Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 4 / 2019

Qi, N. – Liu, Y. – Liao, L. – Gong, X. – Yang, C.
A new method for determination of campesterol, stigmasterol, and beta-sitosterol in edible oils by supercritical fluid chromatography
Journal of Food and Nutrition Research, 58, 2019, No. 4, s. 363-369

Xiao Gong, Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Renmingdadaonan No. 48, 524001 Zhanjiang, China. E-mail:

Received 2 July 2019; 1st revised 26 September 2019; accepted 21 October 2019; published online 15 November 2019

Summary: This study aimed to develop a rapid method for separating three major phytosterols (stigmasterol, campesterol and beta-sitosterol) in edible oils by supercritical fluid chromatography using the ultra-performance convergence chromato­graphy system. The samples were prepared by alkaline saponification followed by n-hexane extraction and then separated on a high strength silica C18 column with selectivity for bases using acetonitrile-methanol (50 : 50) as a co-solvent with a gradient elution (98 : 2 to 80 : 20) and UV-spectrophotometric detection at 210 nm. The optimized method yielded a linear calibration curve ranging from 0.07 ng·ml-1 to 200 ng·ml-1 for stigmasterol, from 0.12 ng·ml-1 to 200 ng·ml-1 for campesterol and from 0.06 ng·ml-1 to 200 ng·ml-1 for beta-sitosterol. The limit of detection and limit of quantification of the phytosterols were 20–42 ng·ml-1 and 75–117 ng·ml-1, respectively. The recovery rates ranged from 96.4 % to 101.2 % with relative standard deviations of 1.7–3.8 %, depending on the sterol type and the specific sample. The developed method is simple and sensitive, as demonstrated by its successful use for phytosterol characterization in edible oils.

Keywords: campesterol; stigmasterol; beta-sitosterol; edible oils; supercritical fluid chromatography

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