Japan Food Research Laboratories, 7-4-41 Saitoasagi, Ibaraki, Osaka, 567-0085, Japan.
Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza Aoba, Aoba-Ku, Sendai, 980-8572, Japan.
Sci Rep. 2024 Aug 2;14(1):17960. doi: 10.1038/s41598-024-69008-z.
Determining the content of the nutrient choline in foods and obtaining the required amount from the diet are crucial. One way to measure choline in foods is by converting choline esters to free choline via acid hydrolysis, followed by quantifying the total choline, as adopted by the AOAC method (AOAC-Choline); however, certain choline esters are difficult to hydrolyse. Here, we investigated various acid hydrolysis conditions to establish a reliable method for determining the total choline in foods by detecting free choline using highly sensitive and selective mass spectrometry. Hydrolysis in 0.055 mol/L HCl for 8 h in an autoclave (121 °C) was found to be optimal for the hydrolysis of choline esters in various foods. Twenty-four foods, including grains, seed, vegetables, fruits, mushroom, algae, fish, meats, beverage, processed foods, and egg, were measured. The trends in the total choline content were consistent with previous reports; however, the choline content was 10-20% higher than that measured using AOAC-Choline. Therefore, re-evaluation of the total choline content in foods using our constructed method is recommended. This reassessment will allow for a more reliable determination of choline intake for maintaining health.
确定食物中营养素胆碱的含量并从饮食中获得所需的量是至关重要的。一种测量食物中胆碱的方法是通过酸水解将胆碱酯转化为游离胆碱，然后采用 AOAC 法（AOAC-Choline）定量总胆碱；然而，某些胆碱酯很难水解。在这里，我们研究了各种酸水解条件，以建立一种使用高灵敏度和选择性质谱法检测游离胆碱来确定食物中总胆碱的可靠方法。在高压釜中（121°C）用 0.055 mol/L HCl 水解 8 小时被发现是水解各种食物中胆碱酯的最佳条件。测量了包括谷物、种子、蔬菜、水果、蘑菇、藻类、鱼类、肉类、饮料、加工食品和鸡蛋在内的 24 种食物。总胆碱含量的趋势与先前的报告一致；然而，胆碱含量比使用 AOAC-Choline 测量的结果高 10-20%。因此，建议使用我们构建的方法重新评估食物中的总胆碱含量。这种重新评估将有助于更可靠地确定维持健康所需的胆碱摄入量。
