Hurst W J, Aleo M D, Martin R A
J Assoc Off Anal Chem. 1984 Jul-Aug;67(4):698-700.
A method using liquid chromatography was developed for the analysis of cholesterol in milk chocolate products. The method involves saponification of the sample with methanolic KOH followed by extraction with ether. Potentially interfering components are eliminated through the use of a silica Sep-Pak cleanup step before injection. The nonaqueous reverse phase LC system consists of a C18 column and an isopropanol-hexane mobile phase with direct detection at 205 nm. Recoveries of 1, 3, and 5 mg cholesterol added to 1 g sample of milk chocolate were 88.6, 102.8, and 110.1%, respectively. Studies conducted with [4-14C]-cholesterol were undertaken to further document the accuracy of the method.
开发了一种使用液相色谱法分析牛奶巧克力产品中胆固醇的方法。该方法包括用甲醇氢氧化钾对样品进行皂化，然后用乙醚萃取。在进样前通过硅胶Sep-Pak净化步骤消除潜在的干扰成分。非水反相液相色谱系统由C18柱和异丙醇-己烷流动相组成，在205nm处直接检测。向1g牛奶巧克力样品中添加1、3和5mg胆固醇的回收率分别为88.6%、102.8%和110.1%。用[4-14C]-胆固醇进行了研究，以进一步证明该方法的准确性。
