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Determination of Reactivity of Aspartame with Flavor Aldehydes by Gas Chromatography, HPLC and GPC

✍ Scribed by M. M. HUSSEIN; R. P. D'AMELIA; A. L. MANZ; H. JACIN; W-T.C. CHEN

Book ID: 108810413
Publisher: Institute of Food Technologists
Year: 1984
Tongue: English
Weight: 603 KB
Volume: 49
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1984.tb12457.x

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## Abstract Two methods for determination of cholesterol in fat and muscle of pig were evaluated: extraction with chloroform:methanol (2:1, __v/v__) followed by saponification (method 1) and direct saponification (method 2). HPLC and GC were used to determine cholesterol concentrations. GC analysis