Isolation of Cholesterol from an Egg Yolk

• Douglass F. Taber ^[1] ; Rui Li ^[1] ; Cory M. Anson ^[1]
  1. [1] University of Delaware

     University of Delaware

     Estados Unidos

     
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 88, Nº 11, 2011, págs. 1580-1581
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • A simple procedure for the isolation of the cholesterol, by hydrolysis and extraction followed by column chromatography, is described. The cholesterol can be further purified by complexation with oxalic acid. It can also be oxidized and conjugated to cholestenone. The source of the cholesterol is one egg yolk, which contains about 200 mg of lipid-bound cholesterol. This experiment is appropriate for an undergraduate organic chemistry laboratory and can be completed in 3 h.