Determination of Cholesterol Content in Egg
The average content of cholesterol in eggs is constant. Therefore, it is possible to use this test to determine the amount of eggs contained in a specific food preparation. The possibility of performing quick and simple tests enables manufacturers to directly change the processing parameters in real time.
Method
Test type: End Point.
Testing time: 8 minutes.
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR FoodLab® and 3 tests for CDR FoodLab® Junior.
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Sample treatment
Powdered egg: reconstitute the powder with water according to product specifications. Use the liquid sample obtained, following the instructions for the mixed egg.
Mixed egg: take the sample as is.
Principle of the test
If placed in contact with specific enzymes, cholesterol reacts with a phenol derivative forming a red compound with an intensity that is directly proportional to the concentration of cholesterol in the sample, if measured at 505 nm. CDR’s innovative method is simple, fast and uses micro-sample.
Calibration curve
Tests with samples of beaten eggs were carried out by a SINAL accredited laboratory in order to compare the reference method (gas chromatography on capillary column DB-5) with CDR FoodLab®’s method.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Cholesterol - egg mixture | 0.03 - 0.83 g/100g | 0.001 g/100g | 0.01 g/100g |
The Analyzers for quality control of egg products
CDR FoodLab®
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
Integrated printer
Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR FoodLab® Jr
Partial analysis panel, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections