Percorso della pagina

Home » Food diagnostics » Analysis » Cholersterol in egg

Cholersterol in egg

Cholersterol in egg

Cholesterol mean content in eggs is constant. The chemical test is used to determine cholesterol value and hence, permits to measure out the quantity of eggs that has to be added to an alimentary preparation. Thanks to the rapidity and easiness of execution of the test, possible corrections can be done in real time and directly during the production process.

Instruments to Use

FoodLab

Reagents

R1 (pre-filled in test tube): phenolic derivatives - buffer
R2 (dropper): cholesterol oxidase - peroxidase

Test method

Test type End Point
Color reading at 505 nm
Test time: 5-8 minutes
It is possible to carry out several test sessions with a maximum of 14 samples.

Test principle

The cholesterol reacts with a phenolic derivative, in presence of specific enzymes, and forms a pink complex whose intensity, measured at 505 nm, is directly proportional to the concentration of cholesterol in the sample. CDR's innovative method is simple and fast and uses a microquantity of the sample.

Sample

Wisked eggs, powdered egg after reconstitution.

Reagent Kits

The reagents are provided in sealed bags, each containing 10 test tubes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.