comparative analysis and validation methodologies of gc and hplc for analysis of cholesterol in meat productsgc的比较分析和验证方法和高效液相色谱法分析胆固醇的肉类产品.pdfVIP

American Journal of Analytical Chemistry , 2012, 3, 306-311 /10.4236/ajac.2012.34042 Published Online April 2012 (http://www.SciRP.org/journal/ajac) Comparative Analysis and Validation Methodologies of GC and HPLC for Analysis of Cholesterol in Meat Products 1 2 3 3 Gisely Luzia Stroher , Angela Claudia Rodrigues , Lucia Felicidade Dias , Mayka Reghiany Pedrão , Luana Nascimento de Paula3 2 2,3* , Jesui Vergilio Visentainer , Nilson Evelazio de Souza 1Department of Chemical Process, Federal Technologic University of Parana, Apucarana, Brazil 2Chemistry Department, Maringá State University, Maringá, Brazil 3Food Technology, Federal Technologic University of Parana, Londrina, Brazil * Email: nesouza@.br Received February 28, 2012; revised March 24, 2012; accepted April 7, 2012 ABSTRACT This study validated different extraction methodologies and compared the quantification of cholesterol by gas chroma- tography (GC) and high performance liquid chromatography (HPLC) in mg per 100 g of Italian-type salami and tradi- tional bologna. The GC method used was direct saponification of the samples without derivatizations and the HPLC method was used to extract of the lipid samples. The GC limits of detection and quantification obtained for cholesterol were, respectively, 0.001 and 0.003 mg·g–1 . The HPLC values were 0.005 mg·g–1 and 0.016 mg·g–1 . The GC recovery rate was 97.10 ± 0.13 and that of HPLC was 93.33 ± 0.22. Comparison of the choles