Supercritical fluid extraction and chromatography of cholesterol in food samples.

A method based on supercritical fluid chromatography is presented which can be used for the determination of cholesterol in certain foods. The method involves the extraction with supercritical carbon dioxide and analysis of the extracts using a capillary column with supercritical carbon dioxide as mobile phase and flame ionization detection. Quantification is achieved using cholesteryl chloroacetate as an internal standard.