title: Collaborative study for the comparison of two methods for the determination of total cholesterol in multicomponent foods.
abstract: The gas chromatographic method for determining total cholesterol in multicomponent foods, collaboratively studied by the AOAC in 1974 (Method 1), has been evaluated by 9 collaborating laboratories and compared with the Interim Methodology Instructions No. 2 modified method (Method 2). The 5 samples selected for collaboration were deviled ham sandwich spread, vegetable beef stew, frozen chicken pot pie, frozen fish sticks, and mayonnaise. The recovery data were obtained from a sample of wheat germ oil spiked with 0.297% cholesterol as cholesteryl palmitate. Collaborators performed 2 replicate analyses on all samples by both methods. The statistical evaluation of the results showed that Method 1 is superior to Method 2. Average recoveries from the spiked wheat germ oil samples were 91.4% (9 laboratories) and 85.8% (7 laboratories) with coefficients of variation of 12.5 and 14.4%, respectively. Based on the collaborative results and statistical evaluation, Method 1 has been adopted as official first action.
mesh_terms: D002791:Cholesterol, Dietary / Q000032:analysis*; D002849:Chromatography, Gas; D005069:Evaluation Studies as Topic; D005504:Food Analysis / Q000379:methods*; D009821:Oils / Q000032:analysis; D014908:Triticum / Q000032:analysis
chemical_list: D002791:Cholesterol, Dietary; D009821:Oils