Quantification of cholesterol in foods using non-aqueous capillary electrophoresis.
A simple method for the rapid quantification of cholesterol in egg yolk and milk by non-aqueous capillary electrophoresis (NACE) is described in this paper. The samples were treated with saponification and then quantified by NACE, in which 100 mM sodium acetate-acetic acid in methanol was employed as the running buffer. The correlation coefficient between the cholesterol concentration and the corresponding peak area was 0.999. The detection limit of cholesterol was 5 microg/ml (twice the signal-to-noise ratio). This method can be used as a routine method for the rapid and sensitive determination of cholesterol in foods.
Xu
Xiao-Hua
XH
Institute of Biotechnology Fuzhou University, Fuzhou, Fujian, PR China.
Li
Ren-Kuan
RK
Chen
Juan
J
Chen
Ping
P
Ling
Xiang-Yang
XY
Rao
Ping-Fan
PF
D002138:Calibration; D002784:Cholesterol / Q000032:analysis*; D019075:Electrophoresis, Capillary / Q000379:methods*; D005504:Food Analysis; D012015:Reference Standards; D012680:Sensitivity and Specificity
D002784:Cholesterol