Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Lisbon, 1649-016 Lisbon, Portugal; REQUIMTE/Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.
REQUIMTE/Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.
Food Chem. 2016 Feb 15;193:18-25. doi: 10.1016/j.foodchem.2014.09.109. Epub 2014 Oct 2.
Analytical methods for cholesterol evaluation in foods are crucial since this compound was closely related with cardiovascular disease. In the present study, two chromatographic methods were implemented and validated, in order to achieve the ideal analytical method for the quantification of cholesterol in food matrices. The developed methods were applied to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets. Both HPLC and UHPLC methods are rapid, specific, sensitive, precise (RSD<2.5%) and accurate. The achieved LOD and LOQ for UHPLC were 0.7 and 2.4μg/mL, respectively, while for HPLC were 3 and 11μg/mL. UHPLC method allowed reduction of the organic solvents consumption (8 times lower) and decreased analysis time in 4min, being more eco-friendly, than conventional HPLC methods. Moreover, it will be very useful for the quality control of cholesterol content in food matrices and can be easily adopted by analytical laboratories.
分析食品中胆固醇的方法至关重要，因为这种化合物与心血管疾病密切相关。在本研究中，实施并验证了两种色谱方法，以获得定量分析食品基质中胆固醇的理想分析方法。所开发的方法应用于不同的食品，如酸奶油、鸡蛋、蛋黄和鸡块。HPLC 和 UHPLC 方法均快速、特异、灵敏、精确（RSD<2.5%）和准确。UHPLC 方法的检出限和定量限分别为 0.7 和 2.4μg/mL，而 HPLC 方法的检出限和定量限分别为 3 和 11μg/mL。UHPLC 方法可减少有机溶剂的消耗（降低 8 倍），并将分析时间缩短至 4 分钟，比传统的 HPLC 方法更环保。此外，它对于控制食品基质中胆固醇含量的质量非常有用，并且可以很容易地被分析实验室采用。
