Objective:To establish a gas chromatography method for the determination of cholesterol content in different kinds egg yolk; and comparing study on cholesterol content in the yolks by different cooking methods was made in the article. Method: Saponification bath with 2.0 mol·L-1 KOH-EtOH

using gas chromatography determination after petroleum ether extraction. Column temperature program:maintaining at 200 ℃ for 4 min

up to 300 ℃ by 12 ℃·min-1

keeping 10 min. Injector temperature 260 ℃; FID detector temperature was 300 ℃; nitrogen flow rate was 30 mL·min-1; hydrogen flow rate was 47 mL·min-1; air flow rate: 400 mL·min-1. Result: Cholesterol checked within 20 min

linear relationship was good within the range of 1.2-7.2 μg (r=0.999 4). The precision (RSD 0.16%) and repeatability (RSD 2.5%) of this method was good and the recovery was between 97.53%-101.92%. Cholesterol content of different eggs: local eggs>normal eggs>duck eggs

general eggs

quail eggs (little difference between the three); the results of cholesterol content by comparing different cooking methods of eggs was: boiled eggs>normal eggs>tea eggs. Conclusion: Gas chromatography as a rapid method for cholesterol content determination in egg yolk has characteritics as small amount of reagent

easy operation and accurate results etc.