch, as well as the additional inclusion of a new procedure for the same product groups, which is considerably less labour-intensive and requires much lower quantities of chemicals. Further the applicability of the new method to the determination of Cholesterol in egg and egg products was tested and confirmed. The adapted method was also included in the ASU.