A new LC/APCI-MS method for the determination of cholesterol oxidation products in food

Cholesterol oxidation products (COPs) can be formed in the body or in animal foods from cholesterol during food processing. A new method for the extraction and quantification of cholesterol, 7-ketocholesterol, cholestane-3β-5α-6β-triol, 25-hydroxycholesterol, 5,6α-epoxycholesterol, and 7β-hydroxycholesterol by means of reversed-phase LC/atmospheric pressure chemical ionization mass spectrometry is presented. A baseline separation of all COPs was achieved, allowing a separate quantification also for isobaric compounds. The limits of detection were 15–30 ng/mL, quantification was performed from 100 ng/mL to 10 μg/mL with RSD < 2%. The method was applied successfully to the determination of cholesterol and COPs in processed foods such as pork, beef, chicken, and egg.