title: Quantification of cholesterol in foods using non-aqueous capillary electrophoresis.
abstract: 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.
authors.affiliation: Institute of Biotechnology Fuzhou University, Fuzhou, Fujian, PR China.
authors.forename: Xiao-Hua
authors.initials: XH
authors.lastname: Xu
authors.forename: Ren-Kuan
authors.initials: RK
authors.lastname: Li
authors.forename: Juan
authors.initials: J
authors.lastname: Chen
authors.forename: Ping
authors.initials: P
authors.lastname: Chen
authors.forename: Xiang-Yang
authors.initials: XY
authors.lastname: Ling
authors.forename: Ping-Fan
authors.initials: PF
authors.lastname: Rao
mesh_terms: D002138:Calibration; D002784:Cholesterol / Q000032:analysis*; D019075:Electrophoresis, Capillary / Q000379:methods*; D005504:Food Analysis; D012015:Reference Standards; D012680:Sensitivity and Specificity
chemical_list: D002784:Cholesterol