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Cholesterol oxidation products have some adverse biological effects, such as injuring aortic smooth muscle cells, lead to atherosclerosis, cytotoxicity, mutagenicity, suspicious carcinogenicity and inhibition of cholesterol biosynthesis. The paper consist of four chapter, In chapter 1, the research advances of cholesterol oxidation products in food was reviewed, including the formational mechanism of cholesterol oxidation products, its species, contents and preventives as well as analytical methods and results comes from COPs forming during in processing or storage. Thirty-one literatures were quoted in this review. In chapter 2, trace cholesterol oxidation products were detected in roast fish by capillary gas chromatography, and treatment methods of COPs were optimized. In the first part, the feasibility of separation and purification of cholesterol and cholesterol oxidation products on Al1O3 micro- SPE was studied. In the second part, separation of cholesterol oxidation products on silica micro-SPE from roast fish was studied and the amounts of COPs were detected. In chapter 3, the oxidation of UV-light irradiation on cholesterol oxidation was researched. In chapter 4, determination of borneol in angongniuhuang capsule by packed gas chromatography.
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